Our Grandma always made the best Thanksgiving stuffing. This recipe is the closest I’ve ever been to making her tasty stuffing on my own. The apples, celery and onion in this stuffing make it absolutely delicious. Some people even like to add mushrooms – you do what your family likes best.
When it comes to Thanksgiving dinner, the easiest option is usually to make a pre-made stuffing mixture. But if you have a little time, a sweet apple, stale bread, and dried herbs, why not try to make homemade stuffing? The best apples for this recipe depend on your preferences, but we love a tart granny smith apple or a pink lady apple. If you need a little bit of comfort food this holiday season, this should be your go-to Thanksgiving dish. It has everything you need for the perfect side! Plus, it’s great if you want to eat it the next day, too.
Recipe Ingredient Notes
To make this stuffing recipe, you will need the following ingredients:
- 1 stick butter divided
- 6 ribs of celery diced
- 1 large onion diced
- 2 large apples (I used Honeycrisp), unpeeled and diced
- 2 bay leaves
- 6 cups Pepperidge Farm Herb Seasoned Stuffing
- salt and pepper, to taste
- 2 teaspoons poultry seasoning
- 4 cups chicken stock
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Apple, Onion & Celery Stuffing Recipe
- Preheat oven to 375℉.
- Melt 6 Tablespoons butter in a large saucepan over medium heat.
- Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
- Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
- Spray a casserole dish with nonstick cooking spray and fill with stuffing.
- Use the rest of the butter to dot the top of the stuffing.
- Bake for 30-40 minutes, or until golden brown and crispy at the edges.
Storage Suggestions
Store leftover stuffing in an airtight container in the refrigerator for 4 to 5 days. Make sure stuffing is completely cooled before you place it in the airtight container. To reheat, place stuffing in a casserole dish. Cover it with tin foil, and warm it in the oven at 350℉ for 20-25 minutes. You could also microwave leftover stuffing in 30 second intervals for 2-3 minutes. However, the texture of microwaved stuffing is different than when it is reheated in the oven.
Enjoy More Delicious Thanksgiving Stuffing Recipes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Easy Sausage and Herb Stuffing
- Homemade Cornbread Dressing
- Homemade Sausage Stuffing
- Instant Pot Dressing
- Slow Cooker Stuffing
Apple, Onion & Celery Stuffing Recipe
Ingredients
- 1 stick butter, divided
- 6 ribs of celery, diced
- 1 large onion, diced
- 2 large apples, (I used Honeycrisp), unpeeled and diced
- 2 bay leaves
- 6 cups Pepperidge Farm Herb Seasoned Stuffing
- salt and pepper, to taste
- 2 teaspoon poultry seasoning
- 4 cups chicken stock
Instructions
- Preheat oven to 375℉.
- Melt 6 Tablespoons butter in a large saucepan over medium heat.
- Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
- Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
- Spray a casserole dish with nonstick cooking spray and fill with stuffing.
- Use the rest of the butter to dot the top of the stuffing.
- Bake for 30-40 minutes, or until golden brown and crispy at the edges.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This sounds great–I am vegetarian, though, and wondering if you think vegetable broth would be a good replacement for the chicken stock.
Hi Kristen, vegetable broth should work just fine too!! Happy Thanksgiving!
can this be made a day in advanced?
Yes, just refrigerate until ready to stick in the oven.
These sound good, can’t wait to try and to receive the cook book
How much does it cost for your cookbook?
How many servings does this make?
It serves 8 -10 people.
Our copycat cookbook is $18.69 on Amazon right now.
What kind of apples do you use.
I’m cooking for 18 people just double the recipe
A very blessed Thanksgiving Day to you
We like Gala and Honey Crisp.
I make this every year and it’s always a huge hit! This is a family favorite! Thanks for sharing!
This Stuffing is AMAZING! Ever since I made it a couple of years ago, everyone asks me to make it.
Can I make my own bread cubes?
Sure, using your own dried breadcrumbs in place of store bought should work just fine too.
Can I “cook until softened” a day ahead and then mix with the stuffing mix and broth the day of?
What happened to “stuffing” a turkey and putting stuffing INSIDE the turkey while it cooks ?
This is in the oven right now. Can’t wait to try it!
You can totally stuff your bird with this stuffing. We actually like it baked in the oven better! So many options. Do what works best for you.
You can prepare this stuffing the day before and cook the next day.
By 6 cups of Pepperidge Farm Herb Seasoned Stuffing, do you mean one 12 oz box?
My family really loved this recipe. I made it with veggie stock and without the bay leaves. I thought it was a bit soggy but others disagreed. We all thought the flavor was amazing. I used garlic & celery salt, pepper & lemon pepper.
Can you put this recipe in the crockpot on low for 4 hours?
Please help a girl out – I live overseas and so I don’t have access to the store bought stuffing seasoning. I know how to make my own bread crumbs, but I’m at a loss for what the seasonings are in the stuffing mix you’ve mentioned.
We use poultry seasoning but if you don’t have that, you can make your own using this recipe: https://www.allrecipes.com/recipe/233909/homemade-poultry-seasoning/
We haven’t tried preparing this in the crock pot, so we don’t have any advice but please let us know if you give it a try and how it turns out!
Not a fan of apples in stuffing–can I leave them out?
Good, but something isn’t right. The flavors are amazing but the ratio of onions, apples and celery to the stuffing cubes isn’t right. It is a bit wet and soggy, but again, I think that’s because there aren’t enough bread cubes overall.
Feel free to leave them out and adjust the seasonings to taste
Can I halve the recipe
I’ve made this a few times now and it’s always a hit! Exactly as written. Very easy, too.
Hi Patty – if you keep scrolling down on the post or click the “jump to recipe” button it will take you right to the recipe card.
I chose this recipe because it’s exactly like my Mother’s (but my Mother didn’t provide measurements of the ingredients). It was excellent! We didn’t have any leftovers. I used Granny Smith apples as instructed by my Mother. It’s a keeper for sure. I will bookmark this recipe for next year!!
I’ve had this stuffing before but I add sausage to mine. Jimmy Dean 1 lb. Delicious
That sounds delicious!