This Traditional Thanksgiving Stuffing Recipe is the herby, buttery classic that fills the house with holiday warmth. Crispy on top, tender in the center, and so comforting, it is the side everyone reaches for first.
Why You’ll Love This Traditional Thanksgiving Stuffing Recipe
- Golden, crunchy top with a soft, custardy middle
- Classic herb flavor from fresh sage, thyme, rosemary, and parsley
- Make-ahead friendly for a low-stress holiday
- Easy to adapt with sausage, mushrooms, or cornbread
- Foolproof method backed by years of family dinners
Traditional Thanksgiving Stuffing Recipe Ingredients & Substitutions
- 1 1/2 pounds day-old hearty bread, cut into 3/4-inch cubes – about 14 to 16 cups
- 1 cup unsalted butter, plus more for greasing and dotting
- 2 medium yellow onions, diced
- 4 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 2 to 3 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 to 2 teaspoons kosher salt, to taste
- 1 teaspoon freshly ground black pepper
- 3 to 4 cups low-sodium chicken or turkey stock, warmed
- 2 large eggs, beaten
- Optional: 1 pound mild Italian sausage, browned and drained
Simple Substitutions
- Bread: Use sourdough, French, country, or up to 50 percent cornbread for a heartier texture
- Gluten-free: Use your favorite sturdy gluten-free loaf and dry it well
- Vegetarian: Swap vegetable broth for chicken stock and skip sausage
- Dairy-free: Use olive oil or dairy-free butter
- Dried herbs: Use 1/3 the amount if substituting dried for fresh
Step-by-Step Instructions to Make Traditional Thanksgiving Stuffing Recipe
Step 1: Prep the Pan and Preheat
Heat the oven to 350°F. Butter a 9×13-inch baking dish. If your bread is not stale, see the next step to dry it.
Step 2: Dry the Bread
Spread bread cubes on two sheet pans and bake at 275°F for 30 to 45 minutes, stirring once or twice, until dry and lightly crisp. Let cool.
Step 3: Sauté the Aromatics
In a large skillet, melt the butter over medium heat. Add onions and celery with a pinch of salt. Cook 10 to 12 minutes until tender and glossy. Stir in garlic and cook 1 minute. Off the heat, stir in parsley, sage, thyme, and rosemary.
Step 4: Season the Bread
Add dried bread cubes to a very large bowl. Pour the buttery aromatics over the bread and sprinkle with salt and pepper. Toss until evenly coated.
Step 5: Add Eggs and Stock
Whisk eggs into the warm stock. Pour over the bread gradually, tossing as you go, until the cubes are moistened but not soggy. You may not need all the liquid. If using sausage, fold it in now.
Step 6: Rest for Even Hydration
Let the mixture sit 10 minutes so the bread absorbs moisture evenly. If it looks dry, drizzle on a bit more warm stock.
Step 7: Bake
Transfer stuffing to the prepared dish and dot the top with a few teaspoons of butter. Cover tightly with foil and bake 30 minutes. Uncover and bake 20 to 30 minutes more, until the top is deeply golden and crisp and the center is hot.
Step 8: Serve
Let rest 5 to 10 minutes before serving so it slices neatly. Finish with a sprinkle of fresh herbs if you like.
Tips for Success
- Dry bread is key. Moist bread makes soggy stuffing, so oven-dry if needed
- Warm stock helps the bread absorb quickly and evenly
- Season in layers: aromatics, then bread, then final taste check before baking
- Use a mix of breads for flavor and texture depth
- Want extra crunch? Bake in a wider dish or spread some on a sheet pan for the last 10 minutes
Variations of Traditional Thanksgiving Stuffing Recipe
- Sausage and Apple: Brown 1 pound sausage and fold in with 1 diced tart apple
- Mushroom and Leek: Sauté 1 pound mushrooms and 2 sliced leeks until browned and add to the mix
- Cornbread Stuffing: Swap half the bread for cornbread, reduce stock slightly
- Oyster Stuffing: Fold in 1 to 1 1/2 cups chopped shucked oysters with their liquor
- Cranberry Pecan: Add 1/2 cup dried cranberries and 1/2 cup toasted pecans
Serving Suggestions: What to Pair with Traditional Thanksgiving Stuffing Recipe
- Roast turkey with pan gravy
- Mashed potatoes or creamy cauliflower mash
- Green beans or Brussels sprouts with lemon
- Bright cranberry sauce for a sweet-tart balance
- Light, crisp white wine like Sauvignon Blanc
Storage & Reheating Instructions
- Refrigerate: Cool completely, cover, and refrigerate up to 4 days
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge
- Reheat oven: Cover with foil and heat at 350°F for 20 to 30 minutes, uncover for the last 5 minutes to re-crisp
- Quick reheat: Skillet with a dab of butter over medium heat for crisp edges
If you plan to stuff a turkey, load chilled stuffing into the cavity right before roasting and cook until the center of the stuffing reaches 165°F. For best texture and food safety, I recommend baking stuffing in a separate dish.
Memories Made Around the Table
My grandmother taught me to listen for the gentle sizzle as butter meets onions, saying that was the moment the holiday started. Every year, that aroma still brings everyone into the kitchen for a taste and a hug.
FAQs
Can I make this stuffing ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add a splash of warm stock if it looks dry, then bake as directed.
How do I prevent soggy stuffing?
Start with very dry bread, add stock gradually, and give the mixture a 10-minute rest to absorb moisture before baking. Bake uncovered at the end to crisp the top.
Can I use boxed stock?
Absolutely. Use low-sodium stock and warm it. If you have homemade turkey or chicken stock, it adds wonderful depth.
What if I do not have fresh herbs?
Use dried herbs at one-third the amount. Rub them between your fingers to release aroma before adding.
How many people does this serve?
About 10 to 12 as a side. For larger crowds, double the recipe and bake in two dishes for best texture.
Final Thoughts
This Traditional Thanksgiving Stuffing Recipe delivers everything you love about the holiday in one cozy bite. With the right bread, gentle heat, and plenty of herbs, you will have a timeless side that tastes like home.
Traditional Thanksgiving Stuffing Recipe (Crispy & Cozy)
Equipment
- 1 9x13 inch baking dish buttered
- 2 sheet pans
- 1 Large Skillet
- 1 Large mixing bowl
- 1 Whisk
- 1 Aluminum foil
Ingredients
Stuffing
- 1.5 lb day-old hearty bread cut into 3/4-inch cubes; about 14 to 16 cups
- 1 cup unsalted butter plus more for greasing dish and dotting top
- 2 yellow onions medium, diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 0.5 cup fresh parsley chopped
- 2.5 tbsp fresh sage chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary chopped
- 1.75 tsp kosher salt to taste
- 1 tsp freshly ground black pepper
- 3.5 cups low-sodium chicken or turkey stock warmed
- 2 large eggs beaten
Optional Add-ins
- 1 lb mild Italian sausage browned and drained
Instructions
Step-by-Step Instructions
- Heat the oven to 350°F. Butter a 9x13-inch baking dish. If your bread is not stale, see the next step to dry it.
- Spread bread cubes on two sheet pans and bake at 275°F for 30 to 45 minutes, stirring once or twice, until dry and lightly crisp. Let cool.
- In a large skillet, melt the butter over medium heat. Add onions and celery with a pinch of salt. Cook 10 to 12 minutes until tender and glossy. Stir in garlic and cook 1 minute. Off the heat, stir in parsley, sage, thyme, and rosemary.
- Add dried bread cubes to a very large bowl. Pour the buttery aromatics over the bread and sprinkle with salt and pepper. Toss until evenly coated.
- Whisk eggs into the warm stock. Pour over the bread gradually, tossing as you go, until the cubes are moistened but not soggy. You may not need all the liquid. If using sausage, fold it in now.
- Let the mixture sit 10 minutes so the bread absorbs moisture evenly. If it looks dry, drizzle on a bit more warm stock.
- Transfer stuffing to the prepared dish and dot the top with a few teaspoons of butter. Cover tightly with foil and bake 30 minutes. Uncover and bake 20 to 30 minutes more, until the top is deeply golden and crisp and the center is hot.
- Let rest 5 to 10 minutes before serving so it slices neatly. Finish with a sprinkle of fresh herbs if you like.