For many families, stuffing is more than just a side dish—it’s a centerpiece of holiday meals and cherished traditions. This Old-Fashioned Poultry Stuffing recipe is a timeless classic that brings together simple ingredients and hearty flavors. Perfect for Thanksgiving or Christmas, it’s a recipe that transforms your holiday meal into something unforgettable.
Growing up, the smell of onions and celery sautéing in butter would instantly signal the start of the holiday season. This stuffing recipe has been lovingly passed down through generations, always served alongside roasted turkey or chicken. Preparing it feels like revisiting those festive memories, one savory bite at a time.
Why You’ll Love This Old-Fashioned Poultry Stuffing Recipe
- Time-Tested Flavor: This recipe combines traditional ingredients for a comforting, nostalgic taste.
- Simple Ingredients: Made with staples you likely already have in your pantry and fridge.
- Perfect for the Holidays: Complements turkey, chicken, or ham beautifully.
- Customizable: Easily adaptable to suit your taste preferences or dietary needs.
Ingredient Notes
- 1 cup butter (2 sticks)
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery
- 12-14 cups bread cubes (use white or wheat, stale bread works best)
- 1 tbsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 1-2 cups chicken or turkey broth
How to Make Old-Fashioned Poultry Stuffing
Step 1: Prepare the Ingredients
Chop onions and celery into small, uniform pieces. Cube stale bread into bite-sized pieces if not already prepared.
Step 2: Sauté the Vegetables
Melt butter in a large skillet over medium heat. Add onions and celery, cooking until tender and fragrant.
Step 3: Mix the Stuffing
In a large mixing bowl, combine bread cubes, sautéed vegetables, poultry seasoning, salt, and pepper. Toss well to evenly distribute the ingredients.
Step 4: Moisten the Mixture
Gradually pour in broth, ½ cup at a time, mixing until the bread is moist but not soggy.
Step 5: Bake
Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake for an additional 15 minutes for a crispy top.
Storage Options
Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. To freeze, portion into freezer-safe bags or containers and freeze for up to 3 months. Reheat in the oven or microwave, adding a splash of broth if needed to retain moisture.
Variations and Substitutions
- Add Sausage: Browned sausage can be mixed into the stuffing for extra flavor.
- Vegetarian Option: Use vegetable broth instead of chicken or turkey broth.
- Gluten-Free: Substitute gluten-free bread cubes for a celiac-friendly version.
- Herb Twist: Add fresh herbs like parsley, sage, or thyme for a fragrant finish.
What to Serve With Old-Fashioned Poultry Stuffing
- Roast Turkey or Chicken: A traditional pairing that completes your holiday spread.
- Cranberry Sauce: The tart sweetness balances the savory richness of the stuffing.
- Mashed Potatoes and Gravy: Comfort food classics that round out the meal.
- Green Bean Casserole: A creamy, crunchy side dish that complements the stuffing beautifully.
Frequently Asked Questions
Can I prepare the stuffing ahead of time?
Yes, you can assemble the stuffing up to a day in advance and store it in the refrigerator until ready to bake.
Can I stuff the turkey with this recipe?
Absolutely! Simply prepare the stuffing as directed and loosely pack it into the turkey cavity before roasting.
How can I make the stuffing more moist?
Add additional broth a little at a time before baking to achieve your desired consistency.
What type of bread works best for stuffing?
Stale or day-old bread is ideal as it absorbs the flavors of the broth and seasonings without becoming mushy.
This Old-Fashioned Poultry Stuffing will bring the taste of tradition to your table with its buttery, herby, and perfectly balanced flavors. Expect it to disappear quickly as family and guests savor every bite, making it the highlight of your holiday meal.
Old-Fashioned Poultry Stuffing
Ingredients
- 1 cup butter (2 sticks)
- 1.5 cups chopped onion
- 1.5 cups chopped celery
- 12-14 cups bread cubes (white or wheat, stale)
- 1 tbsp poultry seasoning
- 3 tsp sage (or to taste)
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
- 6 cups chicken or turkey broth
- 4 large eggs beaten
Instructions
- Preheat your oven to 325°F (165°C).
- Spray a large baking pan with cooking spray.
- In a large bowl, combine crumbled cornbread, bread crumbs, celery, onions, poultry seasoning, sage, salt, and pepper. Mix well.
- Stir in melted butter, margarine, and beaten eggs until fully incorporated.
- Gradually pour in broth, mixing until the bread is moist but not soggy.
- Transfer the mixture to the prepared baking pan. Cover and bake for 35 minutes. Uncover and bake for an additional 10 minutes or until browned.