I love how the smell of butter, celery, and fresh herbs makes the kitchen feel like Thanksgiving is finally here. This traditional Thanksgiving stuffing is crisp on top, tender inside, and right at home beside the rest of the holiday dinner.
Why You’ll Love This Thanksgiving Stuffing
This classic side dish pairs soft bread cubes with savory vegetables, plenty of herbs, and a golden, crunchy top. It is easy to prepare with simple ingredients, and you can assemble it ahead of time to make dinner day a little calmer.
Thanksgiving Stuffing Ingredients & Substitutions
- 1 pound crusty white or sourdough bread, cut into 1-inch cubes
- 1 cup unsalted butter
- 1 large yellow onion, finely chopped
- 4 celery ribs, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- 2 1/2 cups chicken or vegetable broth, plus more as needed
- 2 large eggs, lightly beaten
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Bread: Day-old bread works especially well because it soaks up the broth without turning mushy. If your bread is fresh, dry the cubes in a low oven first. Broth: Use chicken or vegetable broth, and add it gradually since different breads absorb different amounts. Herbs: If using fresh sage and thyme, use about 2 tablespoons chopped sage and 1 tablespoon fresh thyme leaves.
Step-by-Step Instructions to Make Thanksgiving Stuffing
1. Dry the bread
Heat the oven to 250°F. Spread the bread cubes on a large baking sheet and bake for 45 to 60 minutes, stirring once, until dry but not deeply browned. Transfer them to a large bowl and raise the oven temperature to 350°F.
2. Cook the vegetables and herbs
Melt the butter in a large skillet over medium heat. Add the onion and celery, then cook for 8 to 10 minutes until softened. Stir in the garlic, sage, and thyme and cook for 30 seconds. Pour the mixture over the bread cubes and add the parsley.
3. Add broth and eggs
Whisk together the broth, eggs, salt, and pepper. Pour the mixture over the bread a little at a time, tossing gently. Stop when the cubes are evenly moistened but still hold their shape. You may not need every drop of broth.
4. Bake until golden
Spoon the stuffing into a buttered 9-by-13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, until the top is golden and crisp and the center is hot. Let it rest for 5 minutes before serving.
Tips for Success
- Dry the bread thoroughly so it can absorb the broth while keeping some texture.
- Add broth gradually. The bread should feel moist, not soggy.
- For a crispier top, bake uncovered for the final 25 minutes.
- For food safety, bake the stuffing in its own dish rather than inside the turkey.
- Check that the center reaches 165°F before serving.
Variations of Thanksgiving Stuffing
Stir in a chopped apple for gentle sweetness, or add toasted pecans for crunch. Sautéed mushrooms make the stuffing heartier, while dried cranberries bring a bright, tart note. You can also use a mix of white and whole-grain bread, or add a pinch of smoked paprika for a deeper savory flavor.
Serving Suggestions: What to Pair with Thanksgiving Stuffing
Serve this stuffing with roast turkey, mashed potatoes, green beans, and cranberry sauce for a classic holiday plate. It also goes well with roasted vegetables and a spoonful of warm gravy. For a smaller meal, pair a generous portion with a simple green salad.
Storage & Reheating Instructions
Let leftover stuffing cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven until hot, adding a splash of broth if it seems dry. Individual portions can be warmed in the microwave. To prepare ahead, assemble the stuffing without baking, cover, and refrigerate for up to 24 hours. Let the baking dish sit at room temperature for about 20 minutes while the oven heats, then bake as directed, adding a few minutes if needed.
Memories Made Around the Table
I always think of the holiday table as the place where everyone finds a favorite bite, and stuffing is usually one of the first dishes to disappear. I like bringing the baking dish straight to the table, where that crisp, buttery top gets plenty of attention and everyone can scoop up a little more.
FAQs
Can I make Thanksgiving stuffing ahead of time?
Yes. Assemble it, cover the dish, and refrigerate it for up to 24 hours before baking. If it goes into the oven cold, allow extra baking time and check that the center is hot.
What is the best bread for stuffing?
Crusty white bread, sourdough, or a sturdy country loaf all work well. Choose bread that is a day or two old, or dry fresh cubes in the oven first.
How do I keep stuffing from getting soggy?
Dry the bread well and add the broth gradually. The cubes should be moist but not sitting in excess liquid before baking.
Can I freeze leftover stuffing?
Yes. Pack cooled stuffing in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat covered until hot.
Final Thoughts
This Thanksgiving stuffing brings together familiar herbs, tender bread, and a golden top in one dependable holiday side. Make it ahead, serve it warm, and enjoy every savory spoonful around the table.
Thanksgiving Stuffing
Equipment
- 1 Baking Sheet
- 1 Large bowl
- 1 Large Skillet
- 1 Whisk
- 1 9 by 13 inch baking dish
- 1 Aluminum foil
Ingredients
- 1 pound crusty white or sourdough bread cut into 1-inch cubes
- 1 cup unsalted butter
- 1 large yellow onion finely chopped
- 4 ribs celery finely chopped
- 2 cloves garlic minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 0.25 cup fresh parsley chopped
- 2.5 cups chicken or vegetable broth plus more as needed
- 2 large eggs lightly beaten
- 1 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper
Instructions
- Heat the oven to 250°F. Spread the bread cubes on a large baking sheet and bake for 45 to 60 minutes, stirring once, until dry but not deeply browned. Transfer them to a large bowl and raise the oven temperature to 350°F.
- Melt the butter in a large skillet over medium heat. Add the onion and celery, then cook for 8 to 10 minutes until softened. Stir in the garlic, sage, and thyme and cook for 30 seconds. Pour the mixture over the bread cubes and add the parsley.
- Whisk together the broth, eggs, salt, and pepper. Pour the mixture over the bread a little at a time, tossing gently. Stop when the cubes are evenly moistened but still hold their shape; you may not need all the broth.
- Spoon the stuffing into a buttered 9-by-13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, until the top is golden and crisp and the center is hot. Check that the center reaches 165°F. Let it rest for 5 minutes before serving.