Best Thanksgiving Stuffing Recipe

Introduction

This Best Thanksgiving Stuffing recipe is a perfect blend of buttery bread, fresh herbs, and savory vegetables. It’s crispy on the outside and moist inside, making it a classic holiday favorite that everyone will love.

Ingredients

• 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)
• 1 cup butter (2 sticks)
• 1 large onion (about 3 1/2 cups chopped)
• 2 cups celery (1/4 inch dice)
• 1/3 cup fresh parsley (chopped, Italian flat-leaf preferred)
• 1/4 cup fresh sage (chopped)
• 1 tablespoon fresh rosemary (chopped very fine)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cups high quality chicken or turkey broth, plus 1/2 cup more if needed
• 2 large eggs
• 1 tablespoon butter (softened, for greasing pan)

Instructions

1. Step 1: Tear or cut bread into 1-2 inch bite-size pieces. Spread on a dry pan and bake at 250°F for about 1 hour, stirring occasionally, until toasty but not browned.
2. Step 2: Chop onion into about 3 1/2 cups and celery into 1/4 inch dice. Preheat oven to 350°F.
3. Step 3: Melt 1 cup butter in a large skillet over medium heat. Add onion and celery and sauté for 7-10 minutes until soft but not browned.
4. Step 4: Chop fresh herbs: parsley, sage, rosemary, and thyme. Add toasted bread, herbs, and sautéed vegetables to a large bowl. Sprinkle with salt and pepper.
5. Step 5: In a separate bowl, whisk together chicken broth and eggs. Slowly pour over bread mixture, mixing and squeezing with hands to moisten well without soaking.
6. Step 6: Grease a 9×13 inch pan with softened butter. Transfer stuffing to the pan and spread evenly.
7. Step 7: Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 25-35 minutes until top is brown and crispy.

Tips & Variations

• Use a mix of bread types for more complex texture and flavor.
• Toast the bread on the day of baking to avoid stale or overly hard pieces.
• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Add cooked sausage or mushrooms for a heartier stuffing.
• Cover and refrigerate the unbaked stuffing overnight to let flavors meld.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warm and crispy again. Baked leftovers can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can assemble the stuffing, cover tightly, and refrigerate it overnight before baking. This helps enhance the flavors and can save time on the day of your meal.

Do I have to use fresh herbs?

Fresh herbs deliver the best flavor, but dried herbs can be used in a pinch. Use about one-third the quantity if substituting dried herbs, and add them earlier during the sauté to release their flavor.

Best Thanksgiving Stuffing Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This Best Thanksgiving Stuffing recipe is a classic side dish featuring toasty bread cubes, a rich sauté of onions and celery in butter, fresh herbs, and savory chicken broth bound together with eggs. Baked to a golden, crispy perfection, this stuffing strikes the perfect balance of texture and flavor, making it an essential holiday centerpiece.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 to 10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)

Vegetables and Herbs

• 1 large onion (about 3 and 1/2 cups chopped)
• 2 cups celery, 1/4 inch dice
• 1/3 cup fresh parsley, chopped (Italian flat-leaf preferred)
• 1/4 cup fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped very fine
• 1 tablespoon fresh thyme leaves

Liquids and Seasonings

• 1 cup butter (2 sticks)
• 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
• 1 teaspoon black pepper
• 2 cups high quality chicken/turkey broth, plus 1/2 cup more if necessary
• 2 large eggs
• 1 tablespoon butter, softened (for greasing pan)

Instructions

1. Prepare the Bread: Tear or cut the loaf of bread into 1-2 inch bite-sized pieces and spread them evenly on a dry pan. Bake at 250°F for about 1 hour, stirring occasionally to toast without browning. This ensures the bread becomes crispy and able to absorb the broth well without becoming stale or tough.
2. Chop Vegetables: While the bread toasts, chop the onion to yield about 3 and 1/2 cups and dice the celery into 1/4 inch pieces, leaving celery pieces slightly substantial for texture. Also chop the fresh herbs: 1/3 cup parsley, 1/4 cup sage, and 1 tablespoon each of rosemary and thyme.
3. Preheat Oven: Set your oven to 350°F to get it ready for baking the stuffing later.
4. Sauté Vegetables: Melt 1 cup (2 sticks) of butter in a large skillet over medium heat. Add the chopped celery and onions and sauté for 7-10 minutes until soft but not browned. This butter-heavy sauté imparts rich flavor and moisture to the stuffing.
5. Combine Ingredients: In a large bowl, add the toasted bread cubes and chopped herbs. Mix in the sautéed celery and onions. Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Stir thoroughly to distribute the butter and seasonings evenly. Taste and adjust seasoning if desired.
6. Add Broth and Eggs: In a separate bowl or large glass measuring cup, whisk together 2 cups chicken broth and 2 large eggs. Gradually pour this liquid mixture over the bread mixture, stirring and squeezing with your hands to moisten all the bread evenly. The mixture should be moist but not soggy; add up to 1/2 cup more broth if needed.
7. Prepare Baking Dish: Use 1 tablespoon of softened butter to grease the sides and bottom of a 9×13 inch baking pan to prevent sticking.
8. Assemble and Refrigerate (Optional): Pour the prepared stuffing mixture into the greased pan, spreading it evenly to the edges. At this point, you can cover tightly with foil and refrigerate overnight if desired.
9. Bake Covered: Cover the stuffing with foil and bake at 350°F for about 40 minutes to heat through and meld flavors.
10. Bake Uncovered: Remove the foil and continue baking for an additional 25-35 minutes until the top is golden brown and crispy to your liking.
11. Storage: Leftover stuffing should be stored in the refrigerator. Baked leftovers can also be frozen successfully for future use.

Notes

• Do not let bread sit out overnight before toasting; it will become stale and tough. Toast it fresh for best texture.
• You can cover and refrigerate the assembled stuffing prior to baking for up to 24 hours to prepare ahead.
• If using table salt instead of kosher salt, reduce the amount to about 1 1/2 teaspoons.
• Use high-quality chicken or turkey broth for the best flavor.
• Leftover baked stuffing freezes well; thaw in the fridge before reheating.
• The amount of broth needed can vary depending on bread type and toasting, so add gradually for the perfect moist but not soggy texture.

Keywords: Thanksgiving stuffing, classic stuffing recipe, bread stuffing, holiday side dish, herb stuffing