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overhead close up photo of wooden spoon scooping stuffing from casserole
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Classic Stuffing

Nothing says comfort like a warm, hearty stuffing fresh out of the oven. With savory herbs, tender bread cubes, and just the right amount of seasoning, this classic dish is the perfect partner for any holiday meal.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Difficulty: Easy
Servings: 8 servings
Calories: 401kcal
Author: Nora from Savory Nothings

Ingredients

  • ¾ cup butter (1.5 sticks)
  • 2 medium onions diced (about 2.5 cups)
  • 4 ribs celery diced (about 2 cups)
  • 1 tablespoon fresh herbs chopped (such as sage, thyme, or rosemary)
  • 1.5 teaspoons poultry seasoning
  • 0.5 teaspoon salt
  • ground black pepper to taste
  • 12 cups dry bread cubes
  • 2 cups chicken broth or up to 2 cups more as needed!

Instructions

  • Prep: Preheat oven to 350°F. Grease a 9x13 inch baking dish.
  • Cook vegetables: Melt butter in a large skillet over medium heat. Add diced onions, celery, fresh herbs, poultry seasoning, salt, and pepper. Sauté until vegetables are softened, about 10–12 minutes.
  • Combine with bread: Transfer vegetable mixture to a large mixing bowl and add bread cubes, tossing to combine.
  • Add chicken broth: Gradually pour in enough chicken broth to moisten the bread evenly, stirring gently. Bread should be moistened, but not soggy!
  • Bake: Transfer stuffing to prepared casserole dish, cover with aluminum foil, and bake for 35 minutes. Uncover and bake for an additional 10–15 minutes, until the top is golden and crispy.

Notes

Ingredient notes

  • Use day-old or dry bread for the best texture. If not available, dry bread cubes for 10 minutes in oven at 350°F
  • Substitute vegetable stock for chicken stock for a vegetarian version
  • Fresh or dried herbs work—1 tsp dried = 1 tbsp fresh
Top tips
  • Cook veggies slowly for deeper flavor - no rushing this step!
  • Add stock gradually to avoid soggy stuffing
  • Bake covered first, then uncover to crisp the top
Storage
  • Refrigerate leftovers up to 4 days
  • Freeze baked stuffing for up to 2 months; thaw and reheat at 350°F
  • Prep ahead: Assemble unbaked stuffing, refrigerate, and bake the next day

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 44g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 915mg | Potassium: 232mg | Fiber: 4g | Sugar: 7g | Vitamin A: 677IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 3mg