Stuffing and turkey are a better pair than peanut butter and banana. It’s the side dish that’s expected, anticipated. There’s no better way to do this time-honored dish proud than to serve the classic recipe everyone knows. Flavorful stock, savory butter, and pungent herbs melt in your mouth and have you recalling the stuffing you enjoyed as a child at grandma’s house. This recipe couldn’t be simpler and is sure to please every guest at your table.

Ingredients (Yields 10 cups)

  • 8 Tbl. unsalted butter (1 stick)
  • 2 med. onions, chopped into ¼ inch pieces (about 3 cups)
  • 4 celery ribs with leaves, chopped
  • 1 lb. firm white bread, cut into ½ inch cubes
  • 1/3 c. fresh parsley, chopped
  • 1 tsp. celery salt
  • 1 tsp. dried sage, crumbled
  • 1 tsp. dried rosemary, crushed
  • ½ tsp. dried thyme, crumbled
  • ½ tsp. salt
  • ½ tsp. fresh ground black pepper
  • 1 ½ - 2 c. turkey or chicken broth, as needed. Use less for a firmer consistency. Use the 2 cups if making stuffing outside of the turkey.

Directions for bread:

*Tip: Dry bread is better for stuffing than stale bread. Drying is done in the oven, while stale bread is done overnight on the counter.

Once your bread is cubed, spread in a single layer on a baking sheet and leave to dry out overnight if staling. Alternatively, you may bake at 275F for 20-45 minutes, stirring once or twice in between until you reach the dryness level you prefer. Cook times will vary depending on how much bread you’re drying.


  1. Preheat oven to 350F
  2. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  3. Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
  4. Butter a 3-quart casserole or 9x13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer.
  5. Serve immediately.


Recipe taken from by Rick Rodgers and slightly altered. Find the original here, along with additional recipes.