Simple Bread Stuffing

Simple Bread Stuffing

Simple Bread Stuffing

The beauty of this recipe is that you can make it ahead and when you stir in the final stock, you can also taste it for spices and salt and adjust to your liking. I use my own homemade white bread but you don't have to. I make my own roasted turkey stock but you don't have to. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Makes: 6 - 8 servings

Simple Bread Stuffing


  • 8 cups dried white bread cubes
  • 2 Tablespoons butter
  • 2 Tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt + pepper to taste
  • 3 cups turkey or chicken stock, divided


    Up to a week in advance:
  1. Set oven for two racks and preheat to 300° F.
  2. Cut a loaf of white bread into 1/2-inch cubes. Spread onto two baking sheets and bake for 15 minutes. Rotate sheets, turn oven off, and leave sheets inside for 15 minutes. When cooled, store dried cubes in an airtight bag until needed.

    Day Of or Day Before:
  1. Preheat oven to 325° F.
  2. Place bread cubes in a very large bowl.
  3. In a large fry pan, heat butter and oil on medium-high and saute onion, celery, poultry seasoning and sage for 4-5 minutes.
  4. Pour onion mixture over bread.
  5. Add salt, pepper, and TWO cups of stock.
  6. Combine well and place in a baking dish (mine is 2 1/2 qt.). Cover with a lid or foil and bake for 30 minutes.
  7. Remove cover, drizzle one cup of stock over the stuffing, cover and return to oven for 10 more minutes.
  8. If making ahead, refrigerate overnight. To serve, bring to room temperature and reheat in a 325° F oven for about 20 minutes.
  9. Before serving, stir in 2-3 Tbsp. of turkey drippings if you can. It adds a lot of flavor.

Notes:  For more details on this recipe in my blog click here.

20 Comments on "Simple Bread Stuffing"

  1. Cathy

    I haven’t tried your recipe yet. I was wanting to know if I could stuff the turkey with it?

  2. Patsy

    Love This Recipe! I’ve tried so many versions through the years but always go back to this sage dressing! It’s the dressing I started out with! Without the Dressing, there is no Thanksgiving! It’s not always the fansy smancy dishes that please a crowd! Tradition is a good thing! I loved your show, And i’m enjoying cooking with you! Out of all my endeavors cooking is my first love! I bake my own bread too! : )

  3. Cooké T. Samson

    Dear Jenny,
    Love the simplicity of this Stuffing Recipe! Might add Fresh Persimmons (chopped) to it this year as I always like to do a little something different each year for Thanksgiving and Christmas. We’re in Temecula, CA and have tons of Fresh Persimmons and Fresh Dates too. Please post some recipes with Persimmons – as your recipes are the VERY BEST and so DELICIOUS! Plus you always make it fun! Thank you so very much for helping to teach everyone how to make and eat healthy/yummy food!

  4. janelynn

    This is pretty much the way I make stuffing; sage is crucial for flavoring it.

  5. Karen

    To save oven space, could I put the stuffing in a crockpot to cook? If so, how long do you think it would take to cook?

    • janelynn

      Takes a LOT longer to cook in crockpot; I cook mine in the oven when the turkey is roasting (300degrees for couple hours), then you could transfer to crock pot on “keep warm”.

  6. Terry

    I have been using store bought dry mix for stuffing for years, until it became necessary to watch sodium intake for hubby and I, yikes glad we are still alive!,, will make this every time, my dear friend from PE I brought me a jar of summer savory, will add this to it, so greatful for a recipe that I can follow, will add diced mushrooms and onion, b/c we love them, thanks so much, will think of you with every bite❤️

  7. Ann

    I’m going to try your stuffing recipe for a potluck Thanksgiving dinner. I will also add cooked, diced chestnuts. I follow my dad’s idea and I have a feeling it’s going to be really yummy! For those who avoid buying raw chestnuts because of the extra work of peeling them, some Korean markets have a machine that peel them for you after you pay for the chestnuts.

  8. Marilyn

    Just want you to know I have been making this dressing exactly
    the same way you do for many years. Learned this from my Mom
    It is by far the best dressing you’ll ever eat.
    Thanks Jenny, love you website.
    May you & your family have a Wonder & Blessed
    “Happy Thanksgiving”
    God Bless.

  9. Soli

    Thank you i will make it soon you are the best.

  10. Lowery

    DHi Jenny, I’ve always made cornbread stuffing at my Mom’s and then my sister’s dinner. Do you have a corn bread stuffy recipe?

  11. Sharon

    Thank You Jenny! I have been making so many of your recipies and love all of them, will try this one for Thanksgiving. Wishing you and your family a Happy Thanksgiving.

  12. Geri

    Hey Jen, I make mine almost the same way except I add onions with the celery and only salt and pepper, oh and the raw liver chopped up with Parsley..(just using a small amount of the liver)

    • Geri

      I ment to say a little extra onion and 1 large egg..
      love all your recipes. Thanks & have a Happy Turkey Day.

  13. Lynn

    Happy Thanksgiving, Jenny. I am happy for all the wonderful recipes you send to me. Have a great Thanksgiving and a wonderful year.

  14. Laura

    Yours looks better than mine, but due to laziness i use vegetable stock so the vegetarians will eat. This year, I WILL make yours and save some with veg broth because you can not beat chicken stock. Thanks as always for a wonderful recipe!

  15. Verna

    I do about the same thing Jenny. but I add giblets cooked and cut up and raisins.Good.

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