Old Fashioned Stuffing Recipe (Grandma’s Homemade Bread Stuffing)

This old fashioned stuffing recipe is the simple bread, butter, onion and celery stuffing my mom talked me through over the phone as a newlywed.

A Story from My Kitchen

Every time a holiday dinner rolls around, I think of my mom a little more.

After I got married, I moved a long way from my hometown, and I wasn’t able to spend many holidays at her house after that. If I could go back in time and thank her for all those beautiful holiday dinners she prepared while I was growing up, I would.

I especially think of her when I’m making the turkey — because honestly, that’s a task that still feels like it should be a “mom” job! (But, surprise! I AM the mom…)

One thing I do remember vividly is standing in my own kitchen as a newlywed, phone in hand, as my mom talked me through how to make her old-fashioned stuffing.

She didn’t have a written recipe. Like so many home cooks of her generation, she cooked some things “by feel.” She’d say things like, “Add enough spice until it tastes right.”

And that’s exactly how this recipe came to life — simple, savory, and seasoned with love.

Why You’ll Love This Recipe

It’s a true old-fashioned classic, just like mom made.

• Made with simple pantry ingredients you probably already have.
• A classic recipe alongside roast turkey dinner.
• Perfect for making ahead during the busy holiday season.
• Comforting, nostalgic, and full of flavor.

Ingredients for Homemade Stuffing

For exact measurements and instructions, scroll to the full printable recipe card below. (Note: Cooking for a smaller crowd or just for two? Simply cut all the ingredients in half. A half batch is just right for stuffing a small turkey or a roast chicken, and it’s perfect for cozy smaller meals.)

• Bread cubes from 2 loaves of bread
• Onion and celery sautéed in butter
• Salt, pepper, poultry seasoning, and sage
• Chicken broth

You can use day-old bread, sandwich bread, or even a mix of white and whole wheat for extra texture.

Step by Step Instructions for Homemade Stuffing

1. Cube the bread.
First, cut your bread into bite-sized cubes and pile them into your biggest mixing bowl. I mean your biggest one, because two loaves of bread take up more room than you’d think! This is a lovely job to hand to a grandchild or friend who wants to help in the kitchen.

2. Chop the onion and celery.
Next, dice the onion and celery into small pieces. My mom always said small pieces make sure you get a little bit of everything in every bite. I still hear her saying that every time I pick up my knife.

3. Sauté them in butter.
Melt the butter in a skillet and add the onion and celery. Let them cook slowly until they’re soft and the onion turns see-through. Oh my stars and garters, this is the part where your whole house starts to smell like a holiday!

4. Pour it over the bread.
Pour the onion, celery and all that melted butter right over the bread cubes. Make sure you scrape every last drop out of the pan, because that butter is where the flavour is.

5. Add the seasonings.
Sprinkle in the salt, pepper, poultry seasoning and sage, and toss everything together gently with your hands or a big spoon. Start with a little less than you think you need. You can always add more, but you can’t take it back out!

6. Add the broth and taste test.
Slowly pour in the chicken broth, tossing as you go, until the bread is moist but not soggy. Now for Mom’s secret: taste it! Keep tasting and adding a little more seasoning until it’s just right for your family. That’s what cooking “by feel” is all about.

Stuffing the Turkey vs. Baking It in a Dish

My mom always stuffed her stuffing right into the turkey, and I can still picture her scooping it out at the table. There’s something so special about that! These days, I usually bake mine in a casserole dish. Both ways are delicious, so here’s what you need to know about each one.

If You Stuff the Turkey

• Stuff it just before roasting. Never stuff the turkey the night before. Make your stuffing, fill the bird, and put it straight in the oven.
• Pack it loosely. Stuffing grows as it cooks, so leave it a little room. Any extra can go in a small baking dish.
• Check the temperature. The centre of the stuffing needs to reach 165°F (74°C) to be safe to eat, even once the turkey itself is done. A meat thermometer is your best friend here.
• Take it out right away. Scoop it all out of the turkey as soon as it comes out of the oven, before you carve.

If You Bake It in a Dish

• Make it ahead. You can mix it up earlier in the day and keep it covered in the fridge until it’s time to bake. That’s one less thing to do while the turkey is roasting!
• Cover it, then uncover it. Bake it covered with foil so it stays soft and moist. If your family likes a crispy golden top, take the foil off for the last part of the baking time.
• Add a splash of broth. Baked in a dish, it doesn’t soak up the turkey juices, so drizzle a little extra broth over the top if it looks dry.

Helpful Tips When Making This Recipe

• Most recipes recommend drying the bread cubes first as it is said to absorb the flavor better. I know my Mom did that sometimes, too. However, I have never dried the bread first! (Are you shocked??)We like our stuffing soft after it is baked, so I like it better without drying the bread first. But, you do you…;)
• If you want your stuffing more “crunchy” than soft, add less broth.
• I use chicken boullion powder to make my broth, but if you have homemade broth, that works great, too.
• Taste test the stuffing after it is mixed and adjust the seasoning to what you like. I remember my mom telling me that that was her secret. “Just keep tasting it and add more spices if you want more. Start with a little and keep adding until it’s just right!”

Substitutions and Add ins for Stuffing

Although my mom (and I) stuck to the basics, here are some optional substitutions & add ins if you’d like to give them a try:

• Use vegetable broth to make it vegetarian.
• Add chopped apples, sausage, or mushrooms for variety.
• Replace sage with thyme or rosemary for a different flavor profile.

What to Serve with Old-Fashioned Stuffing

This recipe pairs beautifully with:

• Roast turkey
• Mashed potatoes and turkey pan gravy
• Baked carrot casserole
• Homemade cranberry sauce

It’s also delicious as a base for bacon-wrapped stuffing balls!

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