The BEST Traditional Stuffing Recipe

This traditional stuffing recipe is made from scratch and is made with bread cubes, butter, onion, celery, and savory aromatics. It’s perfect for a Thanksgiving feast or as a stuffing recipe for chicken or pork and really is the best, easy stuffing recipe.

The BEST Stuffing Recipe

This traditional stuffing recipe is made from scratch and is made with bread cubes, butter, onion, celery, and savory aromatics. It's perfect for a Thanksgiving feast or as a stuffing recipe for chicken or pork and really is the best, easy stuffing recipe.

CourseSide Dish

CuisineAmerican

Keywordstuffing

Prep Time15minutes minutes

Cook Time25minutes minutes

Total Time40minutes minutes

Servings10 cups

Calories261kcal

Ingredients

• 11 tablespoons butter , divided (1 tablespoon for preparing the baking dish and 2 reserved for dotting on top)
• 2 cups celery , chopped (about 4-5 ribs)
• 2 cups yellow onion , chopped (1 large)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 10 cups dried bread cubes , 1 pound package dried
• 2 teaspoons dried poultry seasoning
• 1 ½ cups chicken broth , or use homemade turkey or chicken stock

Instructions

• Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat. 
• Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed. 
• To bake outside the bird, prepare a 9x13-inch baking dish with 1 tablespoon of the reserved butter and spoon the stuffing in the dish. Drizzle with an additional ¼ cup of chicken broth and dot with the remaining 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown. 
• To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving. 

Notes

• Do ahead: You can make this stuffing a day ahead of time, cover, and refrigerate. Just know you may need to add an extra 10 minutes to the bake time.
• You can reheat leftover stuffing in a 350ºF oven or in a skillet on the stove. Whichever method you choose, you'll want to drizzle a little chicken broth over the stuffing before reheating it to prevent it from drying out. 

Nutrition

Calories: 261kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 643mg | Potassium: 229mg | Fiber: 3g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 2mg