Margaret’s classic stuffing


Doesn’t everyone think their mom’s stuffing recipe is the best?

I’m biased, but every Thanksgiving I so enjoy my mom’s simple stuffing. It could help that I have happy memories of toasting the bread while she chopped and sautéed and seasoned. Mom cooked her stuffing in a casserole dish rather than inside the turkey. Regardless, she called it stuffing (as opposed to dressing), and I do too.

This stuffing can be on the dry side when made with regular wheat bread, but with the bread I use (Sami’s millet and flax; not strictly gluten-free since it’s manufactured in a facility that processes wheat) it tends to be more moist, so allow a longer cooking time.

Margaret's Classic Stuffing
Recipe type: Side dish
Cuisine: Holiday
Prep time:
Cook time:
Total time:
Serves: 16 servings
  • 1 1/2 loaves white bread, toasted and cubed, including crusts and ends (about 16 cups)
  • 1/2 cup (1 stick) butter, or 1/2 cup coconut oil (for dairy-free)
  • 1 cup chopped onion
  • 2 teaspoons poultry seasoning (use prepared, or see Note below for a homemade blend)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups chicken broth, or more as needed
  1. The night before, toast and cube bread. Lay out on baking sheets, loosely covered with waxed paper or a lightweight dish towel.
  2. Preheat oven to 350°F.
  3. In a medium saucepan over medium heat, melt butter or coconut oil. Add onion and sauté until soft, 1 to 3 minutes. Remove from heat. Stir in poultry seasonings, salt and pepper, and broth.
  4. Place bread cubes in a large bowl and pour broth mixture evenly over the cubes. Toss well to combine. Place in large casserole dish coated with cooking spray and bake for 1 hour. For a moister stuffing bake 40 minutes, covered with lid or foil; remove cover and bake an additional 20 minutes.
Serving size: 1/2 cup; Calories: 139; Fat: 7g; Saturated fat: 4g; Carbohydrates: 15g; Sugar: 2g; Sodium: 713mg; Fiber: 1g; Protein: 4g; Cholesterol: 15mg.
For homemade poultry seasoning:
1 1/4 teaspoons sage (can use fresh sage leaves; rub to crumble)
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram

One Response to “Margaret’s classic stuffing”

  1. Babygirl says:

    You’re right everyone thinks there moms stuffing is the best. Stuffing is just great period. Who doesn’t love stuffing

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