This classic Thanksgiving stuffing is buttery, savory, tender in the center, and golden and crisp around the edges. Made with toasted bread, sautéed celery and onion, fresh herbs, and flavorful chicken broth, it’s the comforting side dish that belongs on every Thanksgiving table.
It’s easy to prepare, can be made ahead, and pairs perfectly with turkey, mashed potatoes, gravy, cranberry sauce, and roasted vegetables.
Why You’ll Love This Thanksgiving Stuffing
- Classic holiday flavor
- Crispy golden edges
- Soft, flavorful center
- Buttery and savory
- Easy to prepare
- Perfect with Thanksgiving turkey
- Great make-ahead side dish
- Family-friendly
- Simple pantry ingredients
- Excellent for Christmas dinner too
Ingredients
For the Stuffing
- 10 cups cubed day-old French or sourdough bread
- 1/2 cup unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 3 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
How to Make Classic Thanksgiving Stuffing
1. Dry the Bread
Cut the bread into approximately 1-inch cubes.
Spread the cubes across a large baking sheet.
If the bread isn’t already stale, bake at 300°F for 20–30 minutes, stirring once or twice, until dry but not deeply browned.
Allow it to cool.
2. Preheat the Oven
Increase the oven temperature to 350°F.
Lightly grease a 9×13-inch baking dish.
3. Sauté the Vegetables
Melt butter in a large skillet over medium heat.
Add diced onion and celery.
Cook for approximately 6–8 minutes, until softened.
4. Add Garlic and Herbs
Add minced garlic, sage, thyme, rosemary, salt, and black pepper.
Cook for approximately 1 minute.
The herbs should become fragrant without burning the garlic.
5. Combine Bread and Vegetables
Place the dried bread cubes into a large mixing bowl.
Pour the buttery vegetable mixture over the bread.
Toss gently.
6. Prepare the Broth Mixture
Whisk chicken broth and eggs together in a separate bowl.
7. Add the Broth
Gradually pour the broth mixture over the bread while gently tossing.
The bread should become moist but shouldn’t turn mushy.
8. Add Fresh Parsley
Fold in chopped fresh parsley.
Taste and adjust the seasoning if needed.
9. Transfer to Baking Dish
Spread the stuffing evenly into the prepared baking dish.
Don’t press it down too firmly.
Keeping the mixture slightly loose helps create a better texture.
10. Cover and Bake
Cover the dish with aluminum foil.
Bake for approximately 25 minutes.
11. Uncover and Finish Baking
Remove the foil.
Continue baking for another 15–20 minutes, until the top is golden brown and crisp.
12. Rest
Allow the stuffing to rest for approximately 5–10 minutes before serving.
13. Garnish
Sprinkle with fresh parsley and a little extra sage if desired.
14. Serve
Serve warm alongside Thanksgiving turkey and gravy.
What Bread Is Best for Thanksgiving Stuffing?
French bread, sourdough, Italian bread, and country-style white bread all work well.
Day-old bread is ideal because it absorbs the broth without becoming overly soggy.
Can I Use Fresh Bread?
Yes.
Cube the bread and dry it in a low oven before using.
Can I Use Sourdough?
Absolutely.
Sourdough adds a slightly tangy flavor that works beautifully with savory herbs.
Can I Use Cornbread?
Yes.
Cornbread creates a softer, slightly sweet Southern-style stuffing.
Can I Use Store-Bought Bread Cubes?
Absolutely.
Pre-cut dried stuffing bread cubes are a convenient shortcut.
Should Stuffing Be Wet or Dry?
The ideal stuffing is moist and tender in the center with lightly crisp edges.
Add broth gradually so you can control the texture.
Why Is My Stuffing Soggy?
Too much broth or insufficiently dried bread can cause soggy stuffing.
Use dry bread and add the broth gradually.
Why Is My Stuffing Dry?
The bread may have absorbed too much liquid or there may not have been enough broth.
Add a little additional warm broth before baking if needed.
Can I Add Sausage?
Absolutely.
Cooked breakfast sausage, Italian sausage, or turkey sausage adds excellent savory flavor.
Brown the sausage separately and drain excess fat before mixing it with the bread.
Can I Add Bacon?
Yes.
Crispy cooked bacon adds a smoky, salty flavor.
Can I Add Apples?
Absolutely.
Diced apples add a subtle sweetness and pair beautifully with sage and turkey.
Can I Add Cranberries?
Yes.
Dried cranberries provide sweet-tart bursts of flavor.
Can I Add Pecans?
Definitely.
Chopped pecans add crunch and a delicious nutty flavor.
Can I Add Mushrooms?
Yes.
Sauté sliced mushrooms with the onion and celery before adding them to the stuffing.
Can I Add Carrots?
Yes.
Finely diced carrots add sweetness and color.
Can I Use Fresh Herbs?
Absolutely.
Fresh sage, thyme, rosemary, and parsley give the stuffing a wonderful holiday flavor.
If using fresh herbs, use more than the dried amounts listed in the recipe.
Can I Use Vegetable Broth?
Yes.
Vegetable broth works well for a vegetarian version.
Can I Make This Vegetarian?
Yes.
Use vegetable broth instead of chicken broth.
Make sure your bread and butter are suitable for your dietary needs.
Can I Make It Gluten-Free?
Yes.
Use gluten-free bread and gluten-free broth.
Can I Make It Dairy-Free?
Yes.
Use dairy-free butter or olive oil instead of regular butter.
Can I Make It Ahead of Time?
Absolutely.
This is one of the best Thanksgiving side dishes to prepare ahead.
Assemble the stuffing, cover tightly, and refrigerate for up to 24 hours before baking.
Add a few extra minutes to the baking time if it’s going directly from the refrigerator.
Can I Freeze Thanksgiving Stuffing?
Yes.
Stuffing can be frozen before or after baking.
For best texture, freeze the assembled unbaked stuffing and bake it after thawing.
How Long Does Stuffing Last?
Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.
Can I Reheat Stuffing?
Yes.
Cover with foil and reheat in a 350°F oven until hot.
Add a splash of broth if the stuffing seems dry.
Individual portions can also be reheated in the microwave.
Can I Make Stuffing in a Slow Cooker?
Yes.
Transfer the prepared stuffing to a greased slow cooker and cook until heated through and set.
The top won’t become as crispy as oven-baked stuffing.
Can I Make Stuffing Without Eggs?
Yes.
Eggs help bind the stuffing but aren’t absolutely essential.
You can omit them for a looser, more rustic stuffing.
Should I Cover Stuffing While Baking?
Covering it first keeps the center moist.
Uncovering it toward the end creates the golden crispy top.
Can I Stuff the Turkey With This Recipe?
For food-safety reasons, baking stuffing separately in a casserole dish is the simpler approach.
If stuffing a turkey, follow current food-safety guidance and make sure both the turkey and stuffing reach a safe internal temperature.
What Should I Serve With Thanksgiving Stuffing?
Serve it with:
- Roast turkey
- Turkey gravy
- Mashed potatoes
- Cranberry sauce
- Green bean casserole
- Roasted carrots
- Sweet potatoes
- Dinner rolls
- Brussels sprouts
Easy Thanksgiving Stuffing Variations
Sausage Thanksgiving Stuffing
Add browned Italian or breakfast sausage.
Apple Sage Stuffing
Add diced apples and extra fresh sage.
Cranberry Pecan Stuffing
Add dried cranberries and chopped pecans.
Mushroom Herb Stuffing
Add sautéed mushrooms and extra thyme.
Cornbread Stuffing
Replace the bread with cubed cornbread.
Bacon Herb Stuffing
Add crispy chopped bacon and fresh rosemary.
Garlic Parmesan Stuffing
Add roasted garlic and Parmesan cheese.
Frequently Asked Questions
What bread is best for stuffing?
French bread, sourdough, Italian bread, and country-style bread all work well.
Can I use fresh bread?
Yes. Dry it in the oven first.
Can I make stuffing ahead?
Yes. Assemble it up to 24 hours ahead and refrigerate.
Can I freeze stuffing?
Yes. Freeze it before or after baking.
Why is my stuffing soggy?
Usually because the bread wasn’t dry enough or too much broth was added.
Can I add sausage?
Absolutely.
Can I make it vegetarian?
Yes. Use vegetable broth.
Can I make it gluten-free?
Yes. Use gluten-free bread and broth.
Can I use cornbread?
Yes. It creates a delicious Southern-style variation.
How long does stuffing last?
Approximately 3–4 days refrigerated.
Recipe Card
Classic Thanksgiving Stuffing
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients
- 10 cups cubed day-old bread
- 1/2 cup butter
- 1 yellow onion
- 3 celery stalks
- 3 garlic cloves
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken broth
- 2 eggs
- 1/4 cup fresh parsley
Instructions
- Cube and dry the bread.
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish.
- Melt butter in a skillet.
- Sauté onion and celery until softened.
- Add garlic and herbs.
- Toss the vegetable mixture with the dried bread.
- Whisk broth and eggs.
- Gradually add broth mixture to the bread.
- Fold in parsley.
- Transfer to baking dish.
- Cover and bake for 25 minutes.
- Uncover and bake another 15–20 minutes.
- Rest for 5–10 minutes.
- Garnish with parsley.
- Serve warm.