Easy Stuffing Recipe

When it comes to Thanksgiving, stuffing is undoubtedly a crowd favorite. Unfortunately, it’s fairly labor-intensive. With this recipe, you can bring the holidays to any night of the year without the hassle. 

My easy stuffing recipe takes 5 minutes to pull together and only 40 minutes to cook. Short on time but craving some holiday-worthy food?

Buy a rotisserie chicken, then put the stuffing in the oven, and brussel sprouts in the air fryer all for under 10 minutes of prep time. Is it worth it? Without a doubt!

❤️ Why I Love This Recipe

• Unique Flavors. The addition of Herbes de Provence isn’t in your average stuffing recipe, but they maintain the classic appeal of the stuffing you've always enjoyed. These herbs are also spectacularly suited to your turkey.
• Easy Steps. No complicated ingredients or cooking techniques. Chop some veggies and get started.
• Fast. Only 5 minutes of prep time. There are TV dinners that take longer than that!

🆚️ Dressing vs Stuffing

Technically, stuffing got its name because it was stuffed inside the cavity of a turkey while it cooked, and dressing was cooked separately.

Today, those who live in the South and parts of the Midwest tend to use the latter term while most other parts of the country use the former. As it turns out, in the 1850s, southerners decided using the term “stuffing” was crude and embraced “dressing”.

While you may have a preference for one or the other, I think most can agree that they’re reasonably interchangeable, regardless of how greatly this dish can vary depending on your place in the country.

🥘 Ingredients

• Butter - Butter creates a rich, delicious taste that browns the top and makes everything rich and amazing.
• Celery - Adds a depth of flavor and some texture to many different dishes!
• Yellow Onion - While other onions can be used in a pinch, the yellow variety has a great flavor that sweetens as you cook it. White onion is my second pick.
• Garlic - Fresh or jarred minced garlic will work. See my handy minced garlic conversion to make the swap.
• Herbes de Provence - This is a blend of herbs commonly found in the Provence region in southeastern France.
• Salt & Pepper (to taste) - Add as much or a little of these as you’d like!
• Stuffing Cubes - Pick your favorite brand of these little bread squares.
• Chicken Broth - This is another ingredient you can either buy at the store or make from the leftover bones of a rotisserie or bird from another recipe.

❔ Can I Use Hand-torn Bread

Yes. Very dry, stale bread is even better. You can use sandwich bread, dinner rolls, biscuits, cornbread, etc.

Keep in mind that uneven pieces could change the cooking time a bit. As long as you’re watching carefully, it should come together in approximately the same amount of time.

🔪 How To Make Easy Stuffing

True to its name, easy stuffing is just that...easy. Saute some veggies and add ingredients, then bake to serve just in time for your holiday turkey.

You'll need a deep skillet, knife and cutting board, a spatula, measuring spoons for the seasoning, a liquid measuring cup, a saucepan, and a baking dish.

This recipe yields 10 side dish portions. For hearty portions, count on 6-8 servings. It's a super easy recipe to scale 2-3x as needed to feed a crowd.

Saute Onions, Celery & Garlic

Step 1: Preheat. Set your oven to 350℉ (175℃/Gas Mark 4).

Step 2: Melt the butter. Heat ½ cup (113.5 grams) butter in a large pot over medium heat. (photo 1)

Step 3: Add veggies and seasoning. Toss 2 ribs of diced celery, 1 large diced yellow onion, and 1 tablespoon minced garlic in the butter. Saute for 3 to 4 minutes (photo 2). They should be softened to your liking.

Add 1 tablespoon herbes de provence along with some salt and pepper (to taste). Stir until blended. (photos 3, 4)

Combine with Stuffing Cubes & Broth

Step 4: Add stuffing cubes. Take the pan off the heat and pour in 17 ounces (481.94 grams) of stuffing cubes (photo 5). Mix until the butter coats everything (photo 6).

Step 5: Heat the broth. Now it’s time to pull out a saucepan and bring 2 cups (473.18 milliliters) of chicken broth to a low boil. Note: You can also do this in a microwave-safe measuring cup in the microwave on high power for approximately 2 minutes.

Then pour it over the stuffing mix and combine thoroughly. (photo 7)

Bake & Serve

Step 6: Bake. Move the stuffing from the bowl to a greased 8x8” baking dish and cook for 25 to 30 minutes (photo 8). Or stuff your turkey and roast as directed.

Step 7: Cool and serve. Remove your stuffing from the oven and let it cool slightly before serving.

🥗🥘🍲 Best Served With

This great American side is one of the most common sides at Thanksgiving. However, it makes a fantastic part of any lunch or dinner.

Serve with roasted sasso chicken, buttered peas and carrots, or Southern fried corn. If desired, garnish with fresh herbs. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• Stuffing is done when the top is golden brown. Most of the liquid should be soaked up. Test for this by sticking a fork to the bottom of the baking dish and pulling it to the side. There shouldn’t be pools of liquid.
• To get crispy yet soft dressing, don’t add all the broth at once. To keep the bread from soaking all the liquid up at once and becoming mushy, add broth ½ cup to 1 cup at a time as it cooks. Wait for the broth to be absorbed before adding more. This will allow some of the bread to toast before soaking up the liquid.
• Cover the baking dish with foil while cooking for a softer texture, uncovered for a crunchy top. For that soft, fluffy texture, trap the steam by covering the stuffing while cooking. Take off the foil for the last 10 minutes or so to add some color. For a crunchier texture, leave off the foil the entire time.
• Don’t skip the step where you cook the vegetables. Not only does this allow the vegetables to release more flavor, but it guarantees they will be cooked. No one wants crunchy vegetables in a stuffing recipe. Make sure they’re soft before you add them to the baking dish.
• Butter is also key to a good texture. Even if you’re trying to make this healthier, don’t skimp on the butter. Some would say the crispy edges it creates on the sides of the pan are the best part! It’s also vital to the rich flavor we all know and love.
• Stuffing that is too wet or too dry can be fixed. If it’s too wet, put it back in the oven uncovered. Cook for a few minutes until some of the liquid has evaporated or has been absorbed. If it’s too dry, add some warm broth, stir it, and put it back in the oven. Check every few minutes until it reaches the desired moisture level.

🥡 Storing & Reheating

Leftovers can be kept for up to 4 days in the refrigerator. Cover tightly with aluminum foil or plastic wrap for lasting freshness.

Store in the freezer for up to 1 month for the best flavor. Put the leftovers in a shallow airtight freezer container. Thaw frozen leftovers in the fridge overnight before reheating.

Reheating

To reheat, place the stuffing into an oven-safe dish and cook for around 30 minutes at 350℉ (175℃/Gas Mark 4) until it reaches your desired temperature. Cover with foil and add some extra butter or broth when reheating if you like your stuffing softer.

😋 More Recipes That Go With Stuffing

• Turkey Gravy - Because this would be an essential pairing for a great Thanksgiving dinner (of course)!
• Mashed Potatoes - Reference the note above and I double down on pairing your stuffing with mashed potatoes even for non-holiday meals.
• Green Bean Casserole - This is another holiday classic that makes a great side dish any day of the week when it's not too hot to turn on the oven.
• Carrots - Sauteed, roasted, steamed, or cooked in the microwave for a great simple veggie side.
• Oat Rolls - I love these easy no-knead rolls that also happen to be pretty hard to mess up and they taste great, too.

📖 Recipe Card