Best Stuffing Recipe (Oma’s Old-Fashioned Bread Stuffing)
This best stuffing recipe is buttery, soft, and full of classic holiday flavor. Made with day-old bread, homemade turkey-neck broth, and plenty of poultry seasoning, this traditional stuffing recipe bakes up perfectly moist with a lightly golden top. A reliable, old-fashioned family favorite for Thanksgiving or any holiday meal.
Servings: 12 Servings
Calories: 187kcal
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.
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Nutrition
Calories: 187kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 583mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
