Classic Bread Stuffing

There are as many variations on stuffing (or "dressing," if it's baked outside the bird) as there are imaginative cooks. This popular version isn't heavily seasoned; the main flavors are buttery white bread with onions and celery adding some texture and tang, along with the poultry seasoning offering the classic flavors. This recipe is good for a small (10 to 12-pound) turkey; it can be increased by half, or doubled, to fill larger birds.

20 mins
10 mins
30 mins
Classic Bread Stuffing


  1. To prepare the bread cubes: To mPlace bread cubes on a cookie sheet or other wide, flat pan and bake in a preheated 350°F oven for 10 minutes. Remove from oven and set aside.

  2. To make the dressing: Melt butter in a large frying pan, and sauté onions and celery until soft, about 5 minutes. Remove from heat.

  3. Place bread cubes in a large bowl.

  4. Spoon onion-celery mixture over bread.

  5. Add parsley, poultry seasoning, salt and pepper and toss mixture until it's thoroughly combined (the best way to do this is to roll up your sleeves, wash your hands and dig in).

  6. Spoon stuffing into both the body and neck cavities of the turkey, and roast the turkey.

  7. To bake the dressing: Preheat the oven to 400°F. Lightly grease a 3-to 4-quart baking dish or pan.

  8. Pour the dressing in the dish. Pour the stock evenly over the surface; if you like a more moist stuffing, add about a cup more stock.

  9. Cover the dressing with foil, and bake for 30 minutes.

  10. Remove the foil and continue to bake until the dressing is crispy on top, about 15 to 20 minutes.

  11. Storage information: Store leftovers, refrigerated, for up to 4 days in the fridge.