Bring some nostalgia to your Thanksgiving table with this Old-Fashioned Stuffing Recipe straight from Grandma's kitchen. With its buttery flavor, tender bread, and classic blend of herbs, this homemade stuffing is the kind that makes everyone go back for seconds.
This traditional stuffing recipe is simple, comforting, and absolutely perfect for your Thanksgiving feast. It's one of those recipes that feels like a warm hug from the past, exactly what the holidays should be. I've tried many different stuffing recipes over the years, but this is the one my family requests every single Thanksgiving. It's also easy to make ahead so you can enjoy a stress-free holiday meal!
Whether you serve it alongside your Thanksgiving turkey or pair it with other comforting sides like my Simple Homemade Gravy, Jiffy Cornbread Casserole, or Green Bean Casserole, this classic bread stuffing will earn a permanent spot on your holiday menu.
Quick Look: Old-Fashioned Stuffing Recipe from Scratch
- Taste & Texture: Buttery, seasoned bread with tender pieces and classic herb flavor.
- Total Time: 1 hour 15 minutes
- Servings: 8
- Difficulty: Easy
- Make Ahead: Prepare ahead of time for an easier Thanksgiving morning.
- Variations: Add sausage, mushrooms, nuts, or dried cranberries.
Add me as a trusted Google source.Jump to:
Ingredient Notes
This old-fashioned stuffing comes together with simple pantry staples for that classic, buttery, herb-filled flavor Grandma used to make. Full measurements can be found in the printable recipe card below.
- Butter: Adds that classic buttery flavor. Use unsalted butter so you can control the saltiness.
- Celery & Onion: The classic base for traditional Thanksgiving stuffing.
- Bread: White, wheat, sourdough, or French bread all work. Day-old or slightly stale bread works best for the perfect texture.
- Seasonings & Spices: Salt, sage, thyme, poultry seasoning, and black pepper bring out the flavor that makes this homemade stuffing so good.
Variations
Give this homemade stuffing your own twist!
- Nuts: Toasted pecans, walnuts, or almonds add a little crunch.
- Sweet Touch: Dried cranberries, cherries, or raisins add festive flavor.
- Include Mushrooms: Sautéed cremini or portobello mushrooms add an earthy flavor.
- Add Sausage: Browned pork sausage adds extra flavor.
- Casserole: Use this stuffing on top of my Stovetop Chicken and Stuffing Casserole.
How to Make Old Fashioned Bread Stuffing
Step 1: Preheat oven to 350°F. Add cubed bread to a large mixing bowl. Sprinkle with salt, sage, thyme, poultry seasoning, and black pepper.
Step 2: Melt butter in a large skillet. Add onion and celery; cook until tender, about 5-10 minutes.
Step 3: Add the cooked onion and celery mixture to the seasoned bread. Stir to combine.
Step 4: Transfer the bread mixture to a large casserole dish and cover with aluminum foil. Bake according to the recipe card below.
Serving Suggestions
This old fashioned stuffing recipe pairs beautifully with a full Thanksgiving spread. Try serving it with:
- Loaded Mashed Potato Casserole
- Candied Sweet Potato Casserole
- Simple Homemade Gravy
- Cheesy Bacon Potato Casserole
And don't forget dessert! Finish your Thanksgiving feast with my Apple Butter Pumpkin Pie or a sweet family-favorite like my Thanksgiving Jello Salad.
Make Ahead & Storage Tips
This old-fashioned stuffing can easily be made a day ahead, saving you time on Thanksgiving morning!
- To prepare ahead: Assemble the stuffing, cover tightly with foil, and refrigerate overnight.
- To bake: Remove from the refrigerator while the oven preheats, then bake as directed. Make sure the center reaches 165°F.
- Leftovers: Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet with a little chicken broth to keep it from drying out.
Homemade Stuffing Recipe FAQs
It’s all about the butter, herbs, and balance of textures. Using slightly stale bread helps keep the stuffing tender without becoming soggy.
Too much liquid! This old-fashioned stuffing recipe skips extra broth, helping the bread stay tender without getting soggy. Be sure to use day-old or slightly stale bread for the best texture.
More Side Dish Recipes You’ll Love
This Old-Fashioned Stuffing Recipe brings timeless comfort to your Thanksgiving table with buttery bread cubes and savory herbs. It’s a classic stuffing recipe that tastes just like Grandma and Mom used to make!
Did you love this delicious recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Grandma's Old Fashioned Stuffing Recipe (Classic Thanksgiving Side)
Ingredients
- ½ cup unsalted butter
- ¾ cup celery chopped
- ¾ cup onion diced
- 4 ½ cups bread slices cubed (white, wheat, sourdough, or day-old bread)
- 1 teaspoon salt
- ½ teaspoon dried sage leaves
- ½ teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Cook Veggies: Melt butter in a large skillet over medium heat. Add celery and onion; sauté until tender, 5-10 minutes.
- Mix Bread & Seasoning: Place bread cubes in a large bowl. Sprinkle with salt, sage, thyme, poultry seasoning, and black pepper.
- Combine: Stir in the cooked celery-onion mixture until evenly coated.
- Bake: Transfer to a greased 9×13 baking dish. Cover with foil and bake at 350°F for 1 hour, keeping the foil on the entire time.
- Serve: Fluff with a fork and serve warm.
Notes
- Make Ahead: Assemble and refrigerate overnight, then bake as directed.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth if needed.
- Use slightly stale bread for ideal texture.
- Don’t skimp on butter and herbs. They bring that classic, nostalgic flavor.
- Avoid over-mixing to keep the bread cubes from getting mushy.
Shonda says
This sounds wonderful but there’s no egg in it to bind it together, is that correct?
Kristin Hayes says
Correct! This is more of a drier stuffing that has more of a crispy texture. It’s a vintage family recipe! Enjoy!
Darlene says
This is exactly how my Grandmother, Mother and myself have made stuffing. I stuff what fits into the bird then put the rest in slow cooker. Sometimes I will add cream of chicken to what I put in the slow cooker. When my girls were little, I’d set them to ripping up the bread for stuffing. Gave them something to do while I was working on prepping other food day before Thanksgiving.
Kristin Hayes says
Awww, love the memories these recipes hold! Such a classic!! Glad you enjoy too!
Carol Dunstan says
I make something similar the only difference is I use hot crumbled breakfast sausage and some chicken broth to give the bread cubes a little more moisture which a good bit will bake out it the oven. The hot sausage is a great contrast to the sweet meat of the turkney.
Kristin Hayes says
That sounds wonderful!! Yum!!
LIL says
AM I RERDING THIS CORRDTLEY YOU DID NOT USE ANY BROTH WHEN MAKING THE STUFFING
Kristin Hayes says
Yep! This is an old-fashioned dry stuffing. It uses the moisture from the sauteed veggies and butter to moisten the bread, but once baked, gets a bit more crispy as compared to soft and mushy! Enjoy!
Donna says
I was wondering the same thing Lil. I always add broth
Kristin Hayes says
This is a dry stuffing, ends a bit crispier than normal stuffing. The butter and veggies give it the moisture needed, however, if you like stuffing a bit more soft, you can add some broth in! Enjoy!
Catalina says
I made this for Sunday dinner and it was the star of the table. Classic, savory, and full of flavor!
Kristin Hayes says
Yay! Love hearing this! Thanks for the great feedback Catalina!
Amy says
This stuffing is pure comfort. The buttery bread and herbs really capture that nostalgic holiday flavor everyone looks forward to.
Kristin Hayes says
So glad you enjoyed this family favorite!
Maria says
I really love this recipe. When I’m cooking for the holidays, I LOVE simple. It makes things so much faster but no less tasty.
Kristin Hayes says
So glad you enjoy the recipe as much as we do!
Beth says
I love this recipe so much. It’s so simple to make but also full of so much flavor – like any good stuffing recipe should be!
Kristin Hayes says
Yay!! Glad you enjoyed!!
Kristin H. says
Such a family favorite! Easy to make and kid approved!