There is no scent that says “holiday” quite like celery and onion softening in butter. For many of us, that first whiff of simmering aromatics brings back mashed-potato bowls, cranberry sauce stained linens, and Grandma’s old fashioned stuffing recipe, baked golden at the edge of the holiday table. Plain and honest, it’s the kind of dish that never went trendy, because it never needed to.
This version takes the classic route: a sturdy loaf of bread, plenty of sage and thyme, and a rich, slow-simmered broth. It is forgiving, easy to scale, and absolutely fine to make a day ahead.
What you’ll need
- 10 cups (about 1 lb) day-old white bread or country loaf, cut into 1-inch cubes
- ½ cup (1 stick) unsalted butter, plus more for the baking dish
- 1 large yellow onion, diced small
- 3 celery ribs, diced small
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ to 2 cups low-sodium chicken or turkey broth
- 1 large egg, beaten
How to make it
- Dry the bread. The day before, spread cubed bread on a baking sheet and leave it out, uncovered, overnight. If you’re short on time, bake at 300°F for 15 minutes, then cool completely. Drier bread soaks up broth without turning mushy.
- Cook the aromatics. Preheat oven to 375°F. Butter a 9-by-13-inch baking dish. In a large skillet over medium heat, melt the butter. Add onion and celery, and cook about 8 minutes, stirring now and then, until soft but not browned. Stir in sage, thyme, salt, and pepper; cook one minute more.
- Combine. In a very large bowl, toss the bread cubes with the onion-celery mixture. In a separate bowl or measuring cup, whisk the beaten egg into 1½ cups broth. Pour over the bread and fold gently until everything is evenly moistened. If it looks dry, add the remaining broth a little at a time. The mixture should hold together when squeezed but not be soupy.
- Bake. Transfer to the prepared dish and cover with foil. Bake for 30 minutes. Remove the foil and bake another 20 to 25 minutes, until the top is crisp and golden. Rest it for 5 minutes before serving.
🍳 Note: For food safety and even cooking, bake stuffing in a dish rather than inside the bird. If your family insists on stuffed turkey, cook the stuffing separately and spoon it in just before serving.
Swaps and small changes
Not a purist? That’s all right. Sourdough or cornbread make excellent substitutes for white bread. Add a handful of dried cranberries, toasted pecans, or cooked sausage to the skillet after the vegetables soften. For a vegetarian version, choose vegetable broth and skip the egg — just add an extra splash of broth so the stuffing stays moist.
Storing leftovers
This stuffing keeps in the refrigerator for up to four days in an airtight container. To warm it back up, place a portion in a small baking dish with a spoonful of broth on top, cover, and heat at 350°F until warmed through. You can also freeze it for up to three months.
One tip from many Thanksgiving kitchens: taste the broth before you pour it. A good, savory broth makes all the difference here, so reach for a quality brand or, better yet, your own homemade stock. And if the stuffing disappears before your second helping, well, that’s the surest sign you made it just like Grandma did.
Related Terms:
- old fashioned turkey stuffing recipe
- old fashioned stuffing
- old fashioned dressing recipe
- basic stuffing recipe
- traditional stuffing recipe
- pepperidge farm stuffing recipe