If you’re searching for that nostalgic, comforting side dish that perfectly complements your holiday feast, look no further than this Classic Thanksgiving Stuffing Recipe. It’s a harmonious blend of toasted bread, fragrant herbs, sautéed onions, and celery, all moistened with rich broth and baked to golden perfection. This dish brings a warm, savory depth to the table with every bite, making it an unforgettable part of your Thanksgiving celebration year after year.
Ingredients You’ll Need
The great thing about this Classic Thanksgiving Stuffing Recipe is how straightforward the ingredient list is. Each component plays a key role in building flavor, texture, and that irresistible aroma that fills the house while it bakes.
- 1 pound bread: White bread, ciabatta, Italian, or baguette—choose a hearty loaf to get that perfect crispy chew.
- 1 cup butter (2 sticks): Adds rich, creamy flavor and helps soften the vegetables while sautéing.
- 1 large onion (about 3½ cups chopped): Offers sweetness and depth once softened in butter.
- 2 cups celery (¼-inch dice): Brings a subtle crunch and fresh earthiness to balance the richness.
- â…“ cup fresh parsley, chopped: Adds color and a bright, herbaceous note.
- ¼ cup fresh sage, chopped: The signature herb that defines this dish’s traditional flavor profile.
- 1 tablespoon fresh rosemary, finely chopped: Imparts a fragrant pine-like aroma enhancing the stuffing’s complexity.
- 1 tablespoon fresh thyme leaves: Offers subtle earthiness that rounds out the herbal ensemble.
- 2 teaspoons kosher salt: Essential for seasoning and bringing out all the flavors.
- 1 teaspoon black pepper: Adds a gentle heat and pungency.
- 2 cups chicken or turkey broth (plus ½ cup more if needed): Moisten the bread and infuse the dish with savory depth.
- 2 large eggs: Help bind the stuffing, giving it a nice, cohesive texture.
- 1 tablespoon butter, softened, for greasing the pan: Ensures easy serving and a bit of extra buttery flavor around the edges.
How to Make Classic Thanksgiving Stuffing Recipe
Step 1: Prepare the Bread
Start by tearing or cutting your bread into 1 to 2-inch bite-sized pieces. Spread them evenly on a baking sheet and toast at 250°F for about an hour, stirring occasionally to ensure even dryness. The goal here is crispy, dry bread that absorbs the broth perfectly without turning soggy.
Step 2: Chop the Vegetables
While the bread is toasting, dice the onion and celery. For that ideal texture balance, keep the celery pieces at about a quarter-inch dice — just enough to provide crunch but not overpower the dish.
Step 3: Cook the Vegetables
Melt one cup of butter in a large skillet over medium heat. Add your chopped onion and celery, sautéing gently for 7 to 10 minutes. You want soft, translucent veggies with a slight sweetness but no browning yet — this creates the perfect flavor base for the stuffing.
Step 4: Combine Ingredients
In a big bowl, toss together your toasted bread, cooked vegetables, and the fresh herbs: parsley, sage, rosemary, and thyme. Season generously with kosher salt and pepper, then mix thoroughly to ensure every bite is infused with herbs and butter.
Step 5: Add the Liquid Mixture
Whisk together the chicken or turkey broth and eggs in a separate bowl. Slowly drizzle this over the bread mixture in increments, gently tossing as you go to evenly moisten everything. If the mixture feels dry, add an extra half-cup of broth for that perfect moist texture that’s not mushy.
Step 6: Assemble and Bake
Grease a 9×13-inch baking dish with softened butter to keep the stuffing from sticking and to add richness to the edges. Spread your stuffing mixture evenly in the pan. Cover tightly with foil and bake at 350°F for 40 minutes. Then remove the foil and bake another 25 to 35 minutes until the top is nicely browned and crisped to your liking. This finishing step makes all the difference in texture and presentation.
How to Serve Classic Thanksgiving Stuffing Recipe
Garnishes
Serving this Classic Thanksgiving Stuffing Recipe doesn’t have to be plain. A sprinkle of freshly chopped parsley or a few whole sage leaves on top brightens the look and boosts the herbal aroma right before hitting the table. For a touch of elegance, drizzle a little melted butter or warm gravy over the serving dish.
Side Dishes
This stuffing is a showstopper alongside roasted turkey, mashed potatoes, and cranberry sauce, but don’t be shy about pairing it with other traditional sides like green bean casserole or glazed carrots. The herbaceous, buttery flavors act as a perfect bridge between savory mains and sweet or tangy side dishes.
Creative Ways to Present
Want to impress your guests? Consider baking the stuffing inside hollowed-out acorn squash or smaller ramekins for individual servings. You can also turn leftovers into stuffing muffins by packing the mixture into a muffin tin and baking until golden. These bites are fantastic for festive brunches or as a portable holiday treat.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your classic Thanksgiving feast, store leftover stuffing in an airtight container in the refrigerator for up to 3 days. When you’re ready for seconds, just reheat to bring back that fresh-from-the-oven magic.
Freezing
You can freeze both unbaked and baked versions of this Classic Thanksgiving Stuffing Recipe. For unbaked stuffing, place it in a freezer-safe dish wrapped tightly in foil and plastic wrap; it will keep well for up to 3 months. Bake directly from frozen but add about 10 to 15 minutes to the cooking time. For baked leftovers, cool completely before freezing in an airtight container, then reheat gently when craving a warm serving.
Reheating
To reheat and restore that irresistible crispy topping, cover your stuffing to avoid drying out, heat at 350°F for about 45 minutes, then uncover and bake for another 10 to 15 minutes. This method refreshes the flavor and texture as if it just came out of the oven.
FAQs
Can I use different types of bread for this recipe?
Absolutely! While white bread works wonderfully, ciabatta, Italian bread, or baguette add extra texture and flavor. Just be sure to toast them well to remove moisture so the stuffing isn’t soggy.
Is it okay to make this stuffing without fresh herbs?
Fresh herbs really elevate the dish, but if you don’t have them on hand, dried herbs can work in a pinch. Just reduce the amount to about one-third since dried herbs are more concentrated.
Can I prepare this stuffing in advance?
Yes! You can assemble the stuffing in the pan, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a bit of extra baking time to ensure it’s heated through evenly.
How can I make the stuffing gluten-free?
Swap out the bread for a gluten-free version and make sure your broth is gluten-free as well. This recipe adapts well and keeps its delicious flavor!
What is the best way to get a crispy top on stuffing?
Baking covered first then uncovered allows the stuffing to steam and cook through, then brown up beautifully on top, giving you that coveted crisp texture every Thanksgiving.
Final Thoughts
This Classic Thanksgiving Stuffing Recipe is truly a labor of love that pays off in every bite. It’s the kind of dish that warms your heart and fills your home with joy, perfectly tying together all the flavors of the season. I hope you’ll give it a try and make it a cherished part of your holiday tradition for years to come.
Print
Classic Thanksgiving Stuffing Recipe
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Thanksgiving stuffing recipe features toasted bread cubes combined with sautéed onions, celery, and fresh herbs, moistened with chicken broth and eggs, then baked to golden perfection. It offers a flavorful, crispy-topped side dish perfect for holiday meals, with options for make-ahead preparation and freezing.
Ingredients
Bread
- 1 pound bread (White bread, ciabatta, Italian, or baguette)
Vegetables and 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
- Prepare 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 to ensure even crispness without browning.
- Prepare the Vegetables: While the bread toasts, chop the onion and dice the celery into ¼-inch pieces for a satisfying texture in the stuffing.
- Cook 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 and sauté for 7 to 10 minutes until softened but not browned.
- Combine Ingredients: In a large bowl, mix together the toasted bread cubes, sautéed vegetables, and the chopped fresh herbs—parsley, sage, rosemary, and thyme. Add 2 teaspoons kosher salt and 1 teaspoon black pepper, then stir thoroughly to distribute the flavors and butter evenly.
- Add Liquid Mixture: In a separate bowl, whisk together 2 cups of chicken or turkey broth and 2 large eggs. Gradually pour this liquid over the bread mixture in increments, gently tossing as you go to evenly moisten the bread. Add an additional ½ cup broth if the mixture appears too dry.
- Assemble and Bake: Grease a 9×13-inch baking pan with the softened butter. Spread the stuffing mixture evenly in the pan, cover tightly with foil, and bake in the preheated 350°F oven for 40 minutes. Remove the foil and continue baking for another 25 to 35 minutes until the top turns golden brown and crispy.
- Make-Ahead and Storage: For overnight prep, assemble the unbaked stuffing in the greased pan, cover tightly, and refrigerate up to 24 hours, adding 10 to 15 minutes to the bake time when ready to cook.
- Freezing Unbaked Stuffing: Freeze the unbaked stuffing in a freezer-safe dish wrapped with foil and plastic wrap for up to 3 months. When baking from frozen, increase the baking time by 10 to 15 minutes.
- Freezing Baked Stuffing: Slightly underbake the stuffing, cool completely, and freeze in an airtight container for up to 3 months. Reheat covered at 350°F for 45 minutes, then uncover and bake an additional 10 to 15 minutes to crisp the top before serving.
Notes
- Use sturdy bread like ciabatta or French baguette for best texture; stale bread works well too.
- To prevent sogginess, ensure vegetables are softened but not overly wet.
- Adjust the amount of broth added based on moisture; the stuffing should be moist but not soggy.
- Fresh herbs provide the best flavor, but dried herbs can be used at reduced quantities (about one-third the fresh amount).
- Covering the stuffing during the initial baking keeps it moist; uncovering at the end crisps the top.
- Leftover stuffing can be reheated in a skillet or oven for crisp texture.
