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Classic Stuffing

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing is on its own.

  • yield: Makes 12 cups

Ingredients

  • 12 tablespoons unsalted butter
  • 4 onions, (2 pounds), peeled and cut into 1/4-inch dice
  • 16 celery stalks, cut into 1/4-inch dice
  • 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
  • 6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
  • 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
  • 2 teaspoons salt
  • 4 teaspoons freshly ground black pepper
  • 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
  • 2 cups pecans, toasted and chopped (optional)
  • 2 cups dried cherries, (optional)

Directions

  1. Step 1

    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.

  2. Step 2

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

Source
Martha Stewart Living, November 1995

Reviews (11)

  • 21 Nov, 2013

    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?

  • 10 Oct, 2013

    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)

  • 15 Nov, 2012

    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.

  • 24 Nov, 2011

    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.

  • 20 Nov, 2010

    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?

  • 20 Nov, 2010

    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?

  • 11 Nov, 2010

    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!

  • 11 Nov, 2009

    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.

  • 23 Dec, 2007

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

  • 29 Nov, 2007

    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.

  • 21 Nov, 2007

    The best stuffing - we make it every year at Thanksgiving