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Traditional Stuffing Recipe Recipe - BettyCrocker.com

traditional stuffing recipe bake side dish baking stuffing pre-made baked goods bread herbs spices thyme thanksgiving holiday relevant

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https://www.bettycrocker.com/recipes/traditional-stuffing-recipe/33c60498-d187-43ae-a189-c7f23377b734

Whether you call it dressing or stuffing, it

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Bake, Side Dish, Baking Dish, Stuffing, Savory, DAP, Winter, Fall, Pre-Made Bread, Thyme, Thanksgiving, Holiday Relevant, Marketing, Pre-Made Baked Goods, Herbs & Spices

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BETTYCROCKER.COM

Whether you call it dressing or stuffing, it's always a hit! Aromatic herbs, pillowy soft bread, fresh veggies, and butter make this stuffing recipe shine.

Bringing this dish to someone else’s Thanksgiving gathering? This stuffing recipe can be assembled just before you head out, then baked at your destination (if the host has extra room in their oven). Prepare and cover your stuffing as directed, but skip the baking step for now. Place your stuffing in a cooler with some cool packs to keep it fresh until you get there—then bake your stuffing as directed in the last step.

If you’re going somewhere that’s only a ½ hour away or less and eating when you get there, you can also bake your stuffing at home, cover it and wrap it in towels. When you arrive, just remove the towels and the cover and dig in!

Want to assemble your stuffing up to a day ahead to save time on Thanksgiving Day? Just prepare it according to the recipe instructions, then transfer it to your baking dish and cover it tightly with plastic wrap or aluminum foil. Refrigerate your unbaked stuffing for up to 24 hours. When you’re ready to bake it, remove your stuffing from the fridge and let it sit at room temperature for a few minutes while your oven heats. Bake the stuffing as directed in the last step of this homemade stuffing recipe, and it’s all ready to eat!

Can You Make This Stuffing Recipe Ahead of Time?

We wouldn’t recommend adding any extra fruits or vegetables to this particular stuffing recipe—this might throw off the seasoning level or moisture content of the dish. But, if you want to switch it up, we’ve got plenty of other stuffing and dressing recipes to try! 

Cranberry Stuffing: Dried cranberries make a delightfully fruity addition to stuffings and dressings, and our <a href="https://www.bettycrocker.com/recipes/cranberry-stuffing/3f829efa-ae4b-496b-b432-a42c1d2f1f8a">Cranberry Stuffing</a> is a fan-favorite recipe you’re sure to love.

Apple Raisin Dressing: Our <a href="https://www.bettycrocker.com/recipes/apple-raisin-dressing/e572a7bd-8cd0-4ce6-9d53-a1e5b093b6fd">Apple Raisin Dressing</a> has a cornbread base, with apples and raisins added in for a fun twist on the traditional Thanksgiving flavors. The sweet-savory combo is hard to beat!

Slow-Cooker Turkey and Dressing Sandwiches: Making sandwiches is one of our favorite ways to jazz up leftover stuffing and other Thanksgiving extras. Our <a href="https://www.bettycrocker.com/recipes/slow-cooker-turkey-and-dressing-sandwiches/ed78b390-77eb-4066-bb3e-58d39edc3d1a">Slow-Cooker Turkey and Dressing Sandwiches</a> require just 10 minutes of prep time for a flavorful, satisfying handheld meal the whole family will enjoy. Sometimes stuffing tastes even better the second time around!

What Are Some Variations of This Turkey Stuffing Recipe?

If you end up with any extra stuffing, here’s how to safely store and reheat your leftovers.

Storage Instructions: For food safety, make sure to refrigerate any leftover homemade stuffing within 2 hours of cooking. Transfer the leftover stuffing to an airtight container or resealable plastic bag. Store it in the refrigerator for up to 3 to 4 days.

Reheating Instructions: When you’re ready to reheat your leftovers, heat your oven to 350°F, remove the stuffing from the fridge and transfer it to an oven-safe dish. If your leftover stuffing seems a little dry, feel free to moisten it with a little extra broth or melted butter before reheating it. Cover the dish with aluminum foil and bake your stuffing for 20 to 30 minutes or until hot throughout (165°F). However you serve it up, this stuffing is sure to taste just as good as the day you made it!

How Should I Store and Reheat Stuffing?

Some call it stuffing, some call it dressing—these are basically just two different names for the same dish. Some say the difference between the two is that stuffing is cooked inside the cavity of a turkey, while dressing gets cooked on its own, but many disagree. While it’s true that stuffing is often stuffed inside poultry, for food safety reasons it’s best to cook it on its own. When made correctly, stuffing is flavorful and moist enough to be cooked alone in a baking dish anyway—no turkey needed!

Whatever you call it, this seasoned side is always perfectly tasty. Stuffing (or dressing) usually starts with bread cubes, but it can also be made with a rice base. Once you’ve added your herbs, seasonings and vegetables and baked it to perfection, you’ve got a satiating, flavor-packed side dish that’s well-loved at holiday gatherings!

Planning to cook both stuffing and a turkey this Thanksgiving? For optimal food safety and even doneness, the USDA recommends baking bread stuffing separately from turkey. If you decide to stuff a turkey anyway, make sure you have an accurate food thermometer handy—you’ll use this to check the center of the stuffing inside the turkey and ensure it reaches a safe minimum temperature of 165°F. Roasting a home-stuffed turkey is riskier than roasting one that isn’t stuffed. Even if the turkey has reached the safe minimum internal temperature of 165°F, the stuffing may not have. Bacteria can survive in stuffing that hasn’t reached this minimum temp, which can result in foodborne illness. So, proceed with caution when stuffing!

Stuffing vs. Dressing: What’s the Difference?

Traditional Stuffing Recipe

Grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. 

Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat. 

Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. 

Place stuffing in casserole. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Hi Shaster, I have an old Betty Crocker cookbook from 1978. It has a basic bread stuffing recipe, and it’s followed by different versions.
I have made the Giblet Stuffing version for since 1978. 
Here it is: Simmer heart, gizzard, and turkey neck in seasoned water until tender, 1 to 2 hours. Add the turkey liver during the last 5 to 15 minutes of cooking. Drain it, saving the liquid.
Pull what meat you can get off of the turkey neck using your fingers, so as not to get any neck bones. Dice neck meat, giblets, heart, and liver, add th bread stuffing, mixing well. Add the warmed reserved stock liquid to get desired moisture, I like mine moist, I add my stuffing into the turkey at the beginning of roasting time, but I cut a section of cheese cloth, add stuffing in the center, and gather it up, tie it with string, then put it in the turkey, and secure the turkey skin th keep it in. It is important to make sure the stuffing if quite warm, NEVER stuff a turkey with cold stuffing. Then at the end of roasting time, remove stuffing, place in an oven safe bowl, cover with the large piece of turkey skin cut from the part of the cavity…Enjoy. John

I have looked all 9ver for my mom's  (she had oassed  on,, but the tradition of herstuffing recipe long lives in our family. I tried this recipe and it is just like my mom use to make. As I made this I could smell the aroma out thruogh the whole house, bringing me back to my memories of a child, helping my mom cut up the celery and bread. It is so nice that Betty Crocker brought back that place time pleasantnace of years ago. Thanks Betty Crocker.

I have been Making this for 40 years . It is my most requested recipe for Thanksgiving . My family and I absolutely love it . The only thing I change is to add a little bit of chicken broth to it .

I WANT TÒ MAKE DRESSING WITH 2 BAĜS OF MARTHA WHITE BAGS OF CORNBREAD MIX

Same here! No water or chicken broth listed as an ingredient in the recipe.

Read carefully it is listed.  Gotta have that broth....I know!

I added a half cup to mine along with extra bread. Perfection

So you're knocking the recipe rating down to only 2 stars just because you don't see broth in the recipe before you even try it? That's ridiculous. Rating a recipe is supposed to be exactly that... rating the recipe after you have made it. If you actually try it, you'll see it's very good and you can add broth if you wish. This is one of the best recipes for bread stuffing that exists. 

OK whats wrong with me ?! I see no mention of chicken broth in this recipe!

I wish I had the original receipe!  My mother in low used to shread the onions and celery so fine that you could not see them in the dressing.  And, I thought she used a white bread and a cornbread that she made from scratch at least a week in advance.  I wish she could tell me!  She definitely had the original book.

Do you add egg to the bread cubes before adding the celery mixture

I use the original BC recipe from the "Big Red Book" which is nearly the same as this, and we all love it. It is my must have stuffing! I actually just came here today to compare online vs OG. I like the less salt, more celery and onion listed here, but I like the more butter and herbs (especially the sage) in the original recipe. I may do something between the two this time. My mom's tip is to cut the cubes the night before and leave them in a bowl overnight in the fridge with a loose towel over them to dry out a bit. This lets the stuffing soak up more of the juices from the bird for amazing flavor. However, if your bird is brined, you have to play with lowering the salt in this recipe. I also like to mix the bread types between white and wheat. I use old bread loaves or hot dog/hamburger buns, what ever is already available at home, or buy bread weeks in advance and leave in fridge until I need them - that is my authentic, peasant touch. I double the recipe always, and bake the left overs for extra

My gramma also boiled the gizzards not only to add the gizzards to her dressing but also the water they were boiled in. ' Hers  was the greatest!!

I always used the Gizzard water or potato water (from the boiled potatoes) and drippings to make the gravy with. The starch helps thicken the gravy but the gizzard water adds flavor. My mom put the boiled gizzards in the stuffing, but I am not that brave yet. :/

My mother taught me that same way to make Betty Crocker's recipe for stuffing.  Dry the bread in the oven first, break up the dried bread, and have the gizzards simmering on the stove for over an hour.  The only difference we did was beat an egg well with a fork and add the gizzard juice.  I have been making this for 60 years and everyone loves it!

My mother has made this for longer than I have been alive.  It's my favorite dressing.  My mom would dry the bread out, too.  I'm making it for church this Sunday, and my bread is already in the bowl drying out.

I see alot of people add chicken stock to moisten it up a little but my Grandmother used to boil the gizzards in water to make a stock and add that to the stuffing, and it always came out amazing!!! She also dried out the bread first

This is a really, really good recipe. I made it just as the recipe called for. I don't stuff the turkey, though, I bake the stuffing separately in a 3 quart baking dish. Cover with lid or tinfoil, bake at 325F for 30 mins; uncover and bake 15 minute longer. Tastes just as good, maybe better, in my opinion, and avoids all the mess of digging it out of the turkey. Can also prepare ahead and bake it when you're ready; goes well with other meats too.  I use two to three teaspoons of poultry seasoning, but I have also used the spices as indicated in the recipe. Fine either way.

I have been using this recipe for at least 35 years and it is a family favorite.  I like to add a diced apple and some chopped pecans.  Instead of using thyme and sage, I just use poultry seasoning which has both spices.  Make extra because it will go fast.

Ihave made this recipe for our Thanksgiving Dinner for the last 28 years.  My wifes Mother wants to know my secret.  I'll tell you (not her) I substitute italian seasong to taste instead of the sage.  Any way this is the best!

https://www.bettycrocker.com/videos/bread-stuffing

In this video, youll learn how to make a simple-but-wonderful Thanksgiving stuffing thats packed with herbs and flavor but only requires about 15 minutes of your time before it goes into the oven. To complete the feast, learn how to cook a perfect turkey.

How to Make Bread Stuffing Video

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Stuffing & Dressing Recipes

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✅ Low Risk - https://www.bettycrocker.com/recipes/traditional-stuffing-recipe/33c60498-d187-43ae-a189-c7f23377b734

Requests	IP Address	Location	AS Autonomous System
49	13.107.213.45	United States	AS8075MICROSOFT-CORP-MSN-AS-BLOCK
7	104.18.86.42	United States	AS13335CLOUDFLARENET
7	3.174.46.115	United States	AS16509AMAZON-02
5	172.64.148.190	United States	AS13335CLOUDFLARENET
4	3.161.82.75	United States	AS16509AMAZON-02
3	104.18.21.206	United States	AS13335CLOUDFLARENET
3	142.250.185.66	United States	AS15169GOOGLE
2	34.209.75.143	Boardman, Oregon, United States	AS16509AMAZON-02
2	3.174.46.5	United States	AS16509AMAZON-02
2	35.174.142.43	Ashburn, Virginia, United States	AS14618AMAZON-AES
92	58	-	-

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