Stuffing Recipe Thanksgiving is the classic holiday side that everyone looks forward to. It’s full of soft bread cubes, herbs like sage and thyme, and lots of sautéed onions and celery that give it a perfect balance of flavors and textures. The warm, comforting aroma of this stuffing filling your kitchen is one of those signs that the holiday feast is truly on its way.
I love that this stuffing recipe is easy to make but tastes like it took hours. The trick I use is to toast the bread cubes just right so they soak up all the delicious broth without turning mushy. I always make sure to add a little extra butter and fresh herbs to give it that homemade feeling everyone notices and appreciates.
My favorite way to enjoy this stuffing is right out of the oven when it’s slightly crispy on top but soft inside. Sometimes I like to spoon it alongside mashed potatoes and turkey, or even stuff it into the turkey bird itself for extra flavor. This dish has such a rich history at our family table, and every bite brings back cozy memories of past Thanksgivings filled with laughter and good company.
Key Ingredients & Substitutions
Bread: Using day-old white or French bread helps the cubes hold their shape and soak up flavors without turning too mushy. If you prefer, whole wheat or sourdough bread add a nice twist and extra flavor.
Butter: Butter brings richness and helps soften the veggies. If you want a dairy-free option, try olive oil or a plant-based butter substitute.
Celery & Onion: These veggies add crunch and sweetness. If you don’t have celery, bell peppers or carrots make good alternatives.
Fresh Herbs: Sage, thyme, and rosemary give that classic stuffing taste. Dried herbs work fine too — just reduce the amount by about half.
Broth: Chicken broth adds depth, but vegetable broth works well for vegetarians or if you want a lighter flavor.
How Can I Get the Best Texture for Stuffing?
The secret to great stuffing is balancing moisture so it’s soft but not soggy, with a lightly crisp top.
- Toast the bread cubes low and slow until dry and golden — this helps them absorb broth without getting mushy.
- Sauté the veggies until tender but not browned — this keeps their taste fresh and sweet.
- Pour broth and beaten eggs slowly, tossing gently so every cube gets coated but the mixture stays loose.
- Cover the dish while baking to keep moisture in, then uncover near the end for a golden, crispy top.
Following these steps gives stuffing a perfect blend of creamy inside and a slightly crunchy finish every time.
Equipment You’ll Need
- Large baking sheet – perfect for toasting the bread cubes evenly without burning.
- 12-inch skillet or frying pan – great for sautéing onions, celery, and herbs in butter.
- Large mixing bowl – gives you plenty of space to combine the bread and vegetable mixture.
- 9×13 inch baking dish – roomy enough to bake the stuffing evenly with a crispy top.
- Aluminum foil – helps keep the stuffing moist during the first part of baking.
- Wooden spoon or rubber spatula – ideal for gently tossing ingredients without breaking the bread cubes.
Flavor Variations & Add-Ins
- Add cooked sausage or diced bacon for a smoky, meaty flavor that pairs well with the herbs.
- Mushrooms add earthiness and extra moisture, great for vegetarian versions.
- Stir in chopped apples or dried cranberries to add a touch of sweetness and tartness.
- For cheesy stuffing, fold in shredded sharp cheddar or Parmesan before baking for a rich twist.
How to Make Classic Thanksgiving Stuffing
Ingredients You’ll Need:
For The Stuffing:
- 1 loaf (about 1 pound) of day-old white bread or French bread, cut into 1-inch cubes
- 1 cup (2 sticks) unsalted butter
- 2 cups celery, finely chopped
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced (optional)
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 to 3 cups chicken broth (or vegetable broth for vegetarian)
- 2 large eggs, beaten
- Fresh herbs for garnish (thyme, sage, or rosemary sprigs)
How Much Time Will You Need?
This stuffing recipe takes about 15 minutes of prep time, 45 minutes to 1 hour for toasting the bread cubes, and around 45 minutes more for baking (including covered and uncovered baking). So, plan for about 2 hours total to prepare a flavorful, moist, and golden-topped stuffing perfect for holiday meals.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 250°F (120°C). Spread the bread cubes evenly on a large baking sheet. Toast them in the oven for 45 minutes to 1 hour, turning occasionally to help them dry out and get lightly browned. This helps ensure the bread soaks up flavors without becoming mushy. Once done, let the cubes cool.
2. Sauté Vegetables and Herbs:
Increase the oven temperature to 350°F (175°C). In a large skillet, melt the butter over medium heat. Add chopped onions, celery, and minced garlic (if using). Cook gently, stirring often, until the veggies are soft and translucent, about 8–10 minutes. Add fresh herbs (sage, thyme, rosemary), salt, and pepper, stirring for another minute to release their aroma. Remove from heat.
3. Mix and Moisten the Stuffing:
In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables and herbs. In a separate bowl, whisk together the chicken broth and beaten eggs. Slowly pour this over the bread mixture, tossing gently to coat evenly. The mixture should feel moist but not soggy; add a little more broth if needed.
4. Bake Your Stuffing:
Butter a 9×13 inch baking dish and spread the stuffing mixture evenly inside. Cover with foil and bake for 30 minutes. Then, remove the foil and bake uncovered for another 15–20 minutes until the top is golden brown and slightly crisp.
5. Serve and Enjoy:
Garnish with fresh herb sprigs before serving. Your classic Thanksgiving stuffing pairs beautifully with turkey, mashed potatoes, and all your favorite holiday sides. Enjoy!
Can I Use Frozen Bread for the Stuffing?
Yes, you can use frozen bread cubes, but make sure to thaw them completely and dry them out in the oven before using. This prevents excess moisture and helps the bread absorb the broth properly.
Can I Make Stuffing Ahead of Time?
Absolutely! You can prepare the stuffing mixture a day in advance, store it covered in the fridge, and then bake it the next day. Just add a little extra broth before baking if it seems dry.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, stirring occasionally.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, vegetable broth works great for vegetarian versions and still gives plenty of flavor. Just make sure it’s well-seasoned or add extra herbs to keep the stuffing tasty.
