The best stuffing recipe is soft, buttery, and perfectly seasoned - everything you want in an old-fashioned bread stuffing. Made with day-old bread, plenty of poultry seasoning, and a simple homemade broth, it bakes up pillowy, savory, and reliably comforting every time.
Best Stuffing Recipe (At a Glance)
- 🍴 Servings 12-14
- 🕓 Total Time 1 hr 10 min
- 🥣 Skill Level Easy
- 🔥 Temp 350 °F
💛 This is our go-to Thanksgiving stuffing recipe we make every single year.
✨At Seanna's Kitchen, you'll find tested recipes and real-life cooking and baking tips-trusted by home cooks across the Midwest and beyond.
✨ Tested November 2025 and adapted from our family's handwritten recipe notes - a true Midwestern tradition refined for consistent texture and flavor.
🕓 Updated November 2025: Post refreshed for clarity and new recipe testing notes.
In my family, Thanksgiving dinner is all about the stuffing - everything else is just supporting cast. Every year, the question I hear most is, "Are you making your stuffing?" and that's how you know this recipe will be a reliable hit on your holiday table.
This is the same bread stuffing my Oma made every Thanksgiving in her Midwestern kitchen - buttery, herby, and pillowy soft. My mom taught it to my sister and me, and I've tested it over the years to keep her flavor while making sure it turns out perfectly moist every time. It's the kind of old-fashioned recipe that just feels like home.
Round out your holiday table with my Best Thanksgiving Turkey Recipe, Simple Turkey Gravy, and Make-Ahead Mashed Potatoes - the three essentials that pair perfectly with this stuffing. For dessert or a make-ahead breakfast treat, try my Pumpkin Bread. You can also explore all of my Thanksgiving favorites like Campbell's green bean casserole recipe, for more classic holiday dishes.
Jump to:
- Best Stuffing Recipe (At a Glance)
- Why Readers Love This Recipe 💛
- Here's What You Need (Ingredients)
- Substitutions
- Variations and Add-ins
- How to Make Old-Fashioned Bread Stuffing
- Pro Tips
- Make-Ahead, Reheat & Storage Tips
- Serving Ideas
- Troubleshooting & FAQs
- More Thanksgiving & Holiday Favorites
- 📖 Recipe
- 💬 Community
Why Readers Love This Recipe 💛
There's a reason this traditional stuffing recipe has never left our table - it's reliable, cozy, and endlessly comforting.
- 🧈 Classic buttery, herby flavor that tastes like home
- 🍞 Made from simple, affordable ingredients
- 🕓 Make-ahead friendly and travels well
- 🥘 Bakes safely in a dish - moist center, golden top
- 💛 Passed down through generations of Midwestern cooks
⭐️ "This turned out perfectly - it's the Thanksgiving stuffing our family wants every year!" ⭐️⭐️⭐️⭐️⭐️ - Russ.
A quick note on the name:
My family has always called this "stuffing" because it was traditionally cooked inside the turkey, but current food-safety guidelines recommend baking it in its own dish. It cooks more evenly, stays perfectly moist, and reliably reaches 165°F in the center - all the things we want from a classic holiday stuffing.
Here's What You Need (Ingredients)
- Day-old bread: Two loaves of white sandwich bread, torn or cubed; slightly stale so it soaks up broth without turning mushy.
Use about 2 pounds of soft white sandwich-style bread. I used Sara Lee Artesano White (20 oz loaves - 2 loaves is ~40 oz). It's slightly heavier and denser than brands like Wonder or Kroger white bread, which helps the stuffing stay pillowy and moist without turning soggy. - Butter: Adds richness and that signature holiday flavor.
- Celery & onion: The aromatic base that makes stuffing smell like Thanksgiving.
- Broth: Homemade turkey-neck and giblet broth for depth (or chicken stock).
- Eggs: Help bind the mixture.
- Poultry seasoning: Essential for that nostalgic flavor profile.
- Salt & pepper: Always taste and adjust before baking.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Time-saving Swap: No time to make turkey broth? Use chicken broth instead.
- Use vegetable broth for a meat-free version.
- Avoid sourdough, whole wheat, or French bread - they're too dense for this soft, pillowy style.
- Make it gluten-free with gluten-free white sandwich bread.
Variations and Add-ins
- Add fresh herbs like sage, thyme, or parsley for extra flavor.
- Stir in cooked sausage or bacon for a heartier dish.
- Fold in chopped apples or cranberries for a sweet-savory twist.
- Add finely chopped giblets for that truly old-fashioned Midwestern stuffing flavor.
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Ready to make the best stuffing recipe? Here's how to prepare this old-fashioned bread stuffing so it turns out buttery, soft, and perfectly golden every time.
How to Make Old-Fashioned Bread Stuffing
Step 1: Make the broth.
Simmer the turkey neck and giblets with celery, onion, salt, and water for 1-2 hours, until the kitchen smells rich and savory and the broth turns golden.
Strain and reserve the liquid - it should taste deeply seasoned and slightly salty - and set aside the vegetables to add later.
Step 2: Prep the bread.
Tear day-old bread into bite-sized pieces and place in a large mixing bowl. No soaking needed - this stuffing is meant to stay soft and pillowy, not dried out.
✨ You also don't need to dry or toast the bread. Soft white sandwich-style bread absorbs the broth evenly and gives you that tender, old-fashioned texture this recipe is known for.
Step 3: Combine with vegetables.
Spoon the strained celery and onion mixture over the bread.
Pour 2 sticks of melted butter into 3 cups warm broth, or soften one stick and mix it directly into the bread - either method works.
Add 2 teaspoons poultry seasoning, 1 beaten egg, salt, and pepper.
Step 4: Mix and moisten.
Use your hands to toss gently, ladling in broth a little at a time until the mixture feels very moist and holds together when squeezed - like a soft, buttery sponge.
✨It should be wet enough to cling, but not so soupy that liquid pools at the bottom of the bowl.
✨ For an 8×11 pan, double the recipe.
Step 5: Bake.
Transfer stuffing to a buttered deep casserole dish. Cover tightly with foil and bake at 350°F for 45 minutes. Remove the foil and continue baking 15-30 minutes, until the top is lightly golden and the center reaches a food-safe internal temperature of 165°F.
Pro Tips
- Ratio counts: Two loaves bread + 3 cups broth = soft interior, not soggy.
- Cover first, crisp later: Keeps the inside moist while the top lightly browns.
- Flavor boost: A few spoonfuls of turkey drippings before baking replicate in-bird richness without food-safety risk.
- Food-safety tip: Stuffing cooked inside the bird often doesn't reach 165°F safely; baking it separately ensures both texture and safety.
- Tested November 2025: Partial-cover method gave the best balance of moisture and color.
✨ Want a creamy side to go with it? Try my Creamy Mashed Potatoes - they pair perfectly and bake alongside this stuffing without crowding the oven.
Make-Ahead, Reheat & Storage Tips
Make Ahead: Assemble up to 1 day in advance. Cover and refrigerate. Bring to room temperature before baking. If the surface looks dry, sprinkle a few tablespoons of broth before baking to restore moisture.
Storage: Refrigerate up to 3 days in an airtight container.
Reheat: Cover with foil and bake at 325°F for 20-25 minutes, then uncover for the last 5 minutes to crisp the top. The stuffing should be hot and steamy in the center when ready to serve.
Freeze: Cool completely, wrap tightly in foil or freezer-safe bags, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above - add a spoonful of broth before reheating if it feels dry.
Serving Ideas
Serve this stuffing with 🦃 Oven Roasted Turkey or 🐖 Glazed Ham - and round out the meal with 🥔 Creamy Mashed Potatoes and Homemade Turkey Gravy, and Green Bean Casserole with French's fried onions.
💛 In Midwestern homes, this stuffing often doubles as a cozy "dish to pass" - simple, travel-friendly, and perfect beside any roast.
✨ Explore more in our Thanksgiving Recipes Collection and Ultimate Holiday Brunch Collection for cozy, crowd-pleasing menus.
Troubleshooting & FAQs
To keep Old-Fashioned Bread Stuffing moist but not soggy, use day-old bread so it absorbs broth without collapsing, add warm broth gradually until the stuffing feels soft and cohesive, and bake it covered first to steam before uncovering to lightly crisp the top.
Need help planning the rest of your meal? My Thanksgiving Turkey Recipe includes roasting times, temperatures, and step-by-step timing guidance.
It is safer to bake Old-Fashioned Bread Stuffing in a casserole dish rather than inside a turkey, because stuffing inside a bird may not reach 165°F quickly enough; baking separately produces a soft center with a lightly browned top and ensures food-safe temperatures.
According to the USDA Food Safety Guidelines, any stuffing baked outside the bird should reach 165°F in the center to be food-safe.
The best bread for Old-Fashioned Bread Stuffing is basic white sandwich bread, because its soft texture absorbs the homemade broth evenly and creates the pillowy, old-fashioned consistency this stuffing is known for. Day-old loaves such as Sara Lee Artesano White work especially well. Dense breads like sourdough, French bread, or whole-wheat bread do not produce the same soft, buttery texture
More Thanksgiving & Holiday Favorites
Love classic holiday recipes? Try these next to go with this best stuffing recipe:
- Honey Baked Ham
- Oven Roasted Turkey
- Homemade Turkey Gravy
- Creamy Mashed Potatoes
- Easy Green Bean Casserole
- Old-Fashioned Pumpkin Pie Bars
Explore more Cozy Fall Favorites → Thanksgiving Recipes Hub.
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📖 Recipe
Best Stuffing Recipe (Oma's Old-Fashioned Bread Stuffing)
Equipment
- baking dish Small Casserole Dish
Ingredients
Turkey Broth
- 1 turkey neck
- giblets heart + gizzard; liver optional
- 1.5 cups celery diced, for broth
- 1.5 cups large onion diced, for broth
- 1 cup salted butter 2 sticks
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- water enough to cover neck + giblets (for broth - approx. 6-8 cups)
Stuffing Ingredients
- 2 loaves day-old white sandwich bread ≈ 2 lbs
- 1 large egg beaten
- 2 teaspoons poultry seasoning add more if desired
- all the vegetables from the broth added to stuffing mixture
- ≈ 3 cups homemade turkey broth added to stuffing mixture
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Make the broth. Simmer the turkey neck and giblets with celery, onion, salt, and water for 1-2 hours until the broth turns golden and the kitchen smells rich and savory. Strain the broth, reserving the liquid. Set the strained vegetables aside.1 turkey neck, giblets, 1.5 cups celery, 1.5 cups large onion, 1 teaspoon salt, ½ teaspoon black pepper, water
- Prep the bread. Tear day-old bread into bite-sized pieces and place in a large mixing bowl. No need to soak - this recipe is designed to skip that step while still producing a soft, tender interior.2 loaves day-old white sandwich bread
- Combine with vegetables. Transfer the damp bread to a large mixing bowl. Spoon the strained celery and onion over the bread. Melt the butter into the warm broth, or soften it and mix it directly into the bread. Add the poultry seasoning, beaten egg, salt, and pepper.1 cup salted butter, 1 large egg, 2 teaspoons poultry seasoning, all the vegetables from the broth, 1 teaspoon salt, ½ teaspoon ground black pepper
- Moisten and mix. Pour the warm chicken broth over the mixture, starting with 2½ cups and adding more until the stuffing feels soft, cohesive, and moist - like a buttery sponge that holds together when gently pressed. For an 8×11 pan, double the recipe.≈ 3 cups homemade turkey broth
- Bake. Transfer stuffing to a buttered deep casserole dish. Cover tightly with foil and bake at 350°F for 45 minutes. Remove the foil and continue baking 15-30 minutes, until the top is lightly golden and the center reaches a food-safe internal temperature of 165°F.
Notes
- Bread: Use ~2 pounds soft white sandwich bread (two 20 oz loaves of Sara Lee Artesano White). No drying or toasting needed. This stuffing is meant to bake up soft and pillowy, not crisp.
- Moisture Check: Add warm broth slowly. The mixture should feel very moist and hold together when gently squeezed, but you shouldn't see liquid pooling at the bottom of the bowl.
- Baking & Safety: Bake stuffing in a buttered deep casserole dish (not inside the turkey). Cover for the first part of baking, then uncover to lightly brown. The center should reach 165°F.
- Make Ahead: Assemble up to 1 day ahead, cover, and refrigerate. Bring to room temp before baking. If the top looks dry, drizzle a few tablespoons of broth before it goes in the oven.
- Reheating: Reheat covered at 325°F until hot and steamy. Add a spoonful of broth if it seems dry.
Russ B says
Love this stuffing!!
Seanna Borrows says
Thanks Russ! It is the star of the Thanksgiving show for sure!