Thanksgiving Stuffing
Try our Thanksgiving stuffing recipe with a flavorful blend of savory herbs, sauteed vegetables, and perfectly toasted bread.
Best Stuffing Recipe for Thanksgiving
John and I absolutely love this stuffing. It has plenty of sage, thyme, rosemary, and butter giving it a savory, buttery flavor that pairs beautifully with so many holiday dishes. The combination of crispy, golden edges and a soft center makes it a great side dish for the Thanksgiving table.
Whether served alongside roast turkey, mashed potatoes, or even a sweet potato casserole, this stuffing will quickly become a family favorite. Plus, with simple ingredients like cubed French bread, sautéed vegetables, and an egg and broth mixture, it’s easy to make ahead or customize to your preferences.
Looking for more holiday side dish ideas? Take a look at our pineapple casserole, apple cranberry walnut stuffing, and maple bourbon brussels sprouts.
What You’ll Need
- Cubed Bread: 1 loaf of day-old (stale) French or Italian bread, cut into 1-inch cubes (about 10 cups). Dried out hot dog or burger buns can work, too.
- Butter: ½ cup unsalted butter for sautéing vegetables and adding moisture and flavor to the stuffing.
- Flavorful Vegetables: 1 medium onion, 2 celery stalks, and 2 to 3 minced garlic cloves.
- Herbs and Seasoning: 2 teaspoons dried sage, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and some salt and pepper.
- Liquid Binder: 2 to 2 ½ cups low-sodium chicken broth or use vegetable broth for a vegetarian option.
- Eggs: 2 large eggs, at room temperature, lightly beaten to help bind the mixture.
Tips
To dry out bread, cut it into cubes and spread them out on a baking sheet. Leave it out at room temperature overnight or bake it in the oven at 300°F (150°C) for 15-20 minutes, stirring occasionally, until dried.
How to Make Stuffing
Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C), and prepare a 9×13-inch casserole dish by spraying it lightly with cooking spray. Place the dried bread cubes in a large bowl.
Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add onion, celery, and garlic. Sauté for 6-8 minutes or until the vegetables soften. Season with sage, thyme, rosemary, salt, and pepper. Stir to combine, then remove from heat.
Mix the Eggs and Broth: In a separate bowl, whisk together the 2 cups of chicken broth and lightly beaten eggs.
Combine the Ingredients: In a large bowl, combine the cubed bread with the sautéed vegetables. Pour the egg and broth mixture over the bread, stirring gently until everything is evenly moistened. If the mixture seems dry, gradually add the reserved ½ cup of broth as needed.
Bake the Stuffing: Transfer the mixture to the prepared dish. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10-15 minutes until the top is crispy and golden.
Recipe Variations
This stuffing recipe is really versatile. Here are some of our favorite ways to change it up:
- Sausage and Herb Stuffing: Brown and crumble 1 pound of ground sausage. Mix it in with the sautéed vegetables before combining with the bread cubes.
- Cranberry and Pecan Stuffing: Add ½ cup of dried cranberries and ½ cup chopped pecans to the mixture for a sweet and salty combo.
- Double Bread Stuffing: Combine different types of bread, such as leftover sourdough bread and hearty white bread, for a more complex flavor and texture. Cubed cornbread is another fantastic option.
- Vegetarian Stuffing: Skip the chicken broth and use vegetable broth. Consider adding sautéed mushrooms for extra flavor.
Best Bread for Stuffing
The type bread you use plays a crucial role in the flavor and texture of your stuffing.
- French or Italian Bread: These offer a sturdy base that holds up well to moisture without becoming mushy.
- Sourdough Bread: Adds a slightly tangy flavor and a chewy texture.
- Stale Bread: Using slightly stale or day-old bread ensures it absorbs the broth and flavors well. Bread scraps, stale heels, or even dried-out hot dog and burger buns can be repurposed beautifully for this recipe.
- Cornbread: Cornbread muffins or even skillet cornbread work well as long as they’re well dried out. It crumbles more easily than other varieties of bread but adds a wonderful sweetness to our Thanksgiving stuffing.
Make-Ahead and Freezing Instructions
- Make-Ahead: Prepare the stuffing up to baking, cover, and refrigerate for up to 24 hours. Bake as instructed.
- Freezing: Allow stuffing to cool completely. Store in an airtight container in the freezer for up to 1 month. Reheat in the oven until warmed through.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or toaster oven for best results.
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 ground black pepper
- 2 to 2 ½ cups low-sodium chicken broth
- 2 large eggs, room temperature and lightly beaten
- 1 loaf of day-old French bread, or Italian bread, cut into 1-inch cubes (about 10 cups)
Instructions
- Preheat and Prepare the Pan: Preheat oven to 350°F (175°C) and prepare a 9×13-inch casserole dish by spraying it lightly with cooking spray.
- Cook the Vegetables: In a large skillet, melt the butter over low-medium heat. Add the onion, celery, and garlic. Sauté for 6-8 minutes or until vegetables are softened. Season with sage, thyme, rosemary, salt, and pepper.½ cup unsalted butter1 medium onion2 celery stalks2 to 3 garlic cloves2 teaspoons dried sage1 teaspoon dried thyme1 teaspoon dried rosemary1 teaspoon salt¼ teaspoon ground black pepper
- Mix the Eggs and Broth: In a separate bowl, whisk together 2 cups of chicken broth and the eggs.2 large eggs
- Combine the Ingredients: In a large bowl, mix the cubed bread with the sautéed vegetables. Pour the egg and broth mixture over the bread, stirring gently until everything is evenly moistened. If the mixture seems dry, gradually add the reserved ½ cup of broth as needed.1 loaf of day-old French bread
- Bake the Stuffing: Transfer the mixture to the prepared dish. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes until the top is crispy and golden.
Suggested Equipment
Notes
- This recipe typically makes about 8-10 servings, with each serving being approximately 1 cup of stuffing. This can vary slightly depending on the size of the bread cubes and how tightly the servings are packed.
- Before baking, ensure the stuffing is moist but not overly wet. The bread should be well-coated with the broth, maintaining some of its structure. When pressed, the mixture should hold together gently without being too damp.