Make-Ahead Old Fashioned Celery and Onion Stuffing

Old Fashioned Celery and Onion Stuffing uses only a few ingredients and a handful of herbs but packs in a bunch of flavor. This recipe can be made-ahead and frozen.




  1. Preheat the oven to 350 degrees.
  2. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
  3. Melt butter in a large skillet over medium heat.
  4. Add the onions, celery, sage, rosemary, thyme, salt and pepper and cook for 5-7 minutes or until the celery and onions are softened, but not mushy. Remove from the heat and allow to cool.
  5. Meanwhile cut the bread into 1-inch cubes and place in a large bowl. Once cooled add the celery and onion mixture to the bowl, along with the stock. Mix the ingredients together by hand.
  6. Transfer the stuffing to the prepared baking dish and sprinkle fresh parsley on top.
  7. Bake for 30-35 minutes or until golden and slightly crispy on top. Serve hot.


*If you do not have stale bread, place whole slices of bread into the oven at 350 for 5 minutes, then cut into cubes.

*White bread can be replaced with any type of bread you like.

*To make ahead: use a 9×13 Pyrex dish with a lid. Prepare stuffing through step 5 and place into the baking dish (skipping the parsley). Cover with plastic wrap and the lid and freeze for up to 2 weeks.

*To cook from frozen: thaw stuffing in the fridge for 24 hours. Allow to sit on the counter for 1 hour to come up to room temperature. Add 1/4 – 1/2 cup of stock if the mixture seems very dry. Add the parsley and cook for 30-35 mins.

Keywords: celery and onion stuffing, old fashioned stuffing, make-ahead stuffing, holiday, holiday recipes, thanksgiving, stuffing,

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