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Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.

white chocolate mousse

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White Chocolate Mousse

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Shortbread is one of those delectable treats that’s surprisingly easy and economical to make at home. Shortbread cookies dipped in chocolate include just one more simple step—and yet they feel a million times more special! Of course, you could skip that step altogether, because the buttery shortbread cookie is already so delicious. But glossy semisweet chocolate gives the cookies a classy finish, and it tastes wonderful, too. We like using cookie cutters to give our chocolate-dipped shortbread cookies fun shapes—especially if they’re going on Christmas trays or in cookie boxes. Speaking of which: If you’re baking for Christmas, don’t hesitate to read up on all of Betty’s best <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/christmas-cookies">Christmas cookie</a> recipes and tips. You’ll learn about everything from baking to decorating to freezing. Then, use your knowledge to make even more <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/shortbread-cookies">shortbread recipes</a> throughout the season!

chocolate dipped shortbread cookies

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Chocolate-Dipped Shortbread Cookies

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Get ready for the “wow factor” when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it’s baking and chilling.

chocolate cherry cheesecake

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Chocolate-Cherry Cheesecake

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When red velvet meets coffee and chocolate, the result is irresistible. Made with Betty Crocker™ Supreme original brownie mix, these treats are perfectly complemented by the colorful cream cheese swirl layer.

red velvet espresso and cream swirled brownies

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Red Velvet Espresso and Cream Swirled Brownies

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Raspberry and chocolate come together for these elegant cake pops that are made even sweeter with a hint of raspberry vodka.

raspberry chocolate cake pops

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Raspberry-Chocolate Cake Pops

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Indulgent, melt-in-your-mouth Chocolate Truffles don't just come from a box or the candy shop—they're even better when they come from your own kitchen! Making Chocolate Truffles is an affordable way to make a personalized, gift-worthy treat. And once you master this simple Chocolate Truffles recipe, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!

chocolate truffles

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Chocolate Truffles

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A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.

red velvet cupcakes with cream cheese frosting

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Red Velvet Cupcakes with Cream Cheese Frosting

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Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

espresso cupcakes

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Espresso Cupcakes

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Prize-Winning Recipe 2008! Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix.

tiramisu cheesecake bars

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Tiramisu Cheesecake Bars

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Indulge in a decadent chocolate cake dessert bursting with fresh strawberries and enrobed in rich ganache.

fudge lovers strawberry truffle cake

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Fudge Lover's Strawberry Truffle Cake

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Looking for refrigerated dessert? Then check out these mini red velvet cheesecakes that are garnished with chocolate curls.

mini red velvet cheesecakes

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Mini Red Velvet Cheesecakes

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Ah, chocolate mousse. The distinctly decadent dessert with a thick and creamy texture and rich, chocolate flavor. It’s the kind of dessert you probably associate with fancy, fine, French dining, but with Betty by your side, it’s achievable right in your own kitchen!&nbsp;The word mousse is a French term meaning “foam” or “froth,” which does a pretty good job getting the point across. It’s a fluffy yet creamy chocolate dessert that, when prepared just right, has a lightly whipped texture that melts in your mouth and adds a touch of class to the end of your meal. Chocolate mousse was first made in France. Surprisingly enough, it was originally invented by the French artist Henri Toulouse-Lautrec, a famously experimental cook who saw the savory mousses popular at the time, such as foie gras, and had the brilliant idea that they might be a lot tastier with a whole lot of chocolate instead! The ingredients are simple—eggs, cream, sugar and semisweet baking chocolate. But the secret to the best chocolate mousse recipe is in the technique. Lucky you, the Betty Crocker Test Kitchens have made that part easy.&nbsp;

best chocolate mousse recipe

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Best Chocolate Mousse Recipe

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More than just a dessert, apple pie is a symbol of home and comfort. Our recipe combines the warmth of tradition with the ease of modern baking. Picture tender, spiced apples embraced by a flaky, melt-in-your-mouth crust, glazed with a sweet, homemade syrup. From perfecting the crust to achieving the ideal balance of sweet and spice, we'll show you how to create an apple pie that will become a cherished family favorite. Perfect for holidays, potlucks, or simply making an ordinary day extraordinary.

apple pie recipe

Betty’s scrumptious apple pie recipe shows you step-by-step, how to make a flaky crust with a perfectly spiced fresh apple filling, you’ll be proud to serve.

Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.

For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here's a breakdown of the main ingredients for this apple pie recipe and why they are important.For the Double-Crust PastryAll-Purpose Flour:&nbsp;Provides the structure for the crust. The gluten in flour, when mixed with water, creates elasticity, allowing the dough to be rolled and shaped.Salt:&nbsp;Enhances the flavor of the crust and controls gluten development.Cold Shortening:&nbsp;This is crucial for creating a flaky crust. The cold fat separates the flour layers, and as it melts during baking, it creates steam, resulting in flaky layers.Cold Water:&nbsp;Binds the flour and shortening together. It's important to use cold water to prevent the shortening from melting, which would result in a tough crust.For the FillingSugar:&nbsp;Sweetens the pie and helps to draw out the juices from the apples, creating a syrupy sauce. The amount of sugar can be adjusted based on the tartness of the apples.All-Purpose Flour:&nbsp;Thickens the apple filling by absorbing some of the juices released during baking.Ground Cinnamon &amp; Nutmeg:&nbsp;These spices add warmth and depth of flavor to the apple pie, complementing the sweetness of the apples.Salt:&nbsp;Enhances the overall flavor of the filling.Tart Apples:&nbsp;The star of the pie! Tart apples like Granny Smith or Braeburn provide a balance to the sweetness of the sugar and hold their shape well during baking, preventing the filling from becoming mushy.Butter:&nbsp;Adds richness and flavor to the filling. Dotting the filling with butter helps to create a more luscious and flavorful sauce.

Recipe Ingredients

Here are the general directions for how to make apple pie. But be sure to follow the recipe and refer to the recipe tips and FAQ sections for even more helpful information. Here’s how to make the best homemade apple pie, even if it’s your first time:<h3>1. Mix the Pastry Ingredients</h3>Cut the shortening into the flour and salt, using a pastry blender or fork until the particles are small. This distributes the fat from the shortening so that the pastry will be flaky throughout. For the flakiest crust, you’ll want to use ice-cold water when making the pastry. Add a few ice cubes to a cup of water, measuring one tablespoon of the water at a time, so that no part of the dough gets overly wet before the entire pastry dough is moist.<h3>2. Shape, Chill, and Roll the Dough</h3>Gather the dough into a ball and divide it to form two hamburger patty-shaped rounds, handling it as little as possible, so it won’t become tough. This makes it easier to roll the dough later when it’s cold. Chill the dough to help it become flakier when baked. Roll one pastry round (keep the other in the fridge until you roll it later) with a rolling pin on a floured counter, for the bottom crust. Ease it into the pie plate. Let the excess dough hang over the edge, it will be used later to seal to the top crust.<h3>3. Mix the Apples and Spices</h3>Mix the flour, sugar, and spices in a large bowl and then toss with the apple slices. Add the apple slices into the pastry-lined pie plate. Dot with butter to add a rich dairy flavor to the spiced apple filling.<h3>4. Roll and Seal the Crusts</h3>Roll the remaining pastry round like the one for the bottom crust. Cut slits into the pastry using the tip of a paring knife to allow steam to escape from the apples during baking, so the crust won’t get soggy. Roll and fold the edges of the top and bottom crust to seal in the filling. Cover the edge of the pie with foil to prevent it from getting overdone while baking.<h3>5. Bake the Pie</h3>Bake 25 minutes. Remove the foil and continue baking 15 to 25 minutes longer or until the crust is golden brown and juice begins to bubble through the slits in the crust.

How To Make Apple Pie

The best apples to use for pies are those that are tart in flavor and hold up to baking, so that as they soften, they don’t get mushy or mealy in texture. With the sugar that’s added to the pie filling, tart apples provide the perfect balance in flavor for the best-tasting apple pie. Our top apple choices for apple pies are Granny Smith or Braeburn apples. They are the right texture, flavor, and the most economical. You can use either variety or a combination of the two, to get to 8 cups of apple slices. Or for the freshest pie you can make head to your local apple orchard for freshly picked apples. Choose varieties of tart apples with a firm flesh. Check out our <a href=" https://www.bettycrocker.com/how-to/best-apples-to-bake-with">baking with apples</a> article for even more information for choosing the perfect apples for baking.

The Best Apples for this Apple Pie Recipe

Here are our favorite ways to top an apple pie recipe with crust:A Little Dairy Does It: Either whipped cream or ice cream is the perfect accompaniment to the spicy, sweet-tart flavor of homemade apple pie. You can make your own <a href="https://www.bettycrocker.com/recipes/homemade-whipped-cream/6f80a75b-7a7d-43d6-a6ef-eae48ddb0f30">sweetened whipped cream</a>, use thawed frozen whipped topping, or whipped cream from a pressurized can. For ice cream, you can’t go wrong with vanilla, but you could use vanilla bean, butter pecan, or caramel. Nothing beats a warm piece of pie with ice cream!Steal the Toppings: Drizzle your favorite ice cream toppings such as caramel, salted caramel, or butterscotch over pieces of warm pie. Or use caramel apple dip to top your pie. Toffee bits or chopped nuts would also be terrific sprinkled over a dollop of whipped cream or a scoop of ice cream.Or you can change up the pie altogether! For a delicious variation on classic apple pie, try one of these fan favorites:<a href="https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b">Dutch Apple Pie</a> has one traditional bottom crust, but a brown sugar streusel instead of the top crust.<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c">Salted Caramel Slab Pie</a> is Dutch apple pie with a salted caramel topping in a pie made in a sheet pan, so it serves a crowd.<a href="https://www.bettycrocker.com/recipes/easy-apple-pie-cups/73dfa3eb-0d4d-4fd1-9001-e9788af258c2">Easy Apple Cups</a> are individual apple pies, using ready-to-bake pie crust and apple pie filling with cinnamon and sugar to get to dessert even faster.

Apple Pie Variations and Toppings

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies.<h3>Storing Leftover Apple Pie</h3>Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.<h3>Reheating Leftover Apple Pie</h3>Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).<h3>Freezing Apple Pie</h3>Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.<h3>Thawing Frozen Baked Apple Pie</h3>Thaw unwrapped pie overnight in refrigerator (about 8 hours) or at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.<h3>Baking Frozen Unbaked Apple Pie</h3>Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.

Storing and Reheating Apple Pie

Whether you find making pie pasty a little intimidating or want to get a jump on getting this pie in the oven, this delicious recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one package refrigerated ready-to-bake pie crust (2-crusts) for the double-crust pastry ingredients. Soften and roll one pie crust into the pie plate as directed on the package. Pick up the recipe directions, starting with step 4. In step 5, roll the second pie crust and place over filling. Cut slits in top crust. Fold and roll pie crusts, and cover with foil strip as directed.

Making This Apple Pie with a Premade Crust

Shortening is a solid fat made from vegetable oils. You will find it in the baking aisle. Store in the refrigerator, as it needs to be cold to work the best without being sticky. It’s our top choice for making pies, as its flavorless so it doesn’t add any unwanted tastes to your pie crusts so that the filling flavors can shine.

What is shortening?

For a tender and flaky pie crust, start with the right pan. Heat resistant glass pie plates are our top choice for baking pies. If you don’t have one of these, use a dull aluminum pan. We don’t recommend shiny or disposable pie pans as they reflect the heat and prevent crusts from browning which could lead to a soggy crust.

How to make Apple Pie not soggy?

Use the visual cues as well as time to determine if the pie is done or not. By keeping the edge of the pie covered with foil until the last 15 minutes or so of baking will ensure the top crust won’t get over baked. Once the foil has been removed and the pie has baked 15 additional minutes, check for both visual doneness cues. Is the edge of the crust golden brown and are juices beginning to bubble through the crust? If one of these cues hasn’t happened yet, add a minute or two of bake time and check again. If possible, avoid opening the oven door and look for these cues through the oven window. Each time the oven door is opened, the temperature of the oven can drop, causing it to take longer to bake the pie.

How to tell when Apple Pie is done?

Pie that is room temperature or warm will be easier to cut than hot pie and will make the nicest-shaped pieces. Use a sharp, serrated knife to cut through the crusts and filling without making it crumbly. Lift the piece of pie from the pie plate with a pie or cake server (a triangular-shaped spatula).

What is the best way to cut Apple Pie?

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Apple Pie Recipe

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In search of a sweet, shareable dessert for your next celebratory get-together? Look no further than this tempting Milk Chocolate Fondue recipe! Cubes of pound cake, dried apricots, marshmallows, strawberries and pineapple chunks make delicious dunkers for this rich, easy-to-make Milk Chocolate Fondue. You'll want to make this one again and again!

milk chocolate fondue

Pre-cut pineapple is an easy dipper for this Milk Chocolate Fondue. Find it in the produce section of your grocery store!

Did You Know?    

The name fondue comes from the French word "fondre," which means "to melt." Whether it's cheese, wine or chocolate, fondue tastes great in any language!

Did You Know?

If darker chocolate is more to your liking, substitute semisweet chocolate chips or sweet baking chocolate for the milk chocolate in this recipe.

Substitution                

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Milk Chocolate Fondue

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If you can wield a whisk and a mixer, you can make this meringue! The kitchen-tested, step-by-step instructions will see you through, while a couple of smart shortcuts guarantee the three-ingredient butterscotch filling turns out silky smooth and richly flavored. As for the crust, the buttery, flaky refrigerated Pillsbury™ kind has yet to disappoint us—though there’s no reason you couldn’t substitute your own scratch crust, if you wish. So don’t pass on this recipe because of its impressive look, it’s nothing you can’t handle, and we think you’ll find it pretty rewarding—especially once you bite into it.

butterscotch silk pie

The real trick to making perfect meringue is avoiding any yolk in your egg whites. To prevent this, crack eggs, one at a time, and place each white into a custard cup so you can check it’s yolk-free before transferring to your bowl.

Before cutting into pie, dip knife into water, and do not dry off. This helps prevent meringue from sticking to the knife.


The Pillsbury™ pie crust makes this pie extra quick to bake. Just remember to follow package directions for a one-crust baked shell, which includes pricking the bottom and side of the crust with a fork before baking.

If you prefer homemade pie crust, <a href="https://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-4564-b653-0f142faf91a2">Betty’s Pastry for Pies and Tarts</a> is kitchen-tested to perfection. Follow the steps to make a baked crust for this recipe.

The meringue in this recipe is cooked to a temperature of 160°F for food safety reasons. Taking this step means you only need a couple minutes in the oven to give your meringue a beautiful toasty brown color.

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Butterscotch Silk Pie

The best Chocolate Mousse recipe: Simple, easy-to-follow and sure to produce the thick, creamy results you and your guests will love.

The best chocolate mousse recipe has simply egg yolks, sugar, whipping cream, and semisweet baking chocolate. Plus a little patience. It’s important to take your time and add the ingredients gradually to achieve an unforgettably smooth texture.In fact, that unique texture can be found in all of our <a href="https://www.bettycrocker.com/recipes/dishes/mousse-recipes
">mousse recipes</a>. It’s not just chocolate that makes a supremely delicious dessert—though it certainly does help!

Chocolate Mousse Ingredients

When it comes to preparing Chocolate Mousse, its gourmet reputation can seem intimidating, but our recipe keeps it simple. The complete directions are below, but here’s everything you need to make a dessert your family will love. You’ve got this!<h3>Start with the Egg Yolks</h3>Separate out the yolks and beat with an electric mixer for about 3 minutes, or until the mixture takes on a thick, almost fluffy texture.<h3>Heat One Cup of the Cream</h3>Once it’s hot, reduce the heat and temper the eggs by gradually adding at least half of the cream to the eggs. If the cream is added too quickly, it could start to cook the eggs. So be patient, and take your time. Once the eggs are tempered, stir them back into the saucepan.<h3>Add the Chocolate</h3>Now comes the fun part. Once the egg-cream mixture is thickened, stir in the chocolate and let it melt. Refrigerate the result for a few hours to let it set.<h3>Whip up Some Cream</h3>It’s back to the electric mixer to beat the remainder of the cream into a stiff foam. Here’s how to check if the cream is ready: When you take the whisk out, you’ll notice small peaks form and stand up on their own.<h3>Combine and Enjoy</h3>This is when the magic happens. Gradually fold in the whipped cream into your rich chocolate mixture, and when you’re done, you’ll have the best of both worlds: A fluffy, creamy dessert with smooth chocolate flavor. Spoon into cups and refrigerate until you’re ready to serve!

How to Make Chocolate Mousse

The ideal way to serve mousse is in individual cups or serving bowls. Not only will you add a flair of fine dining to your kitchen, but the relatively steep sides will give your mousse some verticality. And a simple garnish makes the perfect finishing touch. A dollop of whipped cream or a sprinkle of freshly grated chocolate on top will make each cup a little work of art for every person at your table.<h3>&nbsp;</h3>

How Should I Serve Chocolate Mousse?

Mousse should be served refrigerated, so the cold can help the mousse set into that signature fluff. If you end up with leftovers, the finished mousse will last for about 3-5 days in the fridge. Cover to prevent drying, and when you’re ready to serve again—or just ready for a snack—you can take it straight from fridge to table.<h3>Can You Freeze Chocolate Mousse?</h3>Chocolate mousse does very well in the freezer, and once frozen, it will keep for up to 2 months. To bring it back to life, transfer the mousse into the refrigerator and let it thaw for about 2 hours until it’s soft enough to spoon and serve. Allowing it to come back to a cool temperature slowly—instead of heating it up at all—helps the mousse keep its structure, so it’s just as thick and fluffy as the day it was made.

How to Store Chocolate Mousse in the Fridge and Freezer

Chocolate mousse is one of our favorite desserts, but the flavor possibilities are endless. Try one of our other recipes while still enjoying that signature thick and fluffy mousse texture.For a smooth, sweet spin on the classic, start with <a href="https://www.bettycrocker.com/recipes/white-chocolate-mousse/1c430f2b-2dd2-4394-9133-4fb918133b43">White Chocolate Mousse</a>. The whipped texture and rich taste adds a touch of elegance.Feeling a little fresh? This <a href="https://www.bettycrocker.com/recipes/cranberry-mousse/3b2f6be7-13c2-4d46-968c-044f40167ddc">Cranberry Mousse</a> recipe adds a refreshingly tangy sweetness to the experience—as well as a splash of vibrant color.And for a hearty, seasonal dessert, check out <a href="https://www.bettycrocker.com/recipes/pumpkin-mousse/173f2ff1-1fe2-4ef4-9650-e9ab5b2f4248">Pumpkin Mousse</a>. Indulge in that fall-favorite pumpkin taste, and bring it to the next level with a pecan granola crunch.

Other Mousse Recipes We Love

Mousse is delicate work. If you stick to the recipe, and work with patience, you’ll get the results you’re after. Here are some common pitfalls and how to avoid them.
Overbeating the Eggs Beating the egg yolks blends them together into a smooth consistency and introduces tiny air bubbles that give them their structure. But it’s possible to over-beat, which will make your eggs dry out and result in a grainy mixture. Watch your eggs as you beat them, and when they’re adequately thickened, you’re ready to move on to the next step.
Adding a Thickening Agent Adding something like cornstarch and cold milk can be a shortcut to getting the thick, luscious feel of mousse everybody loves, but the result is a mousse that’s not as easy to work with. If the cornstarch breaks down, the mousse could become runny.

What Are Common Mistakes When Making Mousse?

The difference is in how each dessert is thickened. Chocolate mousse uses beaten eggs and whipped cream to form its base structure, and does not need to be cooked. Chocolate pudding uses cornstarch as a thickening agent, and the resulting mixture is cooked, which activates the cornstarch and forms a more dense, wobbly texture. The result is that chocolate mousse has a much more delicate consistency, as opposed to chocolate pudding which is quite dense.

What's the Difference Between Chocolate Pudding and Chocolate Mousse?

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Crème brûlée isn’t exclusive to fancy restaurants—not when you have this recipe in your kitchen. Using a simple list of ingredients—we’re talking, eggs, vanilla, sugar and cream—you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don’t worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don’t wait for a special dinner out to indulge in crème brûlée; you’re perfectly capable of making this dessert even on a whim, and we’ll walk you through every step of the process.

creme brulee tart

For a pretty presentation, serve each piece with seasonal berries as a garnish. 

While broiling the top of tart, keep a close eye as the sugar caramelizes so the sugar doesn't burn. 

Crème brûlée is a French dessert whose name translates literally to “burnt cream.” It’s a rich custard that’s traditional vanilla flavored. Its most distinguishing feature is the caramelized sugar top with a delightfully brittle texture, which is created using either a kitchen torch or the broil function on your oven. Give it a try with our classic <a href="https://www.bettycrocker.com/recipes/creme-brulee/67864cdb-de54-48b0-adca-02b9839ba033" target="_blank">Crème Brûlée</a> recipe.

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Crème Brûlée Tart

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When it comes to <a href="https://www.bettycrocker.com/special-occasions/thanksgiving-recipes/sides">Thanksgiving sides</a>, our turkey stuffing is always on the must-make list. Whether you call it stuffing or dressing, this traditional stuffing recipe is a crowd-pleasing classic for holiday gatherings, boasting the perfect blend of herbs, pillowy soft bread, butter, and fresh veggies. Our favorite part? It takes just 15 minutes of prep time and a few easy steps to bake mouthwatering, aromatic homemade stuffing.

This might just be our best stuffing recipe for busy home cooks with more than a few mouths to feed! Whether you’re serving it up alongside a juicy turkey or adding leftovers to a sandwich, it never disappoints.

traditional stuffing recipe

Whether you call it dressing or stuffing, it's always a hit! Aromatic herbs, pillowy soft bread, fresh veggies, and butter make this stuffing recipe shine.

Anticipate making stuffing to accompany holiday or even everyday meals (go beyond partnering with turkey, think stuffed pork chops or a crisply browned roast chicken). Designate a large resealable freezer bag as your bread “pantry”, adding pieces of leftover bakery bread that’s beginning to dry out or the heels of your favorite sliced breads. Store it in the freezer. Thaw and tear or coarsely chop the bread into chunks when you’re ready to make stuffing.

Explore the variety of bread options available for making a batch of Bread Stuffing. Most groceries now carry an almost unlimited assortment of artisan-style breads—sourdoughs, rye, whole-grains or garlicky herb. Switch up what you use, depending on the rest of your menu or your personal taste.

Looking to add a little more color to your stuffing? Chopped fresh Italian parsley added with the other ingredients not only adds color but also adds a fresh note to the earthy flavors of thyme and sage.

Whether you call it dressing or stuffing, this is the quintessential side dish that always shows up on the Thanksgiving table. Frankly we love the leftovers as much as we do eating it on turkey day! Check out the delicious <a href="https://www.bettycrocker.com/recipes/dishes/stuffing-and-dressing-recipes">stuffing and dressing</a> recipes to fit every taste and menu. And if you find yourself with amazing leftovers, use these <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/holidays/10-new-meals-from-thanksgiving-leftovers">recipes and tips</a> to turn them into yummy new meals.

Here’s what you’ll need to make this traditional stuffing recipe.

Celery and Onion: Celery and onion are classic veggie choices for turkey stuffing. These ingredients enhance the savory flavor and add texture to balance out the softness of the bread cubes.

Bread Cubes: You may as well call this bread stuffing, because tasty bread cubes are truly the star! For an evenly baked homemade dressing, make sure your cubes are uniform in size and shape. For fans of putting food “waste” to good use, try designating a large resealable freezer bag as your bread “pantry” leading up to your Thanksgiving meal. Add pieces of leftover bakery bread that’s just starting to dry out, or the small end pieces of your favorite sliced bread loaves. Store these offcuts in the freezer until you’re ready to make stuffing, then let them thaw and tear or coarsely chop the bread into chunks.

Butter: Cooking the fresh veggies in salted butter ensures the best flavor while bringing much-needed moisture that binds your stuffing together.

Herbs and Spices: Sage, thyme, salt, and pepper create the traditional yet bold and vibrant flavor you know and love from homemade stuffing recipes, but feel free to experiment and (even liberally) add some of your favorite herbs.

Chicken or Vegetable Broth (Optional): If you’re a fan of super moist bread stuffing that really clumps together well, try out these optional tips! Make the stuffing just before you bake it so the bread stays moist. After mixing up the rest of your stuffing ingredients, gently toss with chicken or vegetable broth (between a few tablespoons and 1/4 cup) to soften up the bread even more.

Homemade Stuffing Ingredients

Not sure what kind of bread to use in this homemade stuffing recipe? You’ve got plenty of options! Many types of artisan-style bread will work, from sourdough and rye to whole-grain and garlicky herb. Check out your grocery store or local bakery to see what’s in stock. For the best bread stuffing, make sure to pick a loaf with a soft yet sturdy texture—you want the bread cubes to hold their shape instead of crumbling or becoming mushy.

Sourdough: We love using sourdough for this stuffing recipe. Sourdough cubes are sturdy enough to hold their shape yet absorbent enough to hold a ton of flavor. Just try not to pick a loaf with a super thick crunchy crust—this may distract from the overall texture of your final dish.

Italian Bread: Bakery-style Italian bread is another one we’d recommend using. You want something perfectly sturdy with a tight crumb rather than a light, airy loaf—and this one takes the cake!

French Bread: A relatively soft-textured loaf with a thin, crisp crust, this option is one of our favorites for a moist and flavorful bread stuffing.

Sandwich Bread: We wouldn’t recommend using sandwich bread for this homemade stuffing recipe—the softness causes the bread cubes to crumble when tossed with the other ingredients. It can also result in a pudding-like texture when baked into stuffing. Save this one for sandwiches!

Leftover Bread: Like mentioned above, saving bread scraps and opting for a mixed bread base is always a great choice. You’ll put good use to some food that may have otherwise been tossed, and you’ll give the dressing a unique mixture custom to your already-enjoyed bread preferences.

The Best Bread for Stuffing

Classic turkey stuffing or bread stuffing is known for its well-seasoned, delicious taste and fragrant smell. This easy stuffing recipe uses a simple blend of savory herbs and spices to really bring the flavor.

Thyme: Fresh or dried, this aromatic herb delivers a distinct smell and a strong yet balanced blend of herbal flavors. It tastes slightly minty and a little bit peppery, but it also has some sweet and floral notes. Thyme is often used to elevate soups, meats, and vegetables—and you’ll find this earthy seasoning in most stuffing recipes!

Sage: With a pungent aroma and a strong musky, minty taste, sage brings a vibrant flavor to classic Thanksgiving stuffing recipes. Sage is well-known and loved as a bold addition to many homestyle dishes. This easy stuffing recipe uses ground, dried sage, which has a slightly stronger flavor than fresh sage leaves.

Salt and Pepper: We’d never skip salt and pepper when making stuffing—it perfectly rounds out the flavor of this classic savory dish.

Parsley: If you’d like, try adding some chopped fresh Italian parsley to your stuffing. This ingredient brings an extra pop of color and a fresh note that balances out the earthy flavors of thyme and sage.

Flavorful Spices for Turkey Stuffing

Homemade stuffing recipes aren’t always quick and easy to follow—but this easy stuffing recipe is! Here’s a quick rundown of how to make stuffing in 4 simple steps. Once you’ve got this summary down, read on for the full step-by-step instructions.

<h3>Grease Baking Dish</h3>
Ready to make this bread stuffing? Grab your casserole dish and grease it up. Make sure your ingredients are all available and prepped to get started.

<h3>Melt Butter and Cook Veggies</h3>
Time to get those family-favorite stuffing flavors going! Pull out your Dutch oven and add the butter to melt over medium-high heat. This recipe calls for normal salted butter, but you're welcome to brown it for a fun and easy flavor variation. Next, you'll want to add the chopped celery and onion and let them cook in your freshly melted butter until tender, stirring occasionally. Remove the Dutch oven from heat.

<h3>Toss Ingredients</h3>
Next, you’ll add the bread cubes, thyme, sage, salt and pepper to the celery mixture. Toss it all together with a spoon until the bread cubes are evenly coated. Keep a gentle touch as you mix—we don’t want the bread cubes to lose their shape!

<h3>Bake</h3>
Add the stuffing to your casserole dish and cover it with foil (or an oven-safe lid). Set it in the oven to bake—your whole kitchen is bound to start smelling heavenly! After 30 minutes, remove the foil or lid and then let the stuffing bake for another 15 minutes. However you serve it up, this perfectly moist, aromatic bread stuffing is all ready to please a crowd.

How to Make Stuffing

You’ll always find turkey stuffing on the Thanksgiving table—and thanks to this easy stuffing recipe, it’s never been simpler to make. Cooking up a full Thanksgiving spread? Here are some of our favorite mains and sides to serve with this tasty dish.

Turkey: A succulent and tender-to-the-bone turkey is a must-make for Thanksgiving—and we’ve got some recipes you’ll definitely want to try this year. Our <a href="https://www.bettycrocker.com/recipes/brined-whole-turkey/db56ea6f-f484-439c-9e6d-90bd11d30042">Brined Whole Turkey</a> is a family-favorite main that always brings the flavor!

Mashed Potatoes: Don’t forget the spuds—creamy, savory mashed potatoes make a classic side dish at holiday gatherings of all kinds. Check out our <a href="https://www.bettycrocker.com/special-occasions/thanksgiving-recipes">Thanksgiving recipes</a> to find one that suits your taste!

Roasted Vegetables: From garlicky green beans to honey-glazed roasted carrots, you’ve got plenty of veggie options to choose from. We’re big fans of roasting veggies for family-style meals—it’s a super quick and easy way to bring out the flavor.

What to Serve with Stuffing

Bringing this dish to someone else’s Thanksgiving gathering? This stuffing recipe can be assembled just before you head out, then baked at your destination (if the host has extra room in their oven). Prepare and cover your stuffing as directed, but skip the baking step for now. Place your stuffing in a cooler with some cool packs to keep it fresh until you get there—then bake your stuffing as directed in the last step.

If you’re going somewhere that’s only a ½ hour away or less and eating when you get there, you can also bake your stuffing at home, cover it and wrap it in towels. When you arrive, just remove the towels and the cover and dig in!

Want to assemble your stuffing up to a day ahead to save time on Thanksgiving Day? Just prepare it according to the recipe instructions, then transfer it to your baking dish and cover it tightly with plastic wrap or aluminum foil. Refrigerate your unbaked stuffing for up to 24 hours. When you’re ready to bake it, remove your stuffing from the fridge and let it sit at room temperature for a few minutes while your oven heats. Bake the stuffing as directed in the last step of this homemade stuffing recipe, and it’s all ready to eat!

Can You Make This Stuffing Recipe Ahead of Time?

We wouldn’t recommend adding any extra fruits or vegetables to this particular stuffing recipe—this might throw off the seasoning level or moisture content of the dish. But, if you want to switch it up, we’ve got plenty of other stuffing and dressing recipes to try! 

Cranberry Stuffing: Dried cranberries make a delightfully fruity addition to stuffings and dressings, and our <a href="https://www.bettycrocker.com/recipes/cranberry-stuffing/3f829efa-ae4b-496b-b432-a42c1d2f1f8a">Cranberry Stuffing</a> is a fan-favorite recipe you’re sure to love.

Apple Raisin Dressing: Our <a href="https://www.bettycrocker.com/recipes/apple-raisin-dressing/e572a7bd-8cd0-4ce6-9d53-a1e5b093b6fd">Apple Raisin Dressing</a> has a cornbread base, with apples and raisins added in for a fun twist on the traditional Thanksgiving flavors. The sweet-savory combo is hard to beat!

Slow-Cooker Turkey and Dressing Sandwiches: Making sandwiches is one of our favorite ways to jazz up leftover stuffing and other Thanksgiving extras. Our <a href="https://www.bettycrocker.com/recipes/slow-cooker-turkey-and-dressing-sandwiches/ed78b390-77eb-4066-bb3e-58d39edc3d1a">Slow-Cooker Turkey and Dressing Sandwiches</a> require just 10 minutes of prep time for a flavorful, satisfying handheld meal the whole family will enjoy. Sometimes stuffing tastes even better the second time around!

What Are Some Variations of This Turkey Stuffing Recipe?

If you end up with any extra stuffing, here’s how to safely store and reheat your leftovers.

Storage Instructions: For food safety, make sure to refrigerate any leftover homemade stuffing within 2 hours of cooking. Transfer the leftover stuffing to an airtight container or resealable plastic bag. Store it in the refrigerator for up to 3 to 4 days.

Reheating Instructions: When you’re ready to reheat your leftovers, heat your oven to 350°F, remove the stuffing from the fridge and transfer it to an oven-safe dish. If your leftover stuffing seems a little dry, feel free to moisten it with a little extra broth or melted butter before reheating it. Cover the dish with aluminum foil and bake your stuffing for 20 to 30 minutes or until hot throughout (165°F). However you serve it up, this stuffing is sure to taste just as good as the day you made it!

How Should I Store and Reheat Stuffing?

Some call it stuffing, some call it dressing—these are basically just two different names for the same dish. Some say the difference between the two is that stuffing is cooked inside the cavity of a turkey, while dressing gets cooked on its own, but many disagree. While it’s true that stuffing is often stuffed inside poultry, for food safety reasons it’s best to cook it on its own. When made correctly, stuffing is flavorful and moist enough to be cooked alone in a baking dish anyway—no turkey needed!

Whatever you call it, this seasoned side is always perfectly tasty. Stuffing (or dressing) usually starts with bread cubes, but it can also be made with a rice base. Once you’ve added your herbs, seasonings and vegetables and baked it to perfection, you’ve got a satiating, flavor-packed side dish that’s well-loved at holiday gatherings!

Planning to cook both stuffing and a turkey this Thanksgiving? For optimal food safety and even doneness, the USDA recommends baking bread stuffing separately from turkey. If you decide to stuff a turkey anyway, make sure you have an accurate food thermometer handy—you’ll use this to check the center of the stuffing inside the turkey and ensure it reaches a safe minimum temperature of 165°F. Roasting a home-stuffed turkey is riskier than roasting one that isn’t stuffed. Even if the turkey has reached the safe minimum internal temperature of 165°F, the stuffing may not have. Bacteria can survive in stuffing that hasn’t reached this minimum temp, which can result in foodborne illness. So, proceed with caution when stuffing!

Stuffing vs. Dressing: What’s the Difference?

traditional-stuffing-recipe

Traditional Stuffing Recipe

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