Traditional Stuffing

Traditional Stuffing-Dried Texas Toast bread, carrots, celery, chicken broth and poultry seasoning all come together to make delicious a homemade stuffing. 

Homemade Traditional Stuffing

I hope you’re not sick of Thanksgiving recipes, yet. I mean the big day is next week! If you’re just getting started with your menu planning be sure to check out my recipe for turkey, mashed potatoes, sweet potatoes and dark pumpkin pie.

Stuffing of some kind is sure to make a presence at your Thanksgiving and this traditional stuffing will be what we enjoy at our thanksgiving. Homemade stuffing  just screams Thanksgiving, for me. I  love the process of making it, and it’s a fairly simple process but still lots of love goes into  it.

Homemade Stuffing

I use Texas Toast, but regular sandwich bread is fine. The Texas Toast can usually be found in the bread aisle and is thicker than regular style bread. I rip open the bread package the night before that I am preparing the stuffing. This starts the process of drying out the bread.  I also toast it for a few minutes in the oven. If you forget to let the bread dry out overnight that’s okay, because the oven will do the trick. 🙂

The smell of the bread toasting and the carrots and celery cooking on the stove top is so good. Someone should make a candle that smells like this and name it Thanksgiving Day!

Recipe for homemade dressing.

I wish you a Happy Thanksgiving! Here’s the recipe. Enjoy!

Traditional Stuffing


  • 8 cups dried white bread cubes
  • 1 cup chopped celery about 2 stalks
  • 1/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/4 - 1/2 cup butter
  • 1 Tablespoon snipped fresh parsley (optional)
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1-1 1/3 cups chicken broth


  • Slice bread into one inch cubes and place on a baking sheet.
  • Bake at 300 degrees for 10-15 minutes, stirring a couple of times.
  • In a large skillet cool celery, onion and carrot in butter over medium heat, for 7-10 minutes, or until tender.
  • Stirring occasionally.
  • Remove from heat, stir in poultry seasoning, pepper and parsley, if using.
  • In a large bowl combine celery mixture with dried bread.
  • Pour the broth over the mixture. Add enough to moisten the bread and gently stir to combine.
  • Place in a 2-qt casserole and bake covered for 30-45 minutes.
  • I uncover the casserole dish the last 5-10 minutes of baking.


I allow the bread to air dry in addition to drying it in the oven.
I use about half a load of bread and what I don't use I store in a bag and make french toast with it, since I ripped the bread package, but don't feel like you have to do it that way.
This can easily be doubled if you need to feed a larger group.
The amount of broth you use will depend on how moist you want the stuffing to be, prior to baking.
I make sure it is all wet, but not necessarily soggy.
Adapted from Better Homes and Gardens

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