This Thanksgiving stuffing recipe bakes up crisp on top, tender inside, and full of cozy herbs. I love how the savory aroma fills the kitchen and makes the holiday table feel complete.
Why You’ll Love This Stuffing
This classic side dish is easy to make with familiar ingredients, and its buttery bread cubes soak up plenty of fragrant onion, celery, and herbs. You can prepare the components ahead, then bake the stuffing just before dinner for a golden top and soft, flavorful center.
Stuffing Ingredients & Substitutions
- 10 cups dried bread cubes, from about 1 large loaf of sturdy bread
- 6 tablespoons unsalted butter, plus extra for the baking dish
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 cups low-sodium chicken or vegetable broth, plus more if needed
- 2 large eggs, lightly beaten
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Sturdy day-old bread works best because it holds its shape as it absorbs the broth. For a richer flavor, use chicken broth; vegetable broth makes a lovely alternative. If using dried herbs, start with the amounts listed and adjust to taste.
Step-by-Step Instructions to Make This Stuffing
1. Dry the bread
If your bread cubes are still soft, spread them on a baking sheet and bake at 250°F (120°C) for about 25 to 35 minutes, stirring once, until dry but not browned. Let them cool while you prepare the vegetables.
2. Cook the vegetables and herbs
Heat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 7 to 9 minutes, stirring often, until softened. Stir in the garlic, parsley, sage, thyme, salt, and pepper, then cook for 1 minute.
3. Combine the stuffing
Place the bread cubes in a large bowl and add the warm vegetable mixture. Pour in 1 1/2 cups of broth and toss gently. Let the bread sit for a couple of minutes, then check the texture. Add more broth a little at a time until the cubes are moist but not soggy. Stir in the beaten eggs until evenly combined.
4. Bake until golden
Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center is hot. Rest for 5 minutes before serving.
Tips for Success
- Dry bread cubes thoroughly so they absorb the broth without turning mushy.
- Add broth gradually. Different breads soak up liquid at different rates, so you may not need every drop.
- Toss gently to keep some bread cubes intact and create a pleasing mix of soft and crisp textures.
- For a crispier top, bake uncovered for a few extra minutes, keeping an eye on the edges.
- Let the stuffing rest briefly after baking so it is easier to serve.
Variations of This Stuffing
For a little sweetness, fold in 1/2 cup dried cranberries or finely diced apple. Chopped toasted pecans or walnuts add a pleasant crunch. You can also add sliced mushrooms, cooked until tender, or use a mix of fresh herbs such as rosemary and sage. For a heartier version, stir in cooked turkey sausage before baking.
Serving Suggestions: What to Pair with This Stuffing
Serve this stuffing alongside roast turkey, baked chicken, or a hearty vegetable main. It also pairs beautifully with mashed potatoes, roasted carrots, green beans, cranberry sauce, and warm gravy. Spoon it onto the holiday plate while it is hot so everyone gets a little of the crisp top.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325°F (165°C) oven until hot, adding a splash of broth if the stuffing seems dry. For a small portion, microwave it in a covered, microwave-safe dish. You can assemble the stuffing a day ahead, cover it, and refrigerate it before baking. Add a few extra minutes to the covered baking time if it goes into the oven cold.
Memories Made Around the Table
I always look forward to the moment the stuffing comes out of the oven, with its golden edges and soft, herby center. At our holiday table, it is one of the first dishes people reach for, and the leftovers make the next day feel just as special. This is the kind of simple side I love sharing, because it brings everyone together over familiar, comforting flavors.
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. Bake it covered until hot, then uncover it to brown the top.
How do I keep stuffing from getting soggy?
Use thoroughly dried bread and add the broth gradually. Stop when the bread is moist throughout but there is no liquid pooling at the bottom of the bowl.
Can I make this stuffing without eggs?
Yes. Leave out the eggs and use enough broth to moisten the bread. The texture will be a little less cohesive but still delicious.
What kind of bread works best for stuffing?
Choose a sturdy loaf such as sourdough, French bread, or a country-style white loaf. Avoid very soft sandwich bread unless you dry it especially well.
Final Thoughts
This Thanksgiving stuffing is a comforting, herb-scented side with a crisp top and tender middle. Keep the ingredients simple, add the broth slowly, and you will have a dependable dish ready to share around the holiday table.
Thanksgiving Stuffing
Equipment
- 1 Baking Sheet
- 1 Large Skillet
- 1 Large bowl
- 1 9-by-13-inch baking dish
Ingredients
- 10 cups dried bread cubes from about 1 large loaf of sturdy bread
- 6 tablespoons unsalted butter plus extra for the baking dish
- 1 medium yellow onion finely diced
- 3 celery stalks finely diced
- 2 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh sage chopped; or 1 teaspoon dried sage
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 cups low-sodium chicken or vegetable broth plus more if needed
- 2 large eggs lightly beaten
- 0.75 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper
Instructions
- If the bread cubes are still soft, spread them on a baking sheet and bake at 250°F (120°C) for 25 to 35 minutes, stirring once, until dry but not browned. Let them cool.
- Heat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 7 to 9 minutes, stirring often, until softened. Stir in the garlic, parsley, sage, thyme, salt, and pepper, then cook for 1 minute.
- Place the bread cubes in a large bowl and add the warm vegetable mixture. Pour in 1 1/2 cups of broth and toss gently. Let the bread sit for a couple of minutes, then add more broth a little at a time until the cubes are moist but not soggy. Stir in the beaten eggs until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center is hot. Rest for 5 minutes before serving.