Celery and onions are cooked with butter, herbs and seasonings. It’s all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden.
Bread – You can use almost any kind of dry bread for stuffing or purchase dry bread cubes. I prefer to use half white bread and half wheat bread and set them out to dry for a few days before making this stuffing recipe.
Celery/Onions – These add lots of flavor to this recipe and should be cooked in butter until tender.
Seasoning – Poultry Seasoning is my first choice for this turkey stuffing recipe. It is a blend of savory spices like sage, thyme, and rosemary and it adds delicious flavor to soups, stews, and casseroles. You can replace poultry seasoning with ground sage if needed.
Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. See the recipe notes for more details.
Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.
The key to making this homemade stuffing recipe the right consistency is to ensure that the bread is really dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.
If possible, purchase the bread a few days (or even weeks) early, tear it or cut it into cubes, and let it dry for a few days on the counter. Any kind of bread will do (like sourdough bread or half cornbread), I most often use a combination of brown and white.
You can use dried bread cubes from the store, they’ll work just fine in this recipe although they may require a little bit of extra broth.
Stuffing, also known as dressing, is a classic Thanksgiving side dish Many cooks prefer to bake the stuffing separately outside the turkey rather than stuffing it inside Cooking stuffing in a casserole dish allows you to easily control cooking times and seasonings, resulting in fluffier texture and crispy tops. Read on to learn how to make the best tasting stuffing baked outside the turkey.
Ingredients for Stuffing
The basic ingredients for stuffing include:
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Bread – French Italian challah, or sourdough bread works best. Allow bread to dry out overnight.
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Onion and celery – Finely dice 1 onion and 2-3 stalks celery.
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Herbs and spices – Poultry seasoning, sage, thyme, salt, and pepper add classic flavor.
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Butter – Adds richness and moisture. Use 1/2 cup melted butter.
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Eggs – Binds ingredients. Use 2-3 large eggs.
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Broth – Chicken or turkey broth adds moisture. Use 2-3 cups.
Step-by-Step Instructions
Follow these simple steps for baking flavorful stuffing:
Prep the Bread
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Start prepping a day before. Cut bread into 1-inch cubes, spread on a baking sheet, and leave out overnight to dry out. Drying intensifies the bread flavor.
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For faster drying, bake bread cubes at 300°F for 10 minutes. The cubes should be dry but not rock hard.
Cook the Aromatics
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In a skillet, melt 1/2 cup butter over medium heat.
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Add diced onion and celery. Cook 5-7 minutes until softened.
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Add poultry seasoning, sage, thyme, 1 tsp salt, and 1/2 tsp pepper. Cook 1 minute more.
Combine the Mixture
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In a large bowl, whisk 2-3 eggs.
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Add 2-3 cups chicken or turkey broth and whisk until combined.
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Add cooked vegetable mixture to the bowl.
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Add dried bread cubes. Gently toss together using a spatula or your hands.
Bake the Stuffing
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Transfer stuffing mixture to a greased 9×13 baking dish.
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Cover tightly with foil and bake at 400°F for 25 minutes.
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Remove foil and continue baking 15-20 minutes more until crispy and browned.
Flavor Variations
Customize your stuffing’s flavors with these simple additions:
- Sauteed mushrooms, leeks, or shallots
- Diced apples or cranberries
- Chopped pecans or walnuts
- Sausage or bacon bits
- Fresh herbs like rosemary, parsley, or chives
Cooking Tips
Follow these tips for perfect stuffing every time:
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Use 1-day old bread for the best texture. Fresher bread turns mushy.
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Do not pack stuffing tightly into the baking dish. It expands as it cooks.
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Bring stuffing to an internal temp of 165°F for food safety.
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Store leftovers covered in fridge up to 4 days. Reheat gently before serving.
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For make-ahead, assemble stuffing but do not bake. Store covered in fridge 1-2 days then bake as directed.
Why Cook Stuffing Outside the Turkey?
There are several benefits to baking stuffing in a casserole dish rather than inside the turkey:
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Even cooking: Stuffing bakes more evenly outside the turkey. The stuffing inside the cavity can be unevenly moist or mushy.
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Food safety: Getting the interior stuffing up to a safe 165°F without overcooking the turkey meat can be tricky.
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Crispy tops: Exposed to dry oven air, an uncovered baking dish creates delicious crispy edges and tops.
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Customize flavors: It’s easier to control seasonings and mix-ins when baking the stuffing separately.
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Make extra: More stuffing can be prepared than just what fits in the turkey cavity.
So if you want tender bread cubes with crispy edges and perfect seasoning, bake your stuffing outside the turkey for sensational results! Follow the simple recipe above for the best Thanksgiving stuffing ever.
How to Dry Bread for Stuffing
In a pinch, you can dry fresh bread cubes in the oven. Place them in a single layer at 300°F for about 10 minutes (be sure not to brown or toast it). If you dry fresh bread in the oven, you may need less broth.
How To Make Stuffing
I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.
Make ahead – Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate up to 2 days in advance. You may need to add 5 to 10 minutes to the baking time.
Stuffing a Turkey – You can use this stuffing to stuff a turkey. Ensure that the stuffing has cooled in the fridge for at least 45 minutes.
Do not stuff the turkey until just before roasting or it can sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing should reach 165°F as the drippings from the bird enter the stuffing.
Stuffing is a great side as it can easily be made ahead of time! Simply prepare as directed, cover tightly, and refrigerate for up to 48 hours.
To bake, remove it from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).
How to cook stuffing inside (and outside) of the turkey
FAQ
Can you cook stuffing around the turkey?
Is it better to stuff the turkey or make the stuffing on the side?
What temperature should stuffing be cooked at?
What is traditional stuffing made of?