Easy and Delicious Thanksgiving Stuffing

A delicious Thanksgiving stuffing chock full of crisp celery, plump dried apricots and crunchy pecans.

Thanksgiving Stuffing

Whether you call it dressing or stuffing, one of the most important side dishes at Thanksgiving has to be this one. Thanksgiving stuffing is also one of the sides I used to find the most intimidating. The seemingly endless variations on this classic dish meant I never knew quite where to start . Bread based stuffing or rice? Moist or crunchy? Also – and it’s confession time here – my favourite stuffing used to come from a box. That is, until I tasted Apricot and Celery Stuffing.

The Story Behind My Thanksgiving Stuffing

I first had Apricot and Celery Stuffing at my late mother in law’s house one Christmas. I loved it so much I asked for the recipe. Of course, I can never leave a recipe alone, and every year I experimented a little bit more. When I first blogged this recipe back in 2013, it had become  Celery, Apricot and Pecan Thanksgiving Stuffing made with French bread and savoury seasonings. It’s now simply referred to as ‘that delicious stuffing you make’ and I’m often asked to bring it along to celebration dinners.

Insider Tips For Making My Thanksgiving Stuffing

Even if you have never made stuffing or dressing  before, this recipe is easy. The recipe makes enough to serve 6, but I often double it and make  a larger pan or two pans full. Because we like a bit of crunch to our stuffing the only moisture I use in this recipe is melted butter. However if you prefer a stuffing that is more moist, simply stir in a quarter cup of chicken or vegetable stock with the bread cubes before baking. With this recipe, you really can please everyone. In fact, my Thanksgiving stuffing is so delicious, I make it every Christmas too!

If you need to make the recipe in advance, simply prepare it up to the point where you would put it in the oven. Then cover it tightly and keep it in the fridge until you need it. Bake it right before serving. You can make this recipe up to 24 hours in advance.

Celery Apricot and Pecan Stuffing
Prep time
Cook time
Total time
Serves: Serves 6
  • ¼ cup butter
  • 1 large onion, peeled and finely chopped
  • 1 cup finely chopped celery
  • 1 cup ready to eat dried apricots, cut in quarters
  • ½ cup pecan halves, roughly chopped
  • ½ teaspoon celery salt
  • ½ teaspoon onion salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon nutmeg, freshly ground if possible
  • 2 cups cubed day old French bread (do not cut off the crusts)
  1. Prepare and chop all the ingredients as directed above.
  2. Preheat the oven to 350°F (170°C).
  3. Melt the butter in a large saucepan over medium heat.
  4. Add the chopped onion and sauté gently until it begins to soften but not brown.
  5. Add the celery, apricots, pecans, celery salt, onion salt and pepper.
  6. Stir everything together thoroughly and cook gently until the celery begins to soften.
  7. Grate in the nutmeg and stir.
  8. Remove the pan from the heat and stir in the bread cubes.
  9. Transfer the mixture to a casserole pan (approximately 11 x 7 inches).
  10. Bake for 30 minutes or until crisp and golden on top.
  11. Serve warm.


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Article by April Harris

April has written 1273 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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  1. Love stuffing.Thanks so much for sharing. When I make it I’ll link it back to you.

  2. Mmmm, I can imagine the smell of this baking! I love the apricots and pecans you add in. Thank you so much for sharing at Simple Supper Tuesday.

  3. This looks great! I’m a huge fan of putting fruit into stuffing, ever since I discovered a stuffing that called for pears!

  4. While I don’t think I could ever make another kind of stuffing for Thanksgiving besides my family’s cornbread stuffing recipe, this one sounds like one I should try when making a roast chicken. Pinned to my Happy Thanksgiving board!

  5. Hi April,
    Dressing is one of my favorite Thanksgiving dishes. I really like your recipe with the apricots and pecans, this would have a wonderful flavor. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

  6. Stuffing/dressing is always my favorite thing for Thanksgiving. I’ve never added pecans, which is weird since I seem to add them to everything this time of year. Seeing your stuffing puts me in a Thanksgiving mood! Thank you for sharing, April.

  7. Mmmm, this sounds delicious! Love that it includes dried apricots and pecans, yum. Can’t believe it’s already almost that time of year again. It goes so quickly! Thank you for sharing on Inspire Me Wednesday.:)

  8. Delicious April love your version of stuffing.

  9. To me, stuffing has to cook in the turkey. Has anyone ever tried it with this recipe? thanks

    • I never cook stuffing in the turkey so I honestly don’t know. The ingredients are fairly consistent with a stuffing recipe for inside the bird so I think it should be okay, especially as it is a drier stuffing. The reason I don’t cook stuffing inside the turkey is The Food Standards Agency in the UK recommends that stuffing be cooked outside of the bird due to the risk of food poisoning when it is cooked inside. It’s a bit of a big debate over here 🙂 Please do let me know if you try the stuffing though and what you think 🙂

  10. Ooooh April! Your Thanksgiving Stuffing looks so moist and yummy! I want to definitely give it a try over the holidays! Shared, pinned and tweeted!


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