Thanksgiving Stuffing Recipe

Bread cubes, sweet onions, celery, garlic, herbs, and savory broth come together in this comforting Thanksgiving Stuffing Recipe.

this Recipe

I’m just going to say it—Thanksgiving wasn’t my favorite holiday growing up. I know, blasphemy! But hear me out: I was the kid who found turkey dry, cranberry sauce suspiciously jiggly, and the stuffing? Well, I figured it was just soggy bread pretending to be fancy.

And then, one year, everything changed. My mom (who was always a bit of a kitchen magician when she wanted to be) decided to go all out. She used fresh herbs from our garden, actually sautéed the veggies instead of tossing them in raw, and loaded up on butter like she was Julia Child reincarnated. That stuffing? It was magic. Like, I-ate-more-stuffing-than-turkey kind of magic.

Now, every year, this Thanksgiving Stuffing Recipe is my thing. And I swear, when it’s baking, the house smells like a hug from autumn itself. If you’re looking for a stuffing recipe that’ll turn doubters into believers, you’re in the right place.

Why You’ll Love This Thanksgiving Stuffing Recipe?

Let’s be honest. Stuffing can go wrong real fast. Too mushy? No thanks. Too dry? Pass the gravy… and maybe a glass of water while you’re at it.

Here’s why this one’s a winner:

• Crispy on top, tender inside. That contrast is everything. Like wearing a cozy sweater but knowing you’ve got your best shoes on underneath.
• Loaded with fresh herbs. None of that sad dried sage you found in the back of the cupboard. I’m talking rosemary, parsley, sage… the kind that makes you feel like you’re frolicking through a fall farmer’s market.
• Flexible as heck. Want to toss in sausage? Apples? Go wild! This stuffing can take it.
• It makes your kitchen smell like heaven. And you know everyone gathers in the kitchen anyway, right?

Ingredient Notes:

Let’s break it down. You don’t have to get all fancy here, but these little details? They matter.

Bread Cubes (18-24 oz.):
I usually cube up a crusty sourdough and let it sit out overnight. Lazy? Maybe. But it works! If you forget (been there), just toast those cubes in the oven. Dry bread = stuffing success.

Unsalted Butter (1 cup):
Yes, it’s a lot. But it’s Thanksgiving. This isn’t diet food—it’s comfort food.

Sweet Onions (3 cups, diced):
Two big ones. The sweetness balances all the savory stuff going on. Trust me on this.

Celery (2 cups, diced):
Even if you’re not a celery fan, it’s non-negotiable. It gives crunch and that flavor stuffing needs.

Garlic (6 cloves, minced):
Do not skimp on garlic. This isn’t the time for restraint.

Fresh Herbs (3 tbsp. each of sage, parsley, rosemary):
Fresh makes all the difference. Bonus: they make you look like a pro.

Chicken or Veggie Broth (2½ cups):
Use the good stuff. Homemade if you can swing it. (I never can. Boxed it is.)

Eggs (2 large):
They hold everything together without turning it into a brick. (You’ve had brick stuffing, right? We’re not doing that.)

How To Make Thanksgiving Stuffing?

Alright, let’s roll up our sleeves and get cooking. Picture us in the kitchen together, music on, wine poured… you ready?

Step 1: Prep the Bread

Cut up that bread and let it dry out overnight. Forgot? Pop it in the oven at 350°F for 10-15 minutes until crisp but not browned.

Step 2: Sauté the Veggies

Melt that glorious butter in a big ol’ skillet. Toss in the onions, celery, and garlic with a good pinch of salt and pepper. Cook until soft and your house smells like Thanksgiving already. Stir in those chopped herbs and one cup of broth—just to make it extra lush.

Step 3: Mix It All Up

Throw your bread cubes into a massive bowl (bigger than you think you’ll need—trust me). Pour the veggie mix over the top. Give it a gentle toss. You want every cube to get some love.

Step 4: Add the Eggs & Broth

Whisk together the remaining broth with the eggs. Pour that over your bread mix and stir gently. It should feel damp but not soggy.

Step 5: Bake It

Spread it all into a greased 9×13-inch pan. Bake at 350°F for 45-50 minutes. If it’s browning too fast, tent it with foil like you’re wrapping a holiday gift.

Step 6: Garnish & Serve

Sprinkle on extra herbs if you’re feeling fancy. Then? Dig in.

Storage Options:

I’m always shocked when there’s stuffing left after dinner, but hey—miracles happen.

• Fridge: Airtight container, up to 4 days.
• Freezer: Wrap it up tight, freeze for a month. Reheat in the oven until warmed through (none of that sad microwaved mush, okay?).

Variations and Substitutions:

This Thanksgiving Stuffing Recipe is a great base to play around with. Here’s how I like to mix things up:

• Sausage: Brown ½ lb. and toss it in for an extra savory punch.
• Apples or Cranberries: A handful of diced apples or dried cranberries adds a pop of sweet-tart goodness.
• Gluten-Free: Use your favorite GF bread!
• Vegan: Sub the butter with plant-based, use veggie broth, and skip the eggs (or use a flax egg if you’re fancy like that).
• Nuts: Toasted pecans or walnuts give a satisfying crunch.

What to Serve with Thanksgiving Stuffing?

Besides turkey (obviously)? This stuffing loves some sidekick action.

• Gravy: Pour it on. No such thing as too much.
• Cranberry Sauce: The tartness cuts the richness—perfect combo.
• Roasted Brussels Sprouts or Green Beans: Balance the carb-fest.
• Mashed Potatoes: Because carbs love company.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! Prep it the night before, keep it in the fridge, and bake it when you’re ready. Pro tip: Add a splash of broth before baking to keep it moist.

How do I keep stuffing from getting too dry?
More broth! Add it slowly until the texture feels right. You want moist, not mush.

Can I actually stuff this in the turkey?
You can, but I like to bake it separately. It gets a better texture and you won’t have to worry about undercooked poultry drama.

So there you have it—my Thanksgiving Stuffing Recipe that turned me from a stuffing skeptic into a full-on fan. Give it a try and tell me: are you Team Stuffing now too? Snap a pic, share your twist, or just drop a comment. I love hearing how these recipes turn out in your kitchen.

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

Easy Cheesy Beef Mexican Rice Recipe

Shrimp Scampi Pasta Bake

Delicious Brown Sugar-Glazed Italian Pork Chops

Thanksgiving Stuffing Recipe

Prep Time 45 minutes mins

Cook Time 50 minutes mins

Experience the embrace of our Thanksgiving Stuffing Recipe, a comforting symphony of bread cubes each one soaked in a luxurious blend of savory, unsalted butter and homemade broth. This stuffing is a tribute, to autumn flavors with every offering the enchanting aroma of freshly chopped sage, parsley and rosemary. The combination of onion and celery gently sautéed to perfection intertwines, with the subtle warmth of minced garlic to create a beautiful harmony of textures and flavors. Designed to be the centerpiece of your Thanksgiving feast this recipe not only fills your home with an inviting scent. Also captures the essence of cherished family traditions and holiday cheer.

PRINT PIN REVIEW SAVE Saved!

8 Servings

Ingredients

1x2x3x

• 18 to 24 oz. bread cubes about 1.5 loaves or 12 to 14 c, preferably stale or toasted
• 1 c unsalted butter
• 3 c diced sweet onion about 2 large onions
• 2 c diced celery
• 6 garlic cloves minced
• Kosher salt and black pepper to taste
• 3 tbsp. chopped fresh sage
• 3 tbsp. chopped fresh parsley
• 3 tbsp. chopped fresh rosemary
• 2 ½ c chicken or vegetable broth
• 2 large eggs beaten
• Fresh herb mix for garnish

Cook ModePrevent your screen from going dark

Instructions

 

1. If you're using fresh bread cut it into cubes. Toast them in the oven at 350°F until they become crispy. Alternatively you can leave the bread out overnight to let it become stale.
2. Preheat the oven to 350°F. Grease a baking dish measuring 9x13 inches using butter, olive oil or nonstick spray.
3. In a skillet melt some butter. Add onions, celery and garlic along, with a pinch of salt and pepper. Cook them until they become soft. Then mix in sage, parsley and rosemary before adding one cup of stock.
4. Take a bowl. Place the bread cubes in it. Pour over the vegetable mixture along with stock from earlier. Give it a toss to ensure everything is well-mixed.
5. In another bowl whisk together the remaining stock and eggs. Pour this mixture over the bread mixture while stirring everything together.
6. Transfer everything into your baking dish. Bake for around 45 to 50 minutes until it turns brown on top. If you notice browning happening quickly simply cover it with foil.
7. Before serving garnish it with some herbs, for that extra touch of flavor.

Notes

If you're following a lifestyle you don't have to miss out on the lusciousness of a classic Thanksgiving stuffing. Just swap the bread cubes with your gluten-free bread. There are a lot of choices that simulate the texture and flavor of traditional bread. When choosing gluten bread go for varieties that can hold up well to the stock and eggs without becoming soggy. To achieve that combination of a crispy exterior and moist interior try toasting the gluten-free bread cubes a bit longer than you would with regular bread. Also remember to ensure that all other ingredients, such, as broth and seasonings are certified gluten-free friendly.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty