Stuffing is such a classic Thanksgiving side, full of tender bread cubes, savory herbs, onions, and celery that all come together to make something truly comforting. This stuffing recipe hits all the right notes with its perfect balance of flavors and textures—crispy on the outside and soft and flavorful inside. It’s one of those dishes that fills the kitchen with that warm, cozy holiday smell that makes you feel right at home.
I love making this stuffing because it’s so easy to customize. Sometimes I like to add a handful of toasted nuts or dried cranberries for a little surprise, but you really can’t go wrong with the traditional mix. What I find the most fun is letting the bread soak up all the flavors from the broth and herbs before baking—it makes every bite taste rich and satisfying. I always make a little extra because somehow it disappears fast during dinner!
When I serve this at Thanksgiving, I usually put it right inside the turkey or bake it in a dish on the side so everyone can scoop up as much as they want. It’s such a crowd-pleaser and pairs deliciously with gravy and mashed potatoes. Honestly, stuffing feels like the heart of a Thanksgiving meal for me, and every year it brings back such happy family memories and lots of smiles around the table.
Key Ingredients & Substitutions
Bread: Using sturdy bread like white or sourdough works best because it holds up to moist ingredients without falling apart. If you can’t find these, try a French baguette or even a hearty whole wheat bread for added flavor.
Butter: Butter adds richness and helps soften the vegetables. You can swap it with olive oil for a dairy-free option, though you may miss some buttery flavor.
Onions & Celery: These give your stuffing that classic base flavor. Fresh is always best, but if you are short on time, frozen diced onions and celery work in a pinch.
Herbs: Dried sage, thyme, and rosemary create a deep herb taste typical for stuffing. If you prefer fresh herbs, use about 3 times the dried amount. Fresh rosemary adds a nice touch if you’re garnishing.
Broth: Chicken broth is my go-to for its savory depth, but vegetable broth makes this recipe vegetarian-friendly. Keep broth low sodium so you can control salt levels better.
Eggs: Eggs bind the stuffing so it holds together well while baking. If vegan, try a flax egg or just reduce broth slightly for moisture.
How Do You Get That Perfect Moist But Not Soggy Stuffing Texture?
Balancing moisture is key for stuffing’s texture. Too dry feels crumbly; too wet becomes mushy. Here’s how I make sure it turns out just right:
- Toast the bread cubes: Spread them on a baking sheet and bake until lightly golden and dry. This step helps bread absorb liquids without falling apart.
- Add broth gradually: Pour about 2 cups first, then toss gently. If it feels dry, add more broth by the quarter cup until the stuffing feels moist but not soggy.
- Use beaten eggs: Eggs act as a binder to hold everything together when baked, preventing mushiness and helping the stuffing keep its shape.
- Cover while baking: Start baking covered with foil to heat everything evenly and keep moisture in. Then uncover to get a crispy top.
Taking care in each of these steps will help you serve stuffing that’s tender, flavorful, and perfectly textured every time.
Equipment You’ll Need
- Large skillet – great for sautéing onions and celery evenly without crowding.
- Baking sheet – perfect to toast bread cubes so they dry out and get lightly golden.
- Mixing bowl – big enough to combine bread, veggies, herbs, and broth comfortably.
- 9×13 inch baking dish – roomy for baking stuffing evenly and getting a crispy top.
- Aluminum foil – to cover the dish during baking and keep moisture locked in.
Flavor Variations & Add-Ins
- Add cooked sausage for a bit of smoky, savory meatiness that pairs well with herbs.
- Mix in dried cranberries or chopped apples for a sweet contrast and festive touch.
- Stir in chopped toasted pecans or walnuts for extra crunch and nutty flavor.
- Use different cheeses like sharp cheddar or Gruyère for a richer, creamier taste.
Classic Thanksgiving Stuffing Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 cups bread cubes (sturdy white or sourdough bread, cut into 1-inch pieces)
- 1 cup (2 sticks) unsalted butter
- 2 cups onions, finely chopped (about 2 medium onions)
- 1 ½ cups celery, finely chopped (about 4-5 stalks)
- 2-3 cloves garlic, minced
- 2 ½ teaspoons dried sage
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper (adjust to taste)
- 2 to 3 cups chicken broth or vegetable broth (preferably low sodium)
- 2 large eggs, beaten
Optional Garnish and Toppings:
- Fresh rosemary sprigs
- Freshly grated Parmesan or Pecorino cheese
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep, including chopping and toasting the bread cubes. Then, plan on 45-50 minutes for baking—first covered and then uncovered to get a nice crispy top. Altogether, about one hour from start to finish.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread your bread cubes in a single layer on a baking sheet. Toast them in the oven for 10-15 minutes until they’re dried out and lightly golden. This step helps your stuffing hold its shape and prevents it from becoming soggy.
2. Cook the Vegetables and Herbs:
While the bread toasts, melt butter in a large skillet over medium heat. Add chopped onions and celery, sautéing until soft and translucent (about 8-10 minutes). Stir in garlic and cook for another 1-2 minutes until fragrant. Then, mix in dried sage, thyme, rosemary, salt, and pepper. Remove from heat.
3. Mix the Stuffing:
In a big bowl, combine the toasted bread cubes and the sautéed veggies and herbs. Pour about 2 cups of broth over the mix and toss gently to moisten all the bread evenly. Add more broth little by little if needed to get the right moistness (not soggy). Stir in the beaten eggs to help bind everything together.
4. Bake to Perfection:
Transfer the stuffing mixture to a greased 9×13 inch baking dish. Cover it loosely with foil and bake for 30 minutes. Then, remove the foil and bake another 15-20 minutes until the top turns golden brown and crisp.
5. Optional Finishing Touches:
For extra flavor, sprinkle freshly grated Parmesan or Pecorino cheese on top during the last 5 minutes of baking. Garnish with fresh rosemary sprigs before serving if you like.
This classic, herb-filled stuffing makes a delicious and comforting side dish for your Thanksgiving table—enjoy!
Can I Use Frozen Bread Cubes for Stuffing?
Yes! Just make sure to thaw them completely and spread them out on a baking sheet to toast and dry before using. This helps prevent sogginess and ensures the best texture.
How Can I Make This Stuffing Vegetarian?
Simply use vegetable broth instead of chicken broth, and keep the rest of the ingredients the same. This swap maintains the savory flavor without meat-based stock.
Can I Prepare Stuffing Ahead of Time?
Absolutely! You can mix everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking directly from the fridge.
How Should I Store and Reheat Leftover Stuffing?
Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or microwave in intervals stirring occasionally for even heating.
