If you’re looking for a cozy, flavorful classic that brings everyone to the table, this Thanksgiving Stuffing Recipe is a must-try. It’s packed with savory herbs, perfectly toasted bread, and just the right amount of moisture to keep each bite tender yet delightfully crisp on top. This dish isn’t just a side; it’s a centerpiece that carries the warm essence of holiday gatherings and homemade love.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient plays a vital role in making this stuffing irresistibly tasty. From the variety of bread that shapes the texture to the fresh herbs that brighten the flavors, everything comes together to create that classic holiday magic.
- 1 pound bread (White bread, ciabatta, Italian, or baguette): Choose a sturdy bread with good texture that toasts well to give your stuffing a perfect chew.
- 1 cup butter (2 sticks): Butter adds richness and helps soften the veggies while creating a golden crust when baked.
- 1 large onion (about 3½ cups chopped): Provides sweetness and depth once sautéed to soften but not brown.
- 2 cups celery (¼-inch dice): Offers a subtle crunch and fresh aromatic flavor essential to classic stuffing.
- â…“ cup fresh parsley, chopped (preferably flat-leaf): Adds a burst of vibrant green and light herbal notes.
- ¼ cup fresh sage, chopped: A hallmark herb in stuffing that brings warm, slightly peppery flavor.
- 1 tablespoon fresh rosemary, finely chopped: Contributes aromatic piney and citrus undertones.
- 1 tablespoon fresh thyme leaves: Offers gentle earthiness to round out the herb blend.
- 2 teaspoons kosher salt: Essential for seasoning and enhancing all the flavors.
- 1 teaspoon black pepper: Adds subtle heat and balances the herbs.
- 2 cups chicken or turkey broth (plus ½ cup more if needed): Keeps the bread moist and infuses a meaty depth without overpowering.
- 2 large eggs: Acts as a binder to hold everything together perfectly in the pan.
- 1 tablespoon butter, softened, for greasing the pan: Ensures your stuffing doesn’t stick and helps develop a crispy bottom layer.
How to Make Thanksgiving Stuffing Recipe
Step 1: Toast the Bread
Start by tearing or cutting your bread into bite-sized 1 to 2 inch pieces. Lay them out on a baking sheet and toast in a 250°F oven for about one hour, stirring occasionally. The goal here is to crisp the bread without browning it, which helps it soak up the broth later without turning mushy.
Step 2: Prepare the Veggies
While the bread toasts, finely chop your onion and dice the celery. Keeping the celery at a quarter-inch dice creates a hearty texture that stands out in every bite, balancing softness and crunch beautifully.
Step 3: Sauté Onion and Celery
Heat one cup of butter in a large skillet over medium heat, then add the onion and celery. Cook them gently for 7 to 10 minutes until they are tender and translucent, releasing their natural sweetness without any browning to keep the flavor delicate.
Step 4: Combine the Herbs and Seasonings
In a big bowl, mix the toasted bread with your sautéed onion and celery, along with the fresh parsley, sage, rosemary, and thyme. Sprinkle on salt and pepper, giving everything a thorough stir so the butter and herbs are evenly distributed throughout the mixture.
Step 5: Add Broth and Eggs
Whisk the chicken or turkey broth together with the eggs in a separate bowl. Slowly pour this liquid mixture over the bread, tossing gently to coat all the pieces evenly. If the stuffing looks dry, don’t hesitate to add the extra half cup of broth to get just the right moisture level.
Step 6: Bake to Perfection
Grease a 9×13-inch baking pan with softened butter, then spread your stuffing mixture evenly inside. Cover the dish tightly with foil and bake at 350°F for 40 minutes. Remove the foil and continue baking for another 25 to 35 minutes, letting the top crisp up to a golden brown that’s absolutely irresistible.
How to Serve Thanksgiving Stuffing Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few whole sage leaves on top can brighten the presentation and add a fresh, herbal aroma that complements the warm spices in the stuffing.
Side Dishes
This Thanksgiving Stuffing Recipe pairs beautifully with roasted turkey, glazed carrots, creamy mashed potatoes, and a tart cranberry sauce. Each side balances the richness and brings different textures and flavors to the table.
Creative Ways to Present
Try serving the stuffing in hollowed-out acorn squash or mini cast iron skillets for a rustic and charming presentation. You can also use it to stuff your turkey for a dramatic centerpiece or bake it in individual ramekins for personalized servings.
Make Ahead and Storage
Storing Leftovers
After your feast, cool the leftover stuffing to room temperature before transferring to an airtight container. It will keep well in the refrigerator for 3 to 4 days, ready to be reheated or repurposed into new dishes.
Freezing
If you want to enjoy this Thanksgiving Stuffing Recipe beyond the holiday, freeze leftovers in a freezer-safe container for up to 2 months. Be sure to label and date the packaging for best quality.
Reheating
Reheat leftover stuffing in a covered dish at 350°F until warmed through, about 20 to 30 minutes. For extra crispness, uncover during the last 10 minutes of baking. You can also reheat individual portions in the microwave, adding a splash of broth to keep it moist.
FAQs
Can I use gluten-free bread for this stuffing recipe?
Absolutely! Just make sure it’s a sturdy, gluten-free bread that toasts well—like a gluten-free baguette or sandwich bread—to get the right texture in your stuffing.
Is it okay to prepare the stuffing a day in advance?
Yes! You can assemble the stuffing a day ahead, cover it tightly, and refrigerate. When you’re ready, bake it covered longer to ensure it’s heated through and finishes with a crispy top.
Can I make this stuffing vegetarian?
Definitely. Swap the chicken or turkey broth for a flavorful vegetable broth to keep all the tasty herbs and textures without the meat flavor.
How do I keep the stuffing from being soggy?
To avoid sogginess, toast the bread pieces properly and add broth gradually until the mixture is moist but not drenched. Baking with the foil on first locks in moisture, then uncovering crisps the top without making the whole dish soggy.
Can I add sausage or nuts to this Thanksgiving Stuffing Recipe?
Of course! Browned sausage, toasted pecans, or chopped walnuts add wonderful texture and flavor layers. Just add cooked sausage or nuts along with the herbs during mixing for best results.
Final Thoughts
This Thanksgiving Stuffing Recipe is as much about tradition as it is about creating a flavorful, unforgettable dish that everyone will ask for again. Its balance of herbs, buttery bread, and comforting textures make it an absolute staple at any festive table. Trust me, once you try it, it’ll become a beloved part of your holiday celebrations too!
Print
Thanksgiving Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Thanksgiving Stuffing recipe features a savory blend of toasted bread, sautéed onions and celery, fresh herbs, and chicken broth, baked to a golden, crispy perfection. It’s a comforting and flavorful side dish that complements your holiday turkey beautifully.
Ingredients
Bread
- 1 pound bread (White bread, ciabatta, Italian, or baguette)
Vegetables & Herbs
- 1 large onion (about 3½ cups chopped)
- 2 cups celery (¼-inch dice)
- â…“ cup fresh parsley, chopped (preferably flat-leaf)
- ¼ cup fresh sage, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
Other Ingredients
- 1 cup butter (2 sticks)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups chicken or turkey broth (plus ½ cup more if needed)
- 2 large eggs
- 1 tablespoon butter, softened, for greasing the pan
Instructions
- Toast the Bread: Tear or cut the bread into 1–2 inch bite-sized pieces. Spread them evenly on a baking sheet and toast in a 250°F oven for about 1 hour, stirring occasionally. The bread should be dry and crispy without browning.
- Prepare Vegetables: While the bread toasts, chop the onion and dice the celery into ¼-inch pieces for a hearty texture.
- Sauté the Vegetables: Preheat the oven to 350°F. Melt 1 cup of butter in a large skillet over medium heat. Add the chopped onion and celery, cooking for 7–10 minutes until softened and translucent but not browned.
- Combine Ingredients: In a large bowl, mix the toasted bread, sautéed onion and celery, and chopped herbs (parsley, sage, rosemary, and thyme). Season with kosher salt and black pepper, then stir well to distribute the butter and seasonings evenly.
- Add Liquid Mixture: Whisk together the chicken broth and eggs in a separate bowl. Gradually pour over the bread mixture, gently tossing to evenly moisten the bread. Add extra broth (½ cup) if the stuffing seems dry.
- Prepare for Baking: Grease a 9×13-inch baking pan with the softened butter. Spread the stuffing mixture evenly in the pan. Cover with foil and bake at 350°F for 40 minutes.
- Finish Baking: Remove the foil and continue baking for another 25–35 minutes until the top is browned and crispy to your liking. Remove from oven and let stand a few minutes before serving.
Notes
- You can use any sturdy bread like ciabatta or Italian bread for the best texture.
- Make sure not to brown the bread when toasting; it’s meant to dry out for better absorption.
- Adjust broth quantity if the stuffing looks too dry or wet while mixing.
- Fresh herbs make a big flavor difference, but dried herbs can be used if fresh are unavailable (reduce amount by half).
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the eggs or replace with a flax egg.
