Easy Stuffing Recipe

There’s something so comforting about the aroma of stuffing baking in the oven. It takes me straight back to family gatherings, where everyone’s in the kitchen, sneaking a spoonful before it even makes it to the table. If you’re like me and believe that no holiday meal is complete without a big dish of stuffing, then you’re going to love this easy stuffing recipe! With just a few basic ingredients and simple steps, you’ll have a homemade stuffing that’s golden, buttery, and full of flavor.

Now, what makes this stuffing special is its perfect balance of texture and flavor. We’re talking about soft bread cubes that soak up all that delicious broth, combined with tender onions and celery that add a savory bite. And let’s not forget those aromatic herbs that bring it all together—pure comfort in every mouthful. Whether you’re planning a holiday feast or simply craving that nostalgic comfort food, this stuffing is a must-try!

this RECIPE

A stuffing story: my Thanksgiving shortcut that became a favorite

I first made this stuffing in a pinch. It was one of those holiday dinners where I’d overcommitted (we’ve all been there, right?), and I needed a stuffing recipe that didn’t take hours of prep. My usual go-to involved dried herbs, homemade stock, and a lot of kitchen time. But I found myself with only store-bought chicken broth, some fresh herbs from the garden, and a loaf of slightly stale bread. After a bit of improvisation, I had what turned out to be one of the best stuffings I’d ever made—fluffy, full of flavor, and just the right amount of crispy on top. That’s when I realized: sometimes simpler really is better!

A bit of history on stuffing

Stuffing, or “dressing” as some call it, has been around for centuries, dating back to Roman times when cooks used it to fill the insides of poultry, game, and even vegetables. Over time, the recipe evolved, especially in the United States, where different regions put their own spin on it. Some stuffings include sausage, oysters, or even chestnuts. But at its core, stuffing is all about stale bread, herbs, and a flavorful liquid to bring everything together. Nowadays, we typically bake it in a dish rather than inside the bird, which is safer and allows for a crispier texture!

Let’s talk ingredients: fresh, simple, and essential

This easy stuffing recipe is packed with flavors from basic ingredients you probably already have on hand.

• Bread cubes: The foundation of any good stuffing! I recommend using slightly stale bread, which soaks up the broth better. If you’re out of time, you can toast fresh bread to dry it out. I like to use a mix of white and whole wheat bread for a little extra texture and flavor, but any bread will do.
• Yellow onions & celery: These two are the dynamic duo of stuffing. They add moisture, sweetness, and a savory depth that balances out the richness of the butter. Feel free to use leeks or shallots if you want to mix things up.
• Butter: This is what gives your stuffing that irresistible richness. If you need a dairy-free option, you can use olive oil or a plant-based butter alternative—it won’t be quite as rich, but still delicious.
• Herbs: Fresh sage, thyme, and rosemary are my go-to’s here. But if you only have dried herbs, don’t worry! They work just as well, just use a bit less since they’re more concentrated in flavor. These herbs add a lovely earthy, woodsy taste that makes the stuffing taste like it’s straight from a cozy cottage kitchen.
• Chicken broth: The key to moist but not soggy stuffing! I suggest adding the broth slowly to control the consistency. If you prefer a vegetarian version, vegetable broth works perfectly here too.

Kitchen gear: What you need (and what you can totally skip)

One of the best things about this stuffing recipe is that it doesn’t require any fancy gadgets. Here’s what you’ll need:

• Large skillet: You’ll be sautéing your onions, celery, and herbs in this, so make sure it’s big enough to hold everything comfortably.
• Mixing bowl: You’ll need a bowl big enough to toss all the ingredients together, so go for your largest one. It makes mixing much easier and less messy.
• Baking dish: A 9×13 inch dish works great here, but you can use any casserole dish as long as it’s big enough to hold all the stuffing. Want a crispy top? Use a shallower dish for more surface area.
• Aluminum foil: For covering your dish while baking—this helps the stuffing stay moist during the first part of baking.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! This recipe couldn’t be simpler, but I’ve picked up a few tricks along the way to make sure everything turns out just right.

1. Preheat your oven to 350°F (175°C). It’s always a good idea to get this going first so you’re not waiting around later.
2. Sauté the veggies and herbs: In a large skillet, melt the butter over medium heat. Once it’s melted, add in your diced onions, celery, and poultry seasoning. I usually toss in a bit of rosemary too if I’m feeling fancy. Lower the heat to medium-low and cook for about 10-12 minutes, until the veggies are nice and tender. Don’t rush this step! The slower cooking brings out the sweetness in the onions and celery.
3. Toss it all together: In a big mixing bowl, combine your bread cubes and sautéed onion mixture. Give it a gentle toss to distribute everything evenly. Next, add 1 cup of chicken broth, then continue adding more broth slowly, stirring gently in between each addition. You want the bread cubes moist, but not mushy. You may not need all of the broth depending on how dry your bread is.
4. Bake it up: Transfer everything into a baking dish and dot the top with a bit of butter if you want to go the extra mile. Cover the dish with foil and bake for 35 minutes. Then, remove the foil and bake for another 10 minutes to let the top get nice and crispy.
5. Serve & enjoy: Once it’s golden and aromatic, your stuffing is ready to go! Just be careful not to eat half of it before your guests arrive—I’ve definitely been guilty of that.

Variations & adaptations: personalize your stuffing!

The best thing about stuffing is how adaptable it is. Here are a few ideas to suit different tastes and dietary preferences:

• Gluten-free: Swap out the bread for gluten-free bread cubes. Just make sure to dry or toast them beforehand for the best texture.
• Vegan: You can easily make this stuffing vegan by using vegetable broth and a plant-based butter or olive oil in place of the regular butter.
• Add-ins: Feeling adventurous? Try adding diced apples for a touch of sweetness, or toasted nuts like walnuts or pecans for some crunch. Dried cranberries can also give it a fun tart twist.
• Spice it up: If you want a bit of heat, sprinkle in some red pepper flakes or a dash of cayenne with the herbs. It adds a subtle kick that’s really nice.

How to serve & present your stuffing

Stuffing is one of those dishes that looks effortlessly rustic. I like to serve it straight out of the baking dish at the table, family-style. If you want to make it a little fancier, you can scoop it into a serving dish and garnish with a bit of extra fresh parsley or thyme on top for that pop of color. Pair it with mashed potatoes and roasted vegetables for a classic holiday spread, or serve alongside a hearty salad for a more casual weeknight meal.

Drink pairings

Since this dish is rich and savory, it pairs beautifully with lighter, refreshing drinks. Here are some of my favorite non-alcoholic options:

• Sparkling water with lemon or lime: The effervescence and citrus cut through the richness of the stuffing.
• Apple cider: A seasonal favorite that adds a sweet, tangy contrast to the savory stuffing.
• Herbal iced tea: Try a rosemary or sage iced tea for a unique pairing that echoes the herbs in the stuffing.

Storage & reheating tips

Got leftovers? Lucky you! Store any remaining stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend covering it with foil and warming it in the oven at 350°F until heated through, about 15-20 minutes. If it’s a little dry, sprinkle a bit of broth over it before reheating.

Scaling the recipe: how to adjust for a crowd (or just for two)

This recipe is super flexible if you need to scale up or down. For a larger crowd, you can easily double the ingredients and bake in a larger dish (or two dishes). Just make sure to increase the baking time slightly. For a smaller group, you can halve the recipe and bake in a smaller dish, but keep an eye on it during baking as it may cook a bit faster.

Potential issues: stay calm, I’ve been there

• Too dry?: If your stuffing seems dry, you probably need a bit more broth. Just drizzle some on top, and it should revive the texture.
• Too soggy?: This is usually a result of adding too much broth too quickly. In the future, try adding the broth gradually and giving the bread cubes time to absorb it.
• Lacking flavor?: Don’t be afraid to be generous with your herbs and seasonings. Taste the stuffing before baking, and adjust the salt, pepper, or herbs as needed!

Give it a try!

This easy stuffing recipe is one of those classic dishes that just never goes out of style. Whether you’re whipping it up for a holiday feast or enjoying it as a side to a cozy dinner, it’s sure to become a favorite. Don’t be afraid to play around with the ingredients and make it your own. Happy cooking!

Frequently asked questions

1. Can I make the stuffing ahead of time?
Yes! You can assemble the stuffing the day before and refrigerate it until you’re ready to bake. Just make sure to add a little extra broth before baking if it looks dry.

2. Can I freeze leftover stuffing?
Absolutely! Just freeze it in an airtight container for up to a month. Thaw in the fridge overnight, then reheat in the oven.

3. What type of bread works best for stuffing?
I like to use a mix of white and whole wheat bread, but you can use whatever you have on hand. French bread, sourdough, or even a rustic loaf works great!

4. Can I make this stuffing without butter?
Yes, you can use olive oil or a plant-based butter instead. It will still be delicious, just a bit less rich.

5. Do I have to use fresh herbs?
Not at all! Dried herbs work perfectly well, just reduce the amount since their flavor is more concentrated.

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