Easy Stuffing Recipe

Easy stuffing is a cornerstone recipe to Thanksgiving dinner, holiday meals, and amazingly tasty family dinners all year long. Classic ingredients including celery, onion, and ready-to-use stuffing cubes combine with tasty herbs to complement so many dishes.

Serve alongside classic recipes like roasted carrots, mashed potatoes and gravy, corn on the cob, dinner rolls and oven roasted turkey.

Jump to:

• ❤️ Why I Love This Recipe
• 🥘 Ingredients
• 🔪 How To Make Easy Stuffing
• 💭 Tips & Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 😋 More Recipes That Go With Stuffing
• 📖 Recipe Card
• 💬 Reviews

When it comes to Thanksgiving, stuffing is undoubtedly a crowd favorite. Unfortunately, it’s fairly labor intensive. With this recipe, 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!

All the typical ingredients make this traditional: yellow onion, garlic, celery, stuffing cubes, butter.

But you’ll surprise and delight your diners with an extra special addition: herbs de provence! It’s a blend that’s chock full of herbs from France that adds a little sweetness to this otherwise savory cultural icon.

❤️ Why I Love This Recipe

• Unique Flavors. The addition of Herbes de Provence isn’t in your average stuffing recipe. These herbs are also spectacularly suited to your turkey.
• Easy Steps. No complicated ingredients or cooking techniques.
• Fast. Only 5 minutes of prep time. There are TV dinners that take longer than that.

🥘 Ingredients

Most of these ingredients are easy enough to find, but there is one unique spice. Herbs de Provence make this special and can be bought or made at home.

• ½ cup Butter - Butter creates a rich, delicious taste that browns the top and makes everything rich and amazing.
• 2 ribs Celery - Adds a depth of flavor and some texture to many different dishes!
• 1 large Yellow Onion - While other onions can be used in a pinch, the yellow variety has a great flavor that sweetens as you cook it.
• 1 tablespoon minced Garlic - Fresh or jarred will work.
• 1 tablespoon Herbes de Provence - This is a blend of herbs commonly found in the Provence region in southeastern France.
• Salt & Pepper (to taste) - As always, add as much or a little of these as you’d like!
• 17 ounces Stuffing Cubes - Pick your favorite brand of these little bread squares.
• 2 cups 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.

🔪 How To Make Easy Stuffing

True to its name, easy stuffing is just that...easy. It only requires two pots and a baking dish, so you won’t be left cleaning up all evening, either.

Saute Onions, Celery & Garlic

1. Preheat your oven. Set your oven to 350℉ (175℃).
2. Melt the butter. Heat ½ cup butter in a large pot over medium heat.
3. Then, 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. They should be soft. Add 1 tablespoon herbes de provence along with some salt and pepper (to taste). Stir until blended.

Combine with Stuffing Cubes & Bake

1. Combine with stuffing cubes. Take the pan off the heat and drop in 17 ounces stuffing cubes. Mix together until the butter coats everything.
2. Heat the broth. Now it’s time to pull out a saucepan and bring 2 cups chicken broth to a low boil. You can also do this in a microwave-safe measuring cup in the microwave. Then pour it over the stuffing mix and combine thoroughly.
3. Bake. Move the stuffing from the bowl to a greased 9x13” baking dish and cook for 25 to 30 minutes.
4. Cool and serve. Remove your stuffing from the oven and let it cool slightly before serving.

Enjoy this great American side with customary Thanksgiving food for a fantastic lunch or dinner. If desired, garnish with fresh herbs. Enjoy!

💭 Tips & 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 pull 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 you’re cooking. Wait for the broth to be absorbed before adding more. This will allow some of the bread to toast before soaking up 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 it’s cooking. Take off the foil for the last 10 minutes or so to add some color. It follows that for a crunchier texture, leave off the foil the entire time. If you like it somewhere in between, cover and uncover at will.
• 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 skip out 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 creating 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 and cook for a few minutes at a time 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 on it 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 best flavor. Put them in an airtight 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 - or until desired temperature - at 350℉ (175℃). Cover with foil and add some extra butter or broth if you like your stuffing softer.

❓ Recipe FAQs

😋 More Recipes That Go With Stuffing

• Turkey Gravy
• Mashed Potatoes
• Green Bean Casserole
• Carrots
• Oat Rolls

📖 Recipe Card