Homemade poultry stuffing has that unmistakable aroma that fills the kitchen every Thanksgiving. It’s warm, herby, buttery, and packed with flavor in every bite. This old-fashioned version is a classic—made the way generations have done it, with simple, fresh ingredients and plenty of love.
The texture is just right—soft in the middle with a crisp golden top if baked in the oven, or rich and moist if cooked inside the bird. Either way, it’s pure comfort on a plate.
WHAT IS OLD-FASHIONED POULTRY STUFFING?
Old-fashioned stuffing is the traditional bread-based mixture served alongside roasted chicken or turkey. It’s made with cubed bread, butter, onions, celery, and seasonings like sage, thyme, and poultry seasoning. Some recipes add broth or stock to bring it all together and create that tender, savory texture.
This isn’t the boxed kind. Every bite bursts with the comforting flavors of real herbs, sautéed vegetables, and buttery bread soaked just enough to stay moist without turning mushy.
If you’re craving that nostalgic holiday flavor, this stuffing is exactly what you’re looking for.
INGREDIENTS YOU’LL NEED
Here’s what you’ll need for this homemade poultry stuffing:
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1 cup (2 sticks) unsalted butter
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2 cups chopped celery (about 4-5 stalks)
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2 cups chopped onion (about 2 medium onions)
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1½ teaspoons salt
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1 teaspoon black pepper
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2 teaspoons poultry seasoning
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1½ teaspoons dried sage
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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12 cups dried bread cubes (about 1 loaf of French or sandwich bread)
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3 to 4 cups chicken or turkey broth
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2 large eggs, lightly beaten (optional, for binding)
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Fresh parsley for garnish
You can use either white or whole wheat bread, or a mix of both. The key is to dry it out completely before mixing—it helps the stuffing absorb flavor instead of becoming soggy.
HOW TO DRY BREAD FOR STUFFING
You can dry the bread in two ways:
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Air Dry: Cut the bread into ½-inch cubes, spread them out on baking sheets, and leave uncovered overnight.
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Oven Dry: Bake the cubes in a 250°F oven for 45 minutes to an hour, stirring occasionally until dry and lightly toasted.
Properly dried bread is the foundation of great stuffing—it soaks up all the broth and seasonings perfectly.
HOW TO MAKE OLD-FASHIONED POULTRY STUFFING
Follow these easy steps for perfect results every time.
STEP ONE: Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, and cook for 10 to 12 minutes, stirring occasionally, until the vegetables are soft and translucent.
Season them with salt, pepper, and all the herbs—sage, thyme, parsley, and poultry seasoning. The aroma at this step sets the tone for the whole dish.
STEP TWO: Combine with Bread Cubes
Place the dried bread cubes in a very large mixing bowl. Pour the hot butter mixture over the bread, tossing gently so that all pieces are coated.
Don’t rush this part—make sure every cube absorbs some of that buttery, herby goodness.
STEP THREE: Add Broth Gradually
Slowly pour in the chicken or turkey broth, one cup at a time, gently stirring as you go. You want the bread to be moist but not wet.
Stop when the cubes are soft but still hold their shape. Depending on your bread, you might not need the full amount of broth.
STEP FOUR: Add Eggs (Optional)
If you prefer a slightly richer and more cohesive texture, whisk in the beaten eggs at this point. This helps the stuffing bind together when baked.
STEP FIVE: Choose Your Cooking Method
You can either bake the stuffing in a dish or stuff it into your poultry before roasting.
BAKED STUFFING METHOD
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Preheat your oven to 350°F.
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Grease a large 9×13-inch baking dish with butter or non-stick spray.
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Spoon the stuffing mixture into the dish, spreading it evenly but not pressing it down too firmly.
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Cover with foil and bake for 30 minutes.
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Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden brown and crisp.
The contrast between the buttery, soft interior and crispy top layer is what makes this baked version so irresistible.
STUFFED IN THE BIRD METHOD
If you prefer your stuffing ultra-moist and infused with the juices of the poultry:
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Spoon the cooled stuffing loosely into the cavity of the bird. Don’t pack it tightly—it needs space to expand and cook evenly.
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Roast the bird according to recipe instructions, making sure the stuffing reaches an internal temperature of 165°F before serving.
Any extra stuffing can be baked separately alongside the bird.
RECIPE TIPS AND VARIATIONS
BREAD CHOICES
Day-old white bread is classic, but sourdough, cornbread, or even a rustic artisan loaf can add depth. Mixing different types of bread gives great texture and flavor.
HERBS
Fresh herbs work beautifully in this recipe. If you’re using fresh instead of dried, double the amounts listed. Sage and thyme give that signature poultry flavor, but you can also add a pinch of rosemary for a woodsy touch.
BROTH
Homemade stock always adds the richest flavor. But if you’re using store-bought, choose a low-sodium variety—that gives you control over the salt level.
ADD-INS
You can personalize your stuffing by adding:
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Chopped apples for a touch of sweetness
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Cranberries or raisins for tart contrast
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Cooked sausage for a heartier flavor
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Mushrooms for earthy richness
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Chopped pecans or walnuts for crunch
A mix of sausage and apple is especially popular around the holidays.
HOW TO MAKE AHEAD
Stuffing is one of the easiest side dishes to prepare ahead of time.
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One Day Ahead: Prepare through Step Four, then cover and refrigerate overnight.
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When Ready to Bake: Bring to room temperature, add a splash of broth if needed, and bake as directed.
This not only saves time on busy holidays but also allows the flavors to deepen overnight.
HOW TO STORE AND REHEAT LEFTOVERS
IN THE FRIDGE:
Let leftovers cool completely, then transfer to an airtight container. Store for up to 4 days.
IN THE FREEZER:
Stuffing freezes beautifully. Scoop into freezer-safe containers or heavy-duty bags, label with the date, and freeze for up to 3 months.
TO REHEAT:
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Oven: Cover with foil and warm at 325°F until heated through.
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Microwave: Reheat individual portions on medium power, stirring halfway for even heating.
Add a splash of broth before reheating to bring back that fresh, moist texture.
HOW TO SERVE
Serve this stuffing alongside your favorite poultry dishes—roast chicken, turkey, Cornish hens, or even duck. It’s also delicious next to mashed potatoes, green beans, or glazed carrots.
If you like a bit of crunch, sprinkle a few fried onions or toasted breadcrumbs on top just before serving.
And don’t forget the gravy. Classic pan gravy poured over the stuffing ties everything together perfectly.
COMMON QUESTIONS ABOUT STUFFING
Can I use store-bought bread cubes?
Yes. Pre-dried bread cubes save time and work great in this recipe. Just choose unseasoned cubes so you can control the flavors yourself.
What’s the difference between stuffing and dressing?
Technically, stuffing is cooked inside the bird, and dressing is baked separately in a dish. The ingredients are usually the same—the name depends on how it’s cooked.
Can I make it vegetarian?
Absolutely. Substitute vegetable broth for chicken broth and use butter or plant-based margarine.
Can I use fresh bread instead of dried?
Fresh bread will make the stuffing too soggy. Always use dried cubes to achieve that classic texture.
Can I skip the eggs?
Yes, the eggs are optional. They add structure, but you can leave them out if you like a looser, more rustic stuffing.
MAKE IT YOUR OWN
Once you’ve mastered the basic recipe, you can customize it to fit any occasion.
Try:
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Cornbread stuffing by replacing half the bread cubes with cornbread pieces.
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Sausage and sage stuffing by cooking one pound of sausage and mixing it in before baking.
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Wild rice and bread mix stuffing for an earthy twist.
The beauty of old-fashioned stuffing is its flexibility—it’s a blank canvas for your favorite seasonal flavors.
PRO TIPS FOR THE BEST RESULTS
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Don’t skip sautéing the vegetables. It deepens the flavor and keeps the onions from tasting raw.
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Add broth slowly. You can always add more, but you can’t take it out.
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Taste before baking and adjust seasoning—bread absorbs salt differently depending on the type.
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If baking in a dish, keep it loosely covered for most of the bake, then uncover near the end to crisp the top.
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Always ensure stuffing cooked inside poultry reaches 165°F for food safety.
WHY YOU’LL LOVE THIS RECIPE
It’s timeless. It’s easy. And it tastes exactly like the one that’s been on family tables for decades. The scent of butter, onion, and sage wafting through the house signals that something special is coming out of the oven.
Every bite brings comfort. Whether you’re hosting a holiday dinner or just craving a cozy Sunday meal, this old-fashioned poultry stuffing delivers that familiar, homemade warmth.
Pair it with roasted chicken and gravy, serve it next to turkey and cranberry sauce, or enjoy it as a standalone dish reheated the next day—it never disappoints.
OLD-FASHIONED POULTRY STUFFING RECIPE
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups chopped celery
- 2 cups chopped onion
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons poultry seasoning
- 1½ teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 12 cups dried bread cubes
- 3 to 4 cups chicken or turkey broth
- 2 large eggs lightly beaten (optional)
- Fresh parsley for garnish
Instructions
- Melt butter in a large skillet over medium heat. Add celery and onions. Cook 10–12 minutes until soft.
- Stir in salt, pepper, poultry seasoning, sage, thyme, and parsley.
- In a large mixing bowl, combine dried bread cubes and sautéed vegetables. Toss gently.
- Gradually pour in broth, one cup at a time, stirring gently until evenly moistened.
- Stir in beaten eggs if using.
- Spoon mixture into a buttered 9x13-inch baking dish. Cover with foil.
- Bake at 350°F for 30 minutes. Remove foil and bake another 15–20 minutes until golden brown on top.
- Garnish with chopped parsley and serve warm.
