The Best Traditional Thanksgiving Stuffing — 🧡😋 Nothing frilly or trendy in this recipe. It’s a classic, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It’ll be your new go-to recipe!!
Table of Contents
A Classic Thanksgiving Stuffing Recipe
People love serving this traditional stuffing at Thanksgiving, Christmas, New Year’s, and I even receive emails at other times during the year from people who make it and no matter the season — it’s always a hit!
My family are stuffing fanatics for classic and traditional stuffings. No pears, dried fruit and nuts, wild mushrooms, or even bacon or sausage need apply.
Think: old-fashioned stuffing made with day-old bread, onions, celery, butter, and herbs.
The stuffing is lightly crusted and golden on top, soft underneath, full of rich buttery flavor, and well-seasoned from the herbs.
As the stuffing bakes, my house smells exactly like Thanksgiving and like all the Thanksgivings I remember at my mom’s and grandma’s houses growing up smelled. Warm, cozy, comforting, and happy. This is the BEST stuffing recipe ever!
Homemade Stuffing Ingredients
Like I’ve already mentioned, this easy Thanksgiving stuffing recipe calls for simple, straightforward ingredients. Classic, but delicious!
- Onions
- Celery
- Fresh herbs (parsley, rosemary, sage, thyme)
- Butter
- Broth – I use reduced sodium chicken broth, but vegetable broth works too.
- Bread
- Eggs
- Salt and pepper – season to taste
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make the Best Stuffing
This classic Thanksgiving stuffing is easy and straightforward to make, even if you’ve never made homemade stuffing before.
Here’s a quick overview of the recipe:
- Melt the butter in a skillet, then sauté the onion and celery until softened.
- In a large bowl, stir together the dried bread cubes, sautéed vegetables, fresh herbs, and broth.
- Add the eggs last, mixed in with a little broth for easier distribution.
- Turn the stuffing into a greased 9×13-inch baking dish and dot the top with butter. Bake until done.
Time Saving Tip
To save time day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the traditional stuffing.
Recipe FAQs
Technically this is a dressing recipe because it’s not stuffed inside the bird, but in my family we still call it stuffing rather than dressing. Our age old mis-naming tradition.
I used a loaf (baguette) of day-old white French bread from my grocery store’s bakery that I cubed, dried in the oven for 45 minutes, and allowed it to sit out overnight.
To save time on the big day, I dry it out the night before but you can do it that morning if time permits. You want to begin with really dry bread because otherwise it’ll turn to mush.
I’ve never pre-made or pre-assembled this classic stuffing recipe, but I think it’d be fine to assemble the night before and bake the day after. Check the stuffing just before baking it. If the bread seems dry at all, drizzle a little extra broth over top. You do NOT want to end up with dry stuffing!
Yes, this classic stuffing recipe tells you to cover the stuffing with foil and bake it for 40 minutes, then remove the foil and bake for another 40 minutes.
If you need to keep the homemade stuffing warm before serving it, loosely cover it with foil and stick it in a 200ºF oven.
Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Yes! Once baked, let the Thanksgiving stuffing cool completely before storing in a freezer bag. You can reheat the stuffing from frozen in a 350F oven (don’t let it thaw first, otherwise the bread will turn to mush).
This is our go to recipe for Thanksgiving stuffing. It’s a hit every year. I’ve made it with homemade bread cubes, store bought bakery bread cubes, and packaged Oroweat/Pepperidge Farm bread cubes. They all come out great. — Jody
What to Serve with Homemade Stuffing
Recipe Video Tutorial
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Traditional Homemade Thanksgiving Stuffing
Ingredients
- 1 cup unsalted butter, divided
- 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
- 1 extra-large, about 2 1/2 cups sweet Vidalia or yellow onion, diced small
- 1 ½ cups celery, diced small
- ⅔ cup Italian flat-leaf parsley leaves, finely minced
- ¼ 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 ½ cups low-sodium chicken broth, divided
- 2 large eggs
Instructions
- 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 – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
- When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
- To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
- Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
- Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
- To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
- Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Stuffing Recipes:
All of my Thanksgiving recipes!
Slow Cooker Sausage Stuffing — This sausage stuffing is super easy to make since the slow cooker does all the hard work for you! There’s no sauteing or browning required at all and you can FREE UP YOUR OVEN!!
Homemade Stovetop Stuffing — With this easy homemade stuffing recipe, you’ll never need a box of the store-bought stuff again!
Cornbread Stuffing — 🧡💛🙌 Fast and easy homemade cornbread is transformed into a family favorite cornbread stuffing side dish with the addition of celery, onions, garlic, broth, and a bouquet of fresh herbs!
Pull-Apart Stuffing Ring — You’ll never guess the secret ingredient that not only makes this stuffing ring FAST and EASY, but also creates PERFECT texture! The stuffing is soft and tender, buttery and moist, not at all soggy, and seasoned to perfection with sage, thyme, rosemary, and parsley!
Originally published November 5, 2018 and republished with updated text November 20, 2020.
Excellent!
I’m making this tomorrow but I was wondering if I could prepare the stuffing in the morning and then cook the stuffing a few hours later?
That would be fine I would think but haven’t done it that way personally.
Hi! I made this last year for thankagiving and it was delicious 😋 Just wondering, id like to stuff my turkey with this stuffing. Do you think it would work out like that as well? Or just as dressing?
I have only made and prepared the recipe as written so cannot say how it would work if you stuff the bird with it. I am thinking I would just use it as dressing though if it were me. If it was delicious, I would just repeat what you did.
Hi! I made this last year for thankagiving and it was delicious 😋 Just wondering, id like to stuff my turkey with this stuffing. Do you think it would work out like that as well? Or just as dressing?
How many people does this recipe serve ? Thank you!
I would say 6 to 12 depending on how big people’s appetites are and if you have guests who reallllly love stuffing or not.
I’m feeding a crowd of about 15. Do you see any problems with doubling all ingredients to make a double batch?
No but just make sure you have a really really big casserole dish since the regular batch makes a lot and I use my biggest baking/casserole dish for it which is probably close to the size of a 9×13 pan. So you need something twice as big as that or bake in two separate baking dishes which is probably what I’d recommend doing.
This looks good and not very mushy, which i prefer.but have you ever added sausage to it? if so when in the cooking process would you do it?
I do have a recipe for sausage stuffing made in the slow cooker. You may want to check that one out http://www.averiecooks.com/slow-cooker-sausage-stuffing/
Over here, we prepare turkey for Christmas and this stuffing will just fit so well ! Thank you !
Over here, we prepare turkey for Christmas and this stuffing will just fit so well ! Thank you !
Thank you for this wonderful recipe, Averie! I made a half batch last night to test it for my upcoming Thanksgiving feast and it was wonderful. The fresh herbs add so much flavor. If I wanted to add mushrooms, do you think I could just sauté them with the celery and onions? Thank you!!!!
Thanks for the five star review and I’m glad that the test batch worked wonderfully! And I would do exactly as you said regarding the mushrooms.
Thank you for this wonderful recipe, Averie! I made a half batch last night to test it for my upcoming Thanksgiving feast and it was wonderful. The fresh herbs add so much flavor. If I wanted to add mushrooms, do you think I could just sauté them with the celery and onions? Thank you!!!!
Hello! I am planning on making your recipe for Thanksgiving this year! My Thanksgiving guest list is only 4 people and I was wondering if I could half this recipe and get similar results? Thank you!
I think that would work out fine. Or you can make the full amount and send leftovers home with people.
Hi Jen,
I halved this recipe and got four decent sized servings. I’d say if you have a stuffing-lover or you want leftovers, don’t half it. I also used a smaller baking dish and baked for 30 mins at 350 uncovered and then 25 minutes uncovered or until nice and golden. Good luck!
Rebecca,
Thank you for your comment! I think I will just make the full amount and keep them for leftovers! I know my dad and my husband will probably go back for seconds anyway!
This is exactly what I was hoping to find. I split the amount to 2 dishes. I am going to hope it doesn’t dry out since it is not as thick.
Hello Averie. I am going to try your traditional stuffing recipe this Thanksgiving. Can’t wait! Are you using French baguettes? Recipe says French white bread. Thanks! Marie
Either will work – stores label things differently but either will be fine regardless of the labeling.
I made this last year and everyone loved it! Making it again this year. 10 Stars!!!
I am glad you made it last year and are making it again this year and everyone loved it!
this is exactly my mom’s recipe and it is AWESOME!!!!! Peeps beg for me to make lots so they can take it home and it is good cold and on sandwiches (more bread!!! ) LOL
Glad you love this recipe and that people beg you for the leftovers!
this is exactly my mom’s recipe and it is AWESOME!!!!! Peeps beg for me to make lots so they can take it home and it is good cold and on sandwiches (more bread!!! ) LOL
So yummy! A new staple for our family Thanksgiving dinner
Thanks for the five star review and I’m glad this is a new staple for your family!https://www.averiecooks.com/wp-admin/edit-comments.php#comments-form