Classic Stuffing Recipe: A Flavorful, Crowd-Pleasing Favorite

This classic stuffing recipe delivers a moist, herby interior paired with a crisp, golden exterior.

Designed to serve a large group, it combines simple, wholesome ingredients with optional add-ins for a personalized twist.

The stuffing’s rich flavor comes from sautéed onions and celery, complemented by fresh parsley and sage.

You can enhance the texture and flavor with optional pecans and dried cherries or stick to the basics for a traditional dish.

For a heartier version, consider adding sausage or experimenting with additional herbs like thyme or marjoram.

This versatile recipe ensures delicious results with minimal effort.

Dotdash Meredith Food Studios

Understanding Stuffing vs. Dressing: What’s the Difference?

Traditionally, stuffing refers to a mixture cooked inside the turkey, soaking up its juices, while dressing is baked separately, resulting in a crispier texture.

Over the years, food safety experts have advised against cooking stuffing inside the turkey due to the risk of cross-contamination and foodborne illness.

Following these guidelines, this recipe recommends preparing the dish as a dressing for the safest and most flavorful outcome.

Key Ingredients for the Best Classic Stuffing

Bread

Use two loaves of stale white bread, cut into 1-inch pieces.

For optimal texture, dry the bread in advance by spreading it on a flat surface for 1–2 days or baking it at 300°F for 30 minutes.

Thoroughly dried bread absorbs the liquid and seasonings effectively.

Aromatics

The recipe calls for 16 celery stalks and four onions, cut into uniform pieces for even cooking.

Sauté them in a large skillet or Dutch oven until softened to develop rich, savory flavor.

Herbs

Fresh sage and flat-leaf parsley (about two bunches) provide vibrant flavor.

If fresh sage isn’t available, substitute with dried sage for similar results.

Stock

Use six cups of homemade or high-quality store-bought chicken stock.

Opt for a low-sodium variety to avoid excessive saltiness.

Homemade turkey stock is another great option for deeper flavor.

Optional Mix-Ins

Add toasted pecans for crunch and dried cherries for tangy sweetness.

Alternatively, substitute dried cranberries for a similar flavor profile.

Toasting the nuts beforehand enhances their flavor and ensures they stay crisp during baking.

Make-Ahead Instructions

To streamline holiday preparations, assemble the stuffing through step four and refrigerate it in the baking dish for up to 24 hours.

Let the dish sit at room temperature for 30 minutes before baking.

Cover with foil during baking to retain moisture, removing it toward the end for a golden finish.

This recipe can also be halved and baked in a 13×9-inch dish, making it adaptable for smaller gatherings.

Ingredients

• 12 tablespoons unsalted butter, plus extra for greasing the dish
• 4 onions (2 pounds), diced into ¼-inch pieces
• 16 celery stalks, diced into ¼-inch pieces
• 10 fresh sage leaves, chopped, or 2 teaspoons dried sage
• 6 cups chicken stock (homemade or low-sodium store-bought)
• 2 stale loaves white bread, crusts on, cut into 1-inch cubes
• 2 teaspoons salt
• 4 teaspoons freshly ground black pepper
• 3 cups flat-leaf parsley leaves, coarsely chopped (about two bunches)
• 2 cups pecans, toasted and chopped (optional)
• 2 cups dried cherries (optional)

This easy stuffing recipe offers adaptability and rich flavors, perfect for any holiday feast.

Instructions

Preheat the Oven and Prepare the Baking Dish

Preheat the oven to 400°F (205°C). Lightly coat a 15×10-inch baking dish with butter and set it aside.

Cook the Aromatics

In a large skillet, melt the butter over medium heat.

Add the chopped onions and celery, cooking until the onions become translucent (approximately 10 minutes).

Stir in the sage and continue to cook for an additional 3–4 minutes.

Add Initial Stock and Reduce

Pour in about 1/2 cup of the stock and stir thoroughly.

Let the mixture simmer for about 5 minutes, or until the liquid has reduced by half.

Combine All Ingredients

Transfer the onion-celery mixture to a large mixing bowl.

Add the remaining stock, along with the toasted bread cubes, and any additional desired seasonings or mix-ins (see variations below).

Gently fold the mixture until all ingredients are evenly moistened. Avoid vigorous mixing, as it may result in a gummy texture.

Transfer and Bake

Spoon the stuffing mixture into the prepared baking dish. Cover with foil and bake for 20 minutes.

After this initial baking period, remove the foil and continue to bake for an additional 30–35 minutes, or until the top is golden and crisp.

Let the stuffing rest for about 10 minutes before serving.

Storage and Reheating Tips

• Storage: Transfer any leftover stuffing to an airtight container and store in the refrigerator for up to 3–4 days. For longer preservation, freeze it for up to 3 months.
• Reheating: To reheat from frozen, place the stuffing in an oven-safe container. Drizzle with a small amount of stock or water, cover, and bake at 350°F (175°C) for about 20 minutes. Uncover and continue to bake until the top becomes crisp, usually an additional 15 minutes.

Variations and Additions

This recipe serves as a versatile base that can be adapted to personal tastes and dietary preferences:

• Protein Additions: Incorporate browned sausage, chorizo, or even smoked oysters for additional depth of flavor.
• Herb Substitutions: Experiment with other herbs like thyme, marjoram, or rosemary to suit your palate.
• Fruit Enhancements: Add chopped apples or pears to the skillet when cooking the onions and celery for subtle sweetness.
• Nut and Fruit Adjustments: Replace pecans with walnuts or substitute dried cherries with cranberries for a different texture and flavor profile.