My Old Fashioned Thanksgiving stuffing is the recipe my family has made for decades, and it’s not Thanksgiving without it! It bakes up golden on top and soft and moist on the inside, with buttery celery and onions and a blend of poultry seasoning and fresh herbs. It uses just 11 simple ingredients and inexpensive white bread, and there’s no toasting or drying out the bread first.

A black serving spoon scoops homemade stuffing out of a white baking dish.

My Old-Fashioned Thanksgiving Stuffing Recipe

This is my mother’s stuffing recipe, and she has honed it over decades. It’s the one our whole family expects on the Thanksgiving table every year, and no other stuffing has ever come close. Personally, I look forward to this recipe all year long.

My mom makes enough for a crowd, usually 3 to 4 loaves of bread, so she can stuff the turkey and bake a separate casserole. I’ve scaled her recipe down to fit a 9 x 13 baking dish. It’s easy to double for a bigger crowd, and the ingredients are budget-friendly even when you do.

For more traditional holiday sides, check out my Mashed Potatoes, Green Bean Casserole, Cranberry Sauce, Sweet Potato Casserole, and Dinner Rolls.

Why You’ll Love My Old-Fashioned Stuffing

Plain white bread – inexpensive sandwich bread gives you the soft, moist texture of a true old-fashioned stuffing, and you don’t have to toast it first.
Fresh herbs and poultry seasoning – the fresh sage, rosemary, and thyme add flavor without overpowering the classic poultry seasoning.
Covered, then uncovered – baking under foil keeps the inside soft, then uncovering it gives you a golden brown top every time.

Old-Fashioned Thanksgiving Stuffing Ingredients

Ingredients for Old-Fashioned Thanksgiving Stuffing, including sandwich bread cubes, unsalted butter, eggs, chopped onions, celery, fresh poulty herbs, seasonings, and broth, arranged on a marble surface.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

White sandwich bread – the base of the stuffing. Plain, inexpensive bread soaks up the broth and butter and bakes up soft and moist. Day-old or slightly stale bread works too.
Unsalted butter – cooks the celery and onion and adds rich flavor throughout. Unsalted lets you control the salt.
Celery – finely chopped so it softens completely and blends right into the stuffing.
Sweet onion – cooks down mild and sweet, which gives the stuffing its classic savory flavor without any sharpness.
Poultry seasoning – the traditional stuffing flavor everyone knows and expects.
Fresh poultry herbs – sage, rosemary, and thyme add a fresh, aromatic layer on top of the poultry seasoning. Look for a poultry herb bundle in the produce section.
Fresh parsley – adds a bright, fresh note and a little color.
Salt and black pepper – season the bread mixture so every bite tastes balanced.
Chicken broth – moistens the bread and carries all the flavor. Add it a little at a time until the bread is thoroughly moistened.
Eggs – bind the stuffing so it holds together and slices neatly, while the inside stays soft.

Substitutions or Variations

No fresh herbs? Use dried sage, rosemary, and thyme instead, using about a third as much. The poultry seasoning still carries the classic flavor.
No sweet onion? Use a yellow onion instead. It’s a little sharper, so cook it the full 7 minutes.
No chicken broth? Turkey broth works just as well, and so does vegetable broth for a lighter flavor.
Want more savory flavor? Stir in browned breakfast sausage with the celery and onion for a heartier stuffing.
Feeding a big crowd? Double the recipe and bake it in two 9 x 13 dishes.

How to Make Old-Fashioned Thanksgiving Stuffing

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Diced onion and chopped celery in a skillet with melted butter for Old-Fashioned Thanksgiving Stuffing recipe.

Diced onions and celery sautéing in a skillet for Old-Fashioned Thanksgiving Stuffing recipe.

Preheat the oven and spray a deep 9 x 13-inch baking dish with nonstick cooking spray. Set it aside.
Cut the white bread into small cubes and place them in an extra-large mixing bowl. Leave the crusts on or remove them, whichever you prefer.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook for 5 to 7 minutes, stirring occasionally, until softened.

A glass bowl containing a mixture of bread cubes, chopped celery, onions, herbs and seasonings for Old-Fashioned Thanksgiving Stuffing dish

A glass bowl filled with cubed bread mixed with chopped celery, onion, and herbs for Old-Fashioned Thanksgiving Stuffing recipe.

Pour the butter, celery, and onion over the bread. Add the poultry seasoning, fresh herbs, parsley, salt, and pepper, and gently toss until evenly combined.
Pour 2 cups of chicken broth over the bread mixture and gently mix. Keep adding broth a little at a time until the bread is thoroughly moistened. It should hold together when gently pressed, but not be soupy.

A glass bowl of Old-Fashioned Thanksgiving Stuffing mixture ready for baking.

A white rectangular baking dish filled with Old-Fashioned Thanksgiving Stuffing made of bread cubes, celery, and onions.

Taste the seasoned bread mixture and adjust the seasonings if needed. Add the beaten eggs and gently mix until combined.
Transfer the stuffing to the prepared baking dish and spread it into an even layer without packing it down. If the dish is too full, bake the extra in a small greased baking dish.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 25 to 30 minutes, until the top is golden brown and slightly firm and the center reaches 165° F.
Let the stuffing stand for 5 to 10 minutes before serving.

A serving of Old-Fashioned Thanksgiving Stuffing on a plate, with a large casserole dish of stuffing and fresh parsley sprigs nearby.

Skip the toasting – fresh, day-old, or slightly stale bread all work. The amount of broth is what changes, so add it gradually.
Add broth slowly – the bread should be very moist before baking, but there shouldn’t be liquid pooling in the bottom of the bowl.
Toss gently – stirring too hard breaks down the bread cubes and turns the stuffing pasty.
Don’t pack the dish – spreading it loosely keeps the inside soft and lets the top brown evenly.
Use foil – covering the dish for the first 25 minutes keeps the stuffing moist. Removing it is what gives you the golden top.
Prep ahead – cube the bread and chop the vegetables the day before. Store the bread separately and refrigerate the vegetables, then assemble just before baking.

What to Serve with Old-Fashioned Thanksgiving Stuffing

This stuffing is a must on the Thanksgiving table next to my roast turkey, homemade gravy, and cranberry sauce. It’s also great alongside mashed potatoes and southern green beans.

Old-Fashioned Thanksgiving Stuffing FAQs

Can I stuff the turkey with this old-fashioned stuffing?

Yes. Loosely fill the turkey cavity right before roasting, and make sure the center of the stuffing reaches 165° F before serving. This recipe is written for a casserole dish, and my mom makes a big batch so she can do both.

Can I make this stuffing ahead of time?

Yes. Cube the bread and chop the vegetables a day in advance. Store the bread separately, refrigerate the chopped vegetables, and assemble the stuffing just before baking.

Do I need to use stale bread?

No. Fresh white bread works great, and day-old or slightly stale bread is fine too. Just add the broth gradually, since stale bread will soak up more.

How do I double this recipe?

Increase all of the ingredients proportionally and bake the stuffing in two 9×13-inch baking dishes, or one dish plus a smaller one.

Is this stuffing or dressing?

This is a traditional moist stuffing, not a dry bread dressing. Covering it for the first half of baking keeps the inside soft, and uncovering it gives you a golden, slightly firm top.

Storage Instructions

Room temperature – leftover stuffing should not sit out for more than 2 hours.
Refrigerate – store leftovers in an airtight container for up to 4 days. Reheat covered with foil in a 350° F oven until hot in the center, adding a splash of chicken broth if it seems dry.
Freeze – this stuffing freezes well for up to 3 months. Cool it completely and freeze in an airtight container or freezer bag. Thaw overnight in the refrigerator, then reheat covered until it reaches 165° F.