This Thanksgiving stuffing is buttery and full of tender bread, celery, onion, and savory herbs, with a golden, crisp top. I love serving it at Thanksgiving dinner because it is comforting, easy to make ahead, and right at home beside the holiday favorites.
Why You’ll Love This Thanksgiving Stuffing
This classic side has a lovely contrast of crisp edges and a soft, tender center. Fresh herbs bring plenty of flavor, while simple ingredients make it easy to adapt to what you have on hand. Bake it in a casserole dish for an even golden top and easy serving.
Thanksgiving Stuffing Ingredients & Substitutions
- 12 cups day-old bread cubes, about 1 pound, use sourdough, French bread, or sandwich bread
- 8 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 2 large eggs
- 2½ cups chicken or vegetable broth, plus more as needed
Day-old bread absorbs the broth without turning mushy. If your bread is fresh, spread the cubes on a baking sheet and toast them at 300°F for about 20 minutes, until dry. For a richer flavor, use chicken broth. Choose vegetable broth for a meat-free version.
Step-by-Step Instructions to Make Thanksgiving Stuffing
1. Prepare the bread
Heat the oven to 350°F. Butter a 9-by-13-inch baking dish. Place the bread cubes in a large mixing bowl. If they are not already dry and firm, toast them in the oven first and let them cool.
2. Cook the vegetables and herbs
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 7 to 9 minutes, stirring occasionally, until softened. Stir in the garlic, parsley, sage, thyme, salt, and pepper, then cook for 30 seconds.
3. Moisten the bread
Spoon the buttery vegetable mixture over the bread cubes and toss well. In a separate bowl, whisk the eggs with 2½ cups of broth. Pour the mixture over the bread and fold gently until evenly moistened. Add a little more broth if the bread still seems dry, but avoid soaking it.
4. Bake until golden
Transfer the stuffing to the prepared baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and crisp. Let it rest for 5 minutes before serving.
Tips for Success
- Use dry bread cubes so they soak up the broth while keeping their shape.
- Add broth gradually. The bread should feel moist, not soggy.
- Chop the onion and celery into similar-sized pieces so they soften evenly.
- For extra-crisp edges, bake the stuffing uncovered for the final 20 minutes.
- Check the seasoning before baking, especially if your broth is salted.
Variations of Thanksgiving Stuffing
Stir in a cup of sautéed mushrooms for a deeper, savory flavor. For a touch of sweetness, add chopped apple or dried cranberries. You can also fold in browned turkey sausage, toasted pecans, or extra parsley. If you like a softer stuffing, add a little more broth and keep the baking dish covered for longer.
Serving Suggestions: What to Pair with Thanksgiving Stuffing
Serve this stuffing alongside roast turkey or chicken, mashed potatoes, cranberry sauce, and roasted vegetables. It is also delicious with green beans or a simple salad to balance the rich, buttery flavors. Spoon pan gravy over the top just before serving if you like.
Storage & Reheating Instructions
Cool leftovers, cover the dish, and refrigerate for up to 4 days. To reheat, cover with foil and warm in a 325°F oven until heated through, about 20 to 25 minutes. Add a splash of broth before reheating if the stuffing seems dry. You can freeze baked stuffing in an airtight container for up to 2 months, then thaw it overnight in the refrigerator before reheating.
Memories Made Around the Table
I like to bring this dish straight to the table while the top is still crisp and the kitchen smells of sage and butter. Everyone has a favorite corner piece, so I make sure to save a few golden scoops for the people who ask for extra crunch. It is the kind of familiar side that makes a holiday meal feel complete.
FAQs
Can I make Thanksgiving stuffing ahead of time?
Yes. Prepare the stuffing through the step of transferring it to the baking dish, cover, and refrigerate for up to one day. Before baking, let the dish sit at room temperature for about 20 minutes and add a splash of broth if the bread looks dry.
Should I use fresh or dried herbs?
Either works. Fresh herbs give a bright flavor, while dried herbs are convenient and more concentrated. Use about one-third as much dried herb as fresh.
How do I keep stuffing from becoming soggy?
Start with dry, day-old bread and add the broth gradually. Stop when the bread is moist throughout but still holds its shape.
Can I bake this stuffing inside a turkey?
This recipe is written for a baking dish, which helps the top turn crisp. If you choose to cook stuffing inside a turkey, follow food safety guidance and make sure the center reaches 165°F.
Final Thoughts
This Thanksgiving stuffing is a reliable, flavor-packed side with crisp edges, a soft center, and classic herb seasoning. Keep the recipe simple or make it your own with mushrooms, fruit, nuts, or turkey sausage, then pass it around the table with your favorite holiday dishes.
Thanksgiving Stuffing
Equipment
- 1 9-by-13-inch baking dish
- 1 Large Skillet
- 1 Large mixing bowl
- 1 Whisk
- 1 Aluminum foil
Ingredients
Stuffing
- 12 cups day-old bread cubes about 1 pound; sourdough, French bread, or sandwich bread
- 8 tablespoons unsalted butter plus more for the baking dish
- 1 medium yellow onion finely chopped
- 3 celery stalks finely chopped
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh sage chopped; or 1 teaspoon dried sage
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 2 large eggs
- 2.5 cups chicken or vegetable broth plus more as needed
Instructions
- Heat the oven to 350°F. Butter a 9-by-13-inch baking dish. Place the bread cubes in a large mixing bowl. If they are not already dry and firm, toast them in the oven first and let them cool.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 7 to 9 minutes, stirring occasionally, until softened. Stir in the garlic, parsley, sage, thyme, salt, and pepper, then cook for 30 seconds.
- Spoon the buttery vegetable mixture over the bread cubes and toss well. In a separate bowl, whisk the eggs with 2½ cups of broth. Pour the mixture over the bread and fold gently until evenly moistened. Add a little more broth if the bread still seems dry, but avoid soaking it.
- Transfer the stuffing to the prepared baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and crisp. Let it rest for 5 minutes before serving.