I love how the smell of toasted bread, butter, and fresh herbs makes the kitchen feel like Thanksgiving. This traditional Thanksgiving stuffing has crisp golden edges, a tender center, and plenty of savory flavor, making it a welcome side for the holiday table.
Why You’ll Love This Thanksgiving Stuffing
This classic stuffing is simple to prepare with familiar ingredients and easy to make ahead. Celery and onion bring a gentle savory sweetness, while sage and thyme give every bite a cozy, herby flavor. Baking it in a dish creates a crisp top while the inside stays soft and moist.
Thanksgiving Stuffing Ingredients & Substitutions
- 10 cups dried bread cubes, about 1 pound, preferably a mix of white and sourdough bread
- 8 tablespoons unsalted butter
- 1 1/2 cups finely chopped yellow onion
- 1 1/2 cups finely chopped celery
- 2 teaspoons chopped fresh sage, or 3/4 teaspoon dried sage
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 1/2 to 3 cups low-sodium chicken or vegetable broth, warmed
Use sturdy, day-old bread so the cubes absorb broth without turning mushy. Vegetable broth works well in place of chicken broth, and dried herbs are convenient if fresh herbs are not available. Add the broth gradually, since different breads absorb different amounts.
Step-by-Step Instructions to Make Thanksgiving Stuffing
1. Dry the bread
If your bread is not already dry, spread the cubes on a baking sheet and bake at 250°F for about 45 minutes, stirring once, until dry but not browned. Let them cool. This step helps the bread hold its shape once the broth is added.
2. Cook the vegetables and herbs
Heat the oven to 350°F 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 8 to 10 minutes, stirring now and then, until softened. Stir in the sage, thyme, parsley, salt, and pepper.
3. Combine the stuffing
Place the dried bread cubes in a large bowl and spoon the buttery vegetable mixture over them. Whisk the eggs with 2 1/2 cups of warm broth, then pour the mixture over the bread. Toss gently until evenly moistened. Add more broth a little at a time if the bread still feels dry. It should be moist throughout but not swimming in liquid.
4. Bake until golden
Spoon the mixture into the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 20 to 25 minutes, until the top is golden and the center is hot. For food safety, check that the center reaches 165°F. Let the stuffing rest for 5 minutes before serving.
Tips for Success
- Dry the bread thoroughly so it absorbs the broth evenly and keeps a pleasant texture.
- Add broth gradually. You can always add more, but too much can make the stuffing heavy.
- Cut the onion and celery into small, even pieces so they soften at the same rate.
- Cover the dish for the first part of baking to keep the center tender, then uncover it to brown the top.
- If baking inside poultry, prepare the stuffing just before cooking and make sure the center reaches 165°F.
Variations of Thanksgiving Stuffing
For a fruit and nut version, fold in 1/2 cup dried cranberries and 1/2 cup chopped toasted pecans. For extra vegetables, add 8 ounces of sliced mushrooms and cook them with the onion and celery. You can also add a little chopped apple for a sweet, tender contrast. If you like a more pronounced herb flavor, add a small pinch of rosemary, finely chopped.
Serving Suggestions: What to Pair with Thanksgiving Stuffing
Serve this stuffing with roast turkey, mashed potatoes, green beans, and cranberry sauce for a classic Thanksgiving plate. It also pairs nicely with roasted carrots, Brussels sprouts, or a simple green salad. Spoon a little warm gravy over the top just before serving for an extra-comforting side.
Storage & Reheating Instructions
Cool leftovers promptly and store them in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325°F oven with a splash of broth until hot throughout, or warm individual portions in the microwave. To freeze, place cooled stuffing in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I like bringing this dish to the table while the top is still warm and crisp from the oven. Everyone has a favorite part, some reach for the golden edges, while others want an extra spoonful of the soft center. It is the kind of familiar side that makes a holiday meal feel complete.
FAQs
Can I make Thanksgiving stuffing ahead of time?
Yes. Prepare the bread and vegetable mixture a day ahead, then cover and refrigerate. For the best texture, add the broth and eggs shortly before baking. If you assemble the full dish ahead, keep it refrigerated and bake until the center reaches 165°F.
Why is my stuffing dry?
The bread may have absorbed more liquid than expected, or it may have baked too long. Add broth in small amounts before baking, and cover the dish for the first 30 minutes to help retain moisture.
Can I use fresh bread?
Yes, but dry it in the oven first. Fresh bread is soft and can become soggy when mixed with broth, so drying the cubes helps the stuffing bake up with a better texture.
Can I make this stuffing without eggs?
Yes. Leave out the eggs and add broth gradually until the bread is moist and holds together loosely. The result will be a little less rich but still flavorful.
Final Thoughts
This traditional Thanksgiving stuffing is a comforting, dependable side with buttery vegetables, fragrant herbs, and a golden top. Make it part of your holiday spread, then save a little for leftovers the next day.
Thanksgiving Stuffing
Equipment
- 1 Baking Sheet
- 1 Large Skillet
- 1 Large mixing bowl
- 1 9-by-13-inch baking dish
- 1 Aluminum foil
Ingredients
- 10 cups dried bread cubes about 1 pound; preferably a mix of white and sourdough bread
- 8 tablespoons unsalted butter
- 1.5 cups yellow onion finely chopped
- 1.5 cups celery finely chopped
- 2 teaspoons fresh sage chopped; or use 3/4 teaspoon dried sage
- 1 teaspoon fresh thyme leaves or use 1/2 teaspoon dried thyme
- 0.25 cup fresh parsley chopped
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 2 large eggs
- 2 ½ to 3 cups low-sodium chicken or vegetable broth warmed; add gradually as needed
Instructions
- If your bread is not already dry, spread the cubes on a baking sheet and bake at 250°F for about 45 minutes, stirring once, until dry but not browned. Let them cool.
- Heat the oven to 350°F 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 8 to 10 minutes, stirring now and then, until softened. Stir in the sage, thyme, parsley, salt, and pepper.
- Place the dried bread cubes in a large bowl and spoon the buttery vegetable mixture over them. Whisk the eggs with 2 1/2 cups of warm broth, then pour the mixture over the bread. Toss gently until evenly moistened. Add more broth a little at a time if the bread still feels dry. It should be moist throughout but not swimming in liquid.
- Spoon the mixture into the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 20 to 25 minutes, until the top is golden and the center is hot. For food safety, check that the center reaches 165°F. Let the stuffing rest for 5 minutes before serving.