This classic Thanksgiving stuffing recipe is made with toasted bread cubes, tender celery and onion, butter, savory broth, and fresh herbs. It bakes in a casserole dish until the top is golden and crisp while the center stays moist. Baking the stuffing separately makes it easy to prepare ahead and serve alongside your favorite holiday dishes.
Why You'll Love This Classic Thanksgiving Stuffing
- Classic holiday flavor: Onion, celery, sage, thyme, and parsley make every bite savory and comforting.
- Crisp golden top: Baking it in a casserole dish gives the bread a delicious toasted finish.
- Easy to customize: Use sturdy white bread, French bread, or sourdough, and adjust the herbs to taste.
- Make-ahead friendly: Dry the bread and chop the vegetables ahead to make holiday cooking easier.
Classic Thanksgiving Stuffing
Traditional bread stuffing with butter, celery, onion, broth, and herbs, baked until golden on top and tender inside.
Ingredients
- 10 cups (about 1 pound / 450 g) day-old bread cubes
- 8 tablespoons (113 g) unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 2 teaspoons chopped fresh sage, or 3/4 teaspoon dried sage
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 2 to 2 1/2 cups (480–600 ml) low-sodium chicken or vegetable broth, as needed
- 2 large eggs, lightly beaten
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Dry the bread: Heat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 15–20 minutes, stirring once, until dry but not deeply browned. Let cool. If your bread is already very dry, you can skip this step.
- Prepare the baking dish: Increase the oven temperature to 350°F (175°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
- Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened.
- Add the herbs: Stir in the sage, thyme, parsley, salt, and black pepper. Cook for 1 minute, then remove the skillet from the heat.
- Combine with the bread: Place the bread cubes in a large bowl and add the cooked vegetable mixture. Toss gently. Whisk the eggs with 2 cups of broth, then pour over the bread, tossing until evenly moistened. Add more broth a little at a time if the bread still feels dry; it should be moist but not swimming in liquid.
- Fill the dish: Spoon the mixture into the prepared baking dish and spread it evenly without packing it too tightly.
- Bake covered: Cover with foil and bake for 25 minutes. The stuffing must reach 165°F (74°C) in the center before serving; you will check the temperature after uncovering it.
- Finish uncovered: Remove the foil and bake for another 15–20 minutes, until the top is golden and lightly crisp and the center reaches 165°F (74°C) on an instant-read thermometer. If needed, continue baking and check again. Let rest for 5 minutes, then serve warm.
Tips for the Best Thanksgiving Stuffing
- Use dry bread: Dry cubes absorb broth better and help prevent a mushy texture.
- Add broth gradually: Different breads absorb different amounts. Stop when the cubes are evenly moist, not soggy.
- Keep the texture varied: Avoid crushing the bread as you toss it with the vegetables.
- Get a crisp top: Bake uncovered at the end until the surface is golden to your liking.
Easy Stuffing Variations
- Sausage stuffing: Brown 8 ounces (225 g) of ground sausage, drain excess fat, and mix it with the vegetables before combining with the bread.
- Apple stuffing: Add one peeled, diced apple to the skillet during the last few minutes of cooking the onion and celery.
- Vegetarian stuffing: Use vegetable broth instead of chicken broth.
- Extra herbs: Add a little rosemary or marjoram if you enjoy a more herb-forward flavor.
Can You Make Stuffing Ahead?
Yes. Prepare the bread cubes and cook the vegetable mixture a day ahead, then store them separately in airtight containers in the refrigerator. For the best texture, combine with the broth and eggs shortly before baking. You can also assemble the dish, cover, and refrigerate it for up to one day before baking; if baking straight from the refrigerator, allow extra time and make sure the center is hot before serving.
How to Store and Reheat Stuffing
Refrigerator: Refrigerate leftovers in a covered container within 2 hours of baking and use within 3–4 days.
Reheat: Place stuffing in an oven-safe dish, add a splash of broth if it seems dry, cover, and heat at 350°F (175°C) until hot throughout. Uncover near the end to refresh the crisp top. For food safety, reheat leftovers to 165°F (74°C).
Freezer: Freeze cooled stuffing in an airtight, freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between stuffing and dressing?
The terms vary by region. Both usually refer to a seasoned bread mixture. This recipe is baked in a casserole dish rather than inside a turkey, which makes cooking and serving straightforward.
What bread is best for stuffing?
Sturdy white bread, French bread, or sourdough all work well. Day-old bread is especially useful because it absorbs the seasoned broth without falling apart too easily.
Can I make this stuffing without eggs?
You can omit the eggs, although the stuffing may be a little less cohesive. Add broth gradually so the mixture is moist but not soggy, and check it while baking.
How do I stop stuffing from becoming soggy?
Start with dry bread cubes and add broth gradually. The cubes should be moistened throughout but should not sit in excess liquid before baking.
Can I bake stuffing inside the turkey?
This recipe is designed for a casserole dish, not for stuffing a bird. Cooking it separately makes it easier to heat evenly and check doneness. If you prepare stuffing inside poultry, the center must reach 165°F (74°C).
Final Thoughts
This classic Thanksgiving stuffing brings together toasted bread, buttery vegetables, and fragrant herbs in one comforting holiday side dish. Prepare the ingredients ahead, bake until golden, and serve it with your favorite Thanksgiving mains and sides.
More Thanksgiving Recipes
Complete your holiday menu with these Mealorra favorites:
- Easy Homemade Cranberry Sauce — bright cranberry and orange flavor.
- Easy Green Bean Casserole with Crispy Onions — creamy green beans with a crisp topping.
- Easy Sweet Potato Casserole with Marshmallows — a classic sweet holiday side.
- Easy Homemade Pumpkin Pie — a traditional spiced Thanksgiving dessert.