Mom’s Thanksgiving Stuffing

There’s something about Thanksgiving that stirs up deep emotion—the comforting smells, the laughter around the table, and the way one bite of a dish can take you back to childhood. For me, that dish is my mom’s Thanksgiving stuffing. It’s not the fanciest recipe, and it doesn’t have gourmet ingredients—but it has soul. The kind of soul only a mom can put into a dish she’s been making every single holiday for decades. It’s buttery, herbaceous, and loaded with sautéed onions and celery, perfectly crisped on top and tender inside. One bite, and suddenly I’m 10 years old again, sneaking tastes straight from the baking dish before dinner was served.

Why Do I Love This Recipe?
Because it tastes like home. It’s the stuffing I grew up with, the one that made the whole house smell like the holidays. Mom never wrote it down—she just knew how to make it. And now that I’ve learned her way, it’s become a must-have at my table too. It’s a simple, old-school recipe that relies on love, patience, and butter. Lots of butter.

Serving Suggestions
Serve this stuffing warm right out of the oven, topped with a few extra pats of butter or a drizzle of turkey drippings. It pairs beautifully with roast turkey, mashed potatoes, green bean casserole, and cranberry sauce. For a full comfort-food plate, don’t forget the gravy—this stuffing soaks it up perfectly.

Storage & Freezing
Leftover stuffing can be stored in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth and warm it in the oven covered with foil. You can also freeze stuffing for up to 2 months. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.

Variations of the Recipe
This stuffing is easy to customize. Add cooked sausage or bacon for a heartier version. Mix in chopped apples, dried cranberries, or pecans for a sweet-savory twist. Swap white bread for cornbread for Southern flair. You can also add mushrooms or swap the herbs to suit your flavor preferences—think sage, rosemary, thyme, or parsley.

Mom’s Thanksgiving Stuffing

There’s something about Thanksgiving that stirs up deep emotion—the comforting smells, the laughter around the table, and the way one bite of a dish can take you back to childhood. For me, that dish is my mom’s Thanksgiving stuffing. It’s not the fanciest recipe, and it doesn’t have gourmet ingredients—but it has soul.

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Course: Dinner, Holiday, Tips

Cuisine: American

Ingredients Method

Ingredients

  

• 1 onion diced
• 1 green bell pepper diced
• ¾ cup diced celery or 1 tsp celery seed if you don’t have fresh celery
• 1 cup butter
• 2 eggs beaten
• 2 cups canned chicken broth
• 1 16 oz bag Pepperidge Farm Herbed Seasoned Stuffing (the fine crumbs in the blue & white bag)
• 1 16–20 oz bag soft bread cubes
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 2 Tbsp dried parsley flakes or fresh parsley if preferred
• 1 tsp oregano
• 1 Reynolds turkey-size baking bag
• 1 turkey for stuffing

Method

 

Prep your ingredients:

1. Dice the onion, green pepper, and celery (if using fresh). Beat the eggs in a small bowl and set aside.
   

Sauté vegetables:

1. In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, green pepper, and celery (or celery seed). Sauté until the vegetables are softened and fragrant, about 5–7 minutes.
   

Mix the stuffing base:

1. In a very large mixing bowl (or a large roasting pan if needed), combine the Pepperidge Farm stuffing crumbs and the soft bread cubes.
   

Add seasonings:

1. Stir in the garlic powder, poultry seasoning, parsley flakes, and oregano to the bread mixture.
   

Add wet ingredients:

1. Pour the sautéed vegetables and melted butter over the bread mixture. Then add the beaten eggs and chicken broth. Mix everything thoroughly until evenly moistened. You want the stuffing to be damp but not soggy—add a little more broth if needed.
   

Stuff the turkey:

1. Fill the cavity of the turkey loosely with the stuffing mixture. Do not overpack—it needs room to expand as it cooks.

Use the baking bag:

1. Place the stuffed turkey into a Reynolds turkey-size baking bag according to the bag’s instructions. Seal and cook as directed based on your turkey’s weight.

Cook & serve:

1. Roast the turkey with stuffing until the internal temperature of the stuffing reaches 165°F (74°C). Once cooked, remove stuffing from the turkey before carving. Serve hot and enjoy!

Ann