This best Thanksgiving simple stuffing recipe will guide you through making a flavorful, classic stuffing that works three ways: oven-baked casserole, stovetop, or stuffed inside a turkey. Use a Pepperidge Farm boxed mix or make the bread base from scratch — the cooking steps are the same once the bread base is ready.
Dressing Recipe Stuffing
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Ingredients
BREAD MIX Option 1. Bread Cubes & Herbs
- 4 cups bread cubes
- 2 Tablespoon parsley flakes
- 2 teaspoon sage
- 1 teaspoon Thyme
- 1 teaspoon rosemary
BREAD MIX Option 2. Pepperidge Farms Stuffing Bag
- 1 pack Pepperidge Farm Stuffing (12-14 oz bag) includes seasonings
ADDED INGREDIENTS
- 4 Tablespoon butter 4 Tbsp = 1/2 stick
- 1 cup yellow onion or sweet onion
- 1 cup celery 1 cup = 2-3 medium stalks
- 2 cup chicken broth
Instructions
- Preheat oven to 350 °F.
- Dice up the celery and onion.1 cup yellow onion, 1 cup celery
- ONLY for Bread Mix Option 1. Cutup bread into small cubes and add into a bowl. Mix in the herbs to combine with the bread cubes. Set bread mixture aside.4 cups bread cubes, 2 Tablespoon parsley flakes, 2 teaspoon sage, 1 teaspoon Thyme, 1 teaspoon rosemary
- Preheat pan, skillet, or pot big enough to hold all ingredients. Melt butter on medium heat.4 Tablespoon butter
- Sauté diced onions and celery on medium heat for about 5 minutes or until starting to become tender.
- Pour chicken broth into sautéed vegetables and bring to a boil.2 cup chicken broth
- Remove from heat and fold in in your bread mixture to absorb all the liquid and distribute everything evenly. Also, for any additions, like cranberries or nuts, add them also.1 pack Pepperidge Farm Stuffing (12-14 oz bag)
Final Option 1: STOVETOP STUFFING
- Just cover the cooked mixture, keep warm, and serve in 5 minutes.
Final Option 2: STUFFING TURKEY
- Stuff the bread mixture into the cleaned out, prepped uncooked turkey cavity. About 15-30 minutes after turkey's cooked, scoop out dressing for serving.
Final Option 3: OVEN BAKED STUFFING CASSEROLE
- Place the cooked stuffing into 2½-quart greased casserole dish. Cover & bake, middle or top shelf, at 350 °F for about 35 minutes. For crispy top, bake uncovered.
Notes
- Nutritional values are for making bread mixture from bread cubes and herbs. It excludes the Pepperidge Farm packet bread stuffing mix.
- Can make day before but set it out about 1/2 to 1 hour before baking. Otherwise, add 5 minutes to baking time, if still real cold.
Nutrition
Table of Contents
Simple stuffing recipe — ingredients
Use the ingredients listed in the recipe block above. Quick notes:
- If using Pepperidge Farm boxed mix, that packet includes seasoned dried bread — use the pack as listed in the ingredients.
- If making your own bread base, cut bread into 4 cups of cubes and mix the listed herbs into the cubes (see Option B below).
Prep & equipment (casserole, stovetop, turkey)
Have ready a large skillet or pot (big enough for all ingredients), a greased 2½‑quart casserole dish (if baking), and standard tools: chef’s knife, cutting board, measuring cups, and a bowl for mixing bread. If planning stovetop method, use a pot that can both sauté and hold the final mixture.
Choose your bread base
Option A — Store-bought bread mix (Pepperidge Farm or similar)
If you prefer convenience, use one 12–14 oz Pepperidge Farm stuffing bag. The packet already contains seasoned dried bread. Skip to the main cooking steps after sautéing the vegetables — add the packet per Step 3 instructions below.
Option B — Make your own bread cubes & herb mix (from scratch)
Cut about 4 cups bread into 1/2-inch cubes. For best texture, use day-old bread or dry cubes in a low oven until crisp. Toss cubes with the measured herbs listed (parsley, sage, thyme, rosemary) so they’re evenly coated; set aside.
How to make stuffing from scratch
Step 1 — Cube and toast bread for stuffing
Only applies if you chose Option B. Cube the bread and let air-dry overnight or dry in a 250°F oven for 20–30 minutes until dry but not browned. If you chose Option A (boxed mix), you can skip to Step 2 — do not re-toast the box mix unless package directions say to.
Step 2 — Sauté onion, celery & aromatics
Melt 4 Tbsp (1/2 stick) butter in a skillet or pot over medium heat. Add 1 cup diced yellow onion and 1 cup diced celery; sauté about 5 minutes until softened and fragrant. If using bacon drippings (Southern option), substitute some or all butter.
Step 3 — Combine ingredients & season stuffing
Pour in 2 cups chicken broth and bring to a simmer.
Remove from heat and fold in your bread base (Option A packet or Option B bread cubes mixed with herbs). Stir gently to moisten thoroughly but not soggy. Taste and adjust salt/pepper as needed. Add optional mix-ins now (dried cranberries, nuts, cooked sausage).
Finish: three serving methods
Method 1 — Stovetop stuffing (serve from pot)
Keep the mixture in the pot, cover, and let rest 5–10 minutes to absorb. Serve directly from the pot. This preserves a moist, soft texture.
Method 2 — Stuffing the turkey (fill cavity safely)
Pack the cooled stuffing into the prepared, uncooked turkey cavity (loose or firm depending on preference). After the turkey reaches its safe internal temperature, allow 15–30 minutes before removing stuffing and serving. Note: follow USDA guidance for safe stuffing temperatures if needed.
Method 3 — Casserole-baked stuffing (bake 35 minutes)
Transfer the cooked stuffing into a greased 2½‑quart casserole dish. Cover and bake at 350°F for about 35 minutes. For a crisp top, uncover for the last 10 minutes. Let rest a few minutes before serving.
Stuffing variations — cranberry & Pepperidge-style
Stuffing recipe with cranberries (quick variation)
Stir in 1/2 cup dried cranberries (or 3/4 cup chopped fresh cranberries + 2 tbsp brown sugar) when you combine the bread and broth for a sweet-tart balance.
Stuffing recipe Pepperidge Farm / store-bought bread
When using Pepperidge Farm boxed mix, omit the dry-herb toss step. Follow Step 3 to add the packet bread into the sautéed vegetables and broth — it absorbs the liquids more quickly, so stir gently until evenly moistened. Also, see the Pepperidge Farm Moist & Savory Stuffing recipe.
Tips & troubleshooting for stuffing recipes
Fix soggy stuffing
If your stuffing is too wet, bake it uncovered for 10–15 minutes to evaporate excess moisture. For stovetop, remove lid and cook gently to reduce liquid.
Make-ahead & reheating tips
Make the stuffing one day ahead and refrigerate in an airtight container. Before baking, let it come closer to room temp for 30–60 minutes and add 5 extra minutes to bake time if still cold. To reheat leftovers, add a splash of broth (or water) and bake covered at 350°F until heated through (15–20 minutes).
Storage & shelf life for stuffing
Cool stuffing completely then refrigerate up to 3 days. Freeze up to 2 months in airtight containers. Thaw overnight in the refrigerator before reheating.
Related recipes & internal links
- Cornbread recipes for cornbread stuffing
- Easy homemade whole berry cranberry sauce
- How to oven roast a turkey
- Croutons for a salad with any leftover bread cubes
- Holiday Dinner Suggestions
FAQ — common stuffing questions
Can I use stale bread?
Yes — day-old or slightly stale bread is ideal. If bread is soft, dry it in a low oven before using.
How much stuffing per person?
Plan about 1/2 cup to 3/4 cup per person as a side. This recipe yields about 10 servings per the recipe block.
Can I stuff the turkey ahead of time?
It’s safest to prepare stuffing just before roasting. If making ahead, refrigerate and stuff just before cooking, following food-safety guidance.
Notes
- Nutritional values are for making bread mixture from bread cubes and herbs. It excludes the Pepperidge Farm packet bread stuffing mix.
- Can make day before but set it out about 1/2 to 1 hour before baking. Otherwise, add 5 minutes to baking time if still very cold.
1 comment
Michelle S.
Loved seeing the traditional stuffing recipe for all 3 ways. Simple to make. Tasted fantastic!