4.7 from 333 votes
The BEST Stuffing Recipe
The BEST Stuffing Recipe uses a classic mix of sautéed celery and onions cooked in butter, combined with dried bread cubes, poultry seasoning, and chicken broth. It is baked in a dish with additional butter dotted on top for moisture and a golden crust. The stuffing offers a comforting mix of soft and slightly crisp textures, richly flavored by herbs and buttery vegetables, making it a traditional side for holiday meals or roasted poultry.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
10
cups
Calories:
261 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 11 tablespoons butter , divided (1 tablespoon for preparing the baking dish and 2 reserved for dotting on top)
- 2 cups celery , chopped (about 4-5 ribs)
- 2 cups yellow onion , chopped (1 large)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 10 cups bread 1 pound package dried, dried, cubes
- 2 teaspoons poultry seasoning dried
- 1 ½ cups chicken broth , or use homemade turkey or chicken stock
Instructions
- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a 9x13-inch baking dish with 1 tablespoon of the reserved butter and spoon the stuffing in the dish. Drizzle with an additional ¼ cup of chicken broth and dot with the remaining 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
Cup of Yum
Notes
- This stuffing can be made a day ahead, refrigerated, then baked with an extra 10 minutes added to the bake time.
- Reheat leftovers in a 350ºF oven or in a skillet on the stove, adding a little chicken broth to keep the stuffing moist.
- To bake inside a bird, stuff loosely and avoid overfilling to ensure even cooking and safety.
Nutrition Information
Calories
261kcal
(13%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
27mg
(9%)
Sodium
643mg
(27%)
Potassium
229mg
(5%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
416IU
(8%)
Vitamin C
6mg
(7%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 cups
Amount Per Serving
Calories 261
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 643mg | 27% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.