Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

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The BEST Easy Stuffing

A quick and easy Stuffing Recipe. Bread, celery, onions, seasonings and ALL THE BUTTER, make this a family favorite and perfect for Thanksgiving!

This recipe is the recipe that my mama has been making every Thanksgiving since I was a little girl. It is just not Thanksgiving without it and today I am sharing it with you!

A wooden spoonful of stuffing.

I have a lot of fond memories of tearing the bread for the stuffing and the smell of celery and onions sautéing in butter. If something could “smell like Thanksgiving” this would come in second only to roasted turkey.

Dressing or stuffing?

Technically speaking, this is “Dressing” because I don’t like to stuff the bird. I prefer the bread pieces to have a little more of a crunch factor. But what you call it might also be impacted by where you live. In the South it’s called dressing. And pretty much everywhere else it’s stuffing. 

Overhead photo of stuffing a white dish.

What ingredients do you need?

Overhead photos of ingredients.

BREAD: I prefer to use sourdough. You could use any day old white bread that you like. 

DES’ TIP:To dry our our bread we usually left it out for a few hours (up to overnight) so that it would really have some texture in the final product. 

CELERY: A must for any stuffing in my opinion. It adds great texture too! 

ONIONS: Same as celery, a must! Use yellow or white. 

BUTTER: Folks, this is THE best part. I mean the bread literally soaks up all of the butter and it is an amazing buttery bite. Use unsalted so that you can control the salt content. 

THYME: Thyme is one of my favorite herbs of all time. It has a peppery flavor that works so well in so many recipes. 

SAGE: It too has a peppery flavor but is very savory and bold. 

SALT AND PEPPER

CHICKEN BROTH: This wasn’t in the original recipe that my mom gave me but that is because she stuffed the bird so the juices from the cooking turkey would help keep the stuffing moist. Since I cook it outside the bird, I use chicken broth instead. Use as little or as much as you want. If you want a stuffing that is more moist use more. Like it a little bit crispier? Use the 1/4 cup I suggest. 

pouring chicken broth over stuffing.

How do you make stuffing? Step by Step Photos and Instructions 

Step by step photos of stuffing.

STEP #1: Melt the butter in a large skillet over medium heat. 

STEP #2: Once the butter has melted add the celery and onions. Cook just until the vegetables soften.

STEP #3: Add 1/3 of the bread cubes to the mixture and toss to coat. 

STEP #4: Pour the mixture over the remaining bread cubes. Add in sage, thyme, salt and pepper. Toss to coat. 

STEP #5: Transfer stuffing to a 2 quart (a 9×13 inch pan would work as well). Cover with aluminum foil and bake at 350 for 25 – 30 minutes or until warmed through. Serve hot. 

DES’ TIP: If you want the stuffing to have a crisp top, remove the aluminum foil and cook for an additional 3 – 5 minutes. Be careful to watch so that the top doesn’t burn. 

Vegetarian option: 

One of the reasons that I love this recipe so much is that our vegetarian friends visit for Thanksgiving and the only thing we have to switch up to make it work for them is to use vegetable broth instead of chicken broth. Easy peasy! 

a wooden spoon with stuffing.

If you loved this Easy Stuffing Recipe and are looking for more Thanksgiving Main Dishes and Side Dishes, I have got you covered! 

Creamy Mashed Potatoes 

Foolproof Gravy 

Roasted Turkey Thighs

Spinach Arugula Salad

Cranberry Sauce Recipe 

And don’t forget those Thanksgiving Dessert Recipes

Bourbon Chocolate Pumpkin Pie 

Cranberry Apple Pie

Pumpkin Cake with Chocolate Ganache 

The BEST Easy Stuffing Recipe

Serves 10 Prep Time: Cook Time:
5 based on 2 reviews

Ingredients:

  • 1 1/4 cup unsalted butter
  • 1 cup diced yellow onion
  • 1 3/4 cup diced celery
  • 11 slices sourdough (or other white bread) day old (or dried out slightly), cut into cubes
  • 2 1/2 teaspoons salt
  • 1 3/4 teaspoons sage
  • 1 1/4 teaspoons thyme
  • 3/4 teaspoon pepper
  • 1/4 cup low sodium chicken broth

Instructions

1

Melt the butter in a large skillet over medium heat. 

2

Once the butter has melted add the celery and onions. Cook just until the vegetables soften.

3

Add 1/3 of the bread cubes to the mixture and toss to coat. 

4

Pour the mixture over the remaining bread cubes. Add in sage, thyme, salt and pepper. Toss to coat. 

5

Transfer stuffing to a 2 quart (a 9x13 inch pan would work as well). Cover with aluminum foil and bake at 350 for 25 - 30 minutes or until warmed through. Serve hot. 

Notes

Nutrition information for estimation purposes only.

Nutrition information

Calories: 393 , Total Fat: 29.7g , Saturated Fat: 18.5g , Cholesterol: 76mg , Sodium: 1240mg , Carbohydrates: 27.2g , Fiber: 1.9g , Sugar: 2.1g , Protein: 5.9g

Leave a Comment

  • Reply
    Linda
    October 25, 2020 at 12:05 pm

    This is the SAME recipe I grew up on! I, like you, also changed the water to chicken broth. It wouldn’t be Thanksgiving without this recipe.

    • Reply
      Deseree
      October 26, 2020 at 9:09 pm

      Yes! The chicken broth adds so much flavor!

  • Reply
    Mom
    October 22, 2020 at 2:21 pm

    I love it baby!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.