The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Classic Stuffing

unsalted butter

onions, (2 pounds), peeled and cut into 1/4-inch dice

celery stalks,

sage sage

Homemade Chicken Stock,

salt

black pepper

(about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves

pecans, toasted and chopped (optional)

cherries (optional)

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

I’ve been making this delicious stuffing for over 20 years. Always a hit! Always use fresh herbs. Don’t overstuff your turkey, put the rest of the stuffing in a pan and bake it. 👍🏼

Usually I skip stuffing the turkey and just use this recipe to make dressing. Always a hit! Great flavor. I've used loafs of bread and made my own croutons (best), but it also turns out well when I use store bought croutons.

I have used this recipe for years and it always turns out the best. Rave reviews from all my guests, turkey, stuffing and the best gravy ever!

I have tried a variety of stuffing recipes over the years but I don't think I'll ever try another.  I love this recipe and make it for a crowd each Thanksgiving and Christmas.  It's A LOT of stuffing and even with a 27 pound turkey this is more than I need but it's great leftover as well.

The recipe has no baking instructions. How long did you cook it and at what temp?

Question: after cooking the liquid/veggie part, how do we keep the bread from getting mushy when adding it to the liquid? I guess it will all get mushy after putting it inside the turkey. Thoughts?

This is a lot of stuffing. I only need to fill a 12-15 lb. turkey .Can someone do a conversion for me? I am terrible at it. Has anyone substituted Brioche for the  white bread?

I am going to try to make this for Canadian thanksgiving this Monday for my family. I wanted to make it as a dressing but have no experience with making either dressing or stuffing. I am a beginner so I thought it would be appropriate to stick to a good ol traditional recipe. 
How long do I cook it for and at what temp? I was going to bake it in a roasting pan. 
:o)

I make this stuffing every year. Whenever family and friends do a potluck Thanksgiving they ALWAYS request "my stuffing"! It is delicious. I use dried cranberries instead of cherries and I do not use pecans. MMMMM.

I have used this recipe every year since I got married in 1995. In fact, when I eat other stuffing/dressing, I'm disappointed because nothing else compares.

I love this recipe and make it year after year, but this year, I would like to save time and make it ahead.  Can it be assembled the day before and baked the day of Thanksgiving?  Or should I make it completely (including baking it) the day before and just reheat it the day of?

This is by far superior to any stuffing I have ever tasted. You MUST use fresh herbs. That is the key. I also use dried cranberries instead of cherrys. Your family will be delighted with the taste and demand to know your recipie!

This is FAR superior to ANY other stuffing recipe.  I've used it year after year and insist on bringing it if I go to someone else's house for a holiday.  I do not use the pecans or cherries.

Our entire family has converted to this recipe... it is the BEST.  I stuff the turkey so I reduce the amount of broth

We use this recipe every year - it's the best stuffing EVER!  Important to use the fresh herbs - it really makes a dramatic difference in the taste.

The best stuffing - we make it every year at Thanksgiving

classic stuffing

Servings: 12

Author : Martha Stewart

Ingredients

Instructions

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