Simple Third-Generation Appalachian Stuffing Recipe

This stuffing recipe is sure to become a go-to in your home!

There’s something special about the recipes that travel through generations. This stuffing came to our table from deep in the mountains of Eastern Kentucky, where my father-in-law’s mother made it for her family long before I ever entered the picture. The Thanksgiving Mark cooked it for our family, my husband vowed we would never use “stove-top stuffing” again.

Over the years, we’ve kept its simple, hearty roots. Now, it’s the recipe my husband requests every Thanksgiving (and Christmas and just because!). This post may contain affiliate links through which I may get a small commission at no extra cost to you.

This stuffing is a taste of Appalachian tradition.

My father-in-law grew up in the mountains of Eastern Kentucky, where cooking wasn’t just about flavor—it was about survival and making the most of what you had. This stuffing recipe reflects that heritage: simple ingredients, resourceful preparation, and rich, comforting flavor. Mark tells me this is the recipe his mom made for as long as he can remember and he isn’t sure where she got it from. I didn’t have the opportunity to meet his mother, but I can imagine her kitchen always smelled of onions, celery, and cornbread, and every bite carried the warmth of home.

True to its roots…

When I started making it, I wanted to try to keep it as true to the original as possible, but I know that by the time it made it to us, Mark had made a few tweaks of his own. He says the original recipe only used chicken broth but he added butter, which I think adds richness to the flavor. Mark also told us the the original recipe called for sausage, but I don’t remember ever having sausage in it, and we LOVE it without, so we haven’t tried to add it back! So, let’s gather the ingredients from the pantry, fresh herbs from our garden, and—if you want—just a touch of sausage for heartiness. It’s become our own version—a blend of old and new—and one my husband always lights up for.

So, what’s in the stuffing?

The ingredients of this stuffing are simple and delicious! Most of the things you need may already be in the pantry or fridge!

Twenty-four ounces of Herb-seasoned breadcrumbs are first on the list. You can create your own by drying out old bread in the oven, cutting it into cubes, and mixing it with dried herbs such as oregano, basil, thyme, garlic powder, and onion powder. Our family chooses to use two 12oz bags of Pepperidge Farm Herb-Seasoned Breadcrumbs.

Next, chop two red apples, three sticks of celery, and an onion. (I love using this chopper to help speed things along during prep. It also makes a great housewarming gift!)

The sweet hint of apple surprised me when I first tasted this stuffing. I had never had fruit in my stuffing before. Choose an apple that bakes well, such as Pink Lady or Piñata. Honey-crisp apples are almost always on our counter, ready to grab for a snack or throw in a recipe.

According to my father-in-law, no two onions are created equal. Mark insists on using the sweet Vidalia onions for the best flavor (but we have substituted a white or yellow onion in a pinch).

The liquid in this recipe is a stick of salted butter (melted) and roughly 48oz of chicken broth. I love to make my chicken broth by collecting the vegetable scraps from food prep (celery ends, carrots pieces, onion peels, etc.) and chicken bones from other meals, and put them in a container into the freezer until I have accumulated enough to make a broth. Once I have enough, I will dump it all in my Instant Pot or Crock Pot and let it cook on low all night. By the next morning, I have several quart jars of delicious broth that I can pressure can or use immediately in soups or this yummy stuffing recipe! But of course (as you can see in my pic above), boxed broth from the store works great, too!

This recipe comes together so quickly!

Combine the bread crumbs, apple, celery, onion, and half the melted butter in a large bowl. Add in the chicken stock a little at a time until everything is “mushy but cohesive,” as my father-in-law says. Transfer your mix into a large greased baking dish.

We enjoy using fresh herbs from the garden in our recipes! Fresh rosemary, oregano, and thyme enhance the dish. We take a few sprigs, rinse them, and place them on the stuffing.

After adding fresh herbs, cover with foil, and bake at 350 degrees for 1.5-2 hours, checking for firmness. For the last 15 minutes or so, uncover your stuffing and spread the remaining butter on top so it can brown nicely. If you would like crispness on the top, broil it a few minutes at the end (be sure to keep an eye on it so it doesn’t burn—ask me how I know). Once we pull the stuffing out of the oven, we take the herbs off and toss them in the compost.  Let it rest for about 10-15 minutes to firm up a little more.

I hope you enjoy this simple recipe as much as our family. Please share this recipe with friends and family and leave some feedback in the comments!