With Thanksgiving just around the corner, I thought I’d pull out my Mom’s Simple Stuffing for Turkey which promises to complete any holiday spread. She’s been using this recipe for as long as I can remember, and it’s so easy that you can commit it to memory after making it once!
Although I celebrate Thanksgiving at the beginning of October (I’m Canadian if you didn’t know!), I know that my American pals will already be on the hunt for a rich and savory stuffing to serve in November.
Now, I won’t lie to you – this stuffing will have you loosening your belt and returning for seconds. And if you’re wondering why, it’s because it’s indulgent, wonderfully calorific, and leaves nothing out for the sake of keeping things light. I’m talking to you, butter!
I love making the stuffing itself, but I’m a bit squeamish when it comes to the preparation side of this recipe. The stuffing is made inside the bird, which means you’ll need to get up close and personal with your turkey! Once you’re inside the bird with a pair of gloves, remove the giblets, and make sure the cavity is empty before you shove your stuffing in there. It’s slightly dirty work, but it’s worth the mouthwatering result.
The recipe itself starts with day-old bread that’ll hold up perfectly during the cooking process. Then, you’ll move on to softening the onions, adding the butter, and throwing in the savory before you season with salt and pepper.
After stuffing your bird and cooking it for a few hours until it’s ready to eat, you’ll have a gorgeous stuffing that can be scooped out and served to your guests.
Just so you know, everyone is always clamoring for seconds and asking for the recipe when I cook this. So, be prepared!
Why You’ll Love Mom’s Simple Stuffing for Turkey
- It’s the perfect accompaniment for any classic Thanksgiving or Christmas meal
- It’s bursting with savory flavors
- It promises to be a hit with the whole family
- The actual stuffing requires very little prep work
- The delicious onions and rich herbs give the dish a hearty kick
- Day-old bread
- Salt & pepper
How to Make Mom’s Simple Stuffing for Turkey
- Step One: Melt 1/4 cup butter in a frying pan, Add onions and cook for 5 minutes to soften.
- Step Two: In a large bowl, add bread, savory, salt and pepper, cooked onions, and 2 tbsp of melted butter.
- Step Three: Toss to combine.
- Step Four: Add the stuffing to the turkey cavity. Make sure to not pack it in too tight!
- Step Five: Cook the stuffing inside the turkey. It’s ready when it reaches an internal temperature of 165F.
- Step Six: Remove stuffing promptly and place it in a serving dish.
You don’t need much equipment to make this dish come to life, but I suggest having these items on hand.
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What to Serve with Mom’s Simple Stuffing for Turkey
Recipe Tips and Tricks
- If you have them to hand and can’t find savory, try throwing in a few fresh herbs. They will give your dish maximum flavor and a gorgeous aroma that’ll have everyone around the table salivating. Don’t worry if you can’t though!
- Make sure that your bread isn’t fresh. Stale bread holds up against the onslaught of liquid that will be put into your stuffing. If you only have fresh bread, it’s a great idea to dry your cubes out in the oven before putting things together.
- If you want a well-soaked stuffing that’s not as crusty, you can remove the crusts from your bread before carrying on with the recipe.
- Don’t skimp on the butter. For rich and creamy stuffing, butter is key!
- Be careful not to add too much salt. It’s tempting to lump salt into this recipe, but you’ll want to control the amount of salt you add to taste. Keep things light to avoid a sodium-filled stuffing that overpowers the taste of your turkey!
Variations and Substitutions
- To spice things up a bit, don’t be afraid to add hearty sausages to your stuffing. Varieties like fennel sausage will add a slight sweetness and a huge savory kick to this recipe.
- If you need to make gluten-free stuffing, you can substitute regular bread with store-bought cornbread. You’ll need to be careful as this can add a serious sweetness to your dish, but it’s usually a great alternative.
- If you want a Christmassy take on Mom’s Simple Stuffing for Turkey, you can throw in a few roasted walnuts and cranberries for a tangy bite.
If you plan on storing your stuffing, remove it from the turkey cavity and store it in a separate airtight container. It should hold up well for up to 3 or 4 days in the fridge.
If you want to reheat it, pop it in the oven at 350°F until it’s warmed through. This should keep it crispy and delicious!
Can I Freeze?
Yep! You’ll want to remove your stuffing from the turkey and store it in airtight containers or freezer bags for up to 3 months.
When you’re ready to reheat your stuffing, remove it from the freezer and allow it to thaw overnight.
- One-Pot Chicken & Stuffing – I’ve been making this dish for years and it works perfectly with a side salad for a comforting, savory meal that never misses the mark.
- Thanksgiving Sliders – If you want to enjoy classic Thanksgiving flavors but don’t feel like roasting a turkey, these sliders are a fabulous alternative.
- Carrot Casserole – This carrot casserole is a creamy, cheesy, and buttery delight that’s an easy way to encourage kids to eat more veggies!
- Thanksgiving Leftovers – If you have a ton of turkey lying around after Thanksgiving, this post should give you a few ideas (ranging from sandwiches to huge meals!).
- Leftover Turkey Soup – This delicious combination of turkey, veggies, and noodles is the perfect winter warmer for cozy nights by the fire.
You’ll also like this Crockpot Cranberry Pecan Stuffing.
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Mom's Simple Stuffing for Turkey
Super moist and delicious! Fill your Thanksgiving turkey with this traditional stuffing recipe for the best holiday side dish.
- 3/4 loaf of day old bread, ripped up into bite sized pieces
- 2 onions, chopped
- 1/4 butter + 2 tbsp melted butter
- 2 tbsp savoury
- salt & pepper, to taste
- Melt 1/4 cup butter in a frying pan, Add onions and cook for 5 minutes to soften.
- In a large bowl, add bread, savoury, salt and pepper, cooked onions and 2 tbsp melted butter. Toss to combine.
- Add the stuffing into the turkey cavity. Make sure to not pack it in too tight. The stuffing cooks inside the turkey. It’s ready when it reaches an internal temperature of 165F. Remove stuffing promptly and place in a serving dish.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 700mgCarbohydrates: 65gFiber: 4gSugar: 9gProtein: 12g
Melinda L. says
I don’t mind stuffing the bird…it’s quite fun…well at first 😛
kathy downey says
Thanks for sharing this looks so delicious!
Debbie White Beattie says
This is a great recipe and with the holidays just around the corner I’ll give this a try.
Elva Roberts says
This is a very simple stuffing and I love it. I usually make lots of stuffing (no gloves, but lots and lots of hand washing!) I stuff the turkey and put the rest of the stuffing in a pan. When the turkey is done and is ‘resting,’ I take some of the broth and fat and pour it over the extra stuffing and put it in the oven for about an hour. I mix the two stuffings together and it makes a delicious stuffing.