World’s WORST Stuffing Recipe

filed under: Food + Drink on November 17, 2018

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.

Stuffing Recipe

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!

The Best Stuffing Recipe

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!

Dressing Recipe

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.

Looking for more Holiday Menu Recipes?

Herb Butter Roasted Turkey

Green Bean Casserole

Mashed Potatoes

Pull-Apart Dinner Rolls

Pumpkin Pie

Pecan Pie

Caramel Apple Pie

5 from 4 votes
World's WORST Stuffing Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

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

Course: Side Dish
Cuisine: American
Keyword: Dressing, Stuffing, thanksgiving
Servings: 12
Calories: 302 kcal
Author: Amanda Rettke
  • 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
  1. 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.)

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

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

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

  5. If using to stuff turkey: Use immediately to fill cavities of turkey.
  6. If baking entire recipe as side dish: Preheat oven to 350°F.

  7. 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.
  8. Serve immediately. 

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  • serenity Archer says:

    I like the look of EVERYTHING on that table. Love your recipe’s.

  • Neita Beth says:

    Do you dry the bread crumbs???

  • Diane says:

    How many cups of cubed bread does your two 9-inch loaves equate to? The French bread I bought is longer but after cubing it up, does not look at all to be enough. A measurement in cups would be very helpful for me!

    • Amanda says:

      4-5 cups

  • Todd says:

    I would love to try your World’s Worst Stuffing Recipe it looks very good!
    Just wondering if you are drying your breadcubes?

  • Michelle says:

    I made this for Thanksgiving and it was a massive hit! I used two 15 inch french loaves chopped into 1.5cm cubes air dried the day before making the stuffing. I was worried the extra bread would dillute the flavour but it turned out great! Making again for Christmas due to popular demand.

  • J says:

    Could you use Pepperidge Farm Stuffing instead of French Bread?

  • Charlotte Moore says:

    So funny how different we all call food. We say dressing here in the south and it is made with corn bread.

  • Betty Ann Chesna says:

    Your background story reminds me of my first attempt at putting together a Thanksgiving dinner. Found a wonderful recipe for stuffing using sausage, apples, nuts and rice. It was superb, but I had made a lot of it for a big bird and every time I reheated it, with the gravy, it swelled and I ended up with as much as I started with. Delicious but…This was in pre-freezer days, so we
    ate that stuffing until it was gone. As I recall, it was fairly near Christmas when we finished…

  • Karen C says:

    Would love to try this recipe – however one of my daughters has a very serious allergy to celery (I know – strange – however the allergist explained it is not common but can be deadly – so very serious). My question is do you have any suggestions to use other than celery as well as the celery salt. Very difficult to find a stuffing recipe that does not use celery.

    • Amanda Rettke says:

      I just omit it! I am not a big celery fan so when I am making stuffing for myself I don’t use it. 🙂

  • Diane L says:

    Hi, can I use a regular skillet rated for the oven if I don’t have a cast iron?

    • Amanda Rettke says:


  • Shana says:

    Possibly the best stuffing I’ve ever tasted. Ever. I can’t get over how amazing it is!! I use gluten free sourdough to make this and it is over the moon amazing! Thank you!

  • Camille Alleyne says:

    best stuffing ever!!! this has become a Thanksgiving favorite.

  • cathy Palmer says:

    could you make it with cornbread instead of white bread? Would it still be the worst best stuffing?

    • Amanda Rettke says:

      I think that is a GREAT idea! Yup, it will still be amazing. 🙂

  • Jeanne Matkin says:

    You are saying to cut the French bread into QUARTER-INCH cubes?? Really??

    • Amanda Rettke says:

      It’s about 1 inch cubes, as you can see by the images.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.