Every Thanksgiving morning, there’s a scent that pulls me right into the heart of our family kitchen—a cozy mixture of savory herbs, toasted bread, and melting butter that fills the air with warm, nostalgic vibes. That’s exactly what my grandma’s Thanksgiving stuffing does, and it’s been a tradition in my family for decades. Honestly, I’ve tried a bunch of recipes over the years, but nothing quite beats that first bite of her stuffing, not too dry and far from mushy, with just enough herbiness to make you keep going back for more. It’s like the perfect middle ground between a simple bread side and a fully loaded casserole, and it wedges itself right between the turkey and mashed potatoes on our plates every year. If you’re someone who’s intimidated by stuffing, don’t be — this recipe is a breeze, and your family will be asking for seconds before you know it.
What is Thanksgiving stuffing?
Think of Thanksgiving stuffing as that magical sidekick to your turkey, soaking up all the savory juices and adding layers of cozy flavor to your meal. Essentially, it’s a bread-based dish mixed with aromatics like celery, onions, and spices, often enriched with broth and sometimes mixed with sausage, nuts, or fruits depending on family traditions. The name “stuffing” comes from the original idea of stuffing this mixture inside the turkey cavity, but nowadays, most folks bake it in a separate dish to get that perfectly crisp top while keeping the inside all tender and moist. It’s a wildly adaptable recipe, so no matter if you like yours with lots of herbs, a bit of sage, or a splash of sweet cranberry, it’s easy to make it your own. Plus, it’s just such a comforting dish that instantly screams “holiday gathering” at the table.
Why you’ll love this recipe?
What I love most about this Thanksgiving stuffing is how beautifully it balances incredible flavor with ease. Right out of the gate, you get this warm, savory burst from the sautéed onions and celery, gently mingling with the fresh herbs. It’s not fussy, but every bite feels special—kind of like a secret your grandma’s been perfecting for years. And the best part? It’s simple enough that even if you’re juggling a million things on Thanksgiving day, you won’t feel overwhelmed. Most of the ingredients are pantry staples, so no need for fancy or expensive items, which is always a relief during the holiday rush.
Not to mention, this stuffing isn’t just for Thanksgiving. I’ve taken leftovers, added a fried egg, and turned it into a weekday dinner that feels like a treat. Or sometimes, I serve it alongside a simple roast chicken on a regular Sunday, and it turns the whole meal into a celebration without any fuss. If you’ve ever enjoyed cornbread dressing or wild rice stuffing, you’ll find that this one fits right in with those cozy flavors and textures but with a unique homemade touch that makes each bite feel like a warm hug. Honestly, it’s the one dish I never skip on the Thanksgiving table because it’s a family favorite and always disappears within minutes!
How do I make Thanksgiving Stuffing?
Quick Overview
The process is delightfully straightforward: you start by sautéing the aromatics—that’s onions, celery, and herbs—to build a flavorful base. Then, you toss that with cubed bread and a rich broth soak before baking it until the edges get golden and crisp. The whole kitchen fills with that irresistible smell that signals the holidays are truly here. What sets this method apart is the balance of moistness and texture—it’s never soggy, but it’s not dry either, which makes it an all-time favorite. Trust me, even if you’ve never made stuffing before, you’ll breeze through this without a hitch.
Ingredients
For the Main Batter:
- 10 cups day-old white or sourdough bread cubes (cubed into roughly 1-inch pieces) – Stale bread soaks up the broth better without falling apart.
- 1 cup unsalted butter (about 2 sticks) – I swear by butter here; olive oil just doesn’t capture the same rich, cozy flavor.
- 1 ½ cups chopped yellow onion – The sweetness in these is key to mellowing the whole dish.
- 1 ½ cups chopped celery – Adds that classic, subtle crunch and earthiness.
- 3 cloves garlic, minced – Because garlic and Thanksgiving are a dream team.
- 2 teaspoons fresh sage (or 1 teaspoon dried) – Sage is pretty much the soul of this stuffing.
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried) – Together with sage, it’s a fragrant herb combo that sings.
- 1 teaspoon dried rosemary, crushed – A little punch that adds delightful piney notes.
- 1 teaspoon salt – More or less to taste.
- ½ teaspoon freshly ground black pepper – To balance all those flavors.
For the Filling:
- 3 ½ cups low-sodium chicken or vegetable
Thanksgiving stuffing
Ingredients
Main Ingredients
- 1 cup unsalted butter divided
- 1 pound day-old white French bread diced into 0.5-inch cubes and dried
- 2.5 cups sweet Vidalia onion diced small
- 1.5 cups celery diced small
- 0.67 cup Italian flat-leaf parsley leaves finely minced
- 0.25 cup fresh sage leaves finely minced
- 3 tablespoons fresh rosemary sticks discarded, finely minced
- 2 tablespoons fresh thyme sticks discarded, finely minced
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2.5 cups low-sodium chicken broth divided
- 2 large eggs
Instructions
Preparation Steps
- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – dry the bread the night before or earlier to save time.
- Transfer dried bread cubes to a very large bowl and set aside.
- Preheat oven to 350F and spray a 9x13-inch baking dish with cooking spray; set aside.
- In a large skillet over medium-high heat, melt 0.75 cup (1.5 sticks) of butter.
- Add diced onions and celery to the skillet and cook until softened and lightly browned, about 10 minutes, stirring frequently. Transfer vegetables to bowl with bread.
- Add parsley, sage, rosemary, thyme, salt, pepper, and 1.25 cups chicken broth to the bread mixture; toss well to combine and set aside. Adjust salt to taste.
- In a small bowl, whisk remaining 1.25 cups chicken broth with the eggs. Pour over bread mixture and toss well to combine. Transfer mixture to prepared baking dish.
- Dice remaining 0.25 cup (half stick) of butter and evenly dot over the top of the stuffing.
- Cover stuffing with foil and bake for 40 minutes. Remove foil and bake for an additional 40 to 45 minutes until top is lightly golden. Serve immediately.
