Kitchen notes · a little help before you start
Easy Stuffing Recipe
Herby stuffing with soft bread underneath and a lightly browned top is an inviting dish to pass around. The buttered onion and celery give every scoop a savory flavor. Moisten the bread gently, then enjoy it warm after the covered and uncovered baking stages.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Original yield
- Serves 12
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Cook onion until tender
Let onion and celery soften with the poultry seasoning over medium-low heat, then cool slightly before mixing with bread.
2. Broth a little at a time
Toss with the first cup of broth, then add gradually only until bread is moist without becoming soggy.
3. Cover before browning
Begin with a covered baking dish, then uncover for the last ten minutes to finish the top after the stuffing warms through.
Get to know the ingredients
Measured dry bread
Measure bread cubes after drying, since they lose volume. Homemade cubes and purchased dried cubes can need different amounts of broth.
Rosemary placement
If rosemary is part of your herb choice, cook it with onion and celery rather than adding it only to the bread bowl.
Parsley options
Fresh chopped parsley or the listed smaller amount of dried parsley goes into the bread mixture with the softened vegetables and other herbs.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Easy Stuffing Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish the uncovered stage
Bake uncovered for the final ten minutes after the covered stage, then serve the warm herb-and-bread mixture from its dish.
A little more help as you go
Dry bread ahead
Dry bread cubes on the counter for two to three days, or bake them in a single layer at 300°F until dry. Cool before using.
Absorb before adding more
Let bread take up each broth addition for a few minutes before deciding whether it needs another splash.
A few questions you might have
Can I use seasoned purchased bread cubes?
Yes. Measure twelve cups, reduce the salt if they are seasoned and still add the herbs.
Can I assemble stuffing ahead?
Cover the unbaked stuffing and refrigerate for up to forty-eight hours. Take it out thirty minutes before baking, and allow extra baking time if needed.
Can it bake at 325°F?
Yes. At 325°F, add twenty minutes to the cooking time compared with the main 350°F directions.
Can ground sage replace poultry seasoning?
The ingredient list allows half a teaspoon of ground sage in place of the listed poultry seasoning for the onion-and-celery stage.
How should stuffing be prepared for a turkey cavity?
Cool completely in the refrigerator for at least forty-five minutes, then stuff the turkey just before cooking rather than ahead.
Any more cooking tips?
Herbs: Use 1 tablespoon total of fresh herbs. If using rosemary, cook it with the onions/celery. For dried herbs use 1 teaspoon total. Bread: You will need 13-16 slices of fresh bread (can vary a bit by the type of bread) to make 12 cups. Measure the bread after drying as it loses 20% volume once dried. If using purchased dried bread cubes, measure 12 cups. If they’re seasoned, reduce the salt but still add the herbs. Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days or bake in a single layer on a baking sheet at 300°F for 10 minutes or until dry. Cool before using. *Broth: Add the broth a little bit at a time. Homemade dried cubes will need closer to 2 to 3 cups while purchased dried cubes, will need closer to 3 to 4 cups of broth. Add a little, let it absorb for a few minutes, then add more as needed. Oven temp: If baking at 325°F, add 20 minutes to the cooking time. To Stuff Turkey : Cool the stuffing completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time. To Make Ahead: Prepare the stuffing as directed without baking. Cover and refrigerate for up to 48 hours. Remove from the fridge 30 minutes before baking and add 10 to 15 minutes to the baking time if needed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.