This Easy Homemade Stuffing recipe has everything you want in a Thanksgiving stuffing—fresh herbs, savory onions, crisp celery, and a perfect balance of soft and crispy textures. It’s rich, satisfying and the ultimate side dish to make your holiday meal unforgettable!
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Stuffing or dressing? It’s a classic debate, but no matter what you call it, one thing’s for certain, it wouldn’t be Thanksgiving without it! Technically, “stuffing” is baked inside the turkey, while “dressing” is cooked separately in a dish. But today, we’re all about the flavors and ease of homemade stuffing made from scratch and baked to golden perfection outside the bird.
Making perfect stuffing is actually pretty easy (just follow my recipe!), and it’s endlessly customizable. Want to toss in dried cranberries or raisins? Go for it. Sausage crumbles? Absolutely. Apples? Why not! But honestly, I’m all about a classic stuffing recipe without all the extras.
That’s what makes this the best traditional stuffing recipe. It’s rich and savory, packed with fresh herbs, celery and onions. The edges get golden and crispy, while the inside stays soft and buttery. Whether it’s served alongside mashed sweet potatoes, Thanksgiving turkey or even a Sunday roast, this herb stuffing is the perfect side for any meal, any time of year!
- Bread: You can use almost any kind of dry bread for making stuffing, or even purchase dry bread cubes. I recommend using something sturdy that can soak up the broth without turning to mush. I used a loaf of French bread for this recipe, but I’ve also made it with sourdough and even wheat bread. All versions were delicious! See below for my tips on drying out your bread.
- Butter: For that rich, buttery flavor that makes this stuffing recipe so good!
- Onion and celery: These two are classic stuffing veggies that add subtle sweetness and crunch. Dice them small so they mix nicely throughout.
- Garlic: Six cloves may sound like a lot, but it gives the stuffing a delicious depth of flavor without overpowering it.
- Broth: Any low-sodium broth or stock works here to moisten the bread. I like using chicken broth for a savory depth, but veggie broth is a great option too if you’re keeping it vegetarian.
- Fresh herbs: I go with a trio of rosemary, sage, and thyme for those classic Thanksgiving flavors, but feel free to throw in fresh parsley, too. Fresh herbs give this herb stuffing the best flavor, but if you’re in a pinch, dried herbs work—just use ½ teaspoon for every tablespoon of fresh herbs in the recipe.
- Eggs: Help bind all the ingredients together and add moisture. Don’t skip these if you’re looking for the best texture!
See the recipe card for full information on ingredients and quantities.
How to Dry Bread for Stuffing
Stale, dried-out bread makes the best stuffing because it’ll absorb more liquid and flavor without turning mushy. Ideally, you’ll want to cube the bread and leave it out on a baking sheet overnight. It’ll dry out naturally, giving you the best base for your homemade stuffing.
If you’re short on time (or forgot to dry out your bread), no worries! You can quickly dry out fresh bread cubes in the oven. Just spread them out in a single layer on a baking sheet and bake at 250°F for about 20 minutes, being careful not to toast them.
Let the dried bread cubes cool completely before continuing on with the recipe. This way, the bread absorbs all that delicious broth and herb mixture without falling apart!
Grab your 13×9-inch casserole dish and get ready for the best Thanksgiving stuffing recipe! Here’s how to make this easy side dish that’ll wow everyone at the table:
- Cube the bread. Use a sharp chef’s knife to cut your bread into 1-inch cubes, or simply tear it by hand for a more rustic look. Set them aside. Tip: If your bread isn’t stale, see the section above for how to quickly dry it out.
- Cook the veggies. Melt the butter in a large skillet over medium-low heat. Add the diced onion, celery, garlic, salt and pepper. Sauté until soft, about 5–7 minutes. Transfer to a large mixing bowl.
- Add the fresh herbs and 1 cup of broth to the bowl with the veggies. Give this a good stir.
- Mix in the bread. Add your dried bread cubes, and use your hands (or a spatula) to toss it all together, coating the bread with the herbs and butter.
- In a separate bowl, whisk together the remaining chicken broth with the eggs. Pour this over the bread mixture and toss again until everything is evenly coated. At this stage, the bread mixture should be very moist. If it feels dry at all, add an additional ½ cup broth.
- Bake. Transfer the mixture to a greased baking dish, cover with foil, and bake until the internal temperature reaches 160°F, about 45 minutes. Then, uncover and bake for another 15–20 minutes to get a golden, crispy top.
Let your herb stuffing cool slightly before serving or cool completely before covering and storing in the fridge until ready to eat. To reheat chilled stuffing: Remove it from the fridge 1 hour before serving. Then, bake it uncovered at 350°F until warmed through, 30 to 45 minutes.
Enjoy!
Make-Ahead Tips
Making homemade stuffing ahead of time is a lifesaver, especially for Thanksgiving!
To prepare the stuffing a day in advance, make it up until you transfer it to the baking pan. Rather than cover it with foil, cover it with plastic wrap and refrigerate it overnight. One hour before baking, remove the stuffing from the fridge and keep it at room temperature. Discard the plastic wrap, cover with foil and continue baking as directed.
Pro Tip: For extra flavor, drizzle in a little turkey pan drippings as it reheats!
Make the Most of Leftovers
Sure, you could just reheat your leftovers in the microwave… but where’s the fun in that? Take your Thanksgiving stuffing to the next level with two of my all-time favorite next-day creations:
- Stuffing waffles – Crispy, golden and ready for all your favorite toppings, from cranberry sauce to gravy—or even a fried egg! (Trust me, these stuffing waffles have a cult following for a reason!)
- Stuffing muffins with turkey – Mix in shredded leftover turkey, scoop into a muffin tin and bake until warmed through. These are the ultimate grab-and-go leftovers!
Ingredients
- 3/4 cup unsalted butter, plus more for greasing baking dish
- 1 large yellow onion, diced
- 6 large stalks celery, diced
- 6 cloves garlic, minced
- 2 Tablespoons minced fresh rosemary
- 2 Tablespoons minced fresh sage
- 1 Tablespoon minced fresh thyme
- 3 cups low-sodium chicken broth, divided
- 12 cups of diced bread (1-inch cubes), such as sourdough or French baguette (See Kelly’s Notes)
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking dish with unsalted butter then set it aside.
- Add the butter to a large skillet set over medium-low heat. Once the butter has melted, add the onions, celery, garlic, 1 teaspoon kosher salt an ½ teaspoon black pepper and cook, stirring, until the vegetables have softened, 5 to 7 minutes. Transfer the mixture into a very large bowl.
- To the bowl with the vegetables, stir in the rosemary, sage, thyme and 1 cup of the chicken broth.
- Add the bread cubes to the bowl and toss gently.
- In a separate medium bowl, whisk together the remaining 1 ½ cups chicken broth with the eggs. Pour the mixture over the bread and stir until well-combined.
- Transfer the stuffing into the greased baking dish, cover it with foil and bake until it reaches an internal temperature of 160°F, about 45 minutes.
- Uncover the stuffing and continue baking until the top is golden brown and slightly crisped, 15 to 20 minutes.
- Let cool slightly before serving or let cool completely before covering and storing in the fridge until ready to eat.
Kelly’s Notes
- Stale bread works best for stuffing since it’ll absorb more liquid and flavor. To quickly dry out fresh bread, cut it into 1-inch cubes and arrange it on a baking sheet. Bake it at 250°F until crispy, about 20 minutes. Let it cool completely before continuing with the recipe as directed. If you have more time, cut the bread into 1-inch cubes and leave it at room temperature overnight on a baking sheet.
- To reheat chilled stuffing: Remove it from the fridge 1 hour prior to serving and bake it uncovered at 350°F until warmed through, 30 to 45 minutes.
- Make-ahead: To prepare the stuffing a day in advance, make it up until you transfer it to the baking pan. Rather than cover it with foil, cover it with plastic wrap and refrigerate it overnight. One hour before baking, remove the stuffing from the fridge and keep it at room temperature. Discard the plastic wrap, cover with foil and continue baking as directed.
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Can you make the stuffing ahead and then warm up in the microwave to save oven space?
Sure thing! Just bake it all the way through the day before, cool it and refrigerate it, then microwave it when you’re ready.
Delicious! Never buying the boxed stuff again!
So glad you enjoyed the recipe, Lizzie!