This Classic Stuffing is my idea of the perfect stuffing. Celery, onions, fresh herbs and butter tossed with dried bread cubes. It’s simple, classic and the best ever!
Classic Stuffing is one of my favorite savory things about Thanksgiving. Yes, I love mashed potatoes and gravy, but I think I would take stuffing over mashed potatoes (gasp!).
If you’re wondering what the difference between “stuffing” and “dressing” is, it’s pretty simple to remember. . . stuffing is “stuffed” inside the turkey and dressing is baked in a dish. So technically this is dressing, but we always call is stuffing so just go along with me here.
I love simple, classic stuffing. No dried fruit, mushrooms, bacon, sausage, nuts, or whatever else. . .I am all about keeping it simple.
I love how my house smells while this stuffing is baking. It smells just like Thanksgiving . . . warm, comforting, happy and delicious.
What’s in this stuffing?
It’s super simple. . . onions, celery, parsley, rosemary, sage, butter, broth, and bread. I think that sometimes simple really is the best. If you’ve never made homemade stuffing before, this recipe is straightforward and extremely easy.
Drying the bread.
After you’ve cut your bread there are a couple of ways you can dry it.
- Lay the bread cubes on baking sheets in a single layer and toast at 250 degrees for 50 to 60 minutes stirring every once in a while.
- Place your bread cubes in a large bowl and let them sit on your counter for a few days to ry out. Be sure to stir the bread cubes every once in a while.
If you don’t like either of those options, you can buy a bag of precut, dried bread cubes from your local grocery store. It’s readily available during the holidays. The pieces of bread usually tend to be cut smaller than the size I cut the bread, but it still works great! (*You can see in my photos the bread cubes are smaller. For the batch of stuffing I made for these photos I used a bag of precut bread cubes.)
Whatever option you do, just make sure your bread is really dry.
Can I make this stuffing ahead of time?
Yes it can be made one day ahead. It’s best though to bake it first up to where you would brown it (so bake it for the first 40 minutes) then let it cool. Cover it and store it in the refrigerator. When you’re ready to serve it, uncover it and bake until it’s heated through and the top is browned and crisp, 20-25 mins.Print