When it comes to classic side dishes, nothing says “comfort food” quite like stuffing. This easy stuffing recipe hits all the right notes: buttery, flavorful, and oh-so-satisfying. Whether you’re prepping for Thanksgiving, Christmas, or just a cozy family dinner, this dish brings all the nostalgia of holidays past. It’s the kind of recipe that reminds you of family traditions—the smell of onions and celery sautéing in butter instantly filling the house with warmth. And the best part? It’s so simple, even first-time cooks can nail it.

The unexpected magic of simple ingredients

Stuffing has a way of taking basic ingredients and turning them into something magical. There’s nothing particularly fancy about bread, butter, onions, or herbs, but when you combine them, they create a dish that feels like a warm hug. I’ve played around with countless stuffing recipes over the years, but this version is the one I always come back to. It’s flexible enough to customize, yet so flavorful that you’ll rarely want to change a thing.

My stuffing story: A Thanksgiving mishap turned favorite

I’ll never forget my first solo Thanksgiving. I had been feeling pretty confident about the menu until I realized I had completely forgotten to prep the stuffing. We were about 90 minutes from dinner, and the panic started setting in. But, I quickly found a bag of dry bread cubes in the pantry (thank goodness!) and decided to wing it with some celery, onions, and a stick of butter. It turned out better than I could have imagined—crispy on the top, soft and herby on the inside. Now, every time I make this stuffing, I think back to that first chaotic holiday and smile. It’s proof that sometimes, the simplest recipes are the best.

Where does stuffing come from, anyway?

Stuffing (or dressing, depending on where you’re from) has been around for centuries, dating all the way back to Ancient Rome, where they used mixtures of bread, herbs, and spices to stuff animals for roasting. In the U.S., stuffing has long been a staple of holiday dinners, particularly Thanksgiving. Over time, the recipe has evolved—different regions have their own twists, like cornbread stuffing in the South or sausage stuffing in the Midwest. While this recipe stays close to the traditional roots, the beauty of stuffing is how customizable it can be, depending on your tastes and what you have on hand.

Let’s talk ingredients: the backbone of this stuffing

For such a simple recipe, each ingredient plays a key role. Here’s what you’ll need, along with a few tips and substitutions to make it your own.

Yellow onions: These add a sweet, savory base to the stuffing. You could substitute with white onions or shallots for a more delicate flavor.
Celery: Provides that classic crunch and earthy flavor. If you’re not a fan of celery, feel free to leave it out or replace it with diced fennel for a slightly different taste.
Butter: Ah, butter—the ultimate flavor booster. It not only softens the veggies but also adds richness to the dish. For a dairy-free version, you can use margarine or olive oil.
Poultry seasoning: This blend of sage, thyme, and other herbs is the secret to making your stuffing taste like Thanksgiving in a bite. If you don’t have poultry seasoning, just use ground sage—it’s the star of the show anyway.
Dry bread cubes: Any type of bread will work here, from white to sourdough to whole wheat. If you forgot to dry your bread out, you can cube it and toast it in the oven at a low temperature to get the same effect.
Chicken broth: This keeps the stuffing moist and adds flavor. I like using homemade broth when I have it, but store-bought works just fine. You can also use vegetable broth if you prefer a meatless option.
Fresh parsley and herbs: Fresh herbs brighten the dish up, but if you don’t have fresh, dried will work in a pinch. I love using a mix of sage, thyme, and rosemary for an extra flavor punch.

What you’ll need from the kitchen: don’t worry, it’s pretty basic

This recipe doesn’t require much in the way of fancy kitchen gadgets, which is part of its appeal. Here’s what you’ll need to pull it off:

Large skillet: You’ll use this to sauté the veggies and herbs, so make sure it’s big enough to hold everything comfortably.
Mixing bowl: A large mixing bowl is crucial for tossing the bread cubes with the onion mixture and broth. I usually go for one that’s bigger than I think I’ll need, just to avoid spillage.
Baking dish: A standard 9×13 inch dish works perfectly for this recipe, but you could use a smaller or larger one depending on how crispy you want the edges to be. A deeper dish gives you a softer stuffing, while a more shallow one crisps up beautifully.

Step-by-step: My go-to method for perfect stuffing

This recipe is straightforward, but I’ve picked up a few tricks along the way that might help you out.

Preheat your oven to 350°F. I like to do this before I even start chopping so that the oven is ready to go when I am.
Sauté the veggies: In a large skillet, melt ⅔ cup of butter over medium heat. Add the diced onions, celery, and poultry seasoning. Stir them occasionally to prevent burning, but don’t rush this step—the longer they cook, the more flavor develops. After about 10-12 minutes, they should be soft and fragrant. Toss in the rosemary if you’re using it, and let it mingle with the other flavors. Remove from heat and let it cool for a few minutes.
Mix it all together: In a big mixing bowl, combine your bread cubes, sautéed veggie mixture, parsley, and any additional herbs you’re using. Slowly pour 1 cup of broth over the top and gently toss the cubes. You want them moist but not soggy, so add more broth a little at a time until you reach the right consistency.
Season and bake: Add salt and pepper to taste (don’t skimp here!), then transfer the stuffing to your baking dish. If you’re feeling indulgent, dot a little extra butter on top before covering the dish with foil. Bake for 35 minutes, then remove the foil and bake uncovered for an additional 10 minutes. This gives you a nice crispy top without drying out the inside.

Tweaks, twists, and tasty variations

One of the best things about stuffing is how versatile it is. Here are a few variations I’ve tried over the years that worked out great:

Make it vegan: Swap out the butter for olive oil or vegan margarine, and use vegetable broth instead of chicken broth.
Gluten-free: Just use gluten-free bread cubes in place of regular bread. Everything else stays the same!
Sausage stuffing: Brown ½ pound of sausage in the skillet before adding the veggies. It adds a rich, savory element that’s perfect for meat lovers.
Seasonal flavors: In the fall, I like to toss in a handful of dried cranberries and chopped apples for a sweet-and-savory combo. During the winter, chestnuts or pecans add a nice crunch.

Serving suggestions: make it the star of the table

This stuffing is hearty enough to hold its own, but it also pairs beautifully with roasted turkey, chicken, or even pork. If you’re going for a vegetarian spread, serve it alongside roasted vegetables, mashed potatoes, and a tangy cranberry sauce. For a little garnish, sprinkle some fresh parsley or thyme on top right before serving.

What to drink with stuffing? Here are my picks

For drink pairings, a crisp white wine like a Chardonnay or Sauvignon Blanc complements the buttery richness of the stuffing. If you’re more into reds, a light Pinot Noir works well, too. For non-alcoholic options, I like serving sparkling water with a slice of lemon or cranberry juice for a festive touch.

Storing and reheating: leftover magic

Got leftovers? Lucky you! Store the stuffing in an airtight container in the fridge for up to 4 days. To reheat, place it in a baking dish, cover with foil, and warm in the oven at 350°F for about 20 minutes. If it’s looking a little dry, sprinkle on some extra broth before reheating.

Adjusting for a crowd: big or small, this recipe works

If you’re cooking for a small group, you can easily halve this recipe. Just use half the amount of each ingredient and bake it in a smaller dish. For a large crowd, double the recipe and use two baking dishes—one for the crispy lovers and one for the soft-and-squishy crowd. Just keep an eye on it while it bakes, as the cooking time might vary slightly.

Troubleshooting: if things don’t go as planned

Stuffing too dry? Add a little more broth and toss it gently before baking. You can also drizzle some broth over the top before reheating.
Too soggy? Let the stuffing bake uncovered for an extra 10 minutes, or spread it out in a larger dish next time for better air circulation.
Burnt edges? Your oven might run a little hot. Try lowering the temperature by 25°F and covering the dish earlier.

Ready to make your own stuffing?

I hope you give this recipe a try and add your own twist to it. Whether it becomes your new holiday tradition or just a comforting weeknight side dish, I promise it’s worth the (minimal) effort. You can’t beat the combination of buttery bread, savory herbs, and tender veggies. Happy cooking!

FAQs

Can I make stuffing ahead of time?
Yes! You can assemble the stuffing a day ahead and store it in the fridge. Just bake it when you’re ready to serve.
What’s the best bread for stuffing?
Any kind of sturdy bread works well—sourdough, French bread, or even whole wheat. Just make sure it’s dry before using.
Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs like sage, thyme, and rosemary add a vibrant flavor to the dish. Use about three times the amount of fresh herbs as dried.
How do I know if my stuffing has enough broth?
The bread cubes should be moist but not soggy. If you can squeeze a cube and it holds its shape without turning to mush, you’re good to go.
Can I freeze stuffing?
Yes! Stuffing freezes well. Store it in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.

Easy Stuffing Recipe