This Thanksgiving stuffing is a mixture of bread cubes, vegetables and plenty of herbs, all baked together until golden brown. A classic stuffing recipe that is a must-have for any holiday!
For me, Thanksgiving is all about the side dishes. Turkey is great and all, but I’m here for the cranberry sauce, potatoes, pies and of course, Thanksgiving stuffing. This is a traditional recipe that tastes so much better than what you’d get out of a box, and also happens to be quite easy to make.
How do you make Thanksgiving stuffing?
Start by cutting a crusty bakery style bread into small cubes. You can use French bread, Italian bread, or any other type of hearty rustic white bread. Lightly toast the bread cubes, or let them sit out overnight to get stale. Place the bread in a large bowl along with sauteed onions and celery, fresh herbs, chicken broth, eggs and butter. Mix everything together, then pour into a baking dish. Once the stuffing is golden brown and cooked through, remove it from the oven. Add a sprinkle of fresh herbs, then serve and enjoy.
Tips for the perfect dish
- If the top of your stuffing starts to look overly browned before the baking time is up, you can cover it with foil.
- Fresh sage is imperative here – do not try to substitute dried sage.
- In a pinch you can use store bought stuffing cubes, but I think it’s really worth it to cut up your own fresh bread. It has a much better flavor and texture this way.
- This recipe can easily be doubled for a crowd. Use a larger baking dish such as a 9″x13″ pan, and add 15 minutes to the bake time.
CAN YOU MAKE THANKSGIVING STUFFING IN ADVANCE?
You can assemble this whole stuffing recipe, then cover the pan with foil, and place it in the fridge for up to 8 hours before you plan to bake it. You may need to add another 10-15 minutes to the baking time to compensate for starting with a cold dish.
What is the difference between dressing and stuffing?
Stuffing and dressing are actually the same dish, just the name is different! Some parts of the country refer to it as dressing, and other areas refer to it as stuffing. In addition, if the stuffing is actually stuffed inside a turkey, it is more likely to be referred to as stuffing. If it’s served alongside the turkey in a separate pan, it may be called dressing.
Thanksgiving stuffing flavor variations
This is a basic recipe that you can dress up by adding other flavors such as meat, fruit and vegetables.
- Apple and Cranberry Stuffing: Add 1/2 cup dried cranberries along with 1 1/2 cups of apples that have been diced and cooked.
- Sausage and Fennel Stuffing: Add 1 pound cooked crumbled Italian or breakfast sausage and 3/4 cup diced sauteed fennel bulb.
- Mushroom Stuffing: Add 1 pound mixed sauteed mushrooms to the recipe. Some great options include cremini, button, portobello or chanterelle mushrooms.
- Bacon and Apple Stuffing: You can never go wrong with bacon! Add 1/2 pound of cooked, crumbled bacon along with 1 cup of diced cooked apples.
This Thanksgiving stuffing is on my holiday table each and every year, and there are never any leftovers. It’s just that good!
More Thanksgiving recipes to try
- Sweet Potato Casserole with Marshmallows
- Cranberry Salad
- Turkey Brine
- Mashed Sweet Potatoes
- Turkey Gravy
Thanksgiving Stuffing Video
- 8 cups rustic bread such as French or Italian cut into 1/2 inch pieces
- 10 tablespoons butter divided use
- 1 cup onion finely diced
- 1 cup celery diced
- 2 teaspoons garlic minced
- 1/4 cup fresh sage leaves finely chopped
- 1/4 cup fresh parsley leaves chopped, divided use
- 1 teaspoon fresh rosemary leaves minced
- 2 teaspoons fresh thyme leaves
- 2 eggs
- 2 cups chicken or turkey broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- cooking spray
- Leave the bread out over night spread out on baking sheets to get stale. Or, you can bake your bread cubes at 225 degrees F for one hour, stirring occasionally, until they get crisp.
- Coat a 3 quart baking dish with cooking spray. Preheat the oven to 375 degrees F.
- Melt 6 tablespoons of butter in a large pan over medium heat. Add the onion and celery to the pan and cook for 8 minutes or until the vegetables are tender.
- Stir in the garlic and cook for 1 more minute.
- Place the bread cubes in a very large bowl and add the cooked vegetables.
- Add the sage and 2 tablespoons of chopped parsley to the bowl along with the rosemary and thyme.
- Add the eggs, chicken broth, salt and pepper to the bowl. Stir until the mixture is thoroughly combined.
- Pour the stuffing into the prepared dish. Melt the remaining 4 tablespoons of butter and drizzle it over the top of the stuffing.
- Cover the dish with foil and bake for 25 minutes. Uncover the dish, then bake for an additional 15 minutes or until top is golden brown and stuffing is cooked through.
- Cool for 5-10 minutes, then sprinkle with the remaining 2 tablespoons of parsley and serve.