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.

Thanksgiving Stuffing Recipe: The Ultimate Side Dish, Packed with Flavor

Name: Thanksgiving Stuffing Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
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

Ingredients

Scale

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

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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.

Author: Chef Saly
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