Stuffing Recipe Thanksgiving is the classic side dish with all the cozy flavors you expect—soft bread cubes, savory herbs, onions, and celery all mixed together to make the perfect holiday comfort food. It’s the kind of dish that brings a wonderful aroma to your kitchen and fills the house with that special Thanksgiving feeling.
I love making this stuffing because it’s so easy to customize. I usually add a little extra sage and thyme to give it a fragrant, homey touch. Sometimes I toss in some toasted nuts or dried cranberries for a fun twist, but the traditional version is always a crowd-pleaser. Watching everyone gather around, waiting to serve themselves a generous scoop, is one of my favorite parts of Thanksgiving.
My go-to way to serve this stuffing is right out of the baking dish, warm and fluffy, alongside roasted turkey and gravy. It absorbs all those rich flavors so well! And leftovers? They’re just as good the next day, especially when you crisp them up in a pan for breakfast. This stuffing recipe really helps make Thanksgiving feel like a special celebration every year.
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Key Ingredients & Substitutions
Bread: Day-old crusty bread is best because it soaks up flavors without turning mushy. If you can’t find crusty bread, sandwich bread works—just toast it well first.
Butter: Unsalted butter gives you control over salt levels. You can swap for olive oil to make it dairy-free, but the flavor changes a bit.
Herbs: Fresh herbs like sage, thyme, and rosemary add great aroma. If fresh isn’t available, dried herbs work fine—just use less, about 1/3 of the fresh amount.
Broth: Chicken broth brings savory moisture. For a vegetarian version, vegetable broth is a perfect substitute and still tasty.
Eggs: Eggs help bind the stuffing so it holds shape when baked. You can skip them if you want a looser stuffing, but it may be crumbly.
How Do I Get Stuffing Moist but Not Soggy?
Balancing moisture is key for perfect stuffing. Here’s how I do it:
- Dry your bread cubes by toasting until slightly golden to help them absorb broth without getting mushy.
- Add broth slowly while mixing. Stop when bread feels moist but not dripping wet.
- The eggs added with broth coat the bread, helping hold everything together.
- Baking covered lets steam keep the stuffing moist, then uncovering at the end crisps the top nicely.
Following these tips will give you stuffing that’s soft inside and slightly crispy on top—just the way I like it!
Equipment You’ll Need
- Large mixing bowl – perfect for tossing all the bread and ingredients together evenly.
- Baking sheet – use this to toast the bread cubes so they dry out nicely before mixing.
- Large skillet – great for sautéing onions, celery, and herbs in butter to build flavor.
- 9×13-inch baking dish – roomy enough to bake your stuffing without spilling, and easy to cover with foil.
- Wooden spoon or spatula – helps stir and combine ingredients gently without breaking the bread too much.
Flavor Variations & Add-Ins
- Add cooked sausage for a meaty, savory twist; it pairs wonderfully with the herbs.
- Mix in dried cranberries or chopped apples to bring a touch of sweetness and texture contrast.
- Stir in toasted pecans or walnuts for a nutty crunch that brightens the dish.
- Swap chicken broth for mushroom broth and add sautéed mushrooms for a deep, earthy flavor, especially great in vegetarian versions.
Thanksgiving Classic Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf (about 1 pound) day-old crusty bread, cut into 1-inch cubes
- 1/2 cup (1 stick) unsalted butter
- 1 cup yellow onion, finely chopped
- 1 cup celery, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped (or 1 tsp dried sage)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 2 1/2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 large eggs, lightly beaten
How Much Time Will You Need?
This stuffing recipe takes about 15 minutes to prepare, 30 minutes to bake covered, plus an additional 15 minutes uncovered for a crispy top. Total time: roughly 1 hour including prep and baking.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet. Toast them in the oven for 10-15 minutes, until they are dry and lightly golden—watch carefully so they don’t brown too much. Remove and place the toasted bread in a large mixing bowl.
2. Cook the Aromatics:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Cook, stirring occasionally, until they soften and become translucent, about 8 to 10 minutes. Add the minced garlic, parsley, sage, thyme, rosemary, salt, and pepper. Stir well and cook for an additional 2 minutes until fragrant.
3. Combine Ingredients and Add Moisture:
Pour the butter and vegetable mixture over the toasted bread cubes. Toss gently to combine everything evenly. Next, whisk together the chicken broth (or vegetable broth) and beaten eggs. Slowly drizzle this mixture over the bread, tossing gently as you go to moisten but not soak. You want the bread to be damp but not soggy — about 2 to 2 1/2 cups of broth works well.
4. Bake the Stuffing:
Transfer the bread mixture to a greased 9×13-inch baking dish. Cover it tightly with foil and bake for 30 minutes. Then, remove the foil and bake uncovered for another 15 minutes to get a nice crispy top.
5. Serve and Enjoy:
Before serving, garnish with a fresh rosemary sprig or parsley for a festive look. Serve warm alongside your turkey and gravy for a perfect Thanksgiving side.
Can I Use Frozen Bread for This Stuffing?
Yes! If your bread is frozen, thaw it completely and then toast the cubes in the oven as instructed. This helps remove excess moisture and ensures your stuffing isn’t soggy.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can assemble the stuffing a day in advance, cover it tightly, and refrigerate. When ready to bake, add a little extra broth if it looks dry, then proceed with baking as directed.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. For extra crispiness, reheat uncovered in the oven.
Can I Add Meat or Other Ingredients?
Yes! Cooked sausage, chopped apples, dried cranberries, or nuts are great additions to customize your stuffing. Just mix them in when combining the bread and sautéed veggies before baking.
