Rating: 4.71 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.

Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.

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  • To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.

  • Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

Nutrition Facts

540 calories; protein 14.9g; carbohydrates 80.2g; fat 17.3g; cholesterol 30.5mg; sodium 1321.2mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 4 stars
02/19/2009
I love the fix ahead idea! I cooked my extra turkey yesterday and used this for dressing, made a day ahead. (didn't stuff the bird for the first time ever) I fiddled with amounts, personal preference. Eliminated the salt, reduced butter by half, cut poultry seasoning by half and upped sage to 2 t. I used 20 slices of oven dried whole wheat bread and only 1 1/2 c of the broth. I usually find casserole baked dressing dry and in need of a dousing with turkey drippings but this was not at all dry. I won't ever buy a bag of stuffing crumbs again. Read More
(59)

Most helpful critical review

Rating: 1 stars
12/30/2009
This dressing is dry. I had to add almost two cans of chicken broth. Read More
(3)
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/19/2009
I love the fix ahead idea! I cooked my extra turkey yesterday and used this for dressing, made a day ahead. (didn't stuff the bird for the first time ever) I fiddled with amounts, personal preference. Eliminated the salt, reduced butter by half, cut poultry seasoning by half and upped sage to 2 t. I used 20 slices of oven dried whole wheat bread and only 1 1/2 c of the broth. I usually find casserole baked dressing dry and in need of a dousing with turkey drippings but this was not at all dry. I won't ever buy a bag of stuffing crumbs again. Read More
(59)
Rating: 5 stars
12/28/2009
Wow! I really impressed my in-laws with this recipe and all I did was follow the directions. I made this 2 separate times. One with homemade breadcrumbs and the other with store bought. The best outcome was when I took 2 loaves of bread, cubed them and dried them in the oven to make homemade breadcrumbs ( serving 16). I found that they soak up the liquid a lot more then the really dried store bought bread crumbs, allowing them to retained a lot more flavour. I did make this recipe 2 days before each dinner. It was the first dish to disappear. There were no left overs! This recipe made me look like a chef, when in reality I rarely have time to cook. Thank you! Read More
(50)
Rating: 5 stars
01/20/2010
I cubed 10 pieces of white bread and 10 pieces of rye bread instead of the bread crumbs. Didn't even dry them and it turned out WONDERFUL! I also added some fresh mushrooms and carrots which gave it some color. I made it the day before stuck it in the refrigerator and it was so easy to just cook it the next day. You should bake it in a 9 x 13 dish. Read More
(27)
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Rating: 5 stars
01/07/2010
I made this recipe as written, with no changes or substitutions. It was great as a make-ahead dressing. Since my holiday meals are a pretty big production, I made this dressing 3 days in advance, which was wonderful. However, this is not the best dressing I've made. It's good, but I give it 5 stars because of the ability to make so far in advance - otherwise, it would be a 4. Read More
(10)
Rating: 5 stars
11/30/2010
The BEST stuffing ever. Made this for Thanksgiving as a first time recipe and it was a huge hit. I will use this recipe for years to come Read More
(6)
Rating: 4 stars
11/23/2012
I liked the seasonings in this recipe except for the amount of salt. I would make this again and add less salt. Taste the stuffing before adding salt. Then starting with a 1/2 teaspoon of salt add until you get the flavor you like. I think the saltiness is due to the chicken stock having so much sodium. Per other reviews you may need to add more chicken stock especially if you use dried bread cubes. Read More
(3)
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Rating: 1 stars
12/30/2009
This dressing is dry. I had to add almost two cans of chicken broth. Read More
(3)
Rating: 5 stars
11/25/2016
Good-bye fancy stuffing and hello Do-ahead Stuffing! After years of making fancy stuffing for Thanksgiving my son begged me to make box stuffing which I couldn't bring my self to do. So on the hunt I went for a stuffing that called for basic ingredients and this one fit the bill. The fact that you can make it ahead was a bonus. For the bread crumbs I cubed a loaf of white and a loaf of wheat - placed on a cookie sheet and put in the oven at 250 degrees until the cubes felt stiff. I added just enough onion and celery to my liking and without measuring the broth added just enough until all the bread was moist. Added all the butter and seasonings as called for in the recipe. Next time I will cut down on the salt and store in a casserole dish instead of a bag. Read More
(2)
Rating: 5 stars
11/24/2018
This was really salty but I'm still giving it 5 stars because I'm not sure if it's because of the way that I do my chicken broth which is with the granules.... Even with it being too salty it was really good and I made it exactly as written! Read More
(2)