This Old Fashioned Turkey Stuffing is straight-up traditional. That means it's savory, not sweet. And it's an easy turkey stuffing, containing no sweet stuff like apples and sausage; it's simple and pure.
This recipe is popular during the holidays (Thanksgiving and Christmas), but I usually serve it for Easter too, if I'm making a turkey. It's the perfect side dish for Thanksgiving!
Recipe Overview: Old Fashioned Turkey Stuffing
- Ready in: 30 minutes (active) + 40 minutes (baking)
- Serves: 10 servings
- Calories: 230 kcal
- Main Ingredients: Dried bread cubes, butter, onion, celery, poultry seasoning.
- Weight Watchers Points: 9 Points (standard) / 4-5 Points (with WW-friendly swaps).
- Difficulty: Easy
- Why You'll Love It: It's a nostalgic, "no-frills" recipe that focuses on savory herbs and the rich flavor of real turkey drippings. No fruit, no nuts-just pure holiday comfort. It also my unique 'Hybrid Method'-cooking some in the bird and some in a pan-to give you the perfect mix of moist center and crispy edges.
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- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪 How to Make Turkey Stuffing
- ⏲️ Baking Time
- Expert Recipe Tips
- 🍽Equipment
- Serving Size
- 🌡️Storage
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- 🥗 More Thanksgiving Side Dishes
- 📋 Old Fashioned Turkey Stuffing Recipe
When I first moved away from my hometown, Thanksgiving was the very first time I had to be away during the holidays, and it was depressing.
So my sweet parents drove 15 hours, with a turkey (and roaster!) in tow, just so that we didn't have to spend Thanksgiving apart. And since there are some traditions that you just have to have at Thanksgiving, my Mom also made our family's Old Fashioned Turkey Stuffing to go with the roast turkey. Unfortunately, there was one important thing I didn't have for that dinner.
Just like Christmas without Butter tarts, Thanksgiving just wouldn't be the same without this old fashioned stuffing. Turkey, mashed potatoes with gravy and Pumpkin Pie with whipped cream are also traditional Thanksgiving staples in my world. But my Mashed Turnip & Apple Casserole has also become a beloved tradition for my family. Add some cranberry sauce and veggies (peas are our fave) and you have the PERFECT Thanksgiving dinner!
This is my Grandma's Old Fashioned Bread Stuffing recipe, and it's about as old fashioned as you can get. It's the same recipe that my family has been using for generations. I believe it originally came from The Five Roses Cookbook, which is well over 100 years old.
Also known as Savory Stuffing, this simple stuffing is straight-up traditional stuffing. That means it's savory and contains no sweet stuff like apples. Nor is there any sausage or nuts in it. It's simple, and it's pure.
🥘 Ingredient Notes
For this old-fashioned bread stuffing recipe, you'll also need:
- Dried Bread: A mix of white, whole wheat, and rye adds the best texture and color.
- Unsalted Butter: This recipe uses a generous amount of butter to get that "Grandma's house" flavor.
- Onion & Celery: The classic aromatic duo. Chop them finely so they soften perfectly in the butter.
- Poultry Seasoning: This is the "all-in-one" spice that gives stuffing its iconic holiday aroma (usually a blend of sage, thyme, and rosemary).
- Dried Parsley: Adds a pop of color and a mild earthy flavor.
- Turkey Pan Juices (Drippings): This is the "Lazy Way" secret to the most flavorful stuffing. If you aren't roasting a turkey, you can substitute with high-quality turkey or chicken bone broth.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Bread- you can use any type of bread you like or have on hand. I like to use a mixture of white, rye, brown etc...
- Butter - you can use salted butter, but cut the salt in the recipe by ⅔
- Parsley - you could use fresh herbs instead of dried, but you will need about 2X the amount
- Lighter/WW friendly- Use a light butter and low point WW friendly bread
- Dairy-free - use vegan margarine or plant-based butter substitute instead of butter
The great thing about this turkey stuffing recipe is that it's sooo easy! You can cook it all in one pot. And you can stuff it into a turkey or you can simply cook it as a side dish. I usually cook some in the turkey and some on the side, then combine them for the perfect combination of texture and flavor.
🔪 How to Make Turkey Stuffing
- Leave the slices of bread out to dry overnight. * I use cookie sheets and turn it before going to bed. *If you forget or don't have time, you can dry it in the oven - see *NOTES. Cut into cubes.
- On the stove top, over medium heat, melt butter (1 cup) and saute onion and celery in butter ( in large pot) until onions and celery are soft- about 7 minutes. Combine ½ of the bread and spices.
- Heat, stirring continually until it shrinks down by about ½. Melt remaining ⅓ cup butter in microwave, then add remaining bread and spices. Then pour butter over top of it and stir continually until softened. (about 5-7 minutes).
- Stuff turkey with stuffing.*I can usually only get about ¼ of this into a 13-15 lb turkey, so I bake the remainder separately.
⏲️ Baking Time
To bake the remaining stuffing separately:
- Spray a couple of 9X13 pans or baking dish with nonstick cooking spray and add remaining stuffing, spreading evenly.
- Bake turkey in oven according to directions for how you usually cook a stuffed turkey. * I cook my stuffed turkey for 25 minutes per lb (if it's a 10-16 lb turkey). It takes about 5 hours. But do NOT put the stuffing in the oven yet.
- When the turkey has been cooking for about 1.5 hours, fill your baster from the turkey pan juices and squirt about 3-4 full syringes onto stuffing in pans. Cover tightly and seal with aluminum foil and bake for 15 -20 minutes.
- Remove and baste again ( 2-3 syringes full). Again, cover tightly with aluminum foil, then return to oven and cook for another 15 minutes.
- Remove the pans of stuffing from oven. *It may be a little dry, but not to worry, you'll mix it with the stuffing from the turkey when it's done.
- When turkey is done, take out stuffing and mix with baked stuffing in a large bowl. It will now be the perfect moistness/texture. I have found this is the best way to do it!
Expert Recipe Tips
- If you don't have time to dry your bread overnight, you can dry it in the oven. Arrange cubes in a single layer on a cookie sheet and bake at 250°F (120°C) for 15-20 minutes or until the bread feels stale and dry.
- The "Stale is Better" Rule: If your bread is too fresh, your stuffing will be mushy. If you don't have time to air-dry overnight, see the first tip above.
- The "Hybrid" Method: My favorite tip is to cook some stuffing inside the bird and some in a pan. Mixing them together at the end gives you the perfect balance of the moist, juice-soaked center and the crispy, toasted edges from the pan.
- Taste Before You Stuff: Once you've mixed the bread and butter on the stove, give it a taste! This is your last chance to adjust the salt or poultry seasoning before it goes into the turkey.
- Don't Over-Pack: When stuffing the turkey, pack it loosely. This allows the heat to circulate and ensures the stuffing reaches a safe internal temperature (165°F) without overcooking the meat.
So, aside from bringing the Thanksgiving turkey and the roaster, my parents had to run out and buy us a decent knife to actually carve the turkey with. Given the fact that I'd never actually had the need to carve a turkey, nor was I much of a cook at the time, I didn't even own a proper knife. Aside from Thanksgiving Stuffing, a decent knife is definitely another Thanksgiving staple!
🍽Equipment
You will need a cutting board, a large bowl, a mixing spoon, a large pot, a 9X13 baking dish, and a casserole dish for serving this classic stuffing recipe. A turkey baster also comes in handy) And of course, you'll need a good carving knife (affiliate links)!
Serving Size
This homemade stuffing recipe makes about 10 servings, but I always double or triple the recipe. My family can't get enough stuffing and often complain that there's not enough leftovers. Simply click on the (blue) number of servings in the recipe card, select the number of servings you want, and the recipe will adjust accordingly!
🌡️Storage
- Make-Ahead: You can sauté the onions and celery in butter and mix with the bread cubes 24 hours in advance. Store in the fridge and wait to add the turkey drippings/broth until right before baking.
- Fridge: Leftover stuffing should be removed from the turkey cavity and stored in an airtight container for up to 3 days.
- Freezer: This recipe freezes beautifully! Store in a freezer bag for up to 3 months. Reheat in the oven with a splash of broth to restore the moisture.
Or you can make these Leftover Stuffing Crackers! If you don't feel like doing it right away (after cooking a big meal), you can freeze the stuffing and make these at a later date,
❔Recipe FAQ's
Yes! Simply skip the turkey drippings and use vegetable broth to moisten the pan-baked stuffing. It will still be delicious thanks to the butter and poultry seasoning.
A good rule of thumb is roughly ¾ cup of stuffing per pound of turkey. This recipe makes enough for a 12-15 lb bird with extra to bake in a side pan
Stuffing baked outside the bird needs extra moisture. Don't be shy with the turkey baster! If it looks dry halfway through baking, add another 1-2 syringes of pan juices.
You can make your own! Mix 1 teaspoon dried sage, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary.
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So if you are searching for an old fashioned bread stuffing, you'll love this one. It has stood the test of time and really is the best stuffing recipe!
What are your family traditions? What tradition can you not live without at Thanksgiving?
You probably have a lot of your own traditions, but if you're looking for some new ones, then check out these Thanksgiving Traditions you will want to steal!
Happy Thanksgiving!
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📋 Old Fashioned Turkey Stuffing Recipe
Ingredients
- 1 ⅓ cup unsalted butter
- 1 medium onion
- 5 sticks chopped celery
- 5 loaves dried bread- I use a variety including rye, brown, white bread, french bread or any kind of bread I have on hand
- 3 teaspoon salt
- 2 teaspoon peppper
- 2 tablespoon poultry seasoning
- 3 tablespoon parsley, dried
Instructions
- Leave the slices of bread out to dry overnight. * I use cookie sheets and turn it before going to bed. If you forget or don't have time, you can dry it in the oven - see *NOTES. But as long as it's not really soft it's fine to use.
- Cut into cubes.
- On the stove top, over medium heat, saute onion and celery in 1 cup butter in large pot until soft- about 7 minutes.
- Add half of the cubed bread and spices to the butter and onion mixture.
- Heat, stirring continually until it shrinks down by about ½.
- Melt remaining ⅓ cup butter in microwave, then add remaining bread and spices.
- Then pour butter over top of it and stir continually until softened. (about 5-7 minutes)
- Stuff turkey with stuffing.*I can usually only get about ¼ of this into a 13-15 lb turkey, so I bake the remainder separately.
- To bake the remaining stuffing separately: spray a couple of 9X13 pans with nonstick cooking spray and add remaining stuffing, spreading evenly.
- Bake turkey in oven according to directions for how you usually cook a stuffed turkey. * I cook my stuffed turkey for 25 minutes per lb (if it's a 10-16 lb turkey). It takes about 5 hours. But do NOT put the stuffing in the oven yet.
- When turkey has been cooking for about 1.5 hours, Fill your baster from the turkey pan juices and squirt about 3-4 full syringes onto stuffing in pans. Cover tightly and seal with aluminum foil and bake for 20 minutes.
- Remove and baste again ( 2-3 syringes full). Again, cover tightly with foil, then return to oven and cook for another 20 minutes.
- Remove the pans of stuffing from oven. *It may be a little dry, but not to worry, you'll mix it with the stuffing from the turkey when it's done.
- When turkey is done, take out stuffing and mix with baked stuffing in a large bowl. It will now be the perfect moistness/texture.
Notes
- Bread- you can use any type of bread you like or have on hand. I like to use a mixture of white, rye, brown etc...
- Butter - you can use salted butter, but cut the salt in the recipe by ⅔
- Parsley - you could use fresh herbs instead of dried, but you will need about 2X the amount
- Lighter/WW friendly- Use a light butter and low point WW friendly bread
- Dairy-free - use vegan margarine or plant-based butter substitute instead of butter
- If you don't have time to dry your bread overnight, you can dry it in the oven. Arrange cubes in a single layer on a cookie sheet and bake at 250°F (120°C) for 15-20 minutes or until the bread feels stale and dry.
- The "Stale is Better" Rule: If your bread is too fresh, your stuffing will be mushy. If you don't have time to air-dry overnight, see the first tip above.
- The "Hybrid" Method: My favorite tip is to cook some stuffing inside the bird and some in a pan. Mixing them together at the end gives you the perfect balance of the moist, juice-soaked center and the crispy, toasted edges from the pan.
- Taste Before You Stuff: Once you've mixed the bread and butter on the stove, give it a taste! This is your last chance to adjust the salt or poultry seasoning before it goes into the turkey.
- Don't Over-Pack: When stuffing the turkey, pack it loosely. This allows the heat to circulate and ensures the stuffing reaches a safe internal temperature (165°F) without overcooking the meat.
Becky Lovett says
do you cover the pans with stuffing in them with foil?
Terri Gilson says
Hi Becky - yes I do!
Sondra says
I bought four 8oz bags of dried bread to use for this recipe. Is that enough or close to the equivalent to 5 loaves?
Terri Gilson says
Hi Sondra,
No, that would not be enough to make the amount I make. A typical loaf of bread is 15- 20 oz, so you'd need to double the amount you bought to make the entire recipe. But you could simply use 1/2 of everything else, if you want to make less. Enjoy!
Terri
Genevieve from @fittyfoodlicious says
This stuffing looks delicious! Pinning for later, thank you!
Terri Gilson says
thank you!
Veena Azmanov says
My kids love stuffing as a meal itself. This is surely awesome.
Terri Gilson says
Thank you, Veena. My kids are the same!
Andrea Metlika says
This stuffing is perfect. I like that you use a variety of bread to make it and don't add any of those things that don't belong in stuffing.
Terri Gilson says
thanks, Andrea. Yes, the variety of breads gives it a nice depth of flavour!
Raia Todd says
I'm all over this come Thanksgiving! It looks delicious!
Terri Gilson says
Thank you, Raia. Hope you enjoy it!
Sue says
Stuffing is the best part of Thanksgiving in my opinion and this recipe looks both easy and delicious.
Love the new logo too!
Terri Gilson says
Thank you! I agree, Sue - stuffing is the best part!