World's WORST Stuffing Recipe (2024)

Looking for a homemade Stuffing Recipe that is moist, packed with flavor, and beautiful on your holiday table? Then you have come to the right place! But maybe you are wondering how it got the name “World’s WORST Stuffing”? Read on my friend.

World's WORST Stuffing Recipe (1)

World’s Worst Stuffing Recipe

So you actually came here looking for a GOOD stuffing recipe, right? Well, you are in the right place. This stuffing recipe is one that has been perfected over many years of trial, error, and feedback from family and friends.

It all started many years ago when I hosted my very first Thanksgiving. I had never done it before, had no clue what to do, and relied heavily upon pre-packaged options, like stuffing. I prepared the stuffing just as the bag told me and served it to a table full of hungry family members, all who were expecting homemade. The look on their faces was priceless when they tried it… they were less than impressed. (To be fair, it was dry and bland.) One of my cousins blurted out, “this stuffing is the WORST!”. I didn’t know what to do, so I laughed. We all did! And then we all devised a plan as to how to make the world’s BEST stuffing. Everyone offered what they loved most about stuffing… the moisture, the cranberries, the bacon, the celery, the flavor, the type of bread… we discussed every detail. Even down to what pan to make it in. And THAT is how this recipe was born.

The next year when the family arrived they joked, “are we going to have the worst stuffing this year?” But after trying the new homemade recipe, everyone agreed. It was the BEST!

I still get requests for my “world’s worst stuffing” and am happy to oblige!

World's WORST Stuffing Recipe (2)

Stuffing Recipe

So technically the recipe below is a dressing because I did not specify that it has to be stuffed into the turkey. (Although we do love it that way!) A stuffing recipe goes into the bird, a dressing recipe gets cooked in a pan. However, I am from the midwest and we call it stuffing no matter where you cook it.

I like to use yellow, white, or sweet onions in this recipe. You don’t need any extra color as the cranberries provide a beautiful pop of deep red and you don’t need the extra sweetness a red onion can provide.

My favorite thing about this recipe is how moist it is. I have had (and made!!) dry stuffing and there is nothing worse then crunching down on bread that lacks flavor. You will not have that problem with this recipe.

Another thing of note, this is a big recipe. Stuffing is the favorite side dish of 3 of my 5 children so I always make enough for leftovers!

World's WORST Stuffing Recipe (3)

Skillet Stuffing

I love what cooking this recipe in a skillet does. All that amazing flavor from the bacon and onions and seasonings gets cooked to perfection when using a cast iron skillet. Other than in the bird itself, it’s the only way I prepare stuffing now. Once you try your stuffing in a skillet, you will be hooked too!

How to Reheat Stuffing

Remove stuffing from the refrigerator and allow it to come to room temperature. Then, warm it in a 350°F oven, covered, for about 30 minutes. If the stuffing looks too dry, add chicken stock, leftover turkey drippings, or gravy. I have also added a couple of tablespoons of butter to my skillet, let melt, then added the stuffing and cooked for about 10 minutes stirring frequently.

I do not put stuffing in the microwave, I just don’t particularly enjoy the texture of the heated stuffing. It’s all soft and sort of melts in your mouth.

World's WORST Stuffing Recipe (4)

Looking for more Holiday Menu Recipes?

Herb Butter Roasted Turkey

Green Bean Casserole

Mashed Potatoes

Pull-Apart Dinner Rolls

Pumpkin Pie

Pecan Pie

CaramelApple Pie

World's WORST Stuffing Recipe (5)

5 from 5 votes

World's WORST Stuffing Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

It's actually the best, as you will soon find out!

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  • 8 tablespoons (1 stick or 113g) salted butter
  • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
  • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
  • 4 slices thick cut bacon, cut into small chunks
  • 2 loaves (9-inch each) of french bread, cut into 1 inch cubes
  • 1/3 cup fresh parsley chopped
  • 1 teaspoon celery salt
  • 1 teaspoon dried sage, crumbled
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dried cranberries
  • 4 cups warm chicken stock


  • In 12-inch heavy skillet over medium heat, add butter and cook until melted.Add bacon to skillet and cook 5-10 minutes until bacon is cooked through and starting to get crispy. (There should be a lot of liquid in the pan.)

  • Stir in onion and celery, cover, and cook, stirring occasionally for about 5-10 minutes. You want onions to be translucent.

  • Transfer to alarge bowl (the bigger the better) and add bread cubes, parsley, celery salt, sage, rosemary, thyme, cranberries, salt, and pepper.

  • Stir in 3 1/2 cups warm chicken stock.

  • If using to stuff turkey: Use immediately to fill cavities of turkey.

  • If baking entire recipe as side dish: Preheat oven to 350°F.

  • Transfer all ingredients back to original skillet. Drizzle with an additional 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes.

  • Serve immediately.


Serving: 12g | Calories: 302kcal

Course: Side Dish

Keyword: Dressing, Stuffing, thanksgiving

Servings: 12

Calories: 302

Author: Amanda Rettke

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Categorized in: Drinks

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

World's WORST Stuffing Recipe (2024)


Why is stuffing not healthy? ›

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.

What does egg do for stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Is stuffing bad for your heart? ›

The traditional turkey-day feast, replete with fatty, high-cholesterol, high-fat, and starchy foods like drumsticks, mashed potatoes, gravy and stuffing, is generally anything but heart-healthy.

Is pepperidge farm stuffing bad for you? ›

Another product from a well-known brand, Pepperidge Farm Herb Seasoning Stuffing, gets a “5” in EWG's Food Scores. That's not too bad, but it's in the “yellow” range because of its nutritional content.

Is stuffing better with or without eggs? ›

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Why is turkey stuffing so good? ›

When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious.

What is the most expensive stuffing in the world? ›

The “most expensive stuffing in the world” of this gold turkey is made of Japanese pork that costs $475 per pound, and both white and black truffles, while the turkey gravy is infused with a $3,300 bottle of bourbon.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Why does stuffing go bad so fast? ›

If turkey, stuffing, or gravy is left out at room temperature (40 to 140°F) for over 2 hours it may no longer be safe to eat. Bacteria prospers at this temperature, increasing the risk of foodborne illness. When stored properly in a refrigerator, turkey leftovers generally stay good for 3 to 4 days.

Should you toast bread before making stuffing? ›

We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

Should you let bread dry out for stuffing? ›

Why Do You Need to Dry Out Bread for Stuffing? Slightly stale bread absorbs meat juices and other ingredients better than moist, fresh bread.

How wet should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Is stove top stuffing unhealthy? ›

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.

Is bread stuffing unhealthy? ›

Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving. But you can cut its sodium and saturated fat, and pump up its nutritional profile.

Is stuffing good for weight loss? ›

Worst: Sausage Stuffing

It's often made with fatty processed meat, butter or margarine, and refined bread or rice. It's a high-calorie food that packs a load of fat, carbs, and nitrates, which are cancer-causing. If you add dried cranberries, there's a good chance they're sweetened and add sugar to your stuffing.

Is it OK to eat stuffing? ›

If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing. If the premixed stuffing is cooked and refrigerated, the stuffing would be safe to buy. At home, reheat it to 165 °F before serving.

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