Classic Stuffing

Martha’s classic stuffing recipe is crisp and golden on the outside, moist and tender on the inside, and built for a crowd. Its savory flavor comes from a generous amount of sautéed onion and celery plus plenty of fresh parsley and sage. For added texture, mix in the optional toasted pecans and dried cherries, which contribute nutty and tangy notes, or leave them out for a more classic side dish. Stir in other herbs like thyme and marjoram, or brown some sausage to mix in for a meatier result. It doesn’t get more delicious—or adaptable—than this easy stuffing.

Stuffing vs. Dressing (and Should You Stuff a Turkey at All?)

Traditionally, stuffing and dressing were thought of as two separate entities. Stuffing was designed to be cooked inside the turkey as it roasted, soaking up its juices and flavor, while dressing cooked separately in its own dish, becoming more golden and crisp. Each style had its pros and cons, plus devoted camps on either side.

More recently, food safety organizations and culinary professionals alike have advised against stuffing a turkey due to a risk of cross-contamination and food-borne illness. We stand by those recommendations and strongly suggest cooking stuffing (or dressing) outside of the bird.

Choosing the Right Pan for the Job

You'll need quite a large baking dish to hold all of this stuffing. Reach for one that's about 10-by-15 inches in size and can hold four quarts. If you don't have a large enough pan, you can divide the mixture between two 9-by-13-inch baking dishes instead.

The Best Bread for Classic Stuffing

Seek out two loaves of sturdy white bread for this recipe, such as French, Italian, or sourdough. Avoid anything too tender or fluffy, like a soft sandwich bread, which can become soggy and fall apart when mixed with liquid.

Perhaps more important than the type of bread itself is the drying step. This ensures the pieces soak up the liquid and flavor from the other ingredients, leaving you with the best finished taste and texture. There are two easy ways to do this: Cut the bread into cubes and spread it out on a flat surface, like a counter or spare table, to dry out for one or two days. Or, divide the pieces among baking sheets and let them dry out in a 300-degree Fahrenheit oven for about 30 minutes.

Other Key Components

Aromatics: You'll need a whopping 16 ribs of celery (about two bunches) and four onions for this recipe. For even cooking, cut them into similarly sized pieces and use a large high-sided skillet or Dutch oven when sautéing. It may seem like a lot of volume, but it'll shrink as it softens and will add plenty of delicious flavor to the final dish.

Herbs: We love the classic combination of sage and parsley for this classic stuffing. It’s crucial to use fresh parsley—you’ll need about two bunches—for its vibrance and brightness, but if you’re not able to find fresh sage, you can swap in dried with equally good results.

Stock: This recipe calls for six cups of homemade or store-bought chicken stock (or broth). If you’re purchasing it from the store, choose a good-quality, low-sodium option to keep the stuffing from becoming too salty. If you have the time, it’s never a bad idea to whip up some turkey stock ahead of the holiday, which will add plenty of deep flavor to both your stuffing and gravy.

Mix-ins: Martha’s recipe calls for the optional addition of chopped pecans and tart dried cherries, which add unexpected texture and flavor to the stuffing. If you’re planning on adding nuts, be sure to toast them first. This brings out a deeper flavor and helps them to stay crisp while the stuffing bakes.

How to Make Classic Stuffing Ahead

This stuffing recipe can be prepared through step 4, then covered and refrigerated in the pan you plan to bake it in for up to 24 hours. Uncover the dish and let stuffing sit at room temperature for 30 minutes before covering with foil and popping it in the oven.