Classic Bread Stuffing Recipe for Thanksgiving

This traditional bread stuffing recipe is the kind of classic holiday side dish that makes a meal feel complete. It is simple, buttery, full of familiar herbs, and made with everyday vegetarian ingredients. Serve it for Thanksgiving dinner, Christmas dinner, Sunday supper, or any weeknight meal when you want something warm, comforting, and homemade. You do not need a special occasion to enjoy stuffing. This easy homemade bread stuffing can be made from scratch, prepared ahead of time, and baked when you are ready to serve.

Note from Getty: Stuffing is not something I grew up with, so I am very glad my friend Katie shared her Grandma’s stuffing recipe with us. This recipe has now become our family’s favourite stuffing recipe. It is a classic, straightforward bread stuffing. The rest of this post is from Katie.

I used to wait for my Grandma to bring this savoury side dish to our Thanksgiving meal. Recently, and a little reluctantly, I learned how to make her classic stuffing from scratch for myself. It turns out that making it with love for my own family works just as well. Grandma would be proud.

A traditional bread stuffing recipe for all occasions

There is no need to wait for the holiday season to enjoy a good homemade stuffing. In our house, we serve it often. Anywhere you might serve buns, potatoes, or another simple side dish, this made-from-scratch stuffing fits right in. It is economical, satisfying, and easy to prepare with ingredients you may already have in the kitchen.

When I met my husband many years ago, I discovered that he would happily eat an entire box of stuffing for supper on a regular basis. So let me tell you, this is a man who knows stuffing. When he met my Grandma and tasted her classic stuffing recipe, he passed her serious family inspection. Just as importantly, her stuffing passed his taste test with flying colours.

This is boyfriend-approved, husband-approved, and family-approved stuffing. Rich with butter, onion, celery, and traditional herbs, it is a reliable recipe you can make again and again.

Top Tips for Making Stuffing from Scratch

The real treasure in this stuffing recipe

The deep flavour in this traditional bread stuffing comes from the first step: sautéing the onion, celery, and herbs in butter. And yes, the butter matters. Even if you decide to change the herbs or add extras such as carrots or cranberries, do not skip this step. Let the aromatics cook gently in the butter until they soften and the edges just begin to brown. That is what gives the stuffing its savoury, comforting flavour.

Use fresh or stale bread

This stuffing recipe works well with large bread cubes, about the size of croutons. It is a great way to use leftover bread, but a fresh loaf works too. Once the herbed butter mixture and stock are added, toss everything well so the bread is evenly coated and lightly moistened. The combination of butter and stock gives you a wonderful texture: soft, tender pieces throughout and crisp, toasted bites on top.

Make Ahead Stuffing

This make ahead stuffing can be prepared up to 3 days in advance. Assemble the stuffing, but do not bake it. Cover it well and store it in the refrigerator until it is time to cook. When you are ready, bake as directed and serve it warm from the oven.

You can also freeze the unbaked stuffing for up to 3 months. When baking from frozen, keep it covered with foil and bake at 350°F for 1 hour. Then uncover and bake for about 15 minutes more, or until the top is crisp and the edges are browned. If you have room to thaw it in the refrigerator overnight, bake it covered for 30 minutes, then uncovered for another 15 to 20 minutes.

Dry or fresh herbs

This recipe uses dry herbs, which makes it easy and convenient. If you have fresh herbs on hand, you can use them instead. As a general guide, use three times the amount of fresh herbs when replacing dried herbs. For example, 1 teaspoon of dried herbs equals 3 teaspoons of fresh herbs.

Should I Stuff the Turkey or Make Stuffing on the Side?

After adding the onion, celery, and herb mixture, I add 1 cup of vegetable or chicken stock because this stuffing is baked in a dish rather than inside a bird. The stock helps prevent dry stuffing and gives the bread the right amount of moisture.

If you plan to cook this stuffing inside a turkey or chicken, omit the stock. The juices and fat from the bird will add moisture and flavour as it cooks. In that case, the bird provides the original stock, so you do not need to add extra liquid.

Dressing or Stuffing – What’s the Difference?

I have told you all about my family’s love of stuffing, but I know many people call it dressing. So, is there actually a difference?

You might think stuffing is the version cooked inside the cavity of a bird and dressing is the version served on the side of the plate. In many homes, however, the name simply depends on where you grew up and what your family called it. Some families say dressing, some say stuffing, and both names can describe this same comforting bread-based side dish.

Traditional stuffing recipe made with love

Here is my Grandma’s traditional bread stuffing recipe. Share it with the people you love and let the warm, comforting traditions begin.

Every family has its own traditions, favourite dishes, and special additions to the holiday table. Some meals are built around classic recipes, while others include new favourites from year to year. Whether you call it dressing or stuffing, this simple bread stuffing is a dependable side dish made with love, butter, herbs, and bread.