Martha Stewart Inspired Turkey Stuffing Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

This Martha Stewart inspired turkey stuffing is the classic American side dish done right: cubes of country bread, sweet onions and celery, plenty of fresh sage and thyme, and a rich chicken broth that bakes into a crisp golden top with a soft, custardy center. It tastes savory and herby, with a buttery depth that soaks all the way through the bread. This version is inspired by Martha Stewart, and it keeps things simple enough to make any time the oven is already on.

From start to finish it takes about 75 minutes, with only 20 minutes of hands-on work, so it is an easy one to fit around a roasting bird. I reach for it most at Thanksgiving, but it works just as well next to a Sunday roast chicken or as a potluck dish when you want something reliable that feeds a crowd.

Why This Martha Stewart Inspired Turkey Stuffing Works

The first move that matters is toasting the bread cubes before anything else. Dry, lightly golden bread soaks up broth without turning to mush, so you get a stuffing that holds its shape. Skipping that step is the fastest way to a soggy pan.

Second, the onions and celery cook gently until translucent rather than browned, which keeps the flavor sweet and clean. The broth-and-egg mixture then binds everything and gives the center that soft, custardy texture the crisp top plays against.

What You’ll Love About It

You get a crisp, golden crust and a moist, tender center from one pan. The herb and butter flavors are familiar and crowd-pleasing, and the whole thing can be assembled a day ahead. It also feeds eight people comfortably.

Ingredients

Here is everything you need for one 9×13-inch (23x33cm) baking dish, about eight servings.

• 12 cups (300g) 1-inch cubes country white bread — crusts left on; stale bread works best.
• 1/2 cup (113g) unsalted butter — plus more for the dish.
• 2 medium yellow onions (about 1 pound/450g total), finely chopped
• 4 large celery stalks (about 8 ounces/225g), finely chopped
• 2 tablespoons fresh sage leaves — finely chopped.
• 1 tablespoon fresh thyme leaves — chopped.
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups (600ml) low-sodium chicken broth — low-sodium keeps the seasoning in your control.
• 2 large eggs — lightly beaten.
• 1/4 cup (15g) fresh flat-leaf parsley — chopped.

Equipment

• Rimmed baking sheet — large, for toasting the bread.
• 9×13-inch (23x33cm) baking dish — glass or ceramic both work.
• Large skillet — wide enough to hold the onions and celery in one layer.
• Large mixing bowl — big enough for all the bread and vegetables.
• Rubber spatula — for folding without crushing the bread.
• Aluminum foil — to cover the dish during the first bake.
• Instant-read thermometer — for checking the center.

How to Make Martha Stewart Inspired Turkey Stuffing

Step 1: Toast the Bread

Heat the oven to 350°F (175°C). Spread the 12 cups (300g) of bread cubes on a large rimmed baking sheet and bake, stirring once halfway through, until dry and lightly toasted, 12 to 15 minutes. Let them cool, and leave the oven on. They should feel papery and dry to the touch, not hard.

Step 2: Soften the Vegetables

Butter a 9×13-inch (23x33cm) baking dish. In a large skillet, melt 1/2 cup (113g) butter over medium heat until foaming, then add the onions and celery. Cook, stirring often, until softened and translucent, 8 to 10 minutes; don’t let them brown, or the stuffing tastes bitter.

Step 3: Add the Herbs

Stir in the 2 tablespoons sage, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 1 minute. Remove the skillet from the heat.

Step 4: Fold in the Bread

In a large bowl, whisk the 2 1/2 cups (600ml) broth and 2 eggs until combined. Add the toasted bread, the onion mixture, and the 1/4 cup (15g) parsley, and fold gently with a rubber spatula until evenly moistened. The bread should be damp but not soggy; if it looks dry, add broth 2 tablespoons at a time. Don’t overmix here, or the cubes break down.

Step 5: Fill and Cover the Dish

Transfer the mixture to the prepared dish and spread it into an even layer without packing it down. Packing makes the stuffing dense and heavy. Cover tightly with foil.

Step 6: Bake Until Golden

Bake covered for 30 minutes, then uncover and bake until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more. Watch the edges for deep browning near the end.

Step 7: Rest Before Serving

Let the stuffing rest for 10 minutes before serving. Spoon from the dish rather than cutting, so the crisp top and moist center mix in every portion.

What to Serve With It

• Roast Turkey — the obvious pairing, and the drippings make great gravy.
• Mashed Potatoes — a soft, buttery base to soak up the plate.
• Cranberry Sauce — a bright, tart contrast to the rich bread.
• Green Beans — crisp and fresh against the savory stuffing.

Tips for the Best Results

• Use stale bread — day-old cubes toast faster and soak broth more evenly.
• Cut even cubes — uniform pieces toast at the same rate and bake evenly.
• Go low-sodium — it gives you control over the final seasoning level.
• Taste the mix — check the raw bread mixture and adjust salt before baking.
• Don’t pack the dish — a loose layer lets steam escape for a crisper top.
• Rest before serving — ten minutes lets the center set so portions hold together.

Easy Variations

For a deeper flavor, swap 1/2 cup (120ml) of the broth for an equal amount of apple juice and add one chopped apple. A pinch of smoked paprika gives a smoky note without much heat. If you like a nutty crunch, fold in 1/2 cup (60g) toasted pecans before baking.

Storing and Reheating

• Fridge — keep leftovers in an airtight container for up to 3 days.
• Freezer — cool fully, transfer to a freezer-safe container, and freeze up to 2 months.
• Make Ahead — prepare through step 4, cover, and refrigerate up to 24 hours; add 5 to 10 minutes covered baking time.
• Reheat — thaw overnight, then reheat covered at 350°F (175°C) for 20 to 25 minutes to 165°F (74°C), uncovering for the last 5 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with the bread and broth you use.

FAQs

Can I make this Martha Stewart inspired turkey stuffing recipe ahead of time?

Yes, assemble it through step 4, cover, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the covered baking time to account for the cold dish.

Can I use dried herbs instead of fresh?

You can, but use about a third of the amount since dried herbs are more concentrated. Fresh sage and thyme give the best flavor, so reach for those when you can.

How do I know the stuffing is done?

The top should be golden and crisp and the center should reach 160°F (71°C) on an instant-read thermometer. If the top browns too fast, tent it loosely with foil for the last few minutes.

Where did inspired turkey stuffing come from?

Stuffing has roots in European bread-and-herb mixtures that early American cooks adapted with local ingredients. It became a Thanksgiving staple in the 19th century and has stayed on holiday tables ever since.

Martha Stewart-Inspired Turkey Stuffing

Print Recipe

A classic American stuffing with a Martha Stewart-inspired touch: golden cubes of country bread, sweet onions and celery, fresh herbs, and rich chicken broth baked to a crisp-topped, custardy-centered finish. It is the side dish that makes a Thanksgiving or Sunday roast feel complete.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 cups (300g) 1-inch cubes country white bread, crusts left on
• 1/2 cup (113g) unsalted butter, plus more for the dish
• 2 medium yellow onions (about 1 pound/450g total), finely chopped
• 4 large celery stalks (about 8 ounces/225g), finely chopped
• 2 tablespoons fresh sage leaves, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups (600ml) low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup (15g) fresh flat-leaf parsley, chopped

Instructions

1. Heat the oven to 350°F (175°C). Spread the bread cubes on a large rimmed baking sheet and bake, stirring once halfway through, until dry and lightly toasted, 12 to 15 minutes. Let cool; leave the oven on.
2. Butter a 9×13-inch (23x33cm) baking dish. In a large skillet, melt the butter over medium heat until foaming. Add the onions and celery and cook, stirring often, until softened and translucent, 8 to 10 minutes; do not let them brown.
3. Stir in the sage, thyme, salt, and pepper and cook until fragrant, about 1 minute. Remove from the heat.
4. In a large bowl, whisk the broth and eggs until combined. Add the toasted bread cubes, the onion mixture, and the parsley and fold gently with a rubber spatula until evenly moistened; the bread should be damp but not soggy. If it looks dry, add broth 2 tablespoons at a time.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer without packing it down; packing makes the stuffing dense. Cover tightly with foil.
6. Bake covered for 30 minutes, then uncover and bake until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more.
7. Let the stuffing rest for 10 minutes before serving. Spoon from the dish rather than cutting, so the crisp top and moist center mix in every portion.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through to 165°F (74°C), uncovering for the last 5 minutes to re-crisp the top. To make ahead, prepare through step 4, cover, and refrigerate for up to 24 hours; add 5 to 10 minutes to the covered baking time.

Nutrition

• Calories: 317
• Sugar: 5g
• Sodium: 459mg
• Saturated Fat: 8g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 77mg

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