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Classic Bread Stuffing

Classic Bread Stuffing

There’s no need to be hesitant about stuffing your turkey! Here, we take you through the process for a beautifully-stuffed bird—every time.

Only about 2 to 3 cups of stuffing will fit inside the bird. Place the rest in a dish, cover and bake. Remember, the stuffing that cooks inside the bird will be very moist from the turkey juices. The stuffing in the dish will be a bit drier. This amount of stuffing will fit inside a 12-pound turkey. Double it for a larger bird or if you want leftovers.

Serves: 12 Save

Ingredients (14)

  • ¾ cup Dried Cranberries
  • 2 T Olive Oil
  • 2 T Butter
  • ½ cup Diced Yellow Onion
  • ½ cup Chopped Celery Heart
  • 4 Garlic Cloves
  • 2 T Minced Sage
  • 1 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 cup Cubed Bread
  • or 4 cup Croutons
  • ⅓ cup Pecans
  • ¼ cup Chopped Flat Leaf Parsley
  • 1½ cup Low Sodium Chicken Broth
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  1. Combine dried cranberries and hot water; soak 30 minutes to plump.
  2. Heat olive oil and butter in a skillet over medium heat. Add onions and celery and cook about 8 minutes. Add garlic, sage, salt and pepper and cook 3 minutes. Remove from heat and let cool 10 minutes.
  3. Combine vegetables with remaining ingredients and mix gently with a spatula or spoon. Cover and refrigerate until needed.
  4. Spoon stuffing into the cavity of a prepared turkey and roast. Or place stuffing in a shallow baking dish and bake 30 minutes at 350F. Makes 6 cups.