If what you’re craving is a Thanksgiving stuffing recipe that’s warm, nostalgic, and full of flavor, this one delivers. It’s the kind of dish that brings everyone back for seconds; simple to make, rich with herbs and butter, and baked until golden and crisp. Around here, we’ve tested it more times than we can count, and every bite still feels like home.
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Why You’ll Love This Thanksgiving Stuffing Recipe
I still remember my first attempt at making stuffing from scratch. I had no clue what I was doing, just a bag of dried bread cubes, some broth, and a whole lot of hope. Fast forward to now, and this is the recipe I always come back to, because it hits that sweet spot of comfort and ease.
This classic Thanksgiving stuffing is everything you want: golden and crisp on top, soft and savory in the middle, with hints of fresh herbs in every bite. It’s that nostalgic flavor you expect, but with fewer steps and more taste. Even my husband, who’s picky about stuffing (he says it’s “the soul of Thanksgiving”), goes back for thirds.
And let’s be honest, stuffing is the unsung hero of the holiday table. It pairs with everything, especially with a juicy Cranberry Orange Glazed Turkey Breast. What makes this one so good is the balance: buttery but not greasy, moist but not soggy, seasoned but not overpowering.
Whether you’re hosting your first holiday or feeding a crowd of seasoned critics, this thanksgiving stuffing won’t let you down. It can be prepped ahead, baked the day of, and still taste like it was made by someone’s sweet Southern grandma. Plus, it fills your kitchen with that irresistible Thanksgiving aroma; what’s not to love?
Thanksgiving Stuffing Recipe
A classic Thanksgiving stuffing recipe with crisp edges, a tender center, fresh herbs, and real homemade flavor. Perfectly pairs with turkey or any holiday main.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
10 cups day-old bread, cubed
1/2 cup unsalted butter
1 medium yellow onion, chopped
3 stalks celery, chopped
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Salt and pepper, to taste
2–2½ cups low-sodium chicken or vegetable broth
2 eggs, beaten
Instructions
1. Preheat oven to 350°F. If bread isn’t dry, toast cubes on a baking sheet for 10–15 minutes.
2. Melt butter in a large skillet. Sauté onion and celery until soft, about 8 minutes. Stir in fresh herbs and cook 1 more minute.
3. In a large bowl, combine bread cubes with sautéed mixture. Whisk broth and eggs together, then pour over. Stir gently to coat.
4. Transfer stuffing to a greased 9×13” baking dish. Don’t pack tightly—leave space for air.
5. Cover with foil and bake for 30 minutes. Uncover and bake 15–20 more until golden and crisp.
Notes
To make vegetarian, use vegetable broth and omit eggs or use a flax substitute.
Add-ins like sausage, mushrooms, or cranberries are delicious variations.
Can be made a day ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
Ingredients That Make This Thanksgiving Stuffing So Good
Good stuffing doesn’t need to be complicated; it just needs the right mix of comfort ingredients and a little bit of care. This Thanksgiving stuffing recipe sticks to the basics: cubed bread, sautéed veggies, fresh herbs, and flavorful broth. No shortcuts, no unnecessary extras, just simple, honest ingredients that bake into something really special.
You can use a bakery loaf, French bread, or even sourdough; just make sure it’s dry enough to soak up all that buttery broth without turning soggy. Celery and onion are must-haves for that classic flavor, and a generous handful of fresh parsley, thyme, and sage brings it to life.
Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Day-old bread, cubed | 10 cups |
| Unsalted butter | 1/2 cup (1 stick) |
| Yellow onion, chopped | 1 medium |
| Celery, chopped | 3 stalks |
| Fresh parsley | 1/4 cup, chopped |
| Fresh thyme | 1 tbsp, chopped |
| Fresh sage | 1 tbsp, chopped |
| Salt & black pepper | To taste |
| Low-sodium chicken or vegetable broth | 2–2½ cups |
| Eggs | 2, beaten |
If you’re serving this alongside richer dishes like Honeycrisp Apple and Feta Salad, the brightness and crunch will balance the stuffing beautifully.
Feel free to prep these ingredients ahead. Once everything’s chopped and cubed, assembling it is a breeze.
How to Make the Best Thanksgiving Stuffing, Step by Step
Making this thanksgiving stuffing is the kind of process that feels like part of the holiday itself, your kitchen will smell amazing, and you’ll know right away that something delicious is on the way.
You don’t need fancy tools or complicated steps. Just a big pan, a baking dish, and about 15 minutes of hands-on time before it goes in the oven.
Here’s how to make it:
- Dry the bread (if it’s not already).
If your bread isn’t day-old or naturally dried out, you can spread the cubes on a baking sheet and toast them in the oven at 300°F for 10–15 minutes until slightly crisp. Let them cool. - Sauté the vegetables.
Melt butter in a large skillet over medium heat. Add the chopped onion and celery, and cook until soft and fragrant; about 8–10 minutes. Stir in the herbs and cook for one more minute. - Mix it all together.
In a very large bowl, combine the toasted bread cubes with the sautéed veggies and herbs. Whisk the eggs and broth together, then pour it all over the bread. Season with salt and pepper. Gently stir to coat everything evenly; the mixture should be moist but not soggy. - Transfer to a baking dish.
Lightly grease a 9×13″ baking dish and spoon the stuffing mixture in. Don’t press it down, leave it a little loose so it bakes up light and fluffy inside, with a golden top. - Bake until golden and set.
Cover with foil and bake at 350°F for 30 minutes. Then uncover and bake another 15–20 minutes until the top is golden and slightly crisp.
That’s it. Your house will smell like Thanksgiving magic, and the stuffing will be perfectly tender inside with just the right amount of crunch on top.
Planning a full spread? These Baked Cranberry Brie Bites make the perfect appetizer while the stuffing finishes baking.
Tips, Make-Ahead Tricks & Simple Variations
There’s no one “right” way to make stuffing—and that’s part of the charm. This Thanksgiving stuffing recipe is a fantastic base that you can adjust depending on your mood, your guests, or whatever’s in the pantry. Below are a few tips and swaps I’ve used over the years to keep things flexible, flavorful, and stress-free.
Use what you have, but make it count.
No need to buy fancy bread. Any sturdy loaf works as long as it’s dry enough. French, sourdough, rustic white; just avoid anything too soft like sandwich bread. And if you’re short on time, cube and dry the bread a day or two ahead.
Make it ahead (and reheat like a pro).
You can assemble the entire stuffing a day in advance, cover tightly, and refrigerate. On the big day, take it out of the fridge about 30 minutes before baking. If it looks a little dry, drizzle with a bit more broth before it goes in the oven.
Customize the flavor.
Want to add a little something extra? Here are a few crowd-pleasing ideas:
- Savory sausage – Brown some mild Italian sausage and mix it in.
- Diced apples or dried cranberries – Add a touch of sweetness that pairs beautifully with turkey.
- Mushrooms – Sautéed mushrooms bring a deep, earthy flavor (especially good if you’re skipping meat).
Go vegetarian (or even vegan).
Swap in vegetable broth, use plant-based butter, and skip the eggs (or replace with a flax egg) to make this dish fully plant-powered. It’s still incredibly satisfying.
Want something a little more indulgent?
A buttery main like Dolly’s Chicken and Stuffing Casserole uses similar ingredients but bakes them in creamy comfort-food fashion.
In the end, the best stuffing is the one that disappears first, and this one tends to go fast.
Frequently Asked Questions
Can I cook stuffing inside the turkey?
Yes, you can, but there are some food safety concerns. If you choose to stuff your turkey, the center of the stuffing must reach 165°F to be safe to eat, which often means overcooking the turkey itself. That’s why baking stuffing separately is usually the better option. It gets crispy on top and cooks evenly without risk.
What’s the best bread for thanksgiving stuffing?
The best bread is one that’s sturdy enough to hold its shape after soaking up broth. French bread, Italian loaves, sourdough, and rustic white all work well. Avoid soft sandwich bread; it tends to turn mushy. Day-old or oven-dried bread cubes are ideal.
How do I fix stuffing that’s too dry or too wet?
If your stuffing turns out too dry, drizzle a little warm broth over it and cover with foil to steam for a few more minutes in the oven. If it’s too wet, spread it out in a thinner layer and bake uncovered for 10–15 minutes to crisp it up and let moisture evaporate.
Can Thanksgiving stuffing be frozen?
Yes! Cooked stuffing freezes surprisingly well. Let it cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in a 350°F oven, covered with foil, until hot throughout.
Final Note
This Thanksgiving stuffing recipe isn’t just a side dish, it’s a tradition. The kind of recipe that fills your kitchen with the smells of butter and herbs, brings people to the table, and disappears faster than you can say “seconds, please.” It’s straightforward, deeply flavorful, and endlessly adaptable.
Whether you serve it next to a Cranberry Orange Glazed Turkey Breast or let it shine beside creamy mashed potatoes, this stuffing is a guaranteed crowd-pleaser. And the best part? You made it from scratch, with love and a little help from Dailycious.
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