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–+ servings

OLD-FASHIONED POULTRY STUFFING RECIPE

Classic buttery bread stuffing with onions, celery, and herbs—moist inside, crispy on top, perfect for roast poultry dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 10

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.
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