This traditional Turkey Stuffing Recipe proves that sometimes it’s okay to stick with the classics—especially on Thanksgiving!
My mom makes the best Greek stuffing. Between the cinnamon, grapes, ground beef, and herbs, it’s a beautiful balance of sweet and savory. In short, it’s perfection on a plate. I usually grab more stuffing than turkey. However, sometimes I like to go back to the basics of good ol’ traditional turkey stuffing. There’s nothing wrong with a no-frills recipe loaded with all the flavor you’d expect from a Betty Crocker recipe. Besides, with our growing family, there’s always room for another stuffing (or two). And that’s how it should be on Thanksgiving anyway—a gluttony of choices.
Outside of the dried bread cubes, you probably have everything already sitting in your kitchen for this recipe. And by the way, those bread cubes are the backbone here. While you could use an enriched bread like they do in those Stove Top mixes, let’s keep it Martha Stewart, okay? This recipe may be traditional, but a line must be drawn somewhere! I prefer French peasant bread, but any artisan loaf like sourdough should hold up to all that broth and butter without turning into mush. A spongy French bread also works.
Other than the bread selection, this turkey stuffing is as simple as it gets. It gives me time to make other Thanksgiving sides. After all, we’ve got lots of mouths to feed, and I’m thankful for that—pun intended.
What exactly is poultry seasoning?
Back in my culinary infancy (so long ago now), I truly thought poultry seasoning was crushed-up chicken, almost like a powdery broth. Yeah, I’ve grown a lot since then.
Poultry seasoning is actually a blend of dried herbs, typically sage, marjoram, thyme, rosemary, black pepper, and nutmeg. It packs a flavorful wallop, and I appreciate not having to mix all those herbs together myself! Sure, I could mix everything myself, but this seasoning is a convenient shortcut. Every brand has its own twist, though my favorite is Penzeys—they take a more zesty approach with their lemon peel and ginger. But honestly, any poultry seasoning will work here!
How do I store leftovers?
Refrigerate leftovers for up to 4 days in an airtight container or cover the dish it was baked in with plastic wrap. The best way to reheat stuffing is in the oven. Cover the stuffing with foil and warm in a 350°F oven for about 20 minutes or until heated through. Chances are, the stuffing will be a bit dry. I recommend drizzling a few tablespoons of broth over the top before baking.
Serving suggestions
Of course, you’ll want to serve the stuffing with the main event: the turkey! Enjoy it with all the fixings like Buttermilk Mashed Potatoes, Green Beans Almondine, and Cranberry Sauce. With Thanksgiving leftovers, I’ll make a turkey sandwich using a generous drizzle of Gravy, some cheese, and a scoop of stuffing because I’ll never say no to extra carbs!
Turkey Stuffing Recipe
Ingredients
- 12 cups dry bread cubes preferably from day-old French bread
- 1 1/4 cups unsalted butter
- 1 medium yellow onion diced
- 1 1/4 cups chopped celery
- 1 tablespoon poultry seasoning
- Salt and pepper to taste
- 2 large eggs beaten
- 1 cup low-sodium chicken broth plus more if needed
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 350°F. If your bread is not already stale, spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until lightly browned. Set aside to cool.
- In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery, and cook until they are soft and fragrant (about 10 to 12 minutes). Transfer the vegetables to a large bowl with the bread cubes. Sprinkle in the poultry seasoning, and season with salt and pepper.
- Pour in the beaten eggs and about 1 cup of chicken broth. Gently toss the mixture until the bread is moistened without becoming soggy. Add extra broth if needed.
- Grease a 9×13-inch baking dish. Transfer the stuffing mixture to the dish and cover with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the top is lightly browned. Optionally, sprinkle with chopped fresh parsley before serving.
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