I love how the smell of toasted bread, butter, and fresh herbs makes the kitchen feel ready for Thanksgiving. This traditional stuffing bakes up tender in the middle with a golden, lightly crisp top, making it a comforting side for the holiday table.
Why You’ll Love This Thanksgiving Stuffing
This stuffing is full of familiar savory flavor from onion, celery, parsley, sage, and thyme. It is easy to prepare ahead, bakes in its own dish, and pairs beautifully with a range of Thanksgiving mains. Using dried bread helps the cubes soak up the seasoned broth while keeping their shape.
Thanksgiving Stuffing Ingredients & Substitutions
- 1 pound day-old rustic white bread, cut into 1-inch cubes
- 8 tablespoons unsalted butter, plus extra for the baking dish
- 1 large yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 cups chicken broth, preferably low sodium
- 2 large eggs, lightly beaten
Rustic white bread gives the stuffing a soft, satisfying texture, but sourdough or French bread works well too. Use vegetable broth in place of chicken broth if you prefer. Fresh sage and thyme can stand in for the dried herbs, use about 1 tablespoon of each, finely chopped.
Step-by-Step Instructions to Make Thanksgiving Stuffing
1. Dry the bread
Spread the bread cubes on a baking sheet and leave them out overnight. If you are short on time, bake them at 300°F for 20 to 30 minutes, stirring once, until dry but not browned. Let the cubes cool.
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 occasionally, until soft. Stir in the parsley, sage, thyme, salt, and pepper.
3. Combine the stuffing
Put the dried bread cubes in a large bowl. Add the cooked vegetables and toss to distribute them. Pour in 2 cups of broth and gently toss. Let the mixture sit for a few minutes, then check the texture. Add more broth a little at a time until the bread is moist but not soggy. Stir in the beaten eggs.
4. Bake until golden
Spoon the mixture into the prepared baking dish and spread it evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center is heated through. Rest for 5 to 10 minutes before serving.
Tips for Success
- Start with thoroughly dried bread so the cubes absorb the broth without turning mushy.
- Add the broth gradually. Different breads take up different amounts of liquid.
- For a softer stuffing, keep the dish covered for most of the baking time. For a crispier top, leave it uncovered a little longer.
- Let the baked stuffing rest briefly before scooping so it can set.
- Check the seasoning after adding the broth, especially if your broth is already salted.
Variations of Thanksgiving Stuffing
For a little sweetness, fold in 1 cup of diced apple with the bread. Chopped toasted pecans add a pleasant crunch, while sliced mushrooms cooked with the onion and celery bring extra savory flavor. You can also add a handful of dried cranberries for a sweet-tart note, or use a mix of fresh herbs to make the flavor brighter.
Serving Suggestions: What to Pair with Thanksgiving Stuffing
Serve this stuffing alongside roast turkey, baked chicken, or your favorite holiday main. It is especially good with mashed potatoes, roasted vegetables, green beans, and cranberry sauce. A spoonful of warm gravy over the top makes each serving extra comforting.
Storage & Reheating Instructions
Cool leftovers promptly and store them in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm it in a 325°F oven until heated through. Add a splash of broth before reheating if the stuffing seems dry. You can assemble the dish a day ahead, cover it, and refrigerate it before baking. Let it sit at room temperature for about 20 minutes while the oven heats, then bake as directed, adding a few minutes if needed.
Memories Made Around the Table
I always look forward to the moment this stuffing comes out of the oven, with its crisp top and fragrant herbs filling the room. It is the kind of side dish that invites everyone to linger at the table, pass the serving spoon, and go back for one more scoop.
FAQs
Can I make Thanksgiving stuffing ahead of time?
Yes. Assemble the stuffing, cover it, and refrigerate it for up to one day before baking. If it goes into the oven cold, allow extra baking time and make sure the center is heated through.
Should the bread be fresh or dry?
Dry bread works best because it absorbs the broth while holding its shape. Dry fresh bread cubes in a low oven if you do not have day-old bread.
How do I keep stuffing from getting soggy?
Use dried bread and add the broth gradually. Stop when the cubes are moist but still distinct, since you may not need every drop.
Can I freeze leftover stuffing?
Yes. Freeze cooled portions in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat until hot throughout.
Final Thoughts
This traditional Thanksgiving stuffing brings together simple ingredients, classic herbs, and a golden oven-baked finish. Make it part of your holiday spread, and save a little room for leftovers the next day.
Thanksgiving Stuffing
Equipment
- 1 Baking Sheet
- 1 9-by-13-inch baking dish
- 1 Large Skillet
- 1 Large bowl
- 1 Aluminum foil
Ingredients
- 1 pound day-old rustic white bread cut into 1-inch cubes
- 8 tablespoons unsalted butter plus extra for the baking dish
- 1 large yellow onion finely chopped
- 3 stalks celery finely chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon freshly ground black pepper
- 2.5 cups chicken broth preferably low sodium; add gradually as needed
- 2 large eggs lightly beaten
Instructions
- Spread the bread cubes on a baking sheet and leave them out overnight. To dry them more quickly, bake at 300°F for 20 to 30 minutes, stirring once, until dry but not browned. Let the cubes 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 occasionally, until soft. Stir in the parsley, sage, thyme, salt, and pepper.
- Put the dried bread cubes in a large bowl. Add the cooked vegetables and toss to distribute them. Pour in 2 cups of broth and gently toss. Let the mixture sit for a few minutes, then check the texture. Add more broth a little at a time until the bread is moist but not soggy. Stir in the beaten eggs.
- Spoon the mixture into the prepared baking dish and spread it evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center is heated through. Rest for 5 to 10 minutes before serving.