The aroma of Thanksgiving dinner always brings back cherished memories. For me, it’s the comforting scent of herbs, butter, and perfectly baked bread that fills the kitchen.
Each year, my family anticipates my Thanksgiving stuffing; it’s become a tradition, and I’m excited to share the recipe with you! I truly believe this is the only Thanksgiving stuffing recipe you’ll ever need. It’s easy, creates a moist, flavorful stuffing, and will undoubtedly be the star of your holiday table.
Table of Contents
Why This is the Best Thanksgiving Stuffing Recipe
- Perfectly Balanced Flavors: This recipe boasts a harmonious blend of fresh herbs, savory vegetables, and just the right amount of seasoning.
- Ideal Texture: Say goodbye to dry or soggy stuffing! This recipe creates a moist, yet firm texture that everyone will love.
- Easy to Customize: Whether you’re a fan of sausage, cranberries, or nuts, this recipe is a blank canvas for your favorite add-ins.
- Simple and Straightforward: I designed this recipe to be approachable for cooks of all skill levels.
Stuffing vs. Dressing: What’s the Real Difference?
Many people use “stuffing” and “dressing” interchangeably, but there’s a subtle distinction. Traditionally, stuffing is cooked inside the bird, while dressing is baked in a separate pan. However, the line has blurred over time, and regional differences play a role. In the South, for example, “dressing” is the common term regardless of the cooking method.
The term “stuffing” historically refers to the ingredients used to “stuff” poultry. So, whether you call it stuffing or dressing, it’s all about the delicious combination of bread, herbs, and savory flavors!
Key Ingredients for a Perfect Thanksgiving Stuffing
The quality of your ingredients greatly impacts the final result. Let’s dive into the key components of this Thanksgiving stuffing recipe.
The Best Bread for Stuffing
The bread is the foundation of any good stuffing. I like to use a mixture of stale and fresh bread, about 1.5 loaves of bread, or 12 to 14 cups cubed. Stale or toasted bread is best, as it absorbs the flavors without becoming mushy. Sourdough adds a tangy flavor and chewy texture, while Italian bread provides a classic, comforting base. Challah or brioche can be used for a richer, sweeter stuffing.
Whether you choose small or large cubes for a more rustic stuffing, be sure to toast your bread cubes at 350 degrees F for about 15 minutes or let them sit out tented with foil overnight.
Many people like to serve other bread items alongside their stuffing, such as French Butter Cake, and the right recipe can be found here: Incredible French Butter Cake Recipe: Simple & Delicious.
A Guide to Fresh Herbs
Fresh herbs are essential for a flavorful stuffing. Sage offers an earthy, slightly peppery taste; parsley provides a fresh, clean flavor; and rosemary adds a woodsy, aromatic note. The combination creates a complex, savory profile that complements the other ingredients.
If you need to substitute dried herbs, use a 1:3 ratio (1 tablespoon fresh = 1 teaspoon dried). Some recipes include thyme and marjoram to further enhance the flavor.
Choosing the Right Stock
The type of stock you use can significantly impact the flavor of your stuffing. Chicken stock provides a classic, rich flavor, while vegetable stock offers a lighter, more neutral base. Turkey stock, especially homemade, adds depth and authenticity to the dish. I prefer chicken or vegetable stock for this recipe.
How to Make This Classic Thanksgiving Stuffing Recipe
Making this Thanksgiving stuffing recipe is easier than you might think. I’ll walk you through each step, ensuring a perfect result every time.
Ingredients
- 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) (preferably toasted or stale)
- 1 cup unsalted butter
- 3 cups diced sweet onion, (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, (minced)
- kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- a mixture of fresh herbs for sprinkling
Instructions
- Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
- Preheat the oven to 350 degrees F. Brush a 9×13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it’s easier.
- Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread crumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
- Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
- I have successfully made this a day ahead of time and reheated it – it’s just as good! Remove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
- To serve 4: Cut this recipe in half exactly and bake it in an 8×8 or 9×9 inch dish. I bake for the same amount of time.
- To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10×15 roasting pan, or baking in two 9×13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
Variations and Dietary Modifications
Feel free to personalize this recipe to suit your tastes. Some popular add-ins include cooked sausage, dried cranberries, toasted pecans, or sautéed mushrooms. Here are some dietary modifications.
| Dietary Need | Substitution Suggestion | Notes |
|---|---|---|
| Gluten-Free | Use a high-quality gluten-free bread. | Ensure GF bread is toasted well to prevent it from becoming gummy. |
| Vegetarian/Vegan | Use vegetable stock. For vegan, use a plant-based butter and a vegan egg substitute (like a flax egg). | Confirm all other ingredients are vegan-friendly. |
| Low-Sodium | Use unsalted butter and low-sodium stock. Control the salt by adding it to taste. |
Make-Ahead and Storage Tips
This Thanksgiving stuffing recipe can be made a day or two in advance. Prepare the stuffing according to the recipe instructions, but do not bake it. Cover the baking dish tightly with plastic wrap and refrigerate for up to 48 hours.
When ready to bake, remove the stuffing from the refrigerator 60 minutes before baking. Bake as directed, adding an extra 10-15 minutes if needed, until the internal temperature reaches 160 degrees F.
For another amazing fall recipe, check out this Amazing Pumpkin Baked Oatmeal Recipe For Fall.
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the stuffing cool completely, then transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat in a preheated oven at 350 degrees F until warmed through.
Troubleshooting: Your Thanksgiving Stuffing Recipe Questions Answered
How do I fix stuffing that is too dry?
Gradually add warm stock, a little at a time, until it reaches the desired moisture level. Be careful not to add too much at once, as it can easily become soggy.
How do I fix stuffing that is too soggy?
Spread the stuffing on a baking sheet and bake at a higher temperature (375 degrees F) for a short period (10-15 minutes) to help evaporate excess moisture.
What if my stuffing is bland?
Add more fresh herbs, a pinch more salt and pepper, or even a dash of poultry seasoning to boost the flavor.
Conclusion
I hope you enjoy this Thanksgiving stuffing recipe as much as my family does. With its perfect blend of flavors, ideal texture, and easy customization, it’s sure to become a holiday favorite. I’m confident that you’ll love it!
Now, I’d love to hear from you! What are your favorite stuffing add-ins? Do you have any questions about the recipe? And most importantly, how did your stuffing turn out? Please leave a comment below and share your experience! Happy Thanksgiving from my kitchen to yours!
For more recipes, follow us on Pinterest.
Thanksgiving Stuffing Recipe: Easy and Flavorful
Ingredients
Equipment
Method
- Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
- Preheat the oven to 350 degrees F. Brush a 9×13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it’s easier.
- Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread crumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
- Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
- I have successfully made this a day ahead of time and reheated it – it’s just as good! Remove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
- To serve 4: Cut this recipe in half exactly and bake it in an 8×8 or 9×9 inch dish. I bake for the same amount of time.
- To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10×15 roasting pan, or baking in two 9×13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
