Stuffing is one of those classic Thanksgiving dishes that brings the whole meal together with its warm, hearty flavors and comforting texture. This stuffing recipe is filled with soft bread cubes, fragrant herbs like sage and thyme, and a mix of sautéed onions and celery that add just the right amount of crunch and sweetness. It’s the kind of side dish that smells amazing while it cooks and tastes like a big, cozy hug on your plate.
I love making this stuffing because it’s so forgiving and easy to adjust. Sometimes I like to add sausage or mushrooms for an extra layer of flavor, but the basic version is wonderful all on its own. I always take my time soaking the bread in broth so it gets perfectly moist without turning mushy, which I think is key to great stuffing. It’s one of those dishes I look forward to making every year because it feels like a Thanksgiving tradition by itself.
My favorite way to serve this stuffing is right from the baking dish, warm and bubbly out of the oven. It pairs perfectly with turkey and cranberry sauce, and it’s always the dish that gets picked at first when everyone’s sitting down to eat. If there are leftovers, I love turning them into little patties to fry up the next day for a crispy, tasty breakfast. Stuffing isn’t just a side dish to me—it’s a delicious way to bring a little extra love to the holiday table.
Key Ingredients & Substitutions
Bread: Day-old bread is best because it soaks up broth without getting mushy. White or sourdough both work great. If you want a gluten-free version, try gluten-free bread toasted well.
Butter: Unsalted butter adds richness and helps soften the veggies. You can swap with olive oil for a lighter or dairy-free option.
Onions & Celery: These veggies bring flavor and texture. If celery is hard to find, add some diced bell pepper or fennel for a twist.
Herbs: Fresh herbs like sage, thyme, and rosemary are key to that classic flavor. Dried herbs work fine too, just use a bit less as they’re more concentrated.
Broth: Low-sodium chicken broth gives great flavor but vegetable broth is perfect for veg versions. Adjust salt if using salted broths.
Eggs: The eggs help bind the stuffing so it holds together well, especially if you want to shape leftovers into patties later.
How Do You Get Stuffing That’s Moist But Not Soggy?
Achieving the perfect texture—moist inside but not soggy—is all about broth and bread preparation.
- Use day-old, toasted bread cubes. Toasting helps them soak broth without falling apart.
- Add broth gradually when mixing. It’s better to start with less and add more slowly until the bread feels moist and holds together.
- Press some of the mixture into your hand: it should stick but not drip liquid.
- Cover your dish with foil for most of the baking to keep moisture in, then uncover at the end to crisp the top.
These steps create a stuffing that’s full of flavor and texture, with a nice contrast between soft and crispy parts.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, celery, and garlic evenly without crowding.
- 9×13 inch baking dish – fits the stuffing well for baking and browning the top nicely.
- Mixing bowl – big enough to toss all the bread cubes and veggies together comfortably.
- Wooden spoon or spatula – helps stir the mixture gently without breaking up the bread too much.
- Measuring cups and spoons – for precise amounts of broth, herbs, and seasonings.
Flavor Variations & Add-Ins
- Add cooked sausage for a rich, meaty taste, especially good if you want heartier stuffing.
- Stir in sautéed mushrooms to add earthiness and extra moisture without overpowering the herbs.
- Mix in dried cranberries or chopped apples for a touch of sweetness and a bit of chewiness.
- Use cornbread instead of white bread for a Southern-style stuffing with a slightly sweet, crumbly texture.
Classic Thanksgiving Stuffing Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 cups cubed day-old bread (about 1 loaf), preferably white or sourdough
- 1 cup unsalted butter (2 sticks)
- 2 cups diced yellow onion (about 2 medium onions)
- 1 ½ cups diced celery (about 4-5 stalks)
- 3 cloves garlic, minced
- ½ cup fresh parsley, chopped
- 2 teaspoons dried sage (or 1 tablespoon fresh sage, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 to 3 cups low-sodium chicken broth (or vegetable broth for vegetarian version)
- 2 large eggs, beaten
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes total. You’ll spend around 15 minutes prepping and sautéing, 45 minutes to dry-toast the bread, and about 45 minutes baking time. It’s mostly easy hands-on, plus the oven does most of the work!
Step-by-Step Instructions:
1. Prep the Bread:
Preheat your oven to 250°F (120°C). Spread the cubed bread evenly on a baking sheet and lightly toast it for about 45 minutes. You want the bread to dry out and lose moisture but not brown. Remove the bread and set it aside.
2. Sauté Vegetables and Herbs:
In a large skillet over medium heat, melt the butter. Add the diced onions and celery and cook for 8 to 10 minutes until soft and translucent. Add the minced garlic and cook for another 1 to 2 minutes while stirring to avoid burning. Stir in parsley, sage, thyme, rosemary, salt, and pepper. Cook an extra minute to toast the herbs and bring out their flavor. Remove from heat.
3. Combine Mixing Ingredients:
Place the toasted bread cubes in a large bowl. Pour the cooked veggie and herb mixture over the bread. Toss gently so everything combines without breaking up the bread cubes too much.
4. Add Eggs and Broth:
Beat the eggs in a small bowl. Slowly add the eggs and 2 cups of broth to the bread mixture while tossing gently. Add extra broth a little at a time to get the mixture moist but not soggy. When you press a handful together, it should hold its shape but not be soaking wet.
5. Bake the Stuffing:
Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Cover loosely with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15 minutes to get a nicely browned, slightly crispy top.
6. Serve:
Garnish with fresh sage or thyme sprigs if you like. Serve warm as a hearty, flavorful side to your Thanksgiving turkey and sides.
This stuffing offers a perfect mix of moist bread, tender veggies, rich herbs, and a crunchy top — a classic taste that will complete your festive meal beautifully!
Can I Use Frozen Bread for Stuffing?
Yes! Just make sure to thaw it completely and spread it out to dry or toast before using. This prevents soggy stuffing and helps the bread absorb the broth nicely.
How Do I Make This Stuffing Vegetarian?
Simply swap the chicken broth for vegetable broth and omit any meat additions. The sautéed veggies and herbs provide plenty of flavor as is!
Can I Prepare the Stuffing Ahead of Time?
Absolutely. You can mix everything except the eggs and broth the day before, store it covered in the fridge, then add eggs and broth just before baking. This saves time on Thanksgiving Day.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. Leftover stuffing also makes great breakfast patties when pan-fried!
