This classic stuffing recipe is all about the contrast between its golden, crunchy edges and soft, tender center. Rich butter and fragrant herbs give it plenty of flavor, while its savory, well-balanced taste makes it an easy match for almost any holiday meal. It’s a comforting side dish that deserves a place on the Thanksgiving table.
Stuffing or Dressing: What’s the Difference?
The two names are often used interchangeably, although there is a small distinction. When the mixture is baked separately in a dish, it’s technically called dressing. Stuffing traditionally refers to a mixture cooked inside the turkey.
However, this recipe works either way. It can be baked in its own dish or used to fill a turkey, depending on how you prefer to serve it. Both methods offer a delicious way to enjoy this familiar holiday favorite.
The Classic Flavors That Make It Special
Butter and herbs create the rich, aromatic foundation of this stuffing. Celery also plays an important role, adding depth to the overall flavor even for those who don’t particularly enjoy eating it on its own. Together, these ingredients create a savory base that complements the rest of the Thanksgiving spread.
The texture is just as important as the flavor. Baking allows the top and edges to develop a beautiful golden crust while the inside stays soft and moist. That combination makes every serving satisfying without overpowering the main course.
Easy to Adjust for Any Gathering
This recipe is flexible enough for both small family dinners and larger holiday celebrations. Simply cut the quantities in half when preparing a smaller batch. If you’re expecting a crowd, the recipe can also be doubled to make sure there’s plenty to go around.
Whether served as traditional stuffing or dressing, this homemade version brings familiar flavors and comforting textures to the table. It’s a wonderful companion to roasted turkey and other holiday favorites, especially when you’re putting together a classic Thanksgiving meal.
Prep Time
45 minutes
Cook Time
50 minutes
Total Time
1 hour 35 minutes
Ingredients
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18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
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1 cup unsalted butter
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3 cups diced sweet onion, roughly 2 large onions
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2 cups diced celery
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6 garlic cloves, minced
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kosher salt and pepper
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3 tablespoons chopped fresh sage
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3 tablespoons chopped fresh parsley
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3 tablespoons chopped fresh rosemary
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2 1/2 cups chicken or vegetable stock
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2 large eggs
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a mixture of fresh herbs for sprinkling
Instructions
Preparing the Bread Cubes:
- Stale or toasted bread is ideal for this stuffing, and there are several ways to prepare it. Cut 1½ pounds of bread into cubes, spread them in a large baking dish, loosely cover with foil, and leave them out overnight. Alternatively, arrange the bread cubes on a baking sheet and toast them in a 350°F oven for about 15 minutes, or until they become crisp like croutons. You can also save time by purchasing pre-toasted bread cubes from the store. The size of the cubes is entirely up to you, whether you prefer smaller pieces or larger cubes for a more rustic texture.
- A combination of stale and fresh bread works wonderfully, too. Using two different types of bread, such as sourdough and Italian bread, adds variety and creates a more interesting texture throughout the stuffing.
Preparing the Stuffing:
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with melted butter, olive oil, or nonstick cooking spray. A larger baking dish or foil roasting pan will also work. Transfer the bread cubes to a large mixing bowl for easier tossing, or place them directly in the prepared baking dish. If preferred, divide the mixture between two baking dishes.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, celery, and garlic, along with a generous pinch of salt and pepper, using at least ½ to 1 teaspoon of each. Cook for 8–10 minutes, stirring occasionally, until the onion and celery have softened. Mix in the sage, parsley, and rosemary, and cook for another minute. Pour in 1 cup of the stock and stir to combine.
- Transfer the cooked vegetable mixture over the bread cubes and toss until everything is evenly coated.
- In a small bowl or measuring cup, whisk together the remaining 1½ cups of stock and the 2 eggs. Pour this mixture over the bread cubes, gently stirring and folding until everything is thoroughly combined.
- Bake for 45–50 minutes, or until the stuffing reaches an internal temperature of 160°F. If the top begins to brown too quickly, loosely cover the dish with aluminum foil.
Make Ahead and Storage:
- This stuffing can be prepared a day in advance and reheated without sacrificing its flavor. Remove the baking dish from the refrigerator about 60 minutes before reheating. The same stuffing mixture can also be used to fill a turkey or other bird, if desired.
To Serve 4:
- Cut all the ingredients in half, keeping the proportions exactly the same. Bake the stuffing in an 8×8-inch or 9×9-inch baking dish, using the same baking time.
To Serve 12–18:
- Double the recipe while maintaining the same ingredient proportions. Bake in a large 10×15-inch roasting pan or divide the mixture between two 9×13-inch baking dishes. The baking time should remain roughly the same, although an additional 15 minutes may be needed.
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