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!
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Whyt his Recipe is Best
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.
I love Thanksgiving…it’s all about the food and family. And I still make the same recipes my mom made when I was growing up.
A delicious Thanksgiving spread that includes this Easy Stuffing recipe is something to be thankful for!
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.
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!
Don’t forget to pour some of our turkey gravy over the top to serve!
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
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 Thanksgiving turkey dinners!
I will make a batch to serve with many easy dinners:
- Pork Chops
- Instant Pot Turkey Breast
- Beef Stroganoff
- Turkey Cheddar Sliders
- Instant Pot Mashed Potatoes
Classic Stuffing Recipe
- 1 loaf bread 1 lb (see notes below)
- 1 large egg
- 2 Tablespoons water
- 1 celery heart diced (about 1 1/2 cups)
- 1 small yellow onion diced (about 1 cup)
- 2 jars sliced mushrooms, don't drain 4 1/2 oz each
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large apples cored and diced
- In a large mixing bowl, combine stale bread with egg, water, celery, onion, mushrooms, apples, and seasonings. Combine well.
- 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.
- 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.
- 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.
- This recipe for classic stuffing will easily double. I would use a lasagna pan or 13×9 for a doubled batch of the dressing.
- 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.
Classic Stuffing recipe with apples, mushrooms, and much more! The perfect Thanksgiving side dish.