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.
I’ve never made Stuffing/Dressing before in my 56yrs. I’ve only started cooking a year ago now. But we’re trying to eat fresh & healthy food. This dish was a huge hit on Thanksgiving day. Family members that were here said later it was the best that they had , some tried as many as 4 others during the holiday. Thanks so much for posting this recipe, will definitely make many years to come. I’ve also shared it with multiple people . Happy Holidays & Happy Cooking to all!
Thanks for the 5 star review and glad that this was a huge hit and bravo to you for starting to cook and trying to eat fresh/healthy food! I hope you keep cooking and keep on your journey!
I’ve never made Stuffing/Dressing before in my 56yrs. I’ve only started cooking a year ago now. But we’re trying to eat fresh & healthy food. This dish was a huge hit on Thanksgiving day. Family members that were here said later it was the best that they had , some tried as many as 4 others during the holiday. Thanks so much for posting this recipe, will definitely make many years to come. I’ve also shared it with multiple people . Happy Holidays & Happy Cooking to all!
I decided not to put stuffing in my turkey this year but was worried that making it in a casserole dish just wouldn’t be the same. Let me tell you, this recipe was sooooo good, probably better than coming out of a turkey! And it tasted just like my mother’s traditional stuffing, but even better! I listened to the advice about getting fresh french bread, cutting it in cubes, baking to dry it out, and then leaving it sit out the night before. I used all fresh herbs from my garden. It was moist and just delicious! So good that I’m going to make it at Christmas too. Thank you so much for sharing this recipe!
Thanks for the 5 star review and glad this turned out so well that you are going to make it for Thanksgiving! And that you followed all my tips about drying the bread, etc. Glad to hear it was a huge hit!
I decided not to put stuffing in my turkey this year but was worried that making it in a casserole dish just wouldn’t be the same. Let me tell you, this recipe was sooooo good, probably better than coming out of a turkey! And it tasted just like my mother’s traditional stuffing, but even better! I listened to the advice about getting fresh french bread, cutting it in cubes, baking to dry it out, and then leaving it sit out the night before. I used all fresh herbs from my garden. It was moist and just delicious! So good that I’m going to make it at Christmas too. Thank you so much for sharing this recipe!
This is a wonderful rendition of my grandmothers stuffing. My mother always made it with dried herbs but using the fresh herbs as suggested was so much better. Taking over the tradition was a bit daunting. Thank you for the perfect recipe.
Thanks for the 5 star review and glad it reminds you of your grandmother’s stuffing and that my recipe helped you have great success taking over the tradition!
This is a wonderful rendition of my grandmothers stuffing. My mother always made it with dried herbs but using the fresh herbs as suggested was so much better. Taking over the tradition was a bit daunting. Thank you for the perfect recipe.
Absolutely loved this stuffing! Received rave reviews from my guests. Will definitely be on our holiday table each year. Made it exactly as the recipe is written and wouldn’t change a thing. I seriously think it is the best stuffing I’ve ever eaten. Worth going to the extra work of drying out your own bread and chopping fresh herbs. Simply delicious!
Thanks for the 5 star review and glad it got rave reviews and is the best stuffing you’ve ever eaten! Glad it will definitely be on your holiday table next year!
I don’t normally leave comments but I had to give praise where praise is due.I tried this stuffing on thanksgiving and it was really outstanding.I loved this and will make it for years to come im sure.My family all commented on how much they enjoyed it.
Thanks for the 5 star review and thanks for taking the time to give praise for my recipe!
This was the best stuffing I have ever had. It was a beautiful presentation. I should of took a picture!
Thanks for the 5 star review and glad it was the best stuffing you’ve ever had!
Here is my experience with this dressing recipe: I have never made stuffing or dressing g before in my life. I met my new boyfriend’s family for the first time this Thanksgiving and because his parents were ill, we were called upon to make Thanksgiving dinner. Dinner turned out great, and everyone said this was the best dressing they ever had! I followed the directions as written (and yes you are supposed the herbs and stock to the other wet ingredients). I ended up drying out the bread for much longer than written, but that only made it better. Experienced TG cooks at the dinner were asking me for the recipe. Thank you so much for sharing this hit of a recipe!
Thanks for the 5 star review and glad it was a huge hit!
Absolutely loved this stuffing! Received rave reviews from my guests. Will definitely be on our holiday table each year. Made it exactly as the recipe is written and wouldn’t change a thing. I seriously think it is the best stuffing I’ve ever eaten. Worth going to the extra work of drying out your own bread and chopping fresh herbs. Simply delicious!
Absolute amazing!
Thanks for the 5 star review and glad it was absolutely amazing!
This was the best stuffing I have ever had. It was a beautiful presentation. I should of took a picture!
Here is my experience with this dressing recipe: I have never made stuffing or dressing g before in my life. I met my new boyfriend’s family for the first time this Thanksgiving and because his parents were ill, we were called upon to make Thanksgiving dinner. Dinner turned out great, and everyone said this was the best dressing they ever had! I followed the directions as written (and yes you are supposed the herbs and stock to the other wet ingredients). I ended up drying out the bread for much longer than written, but that only made it better. Experienced TG cooks at the dinner were asking me for the recipe. Thank you so much for sharing this hit of a recipe!
Absolute amazing!
Excellent recipe. The only things I did differently was add a pound of sage sausage that I browned in a separate pan and then added to the onion/celery mixture. I did not add anymore salt or pepper and the seasoning was perfect. The entire family raved about this dish. My new go to recipe for stuffing for all occasions.
Thanks for the 5 star review and glad your family raved about it! I am sure the sausage was a great addition! Glad it’ll be your go to stuffing recipe!