This traditional bread stuffing will make your next holiday meal a success. Simple and unfussy, this classic side works for Thanksgiving, Christmas or any weeknight dinner. You don’t need a holiday to enjoy stuffing — its buttery flavor, familiar herbs and straightforward vegetarian ingredients make it a crowd-pleaser any time. Make it from scratch, make it ahead, or freeze it for convenience.
Note: This recipe was shared by Katie’s grandmother and has become a family favorite. It’s a basic, reliable bread stuffing that’s easy to adapt.
I grew up waiting for my grandma to bring this savory side to our Thanksgiving table. Recently I learned to make it myself, and it’s now a recipe I prepare with the same care she did. The combination of sautéed aromatics, butter and herbs delivers the comforting flavor everyone remembers.
A traditional bread stuffing recipe for all occasions
Stuffing isn’t just for holidays. We serve it year-round as an economical, tasty side that pairs well with roasted meats, vegetables or even on its own. Use this recipe wherever you might serve rolls or roasted potatoes — it’s quick to assemble and satisfying to eat.
My husband once confessed he would happily eat an entire box of prepared stuffing for supper. After tasting my grandma’s version, he declared it far superior. This recipe’s rich butter and balanced herbs please both lovers of boxed mixes and those who prefer homemade.
Top tips for making stuffing from scratch
Sauté for real flavor
The most important step is sautéing the aromatics in butter at the start. That process softens the onion and celery, blooms the dried herbs and adds depth to the whole dish. And yes — the butter matters: it gives the stuffing richness and helps produce soft interior pieces with crisp, toasty edges.
Use fresh or stale bread
This recipe works with crouton-sized cubes of fresh or stale bread (about 15–18 slices worth). Stale bread soaks up the butter and stock more evenly, while fresh bread produces a mix of soft and crisp textures. Make sure the sautéed vegetables and stock coat the bread thoroughly so each bite is flavorful.
Make-ahead and freezing options
You can assemble this stuffing up to 3 days ahead: prepare it, cover and refrigerate, then bake when needed. For longer storage, freeze the unbaked mixture for up to 3 months. Bake frozen at 350°F covered with foil for about 1 hour, then uncover and bake 15 more minutes until the top is crisp. If thawed overnight in the fridge, bake covered for 30 minutes and then 15–20 minutes uncovered.
Dry or fresh herbs
The recipe uses dried herbs. If you prefer fresh herbs, use about three times the quantity (1 tsp dried = 3 tsp fresh) to achieve a similar intensity of flavor.
Should I stuff the bird or bake on the side?
This recipe is written to be baked separately from a turkey or chicken. I add 1 cup of vegetable or fine herb stock to ensure the stuffing is moist when baked outside the bird. If you plan to cook the stuffing inside a turkey, omit the added stock — the bird’s juices will provide moisture and additional flavor.
Dressing or stuffing — what’s the difference?
Many people use the words interchangeably. Some families call it stuffing, others call it dressing. The distinction tends to be regional or personal rather than culinary: whether it’s cooked inside the bird or baked in a dish is not the defining factor in what people call it. Call it what your family calls it — it will still be delicious.
Traditional stuffing recipe made with love
Share this family recipe with loved ones and start a new tradition. The steps are simple and forgiving, so feel free to adapt with add-ins like dried fruit, nuts or cooked sausage if you prefer. Below is the full recipe as written for a vegetarian version; use vegetable stock for vegetarian eaters or chicken stock for a meat-eating crowd.
Traditional Bread Stuffing Recipe
This easy traditional vegetarian stuffing is made to bake separately from the bird. If using it to stuff poultry, omit the stock.
Prep: 10 mins | Cook: 50 mins | Total: 1 hr | Serves: 8
Author: Getty Stewart
Ingredients
- 8 cups bread cubes (crouton size, fresh or stale) — about 15–18 slices
- 1/2 cup butter
- 1/2 cup chopped celery
- 3/4 cup chopped onion
- 2 tsp dry poultry seasoning
- 1 Tbsp dry parsley
- 1 cup vegetable or chicken stock
Instructions
- Preheat the oven to 375°F.
- Place the bread cubes in a large bowl and set aside.
- In a large saucepan, melt the butter over medium heat. Add the chopped celery, onion, poultry seasoning and parsley. Sauté until the vegetables are tender and translucent, about 8–10 minutes.
- Pour the herbed butter and vegetable mixture over the bread cubes and toss to coat evenly.
- Add the stock, toss again to moisten the bread, and taste for seasoning. Add salt and pepper if needed.
- Transfer the mixture to a ceramic or metal baking dish and spread evenly.
- Bake for 25 minutes, remove and toss, then return to the oven for another 12–15 minutes. Bake until the top is crispy and the edges are golden brown.
Notes
This is a vegetarian stuffing when prepared with vegetable stock. For poultry seasoning, you can use 3/4 tsp sage + 1/4 tsp thyme, or substitute 1 tsp rosemary if you prefer.
Nutrition (per serving)
Calories: 288 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 15 g | Sodium: 466 mg | Fiber: 3 g | Sugar: 5 g | Iron: 2 mg
Every family has its own mix of traditional favorites and personal twists. What do you serve at your family dinners? Do you have a no-fail stuffing recipe, and do you call it stuffing or dressing? Share your ideas and photos on social media by tagging the recipe handle or using a family hashtag — and enjoy this comforting classic.