This Easy Stuffing is a classic, traditional recipe. Also known as Thanksgiving Dressing, this timeless thanksgiving classic will be your new go-to stuffing recipe! Made with simple ingredients that have the most delicious results, everyone loves it!

We call it stuffing, but I know some call it dressing. I guess the proper term here is dressing, considering I don’t stuff it in my bird, but we always called it stuffing growing up

What do you like better, mashed potatoes or stuffing? I love mashed potatoes, but I will always be true to stuffing! Not just any stuffing; I can’t stand the boxed stuff tasting too mushy; it reminds me of baby food.

This Easy Stuffing Recipe is my family’s favorite! Every year I look forward to it. It is my favorite side dish!

Every year my mom would make this stuffing at thanksgiving, and I can speak for all 4 of my siblings when I say this stuffing is so dang delicious a total family favorite! I used 4 different types of bread whole wheat, white, French, and cinnamon raisin. I purchased all my bread from Trader Joe’s. You, of course, can use whatever bread you like however, I highly recommend you use cinnamon raisin and French or shepherd’s bread it tastes so amazing in this stuffing!

Some stuffing recipes call for many add-ins like sausage, cranberries, carrots, and eggs. Those are all great additions, but nothing compares to the taste of classing bread stuffing. The bullion in this stuffing really takes the flavor above and beyond. 

How To Make Stuffing

Making this stuffing recipe from scratch is not hard to do. The key is to use very dry bread. You can let it go stale on its own, but I like to dry mine out in the oven. Drying it out in the oven is the best bet for getting your bread dry enough for this stuffing recipe. It will also keep the stuffing from getting soggy.  

•  Preheat your oven to 300 degrees F.
• Cube your bread and place it on 2 rimmed baking sheets; let the bread dry out in the oven for 1 hour.
• Melt butter in a large skillet, and add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes, stirring occasionally. Add in chicken broth and 2 & 1/2 vegetarian bullion cubes, or chicken bullion cubes will work too. Stir till cubes are dissolved, and turn off the heat. 
• Once the bread is dry, place it into a large bowl, you may need to do this in 2 bowls. Pour over your onion mixture and gently toss. Season with salt and pepper to taste.
• Adjust oven temperature to 350 degrees F.
• Place the mixture into a casserole baking dish. Bake for 35 minutes covered, uncover, and bake for an additional 12-15 minutes. 

Can I make this vegan?

• Yes, absolutely. To do so, you will need to substitute the butter with your favorite vegan butter and use veggie broth instead of chicken broth. 

Cooks Tips

• If you want to use rosemary, go ahead and add it to the onion mixture. I like mine without, but if you love rosemary, go ahead and add it in!
• Depending on the bread you use, you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
• Technically, this is dressing since I don’t stuff it into my turkey, but I just can’t shake the word stuffing; my apologies if that bothers you.
• This Easy stuffing is our favorite, so I make the most of this side dish cause LEFTOVERS! If you’re not feeding a big crowd or just don’t want lots of leftovers, feel free to cut this in half.

Need more delicious Thanksgiving side dishes also, be sure to make:

• Perfect Mashed Potatoes,
• Nutted Wild Rice Pilaf
• Slow Cooker Turkey Breast + Gravy

For the step-by-step version of this recipe, check out the How to Make The BEST Easy Stuffing Story.