Classic Stuffine Recipe

Classic Stuffing- Easy Vegetarian Thanksgiving Side Dish

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Classic Stuffing has to be my favorite Thanksgiving side dish. It narrowly beats out mashed potatoes and gravy.

There is something so nostalgic about that delicious bread and vegetable dish. The soft inside with the crunchy outside is a perfect combination. The buttery herb and seasoning mixture makes this classic stuffing a crowd-pleaser.

This Classic Stuffing is a perfect Vegetarian Thanksgiving side dish. Stuffing is one of those dishes you need to watch out for as a vegetarian. Although the stuffing may appear meat-free, most of the time there is meat or drippings in the stuffing being served.

Stuffing or Dressing?

What do you call it? Some people call it Stuffing while others call it Dressing. I grew up in the North East and we always called it stuffing.

Technically, it’s stuffing if it’s being stuffed into a turkey and dressing if it’s baked as a casserole. Growing up my mom cooked it both ways to make sure to please everyone.

Cornbread or other bread? We always used white bread of some sort to make the stuffing. The cornbread version is popular in the south. I need to try a cornbread version it also sounds delicious.

Classic Stuffing Recipe

Fun Stuffing Facts

November 21st is National Stuffing Day.

The brand Stove Top introduced their boxed stuffing in 1972.

The earliest known stuffing recipe dates back to a 1600-year-old Roman Cookbook.

Classic Stuffing Ingredients

  • Bread – the bread you use is very flexible. I usually use loaf bread but, you can really use whatever you have on hand. You can dry the bread in the oven ahead of time.
  • Butter- adds the deep richness that this dish is known for
  • Celery and Onion- these vegetables add sweetness and delicious flavor to the stuffing. Make sure they are cooked well.
  • Paprika, Thyme, Poultry Seasoning – go-to seasonings for that classic stuffing flavor

Classic Stuffing Preperation Tips

This dish can be made a couple of days in advance and baked in the oven on the day of serving.

I think this dish is even better if it’s made ahead, the flavors have time to become one.

The stuffing can be frozen. It’s best when frozen before baking. It will keep for about three months in your freezer. For best results do not thaw the frozen stuffing before baking. Make sure to use a freezer to oven-safe container.

Classic Stuffing Recipe

How To Use Leftover Stuffing

  • Stuff a roasted squash, zuchini or peppers and add some cheese on top
  • Make a Thanksgiving Leftover Sandwich
  • Pan fry patties of stuffing an serve with a fried egg on top
  • Use the stuffing as a topping on a Thanksgiving Leftover Pizza or Flat Bread

Stuffing Serving Suggestions

This classic stuffing recipe is a perfect addition to a Vegetarian Holiday Dinner.

Classic Stuffing Recipe Price Breakdown

Pantry Ingredients

  • 1 loaf of Bread
  • 1/2 cup Butter
  • 1 tsp Salt
  • Pepper
  • 1 tsp Paprika
  • 3/4 tsp Thyme
  • 1 tsp Poultry Seasoning

Fresh Ingredients

  • 1 cup Celery
  • 1 cup Onion

Total Price

Classic Stuffing Price Breakdown

For 10 servings this recipe totals $4.57

The per serving price is $ .46.

Happy Thanksgiving!

Classic Stuffing- Easy Vegetarian Thanksgiving Side Dish

Recipe by Sara – Sara's Veggie KitchenCourse: SidesDifficulty: Easy


Cooking time



Classic Stuffing Recipe, the perfect side dish for your Thanksgiving Dinner.


  • 1 Loaf Of Bread

  • 1/2 cup Butter

  • 1 cup Celery

  • 1 cup Onion

  • 1/2 cup Water

  • 1 tsp Salt

  • Pepper

  • 1 tsp Paprika

  • 3/4 tsp Dried Thyme

  • 1 tsp Poultry Seasoning


  • Cut the bread into 1/2 inch cubes
  • Dry bread in the oven at 250 for about 45 minutes
  • Preheat oven to 375
  • Saute onion and celery in butter until fully cooked
  • Reduce heat and add butter, water and seasonings to the vegetables.
  • Once the butter is melted mix the bread into the vegetable mixture
  • Pour into a buttered 9 x 12 baking dish
  • Cover with foil and bake for 30 minutes
  • Remove the foil and bake for aproximatly 15 more minutes, or until golden brown