This easy stuffing or dressing recipe is a classic for a reason! If you prefer a more traditional flavor, this Classic Stuffing recipe is for you!

a pan with cooked classic stuffing on a counter

Serves: 12
Prep Time: 15 minutes
Cook Time: Varies – stuffing (inside bird) will take longer than dressing (stove top or casserole)

Ingredients:

butter
diced onion
chopped celery
chicken broth
classic stuffing

butter, celery, onion, stuffing mix, and chicken broth on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Heat butter in a deep skillet or large pot over medium high heat. Stir in onions and celery and cook for 5-7 minutes. Onion and celery should be just a little soft (often referred to as tender-crisp).

celery and onion cookie in a pan on a stove

Step 2: Pour in chicken broth and bring to a boil over high heat. Remove the pan from the burner and gently stir in classic stuffing until just mixed.

broth being poured into a pan with celery and onion

a pan on a counter with broth, celery and onion with stuffing mix being poured iin

Step 3: Stuff into the bird cavity without overfilling and bake according to bird size instructions. If all of the stuffing does not fit, place the rest in a casserole dish and cover with foil. Bake for 30 minutes if fresh or 40 minutes if refrigerated or until hot. *You can also skip stuffing the bird and cook it all in a casserole dish (dressing instead of stuffing).

a turkey in a roasting pan being stuffed with classic stuffing

Tips:

Make ahead of time and keep covered in refrigerator until ready to use.

Classic Stuffing

This easy stuffing or dressing recipe is a classic for a reason! If you prefer a more traditional flavor, this Classic Stuffing recipe is for you!

Beth

Prep Time 15

Casserole Dish Oven Time: 35

Total Time 50

Servings

Ingredients

4 Tbsp butter
1 diced onion (sweet or yellow)
4 stalks chopped celery (about 1 cup)
2 cups chicken broth
12 oz Classic Stuffing

Instructions

Heat butter in a deep skillet or large pot over medium high heat. Stir in onions and celery and cook for 5-7 minutes. Onion and celery should be just a little soft (often referred to as tender-crisp).
Pour in chicken broth and bring to a boil over high heat. Remove the pan from the burner and gently stir in classic stuffing until just mixed.
Stuff into the bird cavity without overfilling and bake according to bird size instructions. If all of the stuffing does not fit, place the rest in a casserole dish and cover with foil. Bake for 30 minutes if fresh or 40 minutes if refrigerated or until hot.