Mom’s Classic Stuffing Recipe

My mom’s classic stuffing recipe is going to make everyone at Thanksgiving love you. Sure, you could change it up and do some cool new Thanksgiving side dish stuffing with grapes and nuts – and that’s awesome. But you still have to make this classic stuffing recipe because you don’t want to piss people off on Thanksgiving.

Make sure you check out my Dad’s Gulliver’s Corn recipe, our family’s pie recipes (pumpkin, pecan and apple), as well as our entire Thanksgiving menu. So stay tuned! And if you need any Thanksgiving fall tablescape ideas my Ladies Fall Brunch table would make a super cute Thanksgiving table.

Stuffing or Dressing?

This classic stuffing recipe, my mom says it’s technically a dressing, has tons of butter and the basics like celery, onion and poultry seasoning. You can make this dish ahead of time, just keep it uncooked in the fridge. And on Thanksgiving day, let it come to room temperature and then pop it in the oven!

I forgot to mention I have the recipe in both a single and double form! So if you’re having a small Thanksgiving you’re set, or if you’re hosting a large feast, I’ve got you covered! You’ll notice in the doubled recipe we like to have one wheat and one white loaf of bread for more flavor.

Let’s get started. First things first, you’ll need to heat the oven to 350 degrees. Then butter your dish and grab your supplies.

In a large dutch oven, you’ll start cooking my favorite part: the butter, onions and celery. Even as a kid, who hated onions and celery, this smell was absolute heaven. I’m not sure how you can have a Thanksgiving without this smell. I’m serious.

Once everything has soften, you’ll add the parsley, poultry seasoning, salt and pepper. Oh man, it’s getting good.

Now that you’ve stirred everything together, you’ll add the bread, eggs and one cup of broth and mix well. You’re looking for a similar consistency to a bread pudding, perhaps ever-so drier. You’ll notice I put add chicken or turkey broth. It’s really what you have on hand. If you happen to have made the stock already from the turkey, that will taste best. But if you have chicken stock on hand, that works too!

Put the stuffing into a buttered 8×8 or 9×13 dish, depending on if you made a single or double recipe, and cook for about 35-45 minutes. You’re looking for a golden brown top and to see the butter broiling at the bottom and almost gone.

Here’s the finished product! Leave a note below if you plan on making this, or if you have, and let me know how you like it!

Mom’s Classic Stuffing Recipe

Smaller Classic Stuffing Recipe

Ingredients

• 1 cup butter
• 1 ½ cups diced celery, about 5-6 stalks
• 1 cup chopped onions 
• ¼ cup minced parsley
• 2 teaspoons poultry seasoning
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 1, 20 oz. loaf white sandwich bread – cubed
• 3 eggs, slightly beaten
• 1 cup turkey/chicken broth

Directions

1. Heat oven to 350 degrees. 
2. Butter an 8×8 casserole dish.
3. Heat large dutch oven over medium heat.
4. Melt the butter, careful not to brown the butter.
5. Add celery and onions cook until tender about 10-15 mins.  
6. Add parsley, poultry seasoning, salt and pepper, stir well.
7. Turn off the heat.
8. Add the bread cubes and eggs, mix together well. 
9. Add the liquid, turkey/chicken broth, and mix well.
10. Put the mixture into a buttered 8×8 pan.
11. Cook 35-45 minutes.
12. Let rest 10 minutes.

Larger Classic Stuffing Recipe

Ingredients

• 2 cups butter
• 3 ⅓ cups diced celery  
• 2 cups chopped onions 
• ½ cup minced parsley
• 4 teaspoons poultry seasoning
• 3 teaspoons salt
• ½ teaspoon pepper
• 1, 20 oz. loaf white sandwich bread – cubed
• 1, 20 oz. loaf wheat sandwich bread – cubed
• 6 eggs, – split, slightly beaten
• 2 cups turkey/chicken broth

Directions

1. Heat oven to 350 degrees. 
2. Butter a 9×13 casserole dish.
3. Heat large dutch oven over medium heat.
4. Melt the butter, careful not to brown the butter.
5. Add celery and onions cook until tender about 10-15 mins.  
6. Add parsley, poultry seasoning, salt and pepper, stir well.
7. Turn off the heat.
8. Divide the mixture into two equal parts. Place one half in a large bowl, and the other half in the dutch oven. (There just isn’t enough room in the dutch oven for everything.)
9. Splitting evenly among the two bowls: add half of the bread cubes and three eggs to one container. And the other half of the bread crumbs and three eggs to another. Mix both well. 
10. Add one cup of the liquid, turkey/chicken broth, to each container and mix well.
11. Put both of the mixtures into one buttered 9×13 pan.
12. Cook 35-45 minutes.
13. Let rest 10 minutes.