This traditional Thanksgiving stuffing recipe is buttery, savory, and full of fragrant herbs, with crisp edges and a soft, tender center. I love serving it alongside the holiday meal because it is easy to prepare ahead and brings classic comfort to the table.
Why You’ll Love This Traditional Thanksgiving Stuffing
This stuffing has the cozy flavor of toasted bread, onion, celery, and herbs in every bite. Baking it in a dish gives you golden, crisp edges while the center stays tender. It is also easy to customize with your favorite bread or a handful of simple additions.
Traditional Thanksgiving Stuffing Ingredients & Substitutions
- 16 ounces day-old bread, cut into 1-inch cubes
- ½ cup unsalted butter
- 1 medium yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 large eggs
- 2 to 2½ cups low-sodium chicken or turkey broth, warmed
- 1 tablespoon butter, for greasing the baking dish
Day-old sourdough, French bread, or hearty white bread all work well. If your bread is fresh, spread the cubes on a baking sheet and bake at 300°F for 20 to 30 minutes, stirring once, until dry but not browned. Vegetable broth can replace the chicken or turkey broth.
Step-by-Step Instructions to Make Traditional Thanksgiving Stuffing
1. Dry the bread
Heat the oven to 350°F. If your bread cubes are not already dry, toast them as described above. Place the cubes in a large mixing bowl.
2. Cook the vegetables and herbs
Melt ½ cup butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened. Stir in the garlic, sage, thyme, parsley, salt, and pepper, then cook for 1 minute.
3. Mix the stuffing
Spoon the cooked vegetables over the bread and toss to combine. In a small bowl, whisk the eggs with 2 cups of warm broth. Pour the mixture over the bread and gently toss. Add more broth a little at a time until the cubes are moist throughout but not sitting in liquid.
4. Bake until golden
Butter a 9-by-13-inch baking dish and spoon in the stuffing. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is crisp and golden and the center is hot. Let it rest for 5 minutes before serving.
Tips for Success
- Use dry bread so it can soak up the broth without turning mushy.
- Add broth gradually. Different breads absorb different amounts, so you may not need the full 2½ cups.
- Keep the bread cubes intact by folding the mixture gently instead of stirring vigorously.
- For extra crispness, bake uncovered for a few additional minutes, keeping an eye on the top.
- For food safety, bake the stuffing separately in a casserole dish rather than inside poultry.
Variations of Traditional Thanksgiving Stuffing
For a fruity twist, fold in ½ cup dried cranberries or diced apple. Add ½ cup toasted pecans or walnuts for crunch. You can also swap in cornbread for some or all of the bread cubes, or add sliced mushrooms cooked with the onion and celery. If you prefer a milder herb flavor, reduce the sage slightly and add a little more parsley.
Serving Suggestions: What to Pair with Traditional Thanksgiving Stuffing
Serve this stuffing with roast turkey, mashed potatoes, gravy, roasted vegetables, and cranberry sauce for a classic Thanksgiving plate. It is also delicious alongside roast chicken or a hearty vegetable main dish. A simple green salad adds a fresh contrast to the rich, savory sides.
Storage & Reheating Instructions
Cool leftovers promptly, then store them in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven until hot, adding a splash of broth if the stuffing seems dry. Individual portions can be warmed in the microwave. You can assemble the stuffing a day ahead, cover it, and refrigerate it before baking. Let the dish sit at room temperature for about 20 minutes while the oven heats, then bake until hot in the center.
Memories Made Around the Table
I love how a baking dish of stuffing brings everyone to the table before the rest of dinner is ready. The buttery herbs fill the kitchen with the kind of familiar holiday aroma that makes the meal feel special. I like setting it out while it is still warm so everyone can scoop up the crisp corners.
FAQs
Can I make this Thanksgiving stuffing recipe ahead of time?
Yes. Assemble it up to one day ahead, cover, and refrigerate. Bake it just before serving, allowing extra time if it is still cold in the center.
How do I keep stuffing from getting soggy?
Start with dry bread and add the broth gradually. The bread should be moist but not swimming in liquid before it goes into the oven.
Can I make this stuffing without eggs?
Yes. Leave out the eggs and use a little less broth, adding just enough to moisten the bread. The texture will be slightly less rich but still flavorful.
Can I freeze leftover stuffing?
Yes. Freeze cooled portions in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven until hot.
Final Thoughts
This traditional Thanksgiving stuffing is an easy, dependable side dish with savory herbs, tender bread, and crisp golden edges. Keep it classic or add your own favorite mix-ins, then bring it to the table warm for a comforting part of the holiday meal.
Traditional Thanksgiving Stuffing
Equipment
- 1 Large Skillet
- 1 Large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 9-by-13-inch baking dish
- 1 Aluminum foil
Ingredients
- 16 oz day-old bread cut into 1-inch cubes
- 0.5 cup unsalted butter
- 1 medium yellow onion finely chopped
- 3 celery stalks finely chopped
- 2 garlic cloves minced
- 1 tbsp fresh sage chopped; or 1 teaspoon dried sage
- 1 tsp fresh thyme leaves or ½ teaspoon dried thyme
- 0.25 cup fresh parsley chopped
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 2 large eggs
- 2-2.5 cups low-sodium chicken or turkey broth warmed; add gradually as needed
- 1 tbsp butter for greasing the baking dish
Instructions
- Heat the oven to 350°F. If your bread cubes are not already dry, toast them on a baking sheet at 300°F for 20 to 30 minutes, stirring once, until dry but not browned. Place the cubes in a large mixing bowl.
- Melt ½ cup butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened. Stir in the garlic, sage, thyme, parsley, salt, and pepper, then cook for 1 minute.
- Spoon the cooked vegetables over the bread and toss to combine. In a small bowl, whisk the eggs with 2 cups of warm broth. Pour the mixture over the bread and gently toss. Add more broth a little at a time until the cubes are moist throughout but not sitting in liquid.
- Butter a 9-by-13-inch baking dish and spoon in the stuffing. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is crisp and golden and the center is hot. Let it rest for 5 minutes before serving.