If you’ve ever wanted to perfect a classic side that brings the whole Thanksgiving meal together, this Thanksgiving Stuffing Recipe is your new best friend. Packed with fragrant herbs, buttery vegetables, and golden toasted bread, it strikes the perfect balance of comforting, savory flavors with a bit of crispy charm on top. Whether you serve it alongside your turkey or as a hearty centerpiece on its own, this stuffing is guaranteed to become a cherished staple at your holiday table.
Ingredients You’ll Need
Simple, fresh, and essential are the best words to describe the ingredients for this Thanksgiving Stuffing Recipe. Each component plays a critical role: the bread provides the hearty base and texture, the butter infuses richness, and the fresh herbs deliver amazing aroma and flavor depth.
- 1 pound bread: Choose white bread, ciabatta, Italian, or baguette for a sturdy, crispy foundation.
- 1 cup butter (2 sticks): The secret to moist, rich stuffing that isn’t dry or bland.
- 1 large onion (about 3½ cups chopped): Adds natural sweetness and depth when sautéed.
- 2 cups celery (¼-inch dice): Provides a crisp, fresh bite that balances the richness.
- â…“ cup fresh parsley, chopped: Brightens the dish and adds fresh herbal notes.
- ¼ cup fresh sage, chopped: A classic Thanksgiving herb that gives a warm, earthy flavor.
- 1 tablespoon fresh rosemary, finely chopped: Adds a piney, aromatic edge for complexity.
- 1 tablespoon fresh thyme leaves: A fragrant herb that ties all the flavors together beautifully.
- 2 teaspoons kosher salt: Enhances all the flavors without overpowering.
- 1 teaspoon black pepper: A hint of heat that balances the richness.
- 2 cups chicken or turkey broth (plus ½ cup more if needed): Keeps the stuffing moist and adds savory depth.
- 2 large eggs: Help bind everything together for the perfect texture.
- 1 tablespoon butter, softened, for greasing the pan: Ensures the stuffing doesn’t stick and adds a golden finish.
How to Make Thanksgiving Stuffing Recipe
Step 1: Toast the Bread
Tear your bread into 1-2 inch bite-sized pieces, then spread them out on a baking sheet. Toast the bread at a low 250°F for about an hour, stirring occasionally. The goal is to achieve crisp, dried-out bread pieces without browning them — this step is key for excellent texture in the final dish.
Step 2: Prepare the Vegetables
While the bread toasts, finely chop the onion and dice the celery into ¼-inch pieces. These veggies will add wonderful sweetness and crunch to the stuffing, lifting the texture and flavor beyond just bread and broth.
Step 3: Sauté Onion and Celery
Preheat your oven to 350°F. Melt one cup of butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for 7 to 10 minutes, cooking until softened but still vibrant and not browned. The butter notes here make the stuffing rich and deeply satisfying.
Step 4: Combine Ingredients
In a large mixing bowl, toss together your toasted bread pieces, the sautéed onion and celery, and all the chopped fresh herbs. Sprinkle kosher salt and pepper evenly, then gently stir to distribute all the buttery flavor and seasonings. This is where the stuffing starts coming alive with aroma and taste.
Step 5: Add Broth and Eggs
Whisk together the chicken or turkey broth with the eggs in a separate bowl. Pour this mixture gradually over the bread mixture, tossing gently as you go so everything gets nicely moistened. You want the bread to soak up the broth without becoming soggy, so add the extra ½ cup broth only if needed.
Step 6: Bake to Perfection
Grease a 9×13-inch baking dish with the softened butter, then spread your stuffing mixture evenly within. Cover the dish with foil and bake for 40 minutes at 350°F. After that, remove the foil and bake for another 25 to 35 minutes until the top turns golden brown and crisp—this final baking step delivers that crave-worthy texture everyone loves.
How to Serve Thanksgiving Stuffing Recipe
Garnishes
Sprinkle chopped fresh parsley or sage over the baked stuffing for a burst of color and herbaceous freshness. You can also add toasted nuts like pecans or walnuts on top for extra crunch and a nutty flavor that pairs beautifully with the earthy herbs.
Side Dishes
This Thanksgiving Stuffing Recipe pairs wonderfully with classic roast turkey, silky mashed potatoes, and tangy cranberry sauce. It’s also a delicious complement to green bean casserole or roasted root vegetables if you want to round out your holiday feast with traditional favorites.
Creative Ways to Present
For a crowd-pleasing presentation, serve the stuffing in a hollowed-out pumpkin or squash. Individual ramekins also work great for personal servings that look elegant. Another fun idea is stuffing your turkey cavity with this mix for an all-in-one centerpiece that oozes flavor from the inside out!
Make Ahead and Storage
Storing Leftovers
Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Before reheating, let it come to room temperature to ensure even warming and maintain its moistness without drying out.
Freezing
This Thanksgiving Stuffing Recipe freezes beautifully. After baking, cool completely, then tightly wrap the stuffing in foil or place it in a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil, until warmed through (about 20-30 minutes). For a crispier top, uncover during the last 5-10 minutes. If using a microwave, cover loosely and add a splash of broth to keep it moist.
FAQs
Can I use a different type of bread for the stuffing?
Absolutely! The recipe works well with white bread, ciabatta, Italian, or baguette. Choose a bread that’s sturdy and not too dense, so it crisps nicely without turning mushy.
Can I make this stuffing vegetarian?
Yes, simply swap the chicken or turkey broth for a rich vegetable broth. The fresh herbs and butter still make it flavorful and satisfying.
How do I keep my stuffing moist but not soggy?
Pour the broth and egg mixture gradually over the bread pieces while gently tossing. This allows you to control the moisture level. Adding a little less broth at first and then more if needed helps avoid soggy stuffing.
Is it better to bake stuffing covered or uncovered?
Start baking it covered with foil to trap moisture and allow flavors to meld. Then remove the foil near the end to brown and crisp the top, which adds a wonderful texture contrast.
Can I prepare the stuffing ahead of time?
Yes! You can assemble the stuffing a day ahead and refrigerate it. Just add the broth and eggs right before baking, or assemble completely and bake fresh the next day for the best flavor and texture.
Final Thoughts
This Thanksgiving Stuffing Recipe is more than just a side dish—it’s a warm hug on your plate filled with tradition, flavor, and all the cozy comforts of the holidays. I can’t wait for you to try it and make it a beloved part of your own feast. Trust me, once you’ve made stuffing like this, you’ll be sharing the recipe with friends and family for years to come!
Print
Thanksgiving Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Thanksgiving Stuffing Recipe features a savory blend of toasted bread, sautéed onion and celery, fresh herbs, and a flavorful broth and egg mixture. Baked to a perfect crispy top and tender interior, this classic side dish is a must-have for your holiday feast.
Ingredients
Stuffing Base
- 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
- Toast the Bread: Tear or cut the bread into bite-sized pieces (1–2 inches). Spread the pieces onto a baking sheet and toast at 250°F for about 1 hour, stirring occasionally. The bread should be crispy but not browned.
- Prepare Vegetables: While the bread toasts, chop the onion and celery into ¼-inch dice for a heartier texture.
- Sauté Onion and Celery: Preheat the oven to 350°F. Melt 1 cup of butter in a large skillet over medium heat. Add the chopped onion and celery, sautéing for 7–10 minutes until softened but not browned.
- Combine Ingredients: In a large bowl, combine the toasted bread, sautéed onion and celery, and chopped fresh herbs (parsley, sage, rosemary, thyme). Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Stir well to evenly distribute flavors.
- Add Broth and Eggs: In a separate bowl, whisk together 2 cups of chicken broth and 2 eggs. Slowly pour the liquid over the bread mixture in increments, gently tossing to moisten evenly. Add an extra ½ cup broth if needed.
- Prepare for Baking: Grease a 9×13-inch baking pan with softened butter. Spread the stuffing mixture evenly in the pan.
- Bake the Stuffing: Cover the pan with foil and bake at 350°F for 40 minutes. Then remove the foil and bake for an additional 25–35 minutes until the top is browned and crispy to your liking.
Notes
- For a vegetarian version, substitute vegetable broth instead of chicken or turkey broth.
- Ensure bread is dried and toasted to prevent sogginess.
- You can prepare the bread ahead of time by toasting and storing it in an airtight container.
- Add cooked sausage or nuts for extra texture and flavor if desired.
- Adjust herbs based on preference or availability.
