Classic Thanksgiving Stuffing
No holiday table is complete without a warm, savory dish of traditional Thanksgiving stuffing. With golden toasted bread, aromatic herbs, sautéed vegetables, and rich buttery flavor, this classic side dish is comforting, flavorful, and perfect alongside roast turkey.
Whether you bake it inside the bird or separately in a casserole dish, this recipe delivers that nostalgic, homemade taste everyone loves.
Ingredients
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10 cups day-old bread cubes (white or French bread)
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½ cup (1 stick) unsalted butter
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1 medium onion, finely chopped
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2–3 celery stalks, finely chopped
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2 cloves garlic, minced
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2 teaspoons dried sage
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
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2–2½ cups chicken broth (warm)
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2 large eggs, lightly beaten
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¼ cup fresh parsley, chopped (optional)
Step-by-Step Instructions
1. Prepare the Bread
If your bread isn’t already dry, spread cubes on a baking sheet and toast at 300°F (150°C) for 10–15 minutes until lightly crisp but not browned.
2. Sauté the Aromatics
In a large skillet over medium heat, melt the butter. Add onion and celery and cook for 5–7 minutes until soft and fragrant. Add garlic and cook for another 30 seconds.
3. Season
Stir in sage, thyme, rosemary, salt, and pepper. Remove from heat.
4. Combine
In a large mixing bowl, add bread cubes. Pour the vegetable mixture over the bread and toss gently.
Add beaten eggs and gradually pour in warm chicken broth, stirring gently until the bread is moist but not soggy. You may not need all the broth.
5. Bake
Transfer mixture to a greased 9×13-inch baking dish.
Cover with foil and bake at 350°F (175°C) for 25 minutes.
Remove foil and bake another 15–20 minutes until golden brown on top.
Tips for Perfect Stuffing
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Use stale bread — fresh bread can become mushy.
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Add cooked sausage for a heartier version.
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Mix in dried cranberries or diced apples for sweetness.
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For crispy edges, bake uncovered longer.
Make-Ahead Option
You can assemble the stuffing a day in advance, cover tightly, and refrigerate. Add an extra splash of broth before baking if it looks dry.
Storage
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Refrigerate leftovers in an airtight container for up to 4 days.
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Freeze for up to 1 month.
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Reheat covered with a little added broth to keep it moist.
Serving Suggestions
Serve alongside:
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Roast turkey
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Mashed potatoes and gravy
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Cranberry sauce
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Green bean casserole