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3 from 10 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Holiday, Side Dish
Keyword: celery and onion stuffing, holiday, holiday recipes, make-ahead stuffing, old fashioned stuffing, stuffing, thanksgiving
Servings: 6 -8 servings
Author: NicholeL


  • 6 tablespoon unsalted butter
  • 2 ½ cups celery diced
  • 2 ½ cups onion diced
  • 1 tablespoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 cups thick-sliced white bread stale*
  • 2 ½ cups vegetable chicken or turkey stock
  • 2 tablespoon fresh parsley chopped


  • Preheat the oven to 350 degrees.
  • Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
  • Melt butter in a large skillet over medium heat.
  • 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.
  • 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.
  • Transfer the stuffing to the prepared baking dish and sprinkle fresh parsley on top.
  • 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 9x13 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 ¼ - ½ cup of stock if the mixture seems very dry. Add the parsley and cook for 30-35 mins.