Old Fashioned Stuffing (2024)

This traditional turkey dressing recipe is proof that you can't go wrong with a tried-and-true classic.

Turkey Dressing Ingredients

You likely have all the ingredients you'll need to make this turkey dressing recipe on hand. If not, here's what to add to your grocery list:

· Bread: This old-fashioned turkey dressing recipe starts with lightly toasted white bread.
· Butter: Butter adds moisture, richness, and flavor.
· Vegetables: You'll need one chopped onion and two stalks of chopped celery for flavor and texture.
· Broth: Chicken broth keeps the stuffing moist without making it soggy.
· Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.
· Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.
· Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

How to Make Turkey Dressing

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this classic turkey dressing:

1. Make Bread Crumbs: Spread the toasted bread slices on baking sheets. Allow them to sit at room temperature until they're hard, about 24 hours. When they're hard, crush the slices with a rolling pin. Transfer the crumbs to a large bowl.
2. Cook Vegetables: Melt butter in a saucepan. Add the chopped onion and celery and cook, stirring often, until they're soft. Remove from heat and drain.
3. Mix Ingredients: Add the broth and eggs to the bread crumbs. Stir until the mixture is moist, but not mushy. Mix in the cooked vegetables and seasonings.
4. Bake Stuffing: Pour the mixture into a greased baking dish. Bake in a preheated oven until the stuffing is brown and crisp.

How to Store Turkey Dressing

Store your leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave or in the oven.

Can You Freeze Turkey Dressing?

Yes, this recipe freezes quite well. In serving-sized portions, place the turkey dressing in zip-top freezer bags or another freezer-safe container. Wrap in a layer of foil for extra protection. Freeze for three to six months. Reheat in the oven from frozen.

Allrecipes Community Tips and Praise

"I loved this recipe, and so did my family," says Patsy Snyder Hennessey. "I should have made a double batch, because they scraped the pan. The only thing I did differently was to baste this dressing a couple of times with a turkey baster full of juice from the turkey I had roasted earlier in the day."

"It was a wonderful stuffing recipe," according to PRAIRIEMOMMY. "We loved it. It was so easy and so tasty – we cooked it in a turkey and it turned out perfect."

"Awesome," says jofus109. "Easy to make. I halved the recipe, left out the sage and added some chopped apple and pecans to the mix. Great blend of flavors and textures."

Editorial contributions by Corey Williams

Old Fashioned Stuffing (2024)

FAQs

Should I put an egg in my stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Who says stuffing and who says dressing? ›

Some people insist that it should be called dressing when it hasn't actually been stuffed inside a bird. But many people insist on one term or the other regardless of how it's prepared or what's in it. The term dressing is most commonly used in the South, but it's popular in pockets throughout the US.

Is it better to make stuffing with soft or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

What is traditional stuffing made of? ›

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

How do you keep stuffing from falling apart? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What do Americans call stuffing? ›

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).

Which is better, stuffing or dressing? ›

As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound. Many Southerners are die-hard dressing fans, while Northerners tend to prefer stuffings, but these are not hard and fast rules. Nor is the language used to describe either dish.

Is it better to make stuffing the night before? ›

Yes! You can absolutely make stuffing ahead of time. It's a great way to get a jumpstart on Thanksgiving cooking and it frees up much-needed oven space.

Can bread for stuffing be too stale? ›

Too dry, and your stuffing will be crumbly and bland. While too much liquid will leave you with a soggy, unappetizing dish. "If you're using stale bread and adding liquid, there will be nowhere for the liquid to go," says Seixas. "It's like when you're trying to cram more people into a fully booked flight.

What is the best bread to dry for stuffing? ›

You can use any kind; store-bought white bread works well and would probably be my #1 suggestion for stuffing. You could also try using cut up dinner rolls, sourdough bread (actually this would be my personal first pick), challah, or anything else you want to experiment with.

Why put eggs in stuffing? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread. I'm a no egg person - and I still stuff the bird (but also do a batch out of the bird).

How to keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What is Christmas stuffing made of? ›

Easy stuffing

Starting with dried sourdough bread, celery, onion, parsley, sage, rosemary and thyme, chicken broth and eggs. A whole stick of butter goes in the pan adding onions, herbs and garlic (sausage is optional). Eggs combine everything together before going in the oven on a baking dish.

Is it OK to use raw egg in dressing? ›

But there are plenty of good reasons to skip the raw egg in the classic dressing. For some, the risk of foodborne illnesses such as salmonella is a deterrent. For others, there's an "ick" factor to eating raw eggs.

What can I use instead of egg to bind stuffing? ›

Some common egg substitutes include:
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

How do you keep stuffing moist after cooking? ›

Add Butter and Broth Before Reheating

Often upon refrigeration, the stuffing will soak up any excess moisture and will appear drier than when originally served. Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it.

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