Classic Stuffing Recipe

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Recipe Summary

Yield: Makes 12 cups

Ingredients

Ingredient Checklist

12 tablespoons unsalted butter

4 onions, (2 pounds), peeled and cut into 1/4-inch dice

16 celery stalks, cut into 1/4-inch dice

10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage

6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat

2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes

2 teaspoons salt

4 teaspoons freshly ground black pepper

3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves

2 cups pecans, toasted and chopped (optional)

2 cups dried cherries (optional)

Gallery

Recipe Summary

Yield: Makes 12 cups

Gallery

Recipe Summary

Yield: Makes 12 cups

Recipe Summary

Yield: Makes 12 cups

Makes 12 cups

Ingredients

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Directions

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

Reviews (17)

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271 Ratings

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Reviews (17)

Add Rating & Review

271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
50
4 star values:
45
3 star values:
102
2 star values:
62
1 star values:
12

Martha Stewart Member

Rating: 5 stars

11/03/2019

                I’ve been making this delicious stuffing for over 20 years. Always a hit! Always use fresh herbs. Don’t overstuff your turkey, put the rest of the stuffing in a pan and bake it. 👍🏼

Martha Stewart Member

Rating: 5 stars

11/17/2018

                Usually I skip stuffing the turkey and just use this recipe to make dressing. Always a hit! Great flavor. I've used loafs of bread and made my own croutons (best), but it also turns out well when I use store bought croutons.

Martha Stewart Member

Rating: 5 stars

11/11/2017

                I have used this recipe for years and it always turns out the best. Rave reviews from all my guests, turkey, stuffing and the best gravy ever!

Martha Stewart Member

Rating: 5 stars

12/20/2016

                I have tried a variety of stuffing recipes over the years but I don't think I'll ever try another.  I love this recipe and make it for a crowd each Thanksgiving and Christmas.  It's A LOT of stuffing and even with a 27 pound turkey this is more than I need but it's great leftover as well.

Martha Stewart Member

Rating: Unrated

11/30/2016

                The recipe has no baking instructions. How long did you cook it and at what temp?

Martha Stewart Member

Rating: Unrated

11/20/2015

                Question: after cooking the liquid/veggie part, how do we keep the bread from getting mushy when adding it to the liquid? I guess it will all get mushy after putting it inside the turkey. Thoughts?

Martha Stewart Member

Rating: Unrated

11/21/2013

                This is a lot of stuffing. I only need to fill a 12-15 lb. turkey .Can someone do a conversion for me? I am terrible at it. Has anyone substituted Brioche for the  white bread?

Martha Stewart Member

Rating: Unrated

10/10/2013

                I am going to try to make this for Canadian thanksgiving this Monday for my family. I wanted to make it as a dressing but have no experience with making either dressing or stuffing. I am a beginner so I thought it would be appropriate to stick to a good ol traditional recipe. 
                How long do I cook it for and at what temp? I was going to bake it in a roasting pan. 
                :o)

Martha Stewart Member

Rating: Unrated

11/15/2012

                I make this stuffing every year. Whenever family and friends do a potluck Thanksgiving they ALWAYS request "my stuffing"! It is delicious. I use dried cranberries instead of cherries and I do not use pecans. MMMMM.

Martha Stewart Member

Rating: Unrated

11/24/2011

                I have used this recipe every year since I got married in 1995. In fact, when I eat other stuffing/dressing, I'm disappointed because nothing else compares.

Martha Stewart Member

Rating: Unrated

11/20/2010

                I love this recipe and make it year after year, but this year, I would like to save time and make it ahead.  Can it be assembled the day before and baked the day of Thanksgiving?  Or should I make it completely (including baking it) the day before and just reheat it the day of?

Martha Stewart Member

Rating: Unrated

11/11/2010

                This is by far superior to any stuffing I have ever tasted. You MUST use fresh herbs. That is the key. I also use dried cranberries instead of cherrys. Your family will be delighted with the taste and demand to know your recipie!

Martha Stewart Member

Rating: Unrated

11/11/2009

                This is FAR superior to ANY other stuffing recipe.  I've used it year after year and insist on bringing it if I go to someone else's house for a holiday.  I do not use the pecans or cherries.

Martha Stewart Member

Rating: Unrated

12/23/2007

                Our entire family has converted to this recipe... it is the BEST.  I stuff the turkey so I reduce the amount of broth

Martha Stewart Member

Rating: Unrated

11/29/2007

                We use this recipe every year - it's the best stuffing EVER!  Important to use the fresh herbs - it really makes a dramatic difference in the taste.

Martha Stewart Member

Rating: Unrated

11/21/2007

                The best stuffing - we make it every year at Thanksgiving

Martha Stewart Member

Rating: 5 stars

11/03/2019

                I’ve been making this delicious stuffing for over 20 years. Always a hit! Always use fresh herbs. Don’t overstuff your turkey, put the rest of the stuffing in a pan and bake it. 👍🏼

Rating: 5 stars

11/17/2018

                Usually I skip stuffing the turkey and just use this recipe to make dressing. Always a hit! Great flavor. I've used loafs of bread and made my own croutons (best), but it also turns out well when I use store bought croutons.

Rating: 5 stars

11/11/2017

                I have used this recipe for years and it always turns out the best. Rave reviews from all my guests, turkey, stuffing and the best gravy ever!

Rating: 5 stars

12/20/2016

                I have tried a variety of stuffing recipes over the years but I don't think I'll ever try another.  I love this recipe and make it for a crowd each Thanksgiving and Christmas.  It's A LOT of stuffing and even with a 27 pound turkey this is more than I need but it's great leftover as well.

Rating: Unrated

11/30/2016

                The recipe has no baking instructions. How long did you cook it and at what temp?

Rating: Unrated

11/20/2015

                Question: after cooking the liquid/veggie part, how do we keep the bread from getting mushy when adding it to the liquid? I guess it will all get mushy after putting it inside the turkey. Thoughts?

Rating: Unrated

11/21/2013

                This is a lot of stuffing. I only need to fill a 12-15 lb. turkey .Can someone do a conversion for me? I am terrible at it. Has anyone substituted Brioche for the  white bread?

Rating: Unrated

10/10/2013

                I am going to try to make this for Canadian thanksgiving this Monday for my family. I wanted to make it as a dressing but have no experience with making either dressing or stuffing. I am a beginner so I thought it would be appropriate to stick to a good ol traditional recipe. 
                How long do I cook it for and at what temp? I was going to bake it in a roasting pan. 
                :o)

Rating: Unrated

11/15/2012

                I make this stuffing every year. Whenever family and friends do a potluck Thanksgiving they ALWAYS request "my stuffing"! It is delicious. I use dried cranberries instead of cherries and I do not use pecans. MMMMM.

Rating: Unrated

11/24/2011

                I have used this recipe every year since I got married in 1995. In fact, when I eat other stuffing/dressing, I'm disappointed because nothing else compares.

Rating: Unrated

11/20/2010

                I love this recipe and make it year after year, but this year, I would like to save time and make it ahead.  Can it be assembled the day before and baked the day of Thanksgiving?  Or should I make it completely (including baking it) the day before and just reheat it the day of?

Rating: Unrated

11/11/2010

                This is by far superior to any stuffing I have ever tasted. You MUST use fresh herbs. That is the key. I also use dried cranberries instead of cherrys. Your family will be delighted with the taste and demand to know your recipie!

Rating: Unrated

11/11/2009

                This is FAR superior to ANY other stuffing recipe.  I've used it year after year and insist on bringing it if I go to someone else's house for a holiday.  I do not use the pecans or cherries.

Rating: Unrated

12/23/2007

                Our entire family has converted to this recipe... it is the BEST.  I stuff the turkey so I reduce the amount of broth

Rating: Unrated

11/29/2007

                We use this recipe every year - it's the best stuffing EVER!  Important to use the fresh herbs - it really makes a dramatic difference in the taste.

Rating: Unrated

11/21/2007

                The best stuffing - we make it every year at Thanksgiving

All Reviews for Classic Stuffing

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Classic Stuffing

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients