This classic stuffing recipe is the way my mom always made it, and I’m a sucker for tradition! It’s simple, comforting, and made with just a handful of familiar ingredients. No fancy extras required. Of course, if your family likes sausage, mushrooms, or other add-ins, this basic recipe is easy to make your own. But sometimes the classics are classics for a reason!

Close-up of homemade stuffing in a white bowl with herbs and vegetables, perfect for Thanksgiving dinner.

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

Ingredients

4 Tbsp butter
1 diced onion (sweet or yellow)
4 stalks chopped celery
2 cups chicken broth
12 oz. package Pepperidge Farm Classic Stuffing (or your preferred stuffing mix)

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

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

Step-by-Step Directions

Step 1: Melt butter in a deep skillet or large pot over medium-high heat. Add the diced onion and celery and cook for 5–7 minutes, stirring occasionally, until slightly softened but still a little crisp.

celery and onion cookie in a pan on a stove

Step 2: Pour in the chicken broth and bring to a boil. Remove from heat and gently stir in the stuffing mix until just combined.

Stuffing cooked chopped celery in a stainless steel skillet, ready for further preparation, on a wooden surface.

Step 3: For traditional stuffing, loosely fill the turkey cavity just before roasting, without packing it tightly. Transfer any remaining stuffing to a buttered baking dish and cover. You can also bake the entire batch separately as a side dish. Bake the covered dish at 350°F until the center reaches 165°F, approximately 30–40 minutes, checking with a food thermometer. Stuffing cooked inside the turkey must also reach 165°F before serving.

a turkey in a roasting pan being stuffed with classic stuffing

🍋 Simply Made Suggestions

Make it your own: This basic stuffing is easy to customize with cooked sausage, sautéed mushrooms, fresh herbs, or other family favorites.
Prep ahead: Chop the onion and celery ahead of time and refrigerate. Keep the wet and dry ingredients separate, then combine just before cooking.
Stuffing or dressing? We prefer stuffing the turkey, but you can bake the entire recipe in a buttered casserole dish at 350°F until the center reaches 165°F.

Storing Leftovers

Refrigerate leftover stuffing in an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3–4 days or freeze for up to 3 months. Reheat in the microwave or covered in the oven with a splash of chicken broth to keep it from drying out. Heat until the center reaches 165°F.

🦃 Before You Go…

Planning your holiday menu? Our Fluffy Mashed Potatoes, Cheesy Holiday Potatoes, and Sweet Potato Casserole with Brandy are delicious additions to your Thanksgiving table.

Need help putting it all together? Check out our Thanksgiving Day Plan for recipes, prep-ahead ideas, and a timeline to keep the holiday running smoothly.

Classic Stuffing

This easy Classic Stuffing is a family favorite made with simple ingredients. Perfect for Thanksgiving or as a side dish any time of year.

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

Melt butter in a deep skillet or large pot over medium-high heat. Add the diced onion and celery and cook for 5–7 minutes, stirring occasionally, until slightly softened but still a little crisp.
Pour in the chicken broth and bring to a boil. Remove from heat and gently stir in the stuffing mix until just combined.
For traditional stuffing, loosely fill the turkey cavity just before roasting, without packing it tightly. Transfer any remaining stuffing to a buttered baking dish and coverl. You can also bake the entire batch separately as a side dish. Bake the covered dish at 350°F until the center reaches 165°F, approximately 30–40 minutes, checking with a food thermometer. Stuffing cooked inside the turkey must also reach 165°F before serving.

Notes

Stuffing or dressing: Loosely stuff the turkey just before roasting, or bake separately in a buttered casserole dish at 350°F for approximately 30–40 minutes. The center must reach 165°F.
Make ahead: Chop the onion and celery in advance and refrigerate. Keep wet and dry ingredients separate until ready to cook.
Variations: Add cooked sausage, sautéed mushrooms, or your favorite herbs to customize the recipe.
Leftovers: Refrigerate within 2 hours and store for 3–4 days. Reheat to 165°F.