Stuffing Recipe Thanksgiving is a classic comfort food that brings the whole meal together with its warm, herby, and slightly crispy texture. It’s made with bread cubes, sautéed onions and celery, fresh herbs like sage and thyme, and a touch of broth to keep it moist and full of flavor. This dish is a must-have on any Thanksgiving table because it’s the perfect side that complements turkey and all the other fixings.
I love making this stuffing because it fills the kitchen with the most inviting smell. I usually start by toasting the bread cubes to get that great crunch, then mix in the sautéed veggies and herbs. One tip I always follow is to add just the right amount of broth—not too soggy but not dry either—so every bite is flavorful and satisfying. It’s one of those dishes where you get to play around with the ingredients, like adding bits of sausage or cranberries if you want a little twist.
When it’s time to serve, I like to scoop the stuffing onto the plate next to the turkey and drizzle some of the pan gravy over it. That combination is just unbeatable. This stuffing always gets compliments, and I think it’s because it feels both cozy and special at the same time. Thanksgiving wouldn’t feel complete without a big bowl of this on the table, ready for everyone to enjoy together.
Key Ingredients & Substitutions
Day-old Bread: Using stale bread is key because it soaks up the broth without turning mushy. If you don’t have day-old bread, toast fresh bread cubes in the oven until crisp.
Butter: Butter adds richness and flavor. You can swap with olive oil for a lighter or dairy-free option, but butter gives the best classic taste.
Celery and Onion: These veggies bring crunch and subtle sweetness. If you don’t like celery, add extra onion or even carrots for a twist.
Herbs: Sage, thyme, and rosemary create that traditional Thanksgiving aroma. Fresh herbs are great if available, but dried work just as well in this recipe.
Broth: Low-sodium chicken broth keeps everything moist and flavorful. Use vegetable broth for a vegetarian version or homemade broth if you have it.
Eggs: Eggs help bind the stuffing so it holds together while baking. You can skip eggs if avoiding them, but your stuffing will be looser and crumblier.
How Do You Get the Perfect Texture in Thanksgiving Stuffing?
Texture is all about balance—too wet and it’s mushy, too dry and it’s just bread. Here’s what I do:
- Toast your bread cubes to dry them out and add crunch.
- Sauté your veggies until soft but not mushy to add flavor without extra moisture.
- Add broth slowly, stirring gently until bread is just moistened—you want it damp but not soggy.
- Cover baking dish with foil in the first half so moisture stays in, then uncover to get a crispy top.
This method ensures each bite has a nice mix of soft inside and crispy outside, the way stuffing should be.
Equipment You’ll Need
- Large skillet – perfect for sautéing celery, onions, and herbs evenly without crowding.
- Baking sheet – use it to toast the bread cubes until crunchy and dry for the best texture.
- Mixing bowl – big enough to toss all the ingredients gently without spilling.
- Baking dish (about 9×13 inches) – roomy enough for the stuffing to cook evenly and get that golden top.
- Aluminum foil – helps keep the stuffing moist when covered during baking.
Flavor Variations & Add-Ins
- Add cooked sausage for a rich, meaty flavor that pairs well with traditional herbs.
- Mix in chopped apples and toasted pecans for a sweet and crunchy twist.
- Include dried cranberries or raisins to add a pop of sweetness that brightens the dish.
- Try sharp cheddar or gruyere cheese stirred in for extra creaminess and depth.
Classic Thanksgiving Stuffing
Ingredients You’ll Need:
- 12 cups cubed day-old white bread (about 1-inch cubes)
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped celery
- 1 ½ cups chopped yellow onion
- 2 garlic cloves, minced
- 2 teaspoons dried sage
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ to 3 cups low-sodium chicken broth (or vegetable broth)
- 2 large eggs, beaten
- Fresh herb sprigs (sage, thyme) for garnish (optional)
How Much Time Will You Need?
This stuffing recipe takes about 20 minutes to prepare and another 45 minutes to bake. Toasting the bread and sautéing the vegetables make the prep easy and flavorful. You’ll then bake the stuffing covered and uncovered, giving it a crispy golden top and moist inside—perfect timing for Thanksgiving dinner.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the cubed bread out on a baking sheet. Toast in the oven for about 10-15 minutes until the cubes turn slightly golden and dry out. Remove from the oven and let the cubes cool on the sheet.
2. Sauté Vegetables and Herbs:
In a large skillet, melt the butter over medium heat. Add the chopped celery, onions, and minced garlic. Cook for about 8-10 minutes until soft and fragrant. Stir in the dried sage, thyme, rosemary, salt, and black pepper. Cook for another 1-2 minutes to toast the herbs and bring out their flavor.
3. Mix and Bake the Stuffing:
In a large bowl, combine the toasted bread cubes with your sautéed vegetable and herb mixture. In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this liquid over the bread and veggies, stirring gently until all pieces are evenly moistened but not soggy. Add more broth if you prefer it wetter.
Butter a 9×13-inch baking dish and spread the stuffing mixture evenly inside. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is beautifully golden and slightly crisp.
Optional: Garnish with fresh sprigs of sage or thyme before serving warm alongside your Thanksgiving feast.
Can I Use Frozen Bread for This Stuffing?
Yes! Just thaw the bread cubes completely and spread them on a baking sheet to toast as usual. This helps remove excess moisture and prevents sogginess in the stuffing.
Can I Make the Stuffing Ahead of Time?
Absolutely! Prepare the stuffing through step 6, then cover and refrigerate for up to 24 hours. When ready, bake it covered and uncovered as directed, adding a few extra minutes if needed.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth to keep it moist if needed.
Can I Add Meat or Other Ingredients?
Sure! Cooked sausage, bacon, nuts, dried fruit, or cheese can be mixed in before baking for added flavor and texture. Just make sure any meat is fully cooked beforehand.