Easy Stuffing Recipe - The Baker Chick (2024)

Jump to Recipe

This stuffing recipe has been a family tradition for generations and it’s just the best!

Easy Stuffing Recipe - The Baker Chick (1)
You guys I’m sharing somewhat of a treasure with you today. I actually had to ask my mom permission who then asked her siblings if they thought it was OK for this family heirloom to be out on the inter webs. Luckily for you they all said it was fine, and Great Grandma Gerlach is hopefully in the heavens feeling pride at how much we all love her famous stuffing.

Our family Thanksgiving dinner would never be complete without this homemade stuffing recipe that has been in my Mom’s family for years. It is so simple and delicious, never dry, perfectly textured and crisp around the edges, and just the best stuffing recipe you’ll ever try. (Don’t believe me? Read the comments!)

Easy Stuffing Recipe - The Baker Chick (2)

The ingredients of this Thanksgiving stuffing recipe really aren’t out of the ordinary as far as stuffing recipes go, but it does contain a whole lot of one thing that we all know makes everything taste better- butter. More than one stick of butter. The original recipe actually contains an entire pound of melted butter and is amazing, but over the years my mom has realized it can still be delicious with a little less butterand a bit more broth.

The butter soaks into the bread and bakes up so amazingly and really creates something magical. If you aren’t stuck on a special stuffing recipe this year- I highly suggest you try this family favorite.

Easy Stuffing Recipe - The Baker Chick (3)

Ingredients needed for Easy Stuffing Recipe:

  • White bread cut into cubes (See notes on which bread to use below.)
  • Onions
  • Celery
  • Unsalted Butter
  • Chicken broth or chicken stock
  • Parsley
  • Paprika

Supplies needed for this Classic Stuffing Recipe:

  • Large Bowl
  • Large skillet or dutch oven
  • Casserole dish

Easy Stuffing Recipe - The Baker Chick (4)

How to make my Great Grandma’s Stuffing Recipe:

Prepare a baking dish by rubbing some butter around the bottom and sides.

Cube your bread into small pieces and add it to a large bowl. You can cut the crusts or leave them on- I have found I love this recipe both ways.

Place a large skillet over medium-high heat. Melt about 4 tablespoons of butter and brown your onions. You want them clear and starting to brown but totally soft. Transfer them to your large mixing bowl with the bread and repeat the last step with the celery and 4 more tablespoons of butter. (I find it easier to brown them separately.) Add the browned celery to the bread mixture as well.

Easy Stuffing Recipe - The Baker Chick (5)

Add the rest of your butter (melted,) the broth, the chopped parsley, paprika and salt and pepper to taste. (I always try it before adding more salt because some broth is saltier than others.) Use your hands to really mix everything together well. You want the bread to really absorb the liquid.

Transfer the stuffing to the prepared baking dish and spread it into the pan, raising it a bit around the edges with a bit of a well in the center of the stuffing. (This helps it bake more evenly.) If making in advance, cover with plastic wrap or aluminum foil, and store in the fridge. On Thanksgiving day bring the stuffing out to room temperature for an hour and then bake.

Easy Stuffing Recipe - The Baker Chick (6)

What type of bread is best to use for this stuffing?

I like my cubes of bread from a basic sliced white bread from the grocery store that is sturdy. Something like “Country White” usually works well. Sourdough bread adds a nice flavor and also can work too, though sometime I find it a bit firm for this recipe. Ultimately though, use what you have. French Bread, hot dog buns, stale bread of any kind- all can work for this easy stuffing!

How do I store any leftover stuffing?

In an airtight container, leftover stuffing can be frozen for up to a month or stored in the fridge for up to 4 days.

Easy Stuffing Recipe - The Baker Chick (7)

Optional ingredients to add:

  • Fresh herbs: sage or rosemary would be delicious, but dry herbs could work here too.
  • Ground turkey meat or Italian sausage (my great grandmother did put ground turkey meat into her sausage but over the years we decided we liked it better without it.)
  • Old Bay Seasoning– Do not sleep on this one folks! A reader commented that her grandmother always used Old Bay in her stuffing and so I tried it recently. It is SO good and a great alternative to paprika.

Other favorite Thanksgiving Side Dishes:

  • Sweet Potato Casserole
  • Crispy Brussel Sprouts au Gratin
  • Cheesy Cauliflower Bake
  • Creamed Spinach
  • and the Best Mashed Potatoes

If you make my favorite stuffing recipe and enjoy it- please comment and leave a review!

Easy Stuffing Recipe - The Baker Chick (8)

Yield: 10 servings


  • 4 cups of diced onions, (from about 4 medium onions)
  • 4 cups of diced celery
  • 3 sticks of unsalted butter
  • 32 slices of hearty white sandwich bread*
  • 1 1/2 cups chicken broth (or vegetable broth is fine too)
  • 2/3 cup chopped parsley**
  • 2 tablespoons salt***
  • 2 tsp paprika


Either one at a time, or in two separate saucepans, brown the onions and celery separately in about 1 tablespoon of the butter each. (Over the years we've determined it's much easier not to brown them together- it takes way longer and they don't brown at the same rate.)

When brown, transfer the onion and celery into a large mixing bowl and set aside to cool slightly.

Trim the crusts of the bread (I've made it before not trimming the crusts and while it's still good, I like the crust-free texture better.) and cut it into cubes. Transfer cubes into the same bowl as the onions/celery.

Melt the remaining butter and pour it into the bowl along with the broth, parsley and paprika. Mix together with your hands thoroughly.

Add the salt- one tablespoon first, and then taste the mixture to see how much more you need. (If you are using extremely salty broth you may need a little less. I usually use the whole amount.)

Spread stuffing into a 9x13 or other similar sized baking dish. If the pan is too packed in the center it will be difficult to heat, so I like to made the middle of the dish a little bit scooped out so it bakes for less time.

At this point the stuffing can be covered air-tight and stored in the fridge overnight until you're ready to bake it and serve. When that time comes- bake at 375 for 30-45 minutes, depending on the thickness of the pan. It is done when the top is crisp and the inside is hot.


*You don't want to use something flimsy like Wonderbread for this or the bread will disintegrate with all the liquid. Any heartier white sandwich bread will do- I like the kind called "Country White"

**Old Bay Seasoning is a wonderful sub for Paprika- I may even like it better if I'm willing to stray from the original recipe.

***I used to just add the full 2T of salt every time I made this, but this last time I used a new type of salt that happened to be "saltier" it made the result a little salty, so now I recommend adding it gradually and tasting to see how much you need.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Stuffing Recipe - The Baker Chick (2024)


Should I put eggs in my stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

What is the best bread to use for stuffing? ›

Sourdough, Italian, and white bread are standard choices for stuffing; however, journeying beyond your comfort zone can produce excellent results.

Can you mess up stuffing? ›

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

How wet should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What can I add to my stuffing mix? ›

Enhance the flavor with seasonings: Add extra herbs and spices like sage, thyme, garlic powder, or onion powder to the stuffing mix for more depth of flavor.

Can you use week old bread for stuffing? ›

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Is it better to make stuffing with fresh or stale bread? ›

dry!" The reason for this is that stale or dry bread will hold up better after cooking and keep its texture even after adding your broth or liquid. If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing.

Can I use stuffing mix instead of breadcrumbs? ›

Just make sure you buy boxed, dry stuffing mix so you get the same effects as breadcrumbs. Keep in mind that the bread pieces in stuffing are larger than most store-bought breadcrumbs. So if you don't want bigger pieces of bread, crunch up the stuffing before incorporating it into your meatloaf.

What does egg do in stuffing? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

What can I use instead of egg to bind stuffing? ›

Some common egg substitutes include:
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

How do you make stuffing moist after cooking? ›

Add Butter and Broth Before Reheating

Often upon refrigeration, the stuffing will soak up any excess moisture and will appear drier than when originally served. Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it.

Top Articles
Latest Posts
Article information

Author: Jamar Nader

Last Updated:

Views: 5455

Rating: 4.4 / 5 (75 voted)

Reviews: 82% of readers found this page helpful

Author information

Name: Jamar Nader

Birthday: 1995-02-28

Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804

Phone: +9958384818317

Job: IT Representative

Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging

Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.