This is the best stuffing recipe you'll find! It has simple ingredients: white bread, poultry seasoning, onion, celery, chicken broth and of course, butter! This simple stuffing recipe is honestly the best Thanksgiving stuffing you'll try!
We make the best stuffing recipe every year for Thanksgiving! It's part of our tradition! Our other tradition is to make two kinds of potatoes, including these perfect mashed potatoes. Yes, it's a total CARBFEST!
Years ago, I found this recipe on AllRecipes (I did tweak it a little bit) and I have been making it ever since. It's a simple and straightforward recipe and I know your family and friends won't be able to resist it!
What makes this stuffing recipe a traditional bread stuffing?
There is a great debate on what makes the best stuffing recipe. But a traditional stuffing recipe includes bread, celery, onion and butter. It doesn't usually include apples or any fruits. And it definitely doesn't have any sausage.
What kind of bread should I use for this simple stuffing recipe?
One of the keys to this simple stuffing recipe and why it's the BEST stuffing recipe is the choice of bread. I like a good buttery homestyle bread that's baked by my grocery store bakery.
It's totally fine to use bread from the bread aisle, this stuffing recipe tastes great with storebought bread too! If you can find a bread that has butter baked on top, it will make this stuffing recipe even better!
I add one half of a French baguette to my stuffing but this is totally optional. I just like adding a different texture to my stuffing!
Can this simple stuffing recipe be made ahead of time?
You can make this homemade stuffing recipe ahead of time of course. You can cut up the bread and store it in a sealed container a couple of days ahead of time. I even cut up the vegetables and store them in the fridge until I'm ready to put it all together!
You can definitely bake this simple stuffing recipe ahead of time and store it in the refrigerator and reheat in the oven or in the microwave!
How much poultry seasoning do you put in stuffing?
For every one pound of bread (that's cut up into cubes), you'll need about 2 teaspoons of poultry seasoning to make the best stuffing recipe.
Best Stuffing Recipe Ingredients
loaf of white bread
French baguette (optional)
unsalted butter
sweet onion
celery
poultry seasoning
salt and pepper
low sodium chicken broth
How to make the best stuffing recipe
This is seriously the best stuffing recipe! I love how simple it is to put it together!
Cut up the bread (you can do this a few days ahead).
Melt butter in a dutch oven or large pot. Then cook the onions and celery.
Add salt, pepper and poultry seasoning.
And mix it up.
Add bread to the pot in batches. Mix thoroughly so all of the bread is coated. Pour half of the chicken broth at a time. Mix thoroughly so all of the bread is coated.
Pour into a baking dish and bake for 38 to 40 minutes at 350 degrees F.
This stuffing recipe is simply the best! It's soooo simple, straightforward and is packed full of flavor. You'll LOVE this when you make it!
3/4cupunsalted butter, 12 Tablespoons, plus additional for the baking dish
1medium sweet onion, diced small
4stalks celery, diced small
2teaspoonspoultry seasoning
salt and pepper to taste
1cuplow sodium chicken broth
Instructions
Grease a 9x13 baking dish with softened butter and turn oven on to 350 degrees F.
Slice and then cube the load of bread and baguette.
In a large pot or dutch oven, melt butter over medium heat. Add onion and celery and cook for 8 to 10 minutes or until soft. Add poultry seasoning, salt and pepper.
Gradually add in 1/3 of the bread cubes at a time. With each add, mix to ensure it gets evenly coated.
Add in 1/2 cup of chicken broth and mix well. Add the remaining chicken broth and mix well.
Pour into the prepared baking dish. Bake for 38 to 40 minutes at 350 degrees F.
Did you make my Traditional Bread and Celery Stuffing?Did you take a photo of it? Did you know you can upload your photo along with your rating and comments below? I’d love for you to share with me & others because you’re awesome. And because I’d love to see how it came out for you! If you share on social, be sure to use the hashtag #thelittlekitchenrecipes and tag me @TheLittleKitchn because I don’t want to miss it! Yay!!
It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.
Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
Broth: Chicken broth keeps the stuffing moist without making it soggy. 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.
The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.
Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.
Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts. Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
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.
Stewart loves making her scrambled eggs with clarified butter. During a cooking demo at the "Food & Wine" Classic in Aspen, Stewart revealed that she got the idea for her new egg hack after finding a pan of leftover clarified butter in the fridge.
Something magical happens when stale bread meets butter, celery and tons of sage. Flavors meld and the bread turns soft and gooey and outshines everything else on the Thanksgiving plate.
The mayo helps to stabilize the mixture and incorporate more egg into the eggs, making them fluffy. Plus, the extra fat can also make them silkier, and more rich.
USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.
Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces. We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more.
The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.
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.
You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.
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