Name: Classic Thanksgiving Stuffing Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: ½ cup unsalted butter; 1 medium onion (diced); 2 celery stalks (diced); 2 to 3 garlic cloves (minced); 2 teaspoons dried sage; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; ¼ teaspoon black pepper; 2 to 2 ½ cups low-sodium chicken broth; 2 large eggs (room temperature and lightly beaten); 1 loaf of day-old bread (French, Italian or sandwich bread, cut into 1-inch cubes (about 10–12 cups))

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This homemade Thanksgiving stuffing is packed with bread cubes, onions, celery, sage, and herbs, all baked until perfectly golden brown.

You may also love my herb stuffing and apple cranberry walnut stuffing.

Side view of thanksgiving stuffing with herbs.

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Best Stuffing for Thanksgiving

Every Thanksgiving table needs a classic stuffing recipe, and this one’s mine. It’s loaded with sautéed onions, celery, and sage that makes the kitchen smell absolutely amazing.

The cubed bread soaks up all the melted butter and chicken broth and gives you that perfect combination of crispy edges and a soft center.

It’s the kind of side dish that tastes great next to roast turkey or a beautiful glazed ham.

How to Make Easy Thanksgiving Stuffing

Here’s a quick overview explaining how I make this stuffing. The full recipe is further down the page.

Melt the butter in a large skillet over medium heat, then add the diced onion, celery, and garlic. Cook until the vegetables soften, then stir in the sage, thyme, rosemary, salt, and black pepper.

Herbs added to a pan of celery and onions.

In a large mixing bowl, whisk the eggs and chicken broth together. Add the dried bread cubes and pour in the vegetable mixture. Stir until everything’s evenly moistened, adding a little extra broth if it looks dry.

Transfer the mixture to a buttered casserole dish, cover with foil, and bake at 350°F for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the top turns golden brown.

Seasoned vegetables added to dried bread.

Overhead view of unbaked stuffing in a pan.

Quick Tips

If you’re using very soft or fresh bread, toast it in the oven first so it dries out. That helps it absorb the moisture from the broth and eggs. You can also leave it out overnight to dry out if you’d rather not use the oven.

Try mixing in browned sausage or a few drippings from your turkey pan for extra flavor. Fresh herbs like parsley or thyme are great if you have them on hand.

Different pan sizes work, too. A 9×13-inch baking dish gives you thinner stuffing with crispier edges. A 7×11-inch pan works really well if you want it a bit thicker.

How do I dry out bread?

Cut the loaf into 1-inch cubes and spread them on a large baking sheet. Bake at 250°F for about 45 minutes to 1 hour, stirring halfway through, until the bread feels dry. Let it cool completely before using.

Wooden spoon scooping stuffing from a pan.

How wet should stuffing be before baking?

The stuffing mixture should be evenly moistened but not soggy. The cubed bread mixture should feel damp and hold its shape when pressed together and not be dripping wet.

If it looks too dry, add a little more chicken broth, a few tablespoons at a time, until it reaches the right consistency.

How to Store Leftovers

Leftover stuffing keeps well in the fridge for up to four days. Just cover the dish with foil or transfer the leftovers to an airtight container.

To reheat, place it in the oven or microwave until warmed through.

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