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World's WORST Stuffing Recipe

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

Course Side Dish
Cuisine American
Keyword Dressing, Stuffing, thanksgiving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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 1/4 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.