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Holiday Dressing and Stuffing (That Can Be Made in Advance)

Photo Credit
Brent Hofacker/shutterstock
Written By: Sarah Perreault Managing Editor
Yield
10 to 12 servings
Category
Bread
Meatless
Poultry
Course
Side Dishes

This holiday dressing recipe can be made up to three days in advance if you wish. Just mix the ingredients and store in the refrigerator. On the big day, you can either bake it in a 13 x 9 casserole dish or stuff it into the bird, thus turning it into stuffing. Note that if you are using the recipe as stuffing, you should give it a head start and heat it up before putting into the bird. It, like the turkey, needs to reach a safe temperature before eating.  

We think it tastes best with homemade bread crumbs. They soak up the liquid more (and, hence, the flavor). To make homemade bread crumbs, let the two loaves of bread get a little stale (our preference) or you can cube them first and let them dry in the oven. If you don’t want to make the bread crumbs, use 16 cups dry store-bought bread crumbs.

Ingredients
2 loaves bread (20 pieces), crusts removed
3/4 cup butter
1 medium onion, chopped
2 celery stalks, chopped
1 tablespoon salt
2 teaspoons poultry seasoning
1 teaspoon dried sage
2 cups chicken broth, approximately

Instructions

Break the bread into small bits (cube-size) and put into a large bowl. Add salt, pepper, poultry seasoning, and sage.

In a saucepan, melt the butter and add the onion and celery, cooking until soft (10 minutes or so). 

Then add the dry seasoned breadcrumb mix.

Slowly stir in chicken broth, but only to moisten (not too much)

Stir in enough chicken broth to moisten.

If making in advance, put the mix in the refrigerator. It will last up to three days.

When ready to bake (on the day), preheat the oven to 350 degrees F. Transfer to dressing to a 13 x 9 casserole dish.

Bake 45 minutes. 

(Alternately, warm up the dressing and then stuff inside the bird. Cook based on directions for poultry).

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...
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Comments

<span>Bob A</span> Sat, 11/22/2025 - 13:57
Keep the crust on the bread, it is the best part of the stuffing!
<span>Nancy Blue</span> Thu, 11/14/2024 - 12:27
What is the best bread for this recipe? How many slices? I usually buy a non-spongy type. Thomas makes some nice bread, but the loaves may not yield the same as the regular "white' breads.
<span>P. Dyer</span> Sun, 11/12/2023 - 10:33
After refrigerating uncooked stuffing a day ahead of time, I make up heavy aluminum foil packets of stuffing and cook them alongside main course. I usually put in the oven at least 30-45 minutes prior to main course being done ! Yummy and everything is done timely ! Bigger packets require a longer cooking time so you need to check packets to ensure doneness !!!
<a title="View user profile." href="/author/jennifer-keating">Jennifer Keating</a> Mon, 11/13/2023 - 07:34

That's a great tip! Thanks for sharing!