Stuffing is such a classic side dish for Thanksgiving, filled with warm, comforting flavors that just scream fall. This recipe combines soft bread cubes with onion, celery, and plenty of herbs like sage and thyme. It’s got a perfect mix of textures – tender, a little crunchy on the edges, and super flavorful from all the seasonings.
I love making stuffing because it brings back so many good memories of family dinners and holiday gatherings. I usually make a big batch and let it bake until the top gets nice and golden brown. A little tip from me: don’t forget to toast the bread beforehand to prevent it from getting mushy, and be generous with the chicken broth so it stays moist but not soggy.
When it’s time to eat, I like serving stuffing alongside a big slice of turkey and a spoonful of cranberry sauce. It’s one of those dishes that feels like home and makes the whole Thanksgiving meal feel cozy and complete. Plus, leftovers the next day? Even better!
Key Ingredients & Substitutions for Classic Thanksgiving Stuffing
Bread: Using day-old bread is best because it soaks up flavors without turning mushy. I like mixing white and sourdough for a nice texture. If gluten-free, try gluten-free bread cubes toasted the same way.
Butter: Butter adds richness and helps soften the veggies. Unsalted is preferred so you control the salt. For dairy-free, swap with olive oil or dairy-free margarine.
Onion & Celery: These create the aromatic base. Yellow onion is sweeter when cooked, giving a balanced flavor. If unavailable, white onion works too. Celery adds crunch and freshness.
Herbs: Sage, thyme, and rosemary are the classic trio here. Fresh herbs give the best flavor but dried works well in a pinch. I like to add parsley last for a fresh pop of color.
Chicken Broth: This keeps the stuffing moist. Low-sodium is preferred so you can better control the salt. Use vegetable broth to keep it vegetarian-friendly.
Dried Fruit: Cranberries or raisins add a subtle sweetness and chewiness. Totally optional but I enjoy the contrast. You can swap for chopped apples or nuts for a different twist.
Eggs: Helps bind the stuffing together. If avoiding eggs, add a flax egg or omit, but expect a looser texture.
How Do You Toast Bread Properly for Moist Yet Crisp Stuffing?
Toasting the bread cubes low and slow is key to good stuffing texture. Here’s how I do it:
- Preheat your oven to 250°F (120°C). Spread bread cubes evenly on baking sheets.
- Toast for about 45-60 minutes, stirring every 15 minutes to toast evenly.
- The goal is dry, slightly crisp cubes that aren’t browned or burnt.
- Let them cool completely before mixing to avoid early sogginess.
This controlled drying helps the bread soak up broth while keeping some crisp edges after baking, so your stuffing isn’t mushy but perfectly moist.
Equipment You’ll Need
- Large baking sheet – perfect for evenly toasting the bread cubes without crowding.
- Large skillet – great for sautéing onions, celery, and garlic all at once.
- Large mixing bowl – big enough to toss bread, veggies, herbs, and broth comfortably.
- 9×13-inch baking dish – fits the stuffing well and bakes it evenly with a crispy top.
- Aluminum foil – useful for covering the stuffing while baking to keep moisture in.
Flavor Variations & Add-Ins
- Add cooked sausage for a meaty twist that adds richness and spice.
- Stir in chopped apples and toasted pecans for a sweet crunch that brightens the dish.
- Use mushrooms instead of celery for an earthier flavor and a bit more texture.
- Mix in shredded cheddar or mozzarella cheese for a creamy, melty surprise.
How to Make Classic Thanksgiving Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 12 cups cubed day-old bread (about 1-inch cubes; mix white and sourdough for best texture)
- 1 cup unsalted butter (2 sticks)
- 2 cups diced yellow onion (about 2 medium onions)
- 2 cups diced celery (about 4 stalks)
- 3 cloves garlic, minced
- 2 teaspoons dried sage (or 2 tablespoons fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1/2 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 to 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1/2 cup dried cranberries or raisins (optional)
- 2 large eggs, beaten
Time You’ll Need
This stuffing recipe takes about 15 minutes to prep, about 45-60 minutes for toasting the bread, and 45-50 minutes to cook and bake. Overall, roughly 2 hours from start to finish, including cooling and baking times.
Step-by-Step Instructions:
1. Toasting the Bread:
Preheat your oven to 250°F (120°C). Spread the bread cubes evenly on baking sheets. Toast them in the oven for 45-60 minutes, stirring every 15 minutes to make sure they dry out evenly without browning. When done, remove and let them cool completely—this keeps the stuffing from turning mushy later on.
2. Sautéing the Vegetables:
In a large skillet, melt the butter over medium heat. Add diced onion and celery, cooking until they’re soft and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Adding Herbs and Seasonings:
Mix in sage, thyme, rosemary, parsley, salt, and pepper with the cooked veggies. Let it cook for 1-2 minutes to release those lovely herb flavors.
4. Mixing the Stuffing:
In a large bowl, combine the toasted bread cubes with the vegetable and herb mixture. If you like a touch of sweetness, add dried cranberries or raisins now.
5. Adding Broth and Eggs:
Pour 2 1/2 cups of chicken broth over the bread and veggies, gently tossing to moisten the bread without making it soggy. Add more broth little by little if needed. Stir in the beaten eggs to bind everything together.
6. Baking the Stuffing:
Transfer the stuffing mix to a greased 9×13-inch baking dish. Cover it with foil and bake at 350°F (175°C) for 30 minutes. After that, remove the foil and bake for another 15-20 minutes so the top turns golden and crisp.
7. Garnishing and Serving:
Garnish with a fresh rosemary sprig or some fresh chopped herbs for a pretty touch. Serve the stuffing warm alongside your turkey and enjoy!
Can I Use Frozen Bread for Stuffing?
Yes, you can use frozen bread cubes, but make sure to thaw them completely before toasting. Spread them out on baking sheets and toast as usual to dry them out well, which helps achieve the perfect texture.
Can I Make Stuffing Ahead of Time?
Absolutely! Prepare the stuffing mixture and place it in the baking dish covered with foil. Refrigerate overnight and bake it the next day, adding about 10 extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the texture fresh and avoid sogginess.
Can I Make This Stuffing Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit any meat additions. The herbs and vegetables provide plenty of flavor on their own.
