Stuffing Recipe Thanksgiving is the classic side dish everyone looks forward to around the holiday table. It’s full of soft bread cubes, fresh herbs, onions, celery, and a touch of butter that all come together in a cozy, comforting mix. The best part is how it soaks up all the flavors and adds a wonderful texture that balances everything else on your plate.
I love making this stuffing because it’s so easy to customize. Sometimes I toss in some sausage or nuts for an added crunch or a little extra flavor. One tip I’ve learned is to toast the bread cubes before mixing—they hold up better and give the stuffing a perfect bite. Plus, it smells amazing while it’s baking and fills the whole house with that warm, Thanksgiving vibe.
For serving, I usually spoon the stuffing right next to the turkey and mashed potatoes so all the flavors can mix on my fork. It’s the kind of dish that brings everyone together, sparking cozy conversations and happily full bellies. This stuffing has become my go-to each year, and I’m pretty sure it’ll be a favorite at your table too!
Key Ingredients & Substitutions
Bread: Using day-old bread helps it soak up liquids without turning mushy. I like sourdough for its flavor, but plain white or whole wheat works well too. If gluten-free, use a gluten-free bread and make sure it’s dry.
Butter & Broth: Butter adds richness and flavor. For dairy-free, swap it with olive oil or vegan butter. Low-sodium chicken broth keeps the flavor balanced; use vegetable broth for a vegetarian version.
Herbs: Fresh sage, thyme, and rosemary create that classic Thanksgiving aroma. If you don’t have fresh, dried herbs work fine—use about one-third the amount. Parsley adds freshness and color, but it’s optional.
Vegetables: Onion, celery, and garlic form the base of flavor. Sauté them gently until soft to bring out their sweetness. Don’t rush this step—it makes a big difference.
How Can I Get the Perfect Moisture for My Stuffing?
One key to great stuffing is getting the right moisture so it’s neither dry nor soggy. Here’s what I do:
- Toast the bread cubes first; this helps them soak up broth without falling apart.
- After mixing bread with veggies and herbs, add broth and eggs gradually, stirring gently so the bread gets moistened evenly.
- Check the texture—it should feel like a damp sponge, not dripping wet. Add broth little by little if needed.
- Cover with foil while baking the first 30 minutes to keep it moist inside, then remove foil to crisp the top.
Following these tips will give you stuffing with a moist, tender inside and a crispy, golden top every time.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and a crispy top.
- Large skillet – great for sautéing onions, celery, and garlic without crowding.
- Mixing bowls – helps keep ingredients organized and makes mixing easier.
- Wooden spoon or spatula – ideal for gently stirring the bread and veggies without breaking the cubes.
- Baking sheet – useful for toasting bread cubes evenly before mixing.
Flavor Variations & Add-Ins
- Add cooked sausage for a meaty, savory boost that pairs well with herbs.
- Mix in chopped apples or dried cranberries for a sweet, tart contrast.
- Stir in toasted pecans or walnuts to add a crunchy texture.
- Use mushrooms instead of celery for an earthier flavor and extra moisture.
How to Make Thanksgiving Classic Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 12 cups cubed day-old bread (white or sourdough works well)
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped yellow onion
- 1 ½ cups chopped celery
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 2 to 2 ½ cups low-sodium chicken broth (or vegetable broth)
- 2 large eggs, lightly beaten
How Much Time Will You Need?
This stuffing takes about 15 minutes to prep and toast the bread, around 10 minutes to sauté the veggies, and then about 45-50 minutes in the oven to bake. So plan for about 1 hour 15 minutes total to make sure it’s perfectly cooked and delicious!
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the cubed bread evenly on a baking sheet and toast for about 15 minutes until the bread is lightly browned and dried out. Let the bread cubes cool before mixing.
2. Prepare the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery and sauté for about 8 minutes, until they are soft and translucent. Add the minced garlic and cook for another minute until it smells wonderful.
3. Mix Stuffing Ingredients:
Transfer the sautéed vegetables into a large mixing bowl. Add the toasted bread cubes, chopped parsley, sage, thyme, rosemary, salt, and black pepper. Stir everything together nicely to combine the flavors.
4. Add Broth and Eggs:
In a separate bowl, whisk the chicken broth and eggs together. Pour this mixture evenly over the bread and vegetables, gently stirring to moisten all the bread cubes. The stuffing should feel moist but not soggy. Add extra broth little by little if needed.
5. Bake the Stuffing:
Grease a 9×13-inch baking dish. Pour the stuffing mixture into the dish and cover it with foil. Bake in your preheated oven for 30 minutes.
6. Crisp the Top:
Remove the foil and bake for another 15 to 20 minutes, or until the top is golden brown and crispy.
7. Serve and Enjoy:
Sprinkle fresh rosemary or parsley on top if you like. Serve the stuffing warm alongside your Thanksgiving turkey and other favorites. It’s sure to be a crowd-pleaser!
Can I Use Frozen Bread for Stuffing?
Yes! Just thaw the bread completely and spread the cubes on a baking sheet to dry out or lightly toast before using. This helps prevent the stuffing from becoming too soggy.
Can I Make Stuffing Ahead of Time?
Absolutely! Prepare the stuffing mixture and place it in the baking dish, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Do I Store Leftover Stuffing?
Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in shorter bursts, stirring occasionally.
Can I Add Meat or Other Ingredients to This Stuffing?
Definitely! Cooked sausage, chopped apples, cranberries, or nuts all make delicious add-ins. Stir them into the stuffing mixture before baking for personalized flavor and texture.
