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Easy Classic Bread Stuffing

Dana Vento


  • 2 - 14 oz Bags of Herbed Bread Cubes
  • 2 - 32 Oz Box of Chicken Broth
  • 10 Ribs of Celery - celery strings peeled for removal
  • 3 White Onions- Medium Size chopped small
  • 2 sticks of butter
  • 2 Tsp of Poultry Seasoning


  • Preheat oven to 350 Degrees Fahrenheit
  • Spray 2, 9x13 Baking Dishes with Non Stick Spray
  • Cut A Pouch out of the Cheese Cloth if you are Stuffing the interior of the turkey and set it aside
  • Place Bread Cubes in a bowl
  • In a large skillet, add one stick of butter, chopped onions, and celery, along with 1 Cup of Chicken Broth and poultry seasoning.
  • Cover this and allow it to steam and tender the vegetables.
  • Once Veggies are fork tender, softened, add it to the to bread cubed mixed and mix well.
  • Add in the remaining chicken broth and mix again to evenly distribute the broth
  • Remove About a cup or 2 of stuffing to fill the cavity of the bird if you are stuffing the turkey too and place it in the cheesecloth then place that inside of the turkey
  • if you stuffed the turkey, and took out what you needed for the interior of the bird, now you will Divide the batch into 2 equal portion. If you did not stuff the turkey, still divide this into 2 equal portions so you can bake it.
  • slice butter pats on each, splitting the 2nd stick of butter evenly between both casseroles.
  • Cover With Foil and Bake at 325° Fahrenheit for 35 minutes.
  • Bake an additional 5 minutes with the foil off to crisp a bit
  • Serve Warm, refrigerate leftovers.