★★★★★

Classic Stuffing Recipe

Looking for a Classic Stuffing Recipe? My version is made with day old bread, vegetables, apples and mushrooms! Easy to make ahead of time too!

Serve this delicious stuffing for Thanksgiving (you’ll even see it featured in my easy Crockpot Turkey and Stuffing recipe)! Add a side of homemade cranberry sauce for a complete meal.

Whether making this for a Sunday night dinner or Thanksgiving, this Classic Stuffing Recipe is delicious! Can be made a day ahead of time too!

As Thanksgiving is approaching, I am trying to be more grateful and thankful for the good things in my life. It’s so easy to take even the littlest things for granted.

A delicious Thanksgiving spread that includes this Easy Stuffing recipe is something to be thankful for!

Easy Instructions

Whether making this for a Sunday night dinner or Thanksgiving, this Classic Stuffing Recipe is delicious! Can be made a day ahead of time too!

STEP 1: In a large mixing bowl, combine stale bread with egg, water, celery, onion, apples, mushrooms, and seasonings. Combine well.

STEP 2: Press into a 9-inch square baking dish (about 2-3 quart). Once you have all your stuffing in the dish, press it in firmly. If it seems EXTRA DRY, add a little bit of chicken broth or water over the top (2-3 Tbsp).

STEP 3: Cover stuffing with foil. Bake for 60 minutes in a 350 degree F oven. ENJOY.

Ingredient Notes

Bread. You will need approximately one loaf (1 lb) of bread. Preferably stale bread. I choose white or wheat bread (but even french bread and Italian bread would work). Dice ahead of time into large one-inch cubes. My preference would be to cut it the day before and leave on the counter overnight to get it slightly stale.

Vegetables. Celery, Onion and Apples should be cut into small pieces. I prefer the sliced mushrooms in a jar as they retain extra moisture and don’t need to be precooked.

Seasoning. A combination of poultry seasoning, sage, salt and pepper is all you need for today’s classic stuffing recipe. The flavor from the vegetables, bread, and fruit all combine to create a delicious side dish!

Whether making this for a Sunday night dinner or Thanksgiving, this Classic Stuffing Recipe is delicious! Can be made a day ahead of time too!

Can this turkey stuffing recipe be doubled

I get it. Sometimes over the holidays you find yourself serving a large crowd. 

This recipe for classic stuffing will easily double. I would use a lasagna pan or 13×9 for a doubled batch of the dressing.

If using Corningware, such as a 5qt square dish, that is deeper, you may need to add more cooking time to adjust for the depth in the dish!

Can Stuffing be made ahead of time

Absolutely!

Holidays can be stressful enough, so do as much as you can before the big day. I usually try to have all my side dishes prepped and ready at least a day in advance, so there’s no clean up or stress while family is over for dinner.

You can make this stuffing 24 hours ahead of time to keep things simple on the big day. 

I suggest you take it out of the refrigerator at least an hour or two before putting into the oven. If it’s still cold, add extra time to adjust for the chill.

Can this Stuffing Casserole be IN the turkey

I’ve never been a fan of stuffing my turkey with the dressing. I mean, I suppose that’s where it gets it’s name from, but to me, the flavor is off.

However, if you do stuff your turkey with this homemade dressing, make sure the center cooks to 165 degrees F.

What to serve with Classic Stuffing.

Stuffing goes great with anything, it’s not just for turkey dinners!

I will make a batch to serve with many easy dinners:

More Thanksgiving Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 8 servings

Classic Stuffing Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Classic Stuffing recipe with apples, mushrooms, and much more! The perfect Thanksgiving side dish.

Ingredients

  • 1 loaf (1 lb) bread (see notes below)
  • 1 large egg
  • 2 Tbsp water
  • 1 celery heart, diced (about 1 1/2 cups)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 jars (4 1/2 oz) sliced mushrooms, don't drain
  • 2 tsp poultry seasoning
  • 1 tsp dried sage
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large apples, cored and diced

Instructions

  1. In a large mixing bowl, combine stale bread with egg, water, celery, onion, mushrooms, apples, and seasonings. Combine well.
  2. Press into a 9-inch square baking dish (about 2-3 quart). Once you have all your stuffing in the dish, press it in firmly.
  3. Cover stuffing with foil. Bake for 60 minutes in a 350 degree F oven. You can make this a day ahead of time too! ENJOY.

Notes

  • For the bread, white or wheat is fine. I like to take my bread and let it sit open on the counter overnight, making it a little stale. Too fresh of bread will get soft and soggy.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 305mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Classic Stuffing recipe with apples, mushrooms, and much more! The perfect Thanksgiving side dish.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 1, 2019

Comments & Reviews

  1. Very classic indeed. Like the old aunts used to make, and I still try to duplicate. I plan to use this. I will double the recipe as suggested but half in the turkey. I can’t call it stuffing if it didn’t bake in the bird, absorbing the flavors. We have always called the non-stuffing “dressing.”

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