Grandma knew best! This buttery bread stuffing with herbs and turkey stock is full of cozy, nostalgic flavor. Soft in the middle, golden on top, and guaranteed to steal the show.

“I have been searching for a recipe like this for years. Family members loved this! Thanks for your version which helped me figure out my grandmother’s.”

-Pat

“I ran across your Grandma Mary Ellen’s stuffing recipe last year and what a hit it was!! Thank you!! I too have been searching for a recipe similar to my Grandmother’s and your recipe is spot on!”

-Mary

The Mission To Re-Create Mary Ellen’s Stuffing Recipe

You know how you hear about people taking recipes to their grave? My husband’s grandma seriously did that with her Thanksgiving bread stuffing. The only detail she ever gave us was “well, I just soak the bread in milk, really.”

It was the best turkey stuffing in the whole wide world, and I consider myself a stuffing aficionado. It had a simple, comforting flavor and was just perfect in every way.

So, ever since Mary Ellen passed, it’s been my mission to try to recreate this recipe. Using flavor memories and reader comments and e-mails since I first published this recipe in 2014, I’ve been able to get it super close to the original.

The recipe card below reflects ten years of work, and dozens of tests. The recipe in the card below will yield you a delicious old fashioned bread stuffing to serve alongside your Thanksgiving turkey, I guarantee it.

A couple of their wedding day, sitting in a row with an older woman who appears to be a grandmother.

Why You Will Love This Old Fashioned Turkey Stuffing

  • This is a treasured family recipe that is very similar to what many people in the Midwest grew up eating at their own grandma’s table.
  • There’s an option to use those giblets that come with your turkey, for extra flavor – or not.
  • Make this a day or two before the holiday and bake it before dinner. We do this every year!
A plate of the best stuffing recipe with a fork scooping some up.

Stuffing vs. Dressing

Stuffing, also known as dressing, is a quintessential part of holiday feasts, especially where turkey is served. It’s a mixture of cubed bread, vegetables, and seasonings, and it produces a very comforting blend of flavors and textures.

Technically, it’s called “stuffing” when it gets stuffed into the bird, and “dressing” when its cooked in a separate baking dish.

But, since you tend to have to overcook the turkey to make sure the stuffing reaches a safe temperature, we just cook ours in a baking dish, but we’ve always still called it stuffing.

Ingredients on a dark red tiled surface, including bread and bread cubes, vegetables, an egg, butter, and herbs and spices.

Best Stuffing Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

  • hearty white sliced bread – this is the sturdy bread base that will absorb all the flavors. We usually use Pepperidge Farm Farmhouse Hearty White sliced bread or something similar.
  • unseasoned cubed stuffing (the dried cubes in a bag) – these add an additional textural element to the dish. We usually use Brownberry Premium Unseasoned Cubed Stuffing or something similar.
  • whole milk – this adds a creamy richness (and moisture) to the bread stuffing.
  • eggs – these act as a binding agent, ensuring that the stuffing holds together as it bakes.
  • turkey stock – infuses the stuffing with the essence of roasted turkey. If you can’t find turkey stock, chicken stock or chicken broth make a fine substitute.
  • butter – it’s not Grandma’s stuffing without plenty of butter to make it irresistible!
  • onion, celery, garlic – these aromatic ingredients add layers of complexity and depth of flavor.
  • poultry seasoning, dried sage, salt and pepper – these seasonings add the perfect balance of savory and herbal notes to every bite. Yes, there is sage in poultry seasoning, but we use extra sage, too!
  • fresh parsley (OPTIONAL) – for a little bit of fresh herbal flavor and pretty green color. This is probably not traditional to Mary Ellen’s recipe, but it’s something we’ll add if we happen to have it on hand.
  • giblets from 1 turkey (OPTIONAL) – you can use everything exept the neck, if you want to. These are optional but add a ton of flavor to the stuffing.

Best Bread For Stuffing

The flavors of Mary Ellen’s stuffing were pretty easy to figure out (leaning on sage, butter, onion and celery). But figuring out the what type of bread to use has been much harder.

At one point, we believe Mary Ellen mentioned that she soaked white bread in milk, and then wrung it out. We’ve tried that several times, but the bread simply falls apart.

We’ve also tried making this turkey stuffing recipe with ALL toasted white bread, or ALL dried stuffing cubes. It’s fine both of those ways, but this BEST EVER version uses a combination of both.

The combination of fresh white bread (torn by hand, and then toasted in the oven), and a bag of dried stuffing cubes, creates the best flavor and texture for the best homemade stuffing.

How To Make Stuffing

Cubes of toasted bread on a rimmed baking pan.
  1. TOAST. Divide the torn white bread between 2 baking pans and bake until it’s lightly toasted and crisp.
Cubes of bread in a glass bowl.
  1. COMBINE. Toss the dried bread cubes with beaten eggs, stock and milk.
Three images showing the process of sauteeing celery and onion and adding herbs.
  1. SAUTE. Saute the onion, celery and garlic in butter. Add the salt, pepper, poultry seasoning and sage.
Two photos showing the process of stirring together the best stuffing recipe.
  1. STIR. Put the toasted white bread, parsley, melted butter, and the sauteed vegetables in the bowl with the cubed stuffing, and stir everything together.
Two photos showing an old fashioned stuffing recipe, before and after baking.
  1. BAKE. Transfer the mixture to a baking dish and bake it 45 minutes (start covered and then uncover), until the top is golden brown.

How To Dry Out Bread For Stuffing

We take the quick route and dry our bread in the oven (350 degrees F for 12 to 15 minutes).

You can also allow the torn bread to air-dry for a few days by simply leaving it uncovered in your kitchen, but we think drying it in the oven really gives you the best texture in the end.

How Long To Bake Stuffing

Bake the stuffing at 350 degrees F for about 45 minutes or until the top of the stuffing is golden brown and the internal temperature reaches 165 degrees F.

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Old Fashioned Stuffing Recipe Home Chef Tips

  • To enhance the homemade flavor, use homemade turkey stock made with lots of aromatic vegetables and herbs.
  • For a vegetarian stuffing, use homemade vegetable stock, and omit the giblets, of course.
  • Feel free to add even more fresh herbs to the mix in addition to the poultry seasoning and parsley – a few pinches of chopped thyme or rosemary are nice.
A spoon lifting a serving of the best homemade stuffing from a baking dish.

How To Serve This Best Homemade Stuffing

Serve this bread stuffing for Thanksgiving or Christmas alongside a showstopping main dish, lots of side dishes, and some beautiful desserts.

Old Fashioned Turkey Stuffing Storage

  • MAKE AHEAD. You can fully assemble this best stuffing recipe in advance, through the beginning of step 9 in the recipe card below. Cover and refrigerate up to 2 days. When you’re ready to bake the stuffing, remove it from the refrigerator and allow it to come to room temperature for 1 hour before baking according to the directions below.
  • LEFTOVERS. If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
Two plates of old fashioned turkey stuffing.

Stuffing Recipe FAQs

How do you get the top of stuffing crispy?

To achieve a crispy-topped stuffing, make sure you remove the foil from the baking dish for the final 15 minutes of baking time.

Should stuffing be covered when baking?

Stuffing should be covered for the majority of the baking time to ensure even cooking and a moist texture, but the foil should be removed for the final 15 minutes of the bake so that you can get a golden brown, crispy top.

How do you keep stuffing moist?

To maintain moisture, make sure you use as much liquid as the recipe calls for below, and don’t skimp on the butter!

Why does my stuffing come out mushy?

To avoid a mushy texture, make sure your white bread is dried and toasted enough before you add liquid to it. You want the torn bread to be baked nice and crisp before you use it for this old fashioned stuffing recipe.

A spoon lifting a serving of old fashioned turkey stuffing from a baking dish.
A white baking dish filled with a Thanksgiving stuffing recipe.

Old Fashioned Stuffing Recipe

Grandma knew best! This buttery bread stuffing with herbs and turkey stock is full of cozy, nostalgic flavor. Soft in the middle, golden on top, and guaranteed to steal the show.
4.5 from 134 ratings

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Ingredients

  • Giblets from 1 turkey except the neck (optional)
  • 1 ¼ cups whole milk plus 1 additional cup if using giblets divided
  • 1 loaf hearty white sliced bread, torn into small pieces 24 ounces
  • 2 eggs
  • 1 bag unseasoned cubed stuffing (the dried cubes in a bag) 12 ounces
  • 4 cups turkey stock
  • 10 tablespoons unsalted butter divided
  • Nonstick cooking spray
  • 1 medium white onion finely chopped
  • 1 ½ cups finely chopped celery
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons poultry seasoning
  • 1 ½ teaspoons dried sage
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  • If using giblets, place giblets and 1 cup milk in medium bowl. Let stand at room temperature at least 15 minutes.
  • Meanwhile, preheat oven to 350 degrees F. Divide torn white bread between 2 rimmed baking pans. Transfer to oven and bake 12 to 15 minutes or until crisp. Set toasted bread aside; leave oven on at 350 degrees F.
  • Meanwhile, place eggs in large bowl and whisk until smooth. Add cubed stuffing, stock and remaining 1-1/4 cups milk; toss to combine.
  • Melt 8 tablespoons butter in small pot or microwave-safe dish.
  • Spray large casserole dish (at least 9 x 13-inches and 3 inches deep) with cooking spray. If using giblets, proceed with Step 6 and then 8-9. If NOT using giblets, proceed with Steps 7-9.
  • If using giblets, remove giblets from milk; discard milk. Finely chop giblets. Heat remaining 2 tablespoons butter in large skillet over medium heat. Add chopped giblets and cook 3 minutes, stirring frequently. Add onion, celery and garlic; season with salt and pepper. Cook 5 to 7 minutes or until vegetables are softened, stirring occasionally. Add poultry seasoning and sage; cook 1 minute, stirring constantly.
  • If not using giblets, heat remaining 2 tablespoons butter in large skillet over medium heat. Add onion, celery, garlic, salt and pepper. Cook 5 to 7 minutes or until vegetables are softened, stirring occasionally. Add poultry seasoning and sage; cook 1 minute, stirring constantly.
  • Add parsley(if using), toasted white bread, melted butter and onion mixture to bowl with cubed stuffing and milk. Stir for 1 minute or until toasted bread is very well moistened.
  • Transfer mixture to prepared baking dish and cover with foil. Transfer to oven and bake 30 minutes. Remove foil; bake 15 to 25 minutes longer or until the top of the stuffing is golden brown and the internal temperature reaches 165 degrees F.

Video

Calories: 410kcal, Carbohydrates: 54g, Protein: 13g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 1005mg, Potassium: 334mg, Fiber: 4g, Sugar: 9g, Vitamin A: 443IU, Vitamin C: 1mg, Calcium: 151mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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