I love stuffing. Love it. It is my favorite part of Thanksgiving dinner. In my family we’ve used the same stuffing recipe since I was a child.
Unfortunately, this year I lost the worn out recipe card with the original stuffing recipe. I tore apart my cookbook cabinet looking for it but it has disappeared!
I went through every single cookbook trying to find the recipe card! After searching for an entire morning I called my mom and she helped me piece together the recipe from memory.
Remember to scroll below the recipe for tips on making this stuffing the best you’ve ever had.
Best Ever Stuffing Recipe
- 2 loaves bread cut into small cubes
- 4 stalks chopped celery
- 1 small yellow onion
- 1.5 sticks butter
- 4 cups vegetable stock
- 1 tbsp salt
- 1 teas pepper
- 1 egg
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp sage
- 2 teas celery salt
- Cut bread into small cubes.
- Chop celery and onion.
- Melt butter in saucepan.
- Saute' celery and onion for 10-12 minutes.
- While celery and onion are cooking mix together beaten egg, broth and spices.
- Remove celery and onion from heat.
- Add celery and onion to bread cubes.
- Pour broth mixture into bread cubes.
- Toss everything with tongs until bread is coated.
- Bake at 350 degrees for 30 minutes stirring once while baking.
Fun fact, it is called “stuffing” if you cook it inside the turkey and “dressing” if you don’t.
Another fun fact, I will always call it stuffing even though I NEVER put it inside the turkey. Not a fan of cooking it inside the bird and I grew up calling it stuffing. I spent a solid 3 weeks trying to convert myself to calling it dressing but I was unable to make the mental switch.
I’m all about convenience, but this stuffing recipe (and our homemade green bean casserole) are worth the bit of extra effort over the holidays!
Stuffing Recipe Tips
I cut my bread two days before I make the stuffing recipe and let it sit out on the counter. This makes the bread stale and for a reason unknown to me, makes it taste better.
You can also cut up the bread and freeze it on cookie sheets. After the bread is frozen store in a ziploc bag. You can do this a month before holidays if you want to get ahead.
You will need a very large bowl for the bread crumbs. I use two bowls because my giant Tupperware bowl finally gave out on me after 26 years.
You don’t have to use vegetable broth, you can use chicken broth or turkey broth. This was the first year I used vegetable broth in the stuffing and I preferred it over turkey or chicken stock.
Don’t skip the celery salt. It might be the only spice you don’t have in your pantry right now, but it’s worth getting a small bottle. I’m convinced that celery salt makes this stuffing awesome!
Substitute a white onion for a yellow onion if that’s what you have. I used both kinds of onions and prefer yellow, but no one will know the difference.
If you like crispy stuffing bake without covering the pan with foil. If you like your stuffing a little more mushy, cover your pan before baking.
This recipe makes a ton of stuffing. However, typically people make stuffing for holiday meals where they are feeding tons of people. This recipe fills up three 9×13 pans. There will be very little of it leftover.
I hope your family enjoys this homemade stuffing recipe as much as my family has for the past 30 years.