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Why You’ll Love My Recipe
There’s nothing like Oven-Baked Turkey Stuffing alongside your holiday feast! This recipe makes plenty for a crowd, and you can even cook it the night before to bake on the big day. Holiday cooking’s never been easier!
This stuffing calls for poultry seasoning, and you can use my Homemade Poultry Seasoning Recipe to make it even better! You can also switch things up with my Stove Top Stuffing Meatloaf or Sausage Stuffing for a heartier dinner option.
Karlynn’s Recipe Notes
- Skill Level: This recipe is super easy to make – who doesn’t love a little simplicity?
- Total Time: You’ll need about 50 minutes to make this stuffing from start to finish.
- Variations: Beyond poultry seasoning, you can add garlic powder, onion powder, paprika, fresh herbs, or cayenne to spice things up! You can also swap the French bread for my Cheese Bread, Beer Bread, or another one of your favourites for a fun twist.
- Tools For This Recipe: You will need a 9×13-inch baking pan, a medium-sized frying pan, a spoon for sautéing, a whisk or fork for beating the eggs, and a large mixing bowl.
What You’ll Need for Ingredients
Vegetables: You’ll need onion, celery, carrots, and mushrooms, all chopped or diced and sautéed in butter. Karlynn’s Tip: Get creative with your vegetables! Add some jalapeños, garlic, fennel, or anything else you love.
French Bread: Cubed French bread makes up the base of this tasty stuffing.
Poultry Seasoning: Poultry seasoning adds plenty of flavor to this dish! Karlynn’s Tip: Use my Homemade Poultry Seasoning Recipe, make your own blend, or grab your favourite store-bought version – whatever works for you!
Eggs: You’ll beat two eggs and add them to the stuffing to help bind everything together.
Broth: You can use either turkey or chicken broth for your stuffing, depending on what you have on hand. Karlynn’s Tip: Save time with your favourite store-bought broth, or switch things up with my Vegetable Broth for a different taste!
How To Make Oven Baked Turkey Stuffing
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F and butter a 9×13 pan.
- Fry up your chosen vegetables in butter until soft.
- Toss the vegetables with a loaf of old, cubed French bread in a bowl.
- Pour turkey broth, beaten eggs, and seasoning over the mixture, tossing to coat.
- Cover with tinfoil and bake until the stuffing reaches 165°F in the center, about 25-30 minutes.
Karlynn’s Tips and Tricks for the Perfect Oven Baked Turkey Stuffing
- Load Up on Vegetables: This stuffing is super easy to customize to your liking! We love a lot of vegetables in our turkey stuffing, and everyone in my house is a mushroom lover, so we load ours up. Feel free to add more vegetables if you like!
- Make It Moist: If you prefer an extra moist stuffing, add another ½ cup of broth before baking. But make sure you seal the pan tightly with tin foil so the stuffing doesn’t dry out.
- Add More Eggs: For a turkey stuffing that really sticks together, add another one or two eggs. They’ll help bind the bread together as it bakes!
Storage Instructions
Refrigerator: Store your leftover stuffing in an airtight container in the fridge for up to 4 days. Reheat in the microwave or covered in the oven until warmed through!
Freezer: You can freeze leftover stuffing for up to 3 months following USDA food safety guidelines. Place it in an airtight, freezer-safe container and thaw in the refrigerator overnight before reheating.
More Delicious Stuffing Recipes
Why make one stuffing when you can make a bunch! Try one of these Stuffing Recipes the next time you’re looking for a hearty side or main:
- This Sausage Stuffing is loaded with sausage, vegetables, herbs, and spices. It’s a little different from the classic, but just as good!
- Why stick to stuffing as a side when you can make this mind-blowing Chicken and Stuffing Casserole instead?
- Family recipes are loved for a reason, and my Mom’s Homemade Stove Top Stuffing is a crowd-pleaser year after year!
That’s all there is to it! This baked turkey stuffing is the perfect side dish for your next holiday dinner, and it’s easy to make ahead of time when you want the big day to be a little less hectic.
Bring this recipe to your holiday table this year and let me know how it turned out in the comments below! You know that I always love hearing about your kitchen adventures.
Happy Cooking!
Karlynn
Oven Baked Turkey Stuffing
Ingredients
- ½ cup salted butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, diced
- 1 cup mushrooms, sliced
- 1 loaf french bread, cubed
- 1 teaspoon poultry seasoning
- 2 large eggs, beaten
- 1 ½ cups turkey or chicken broth
Instructions
- Preheat your oven to 350 °F. Butter a 9 x 13 pan.
- In a medium sized frying pan, melt the butter over medium-high heat. Cook the onion, celery, carrots and mushrooms until soft.
- Beat the two eggs and then add into the broth. Stir in the poultry seasoning as well.
- In a large mixing bowl, combine the fried vegetables and the bread cubes. Pour the broth mixture over the bread cubes and vegetables, tossing to ensure that the bread cubes are coated well.
- Place the stuffing into the 9×13 pan. Cover tightly with tinfoil. Bake in the oven for 25-30 minutes or until the stuffing is heated to at least 165°F in the middle. (you have to cook the eggs in it)
- Remove and serve.
Notes
- The more you dry out you bread cubes, the more liquid you are going to have to add. If you use dried out bread cubes, add another 1/2 cup of broth.
- The better your broth tastes, the better your stuffing will taste! If your broth isn’t good, your stuffing won’t be good!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Steve says
I always use fresh herbs from my potted garden, sage, thyme, marjoram, a little rosemary. I mince it and add them to the stuffing. Makes a difference.
Pat says
Can i make the recipe without eggs
ann says
I am happy to see comments from anyone as I need to make this tomorrow. Thank you!
Ann says
Hi,
I am making this tomorrow, Thanksgiving 2024, but I know how to double and triple fractions, but I just want to be sure that the recipe for 8 servings is 1 and 1/2 cups of broth, right? So I would assume if you double that, you would need 3 cups of broth and 2 loaves of bread. I just want to verify as there are some math errors or perhaps, typing errors. I am making this tomorrow, so if you have time to reply, I would appreciate it.
Karlynn J says
Hi Ann,
yes, if the measurements seem off, it’s because the technology in the recipe card isn’t working properly. I tried it myself and saw that it wasn’t., I will look into fixing it!
For the normal recipe it’s 1.5 cups so to triple it you would need 4.5 cups of broth. Same goes with the loaf you would need three loaves of bread.
Thomas says
Exactly!! It is my reason to make turkey and stuffing! It is the best leftovers sandwich, next to cold meatloaf!
DeborahB says
Sandwich-I make mine the same way only with homemade cranberry sauce. Nothing better!
Mary Sumaruk says
The roast turkey and dressings are excellent.
Julie Friesen says
I am planning to use some odds and ends of bread … do you have an estimate of about how many cups of bread cubes this would equal?
Julie Friesen says
Google tells me 10-12 cups. Will try that!
Punam says
Did’t found turkey. Thus cooked this recipe with chicken. It was equally delicious.
Leware says
Try making your stuffing/dressing with cornbread to be amazed at how delicious it tastes!
Ever tried a turkey, dressing, cranberry sauce sandwich with mayonnaise? It is devine!
Cat says
Leware! You’re the only other person on the planet I have ever known to love the same sandwich I love. People always frown and scrunch up their nose when I tell them about it. I could forego that turkey dinner, the best part for me is the sandwich later! Glad to know I’m not the only one that loves this combination!
Thomas says
Exactly!! It is my reason to make turkey and stuffing! It is the best leftovers sandwich, next to cold meatloaf!