Nothing says holiday comfort quite like a big scoop of stuffing. This homemade turkey stuffing with bread is just like Grandma's, made from scratch with simple ingredients, and packed with cozy flavors that make the whole house smell amazing. It's the kind of recipe that brings everyone back to the table for seconds, whether you call it stuffing or dressing.
Best homemade stuffing for making memories
Thanksgiving would not be the same without my Mom's homemade turkey stuffing (otherwise known to my family as turkey dressing). For as long as I can remember, my Mom and Grandmother prepared this dressing for each and every holiday turkey.
They would work side by side in the kitchen, toasting the bread, sauteing the vegetables, and mixing it in the biggest pot they could find. As I got older, I got to help toast the bread and stuff the turkey. It was such a happy, fun time to have all the girls in the kitchen working together, laughing, and just generally enjoying ourselves.
And now you can make treasured family memories with this recipe for homemade turkey stuffing.
Why you'll love this homemade stuffing with bread recipe
There are so many reasons this recipe is the best, and once you try it, you'll never go back to the boxed mix. This homemade bread stuffing for turkey will quickly become a family tradition.
Simple ingredients. Everything in this recipe is made with real, everyday ingredients and nothing from a box or packet.
Made from scratch. The bread cubes, sautéed onions, and tender celery come together with butter and seasonings for a classic flavor that feels just like Grandma's stuffing.
Perfect texture. Moist but not soggy, this stuffing bakes up beautifully inside the turkey or in a casserole dish.
Versatile. This recipe is easy to adapt with fruit, sausage, or extra herbs to make it your own.
Holiday classic. Whether you serve it as inside turkey stuffing or bake it as dressing, this dish belongs at every Thanksgiving or Christmas dinner.
Ingredients and their part in the stuffing
Stuffing might seem simple, but each ingredient plays an important role in creating its rich, savory flavor. Here's what you'll need:
- Loaf of bread (toasted and cubed) - The heart of the recipe! Toasting dries the bread so it absorbs flavor without turning mushy.
- Onion - Adds sweet, savory depth and aroma.
- Butter - Brings richness, helps soften the onion, and adds moisture.
- Celery - Gives that classic crunch and fresh flavor in every bite.
- Poultry seasoning - A warming blend of herbs like sage, thyme, and rosemary that gives stuffing its signature taste.
- Salt and pepper - Simple seasonings that bring all the flavors together.
- Water - Adds just enough liquid to moisten the bread without making it soggy.
Best bread for turkey stuffing
The bread you choose makes a big difference in flavor and texture. When making this stuffing, these are some options and what each brings to the dish:
- White loaf bread. The classic choice! Soft, mild flavor, and it soaks up the seasoning beautifully.
- Whole wheat bread. Adds a slightly nutty flavor and denser texture.
- Sourdough bread. Tangy and chewy, giving your stuffing extra character.
- Brioche or challah. Buttery, rich, and soft, it's a little more decadent.
- French bread. Crusty outside with a chewy interior, perfect for adding a little more structure.
- Combination of breads. Mix white with sourdough or brioche for a stuffing that has layers of flavor and texture.
How to make turkey stuffing from scratch
Homemade stuffing is easier than you think! Here's how to make this basic bread stuffing step by step.
- Toast bread, cube it, and place it in a large bowl.
- Place chopped celery in a 4-cup microwave-safe measuring cup, cover with water, then seal with plastic wrap, wax paper, or paper towel. Microwave for 5 minutes at 70% power.
- Using a slotted spoon, scoop out the celery from the water and add it to the bread cubes.
- Place chopped onion in a 4-cup microwave-safe measuring cup with butter, cover with plastic wrap, wax paper, or paper towel and microwave for 3 minutes at 90% power. Make sure you use a large enough measuring cup so that the butter does not boil over. Set aside.
- Pour buttered onions over the bread cubes and toss.
- Add poultry seasoning, salt, and pepper, and toss to coat.
- Pour a small amount of celery water at a time into the dressing mixture until the bread is slightly damp. You will use about ½ cup in total.
- Toss well. If made in advance, place the mixture in the empty bread bag, zip-top bag, or airtight container, and store it in the refrigerator until ready to cook the turkey.
- To stuff the turkey, remove giblets and any loose ends inside both neck and body cavities. Stuff the neck cavity loosely and either skewer or sew the skin over the stuffing. Open the legs which are usually trussed and stuff the body cavity loosely. Retruss the legs and proceed to bake according to directions for the size of turkey and method of cooking you are using.
Pro Tip: Make sure to pack the stuffing loosely so that it can cook thoroughly. It should reach a temperature of 165°F to ensure it is done.
Look at that beautifully browned stuffing just ready to be gobbled up! Scoop it out then proceed to carve your turkey.
Recipe notes and tips for success
Stuffing is simple, but these tips will help make sure it comes out just right every time.
This recipe makes enough for a 12-lb turkey. If you're roasting a larger bird, double the recipe for a 20-lb turkey.
Do not stuff too early. Always wait until just before roasting to stuff the turkey. Stuffing too early can encourage bacteria to grow.
Don't overstuff. Use about ½ to ¾ cup stuffing per pound of turkey and cook any extra in a casserole dish.
Use stale bread if you can. Day-old bread dries faster and holds up better to the liquid and seasonings.
Check doneness carefully. Always test the stuffing with a meat thermometer. It needs to reach 165°F in the center for food safety.
Recipe variations to make it your own
This recipe is a great base, and you can easily customize it with these fun and tasty twists:
- Dressing. Bake it in a casserole dish instead of the turkey. Cover and bake at 350°F for 25-30 minutes, then uncover and bake another 25-30 minutes. See specific instructions in the recipe card notes below.
- Fruit. Add diced apples or dried cranberries for a touch of sweetness.
- Chestnut. Stir in roasted chestnuts for a hearty, nutty flavor.
- Herb. Boost the fresh herbs with parsley, thyme, or rosemary.
- Sage. Highlight the classic stuffing flavor by adding fresh sage.
- Sausage. Brown pork sausage or spicy Mexican chorizo and mix it in for extra flavor.
- Gluten-free. Swap the bread with a gluten-free loaf of your choice.
How to store, freeze, and reheat leftovers
Storing before cooking. Once mixed, the stuffing can be stored in the refrigerator for up to 2 days before using.
Storing leftovers. Cooked stuffing should be cooled and stored in an airtight container in the fridge. It will last for up to 4 days.
Freezing leftovers. For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating leftovers. Place it in an oven-safe dish, cover it with foil to keep it from drying out, and warm it in a 350°F oven for about 20-30 minutes, or until heated through. For smaller portions, you can use the microwave. Just heat in 1 minute intervals, stirring in between, until warmed evenly. If the stuffing seems a little dry, add a splash of chicken broth before reheating to bring back the moisture.
Frequently asked questions
In our family, the two words were interchangeable. My Grandma used to say the turkey was either "stuffed" or "dressed." Today, the distinction usually comes down to how it's cooked. Stuffing is baked inside the turkey, while dressing is baked in a separate casserole dish.
Traditional bread stuffing starts with toasted or stale bread cubes and simple aromatics like onion and celery. Poultry seasoning, salt, and pepper give it that classic holiday flavor.
Yes, as long as it's cooked through. Because the ingredients are pre-cooked before going into the bird, it's safer, but you still want to make sure the stuffing reaches an internal temperature of 165°F. Use about ½ to ¾ cup of stuffing per pound of turkey, and don't overstuff. Any extra should be baked separately.
Yes! You can prepare stuffing up to 2 days in advance, then store it in the fridge until you're ready to stuff the turkey. You can also make and freeze then defrost in refrigerator for a day before using. This makes holiday cooking much less stressful.
All the recipes you'll need for a stress-free Thanksgiving
- Thanksgiving Meal Planning
- How to Cook a Turkey in a Bag
- Honey Baked Turkey Breast for Two
- How to Make Turkey Gravy
- How to Make Perfect Mashed Potatoes
- Green Bean Casserole with French Green Beans
- Sweet Potato Casserole with Pecan Streusel
- Baked Sweet Potato Balls
- Fresh Cranberry Relish
- Pumpkin Pie with Leaves on Top
Find even more of the best Thanksgiving dinner recipes here on 2CM!
Homemade Turkey Stuffing (aka Turkey Dressing)
Ingredients
- 1 loaf bread, toasted & cubed
- 1 onion, chopped
- 1 stick butter, melted
- 1 cup celery, about 2-3 stalks, chopped
- 2-3 teaspoons poultry seasoning
- 1 teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Prepare cubed bread and place in large bowl. Add poultry seasoning, salt and pepper and toss to coat. Set aside.
- Place chopped celery in a 4-cup microwave safe measuring cup, cover with water and plastic wrap, and cook for 5 minutes at 70% power. Set aside.
- Place onion in a 4-cup microwave safe measuring cup with butter, cover with plastic wrap, and cook for 3 minutes at 90% power. Make sure you use a large enough measuring cup so that the butter does not boil over. Set aside.
- Using a slotted spoon, scoop out celery from water and add to bread cubes. Reserve celery water. Pour onion-butter mixture into cubes and stir well to combine. Pour a small amount of celery water at a time into the dressing mixture until bread is slightly damp. You will use about ½ cup in total.
- Place back in the empty bread bag and store in the refrigerator until ready to cook turkey. There is enough dressing here for a 12 pound turkey. I usually double the recipe for my 20 lb. turkey.
- IMPORTANT: Do not stuff a turkey until just prior to cooking.
Notes
Nutrition
This post has been updated with new photos, cooking tips, and easier to follow recipe steps. It was first published on November 9, 2013.
