This turkey stuffing recipe is truly a family favorite, and the secret to its savory, satisfying flavor is all in the details!
As a kid, I didn’t care for stuffing… Maybe it was the way my parents made it, maybe it was because kids don’t like stuffing? I don’t know, but as an adult, I LOVE stuffing, and look forward to it every year! The first time I realized that I love stuffing was at Grandma’s house. She always made a huge Thanksgiving Feast and invited everyone to come. She didn’t get upset if you couldn’t make it, just happy if you did!
Key Ingredients that make this Turkey Stuffing stand out.
The Bread is Everything: The foundation of a great stuffing is your bread. You absolutely have to use dry bread cubes! This is the most important step to prevent a soggy stuffing. If you don’t have stale bread, don’t worry—just cut your bread into cubes and spread them on a baking sheet. Pop them in the oven at a low temperature (around 250°F) for about 10-15 minutes until they are dry and toasted.
The Meat: Our recipe uses chopped, cooked turkey meat, which adds a rich, savory depth that you can’t get anywhere else. If you want to leave your turkey whole for carving, no problem! You can easily swap the turkey for cooked sausage instead.
Classic Herbs: The classic flavors of Thanksgiving stuffing come from the perfect blend of herbs. Our recipe uses a generous amount of sage and thyme to create that cozy, nostalgic taste we all love.
The Right Moisture: The perfect stuffing has a golden, slightly crisp top and a soft, moist center. The key to this is the right amount of turkey broth and butter. This combination ensures the stuffing is flavorful and never dry.
Stuffing vs. Dressing: The Food Safety Scoop
This is an important one for all my fellow home cooks! You might have heard of stuffing being cooked inside the turkey, but my grandma always made it in a separate dish, and here’s why that’s a great idea.
Our recipe is what’s technically called “dressing” because it’s cooked in its own baking dish. This is actually a much safer way to prepare it. Cooking stuffing inside a turkey can be risky because the stuffing might not reach a high enough internal temperature to kill bacteria before the turkey itself is done. By cooking it in a separate pan, you can ensure it bakes evenly and safely. Don’t worry—it still soaks up all the delicious flavors of your turkey dinner!
Making Your Stuffing Ahead of Time
The holidays are busy, and my oven line up can get backed up with green bean casserole, candied yams, turkey and stuffing…. Anything you can make ahead of time is a huge help! This stuffing recipe is perfect for getting a head start on your meal prep.
Make-Ahead Instructions: You can prepare the stuffing mixture a day or two in advance. Just mix everything together and store it in your prepared baking dish, covered tightly in the refrigerator. When you’re ready to bake, just pull it out of the fridge and pop it in the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
Reheating Instructions: If you have leftovers, they store beautifully! Just place the stuffing in a covered dish and reheat it in the oven or microwave. The cover will help it stay nice and moist.
Freezing: This stuffing freezes perfectly! Once it’s completely cooled, you can store it in an airtight container for up to 3 months. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight before reheating.
How to Serve Your Perfect Turkey Stuffing
Now that you’ve mastered the stuffing, it’s time for the best part—serving it up! This delicious stuffing is the star of the side dish table and truly shines when paired with a moist Roast Turkey. Remember that tip about using some of the brown meat from the turkey in your stuffing? The rest of that beautifully sliced turkey is the perfect complement to this dish!
I love serving this turkey stuffing with a huge dish of my creamy Green Bean Casserole, a big bowl of Old Fashioned Cranberry Sauce, and warm Homemade Sourdough Rolls to soak up all the extra flavor.
And of course, no holiday meal is complete without dessert! Finish your feast with a slice of Flakey Apple Pie, a classic Pumpkin Pie, or my personal favorite, Maple Pecan Pie.
As you’re busy cooking, don’t forget to grab some free Turkey Coloring Pages for your little ones to enjoy. I hope you have a wonderful Thanksgiving full of delicious food and special moments with family and friends!
I want to know what YOU think, Please review the recipe card!
Homemade Turkey Stuffing
Ingredients
- 6 cups dry bread cubes about 12 ounces. sourdough, white, wheat etc. stale and dry and cubed.
- 3 cups brown turkey meat cooked & chopped. or cooked sausage, if you want to leave your turkey whole for carving.
- 2 cups celery chopped
- 2 cups onion diced
- 2 1/2 cups turkey broth or pan drippings.
- 1/2 cup butter divided (1/4 cup for sautéing, 1/4 cup for the stuffing mix)
- 1 Teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon rubbed sage
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon pepper
Instructions
- Prepare Pan & Sauté Vegetables: Preheat your oven to 350°F (175°C) and grease a 7×11 inch baking dish. In a large skillet, melt ¼ cup of the butter over medium heat. Add the chopped celery and onions and sauté until they are soft, about 5-10 minutes.
- Combine Ingredients: In a large bowl, combine the bread cubes with the sautéed vegetables and any liquid from the pan. Add the cooked turkey meat (or coked sausage) and all of the seasonings: salt, pepper, sage, thyme, onion powder, and garlic powder. Toss to combine.
- Add Liquid: Drizzle the stuffing mixture with the turkey broth or pan drippings and the remaining ¼ cup of melted butter. Toss until everything is well-combined and the bread is moist.
- Bake: Pour the stuffing mixture into your prepared baking dish and spread evenly. Cover the dish with aluminum foil or an oven-safe lid. Bake for about 25 minutes, remove foil and bake 5-10 more minutes until golden brown and heated through.
- Cool & Serve: Let the stuffing cool for about 10 minutes before serving. Enjoy!
Video
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
4 comments
Dixie clements
This is definitely a staple! Super easy recipe to follow & SOOOO GOOD! Definitely will be using this recipe every year!
Timber
This stuffing is so delicious! Perfect for thanks giving and so flavorful.
Sadie
This stuffing is so homey and delicious! Never want to have the box mix again
Jane Doe
It tasted so good!