Stuffing Recipe Thanksgiving is that classic side dish everyone looks forward to when the holiday season rolls around. It’s filled with soft bread cubes, fresh herbs like sage and thyme, and a mix of sautéed onions and celery that add just the right crunch. The whole thing is moistened with broth, making it wonderfully tender and full of comforting flavors.
I love making this stuffing because it brings back so many warm memories of family gatherings and laughter around the table. One little tip I always follow is to toast the bread cubes just a bit before mixing everything—this helps them soak up the broth without turning too mushy. I also like to add a touch of butter on top before baking for a golden, crispy crust.
When it’s time to eat, I like serving this stuffing alongside turkey and mashed potatoes. It’s amazing how everyone reaches for seconds when the stuffing is just right, slightly crunchy on top but soft and flavorful inside. For me, this dish is the heart of Thanksgiving, perfect for sharing with loved ones and creating new memories year after year.
Key Ingredients & Substitutions
Bread: Using day-old bread gives the stuffing its perfect texture. White or sourdough work well. If you want a gluten-free version, try gluten-free bread toasted the same way.
Butter: Butter adds great richness. You can swap some or all with olive oil for a lighter or dairy-free option.
Herbs: Fresh sage, thyme, and rosemary bring the classic flavor. If you only have dried herbs, use about half the amount. Fresh parsley adds a nice color and freshness, but dried parsley works too.
Broth: Chicken broth is traditional, but vegetable broth works perfectly for vegetarians. Use low-sodium broth if you want better control over saltiness.
Eggs: Eggs help bind the stuffing. If you need an egg-free version, you can skip the eggs and just add a little extra broth to help hold it together.
How Can I Get the Perfect Texture—Not Too Dry or Mushy?
The key is balancing the moisture with your bread. Here’s how:
- Toast the bread cubes first to dry them; this helps them soak up broth without turning soggy.
- Add broth a little at a time, mixing gently, until the bread feels moist but not swimming in liquid.
- Beaten eggs add structure, so don’t skip them unless necessary.
- Bake covered at first to keep moisture in, then uncover during the last 15 minutes to develop a crispy top layer.
If your stuffing ends up too wet, next time toast the bread longer or use less broth. If it’s too dry, add a splash more broth while mixing before baking.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, celery, and herbs evenly without crowding.
- 9×13 inch baking dish – roomy enough to bake the stuffing so it cooks through and crisps on top.
- Mixing bowl – a big bowl helps you toss the bread cubes and veggies gently without spilling.
- Wooden spoon or spatula – ideal for stirring ingredients without breaking the bread too much.
- Baking sheet – to toast bread cubes evenly before mixing, which helps avoid soggy stuffing.
Flavor Variations & Add-Ins
- Add cooked sausage for a meaty twist that adds richness and cooks well with the herbs.
- Mix in chopped cooked mushrooms for a vegetarian earthy flavor and extra moisture.
- Stir in dried cranberries or chopped apples for a touch of sweetness that contrasts nicely.
- Use different herbs like rosemary or marjoram to change the aroma and depth of flavor.
Classic Thanksgiving Stuffing
Ingredients You’ll Need:
Bread and Base:
- 12 cups cubed day-old bread (white or sourdough), cut into 1-inch pieces
- 1 cup unsalted butter (2 sticks)
- 2 ½ to 3 cups chicken broth (or vegetable broth)
- 2 large eggs, beaten
Vegetables and Herbs:
- 2 cups yellow onion, diced
- 1 ½ cups celery, diced
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 teaspoons fresh sage, chopped (or 1 tsp dried sage)
- 2 teaspoons fresh thyme, chopped (or 1 tsp dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ tsp dried rosemary)
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- Optional: 1 cup cooked and crumbled sausage or chopped cooked mushrooms for variation
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 45 minutes to toast the bread, and around 45 minutes for baking. You’ll spend a bit of time sautéing the veggies and mixing everything together, but much of the time is hands-off for toasting and baking.
Step-by-Step Instructions:
1. Toast the Bread:
Preheat your oven to 250°F (120°C). Spread your cubed bread evenly on a baking sheet. Toast it in the oven for about 45 minutes, tossing occasionally. The goal is to dry the bread until it’s crisp but not brown. This helps your stuffing soak up broth without getting mushy. When done, remove and let cool.
2. Sauté Vegetables & Herbs:
In a large skillet over medium heat, melt the butter. Add the diced onions, celery, and minced garlic. Cook for 8 to 10 minutes until the veggies are tender and translucent. Stir in the parsley, sage, thyme, and rosemary, cooking for another minute to release those lovely aromas.
3. Mix Stuffing Base:
In a big mixing bowl, combine the toasted bread cubes with your sautéed veggies and herbs. Sprinkle in salt and pepper, and stir gently to combine everything.
4. Add Broth & Eggs:
Slowly pour in the chicken or vegetable broth, starting with 2 ½ cups. Stir gently as you add, aiming to moisten the bread without making the mixture soggy. Fold in the beaten eggs. If you want to add cooked sausage or mushrooms, now’s the time to mix them in.
5. Bake the Stuffing:
Transfer your stuffing into a greased 9×13 inch baking dish. If you like, dot the top with little bits of butter for a golden crust. Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Then, remove the foil and bake for another 15 minutes to brown and crisp the top.
6. Serve and Enjoy!
Once baked, take your stuffing out of the oven. Garnish with fresh herbs if you like, then serve it warm alongside your turkey and favorite Thanksgiving sides.
Can I Use Frozen Bread for Stuffing?
Yes, you can use frozen bread, but make sure to thaw it completely and then toast it in the oven to dry it out before using. This helps achieve the ideal texture and prevents sogginess.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can mix the entire stuffing and refrigerate it, covered, for up to 24 hours before baking. Just bring it to room temperature before baking and adjust the baking time slightly if needed.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of broth if it seems dry.
Can I Make Stuffing Without Eggs?
Yes! If you prefer to avoid eggs, simply omit them and add a little extra broth for moisture. The texture may be a bit looser, but it will still be delicious.
