Best Thanksgiving Stuffing
You will always find this Thanksgiving stuffing on our table every November. It’s herby, delicious, crispy on the top, soft and wonderful in the middle. It’s simple and perfect for the feast.
I asked our readers about their favorite Thanksgiving side in a recent email poll. I was so pleased to find us so deliciously aligned. More than 52% said stuffing or dressing was their favorite side, followed by 42% who said potatoes or sweet potatoes.
When it comes to Thanksgiving leftovers, I’m hiding the stuffing in the back of the refrigerator for just one more taste of its deliciousness.
So, it’s no surprise we have several stuffing recipes on the site. The Cornbread Dressing and the Wild Mushroom Stuffing are always popular (and likely on our Thanksgiving table), but this stuffing recipe is always there.
It’s essentially my mom’s recipe. The stuffing she made for years, the stuffing we associate with Thanksgiving, and the one we all reach for first.
I hope you enjoy it as much as we do!
Thanksgiving Stuffing Ingredients
Here’s what you need:
- Bread cubes: Toasted and dry bread cubes are best. This helps absorb all of the beautiful flavors added to the stuffing. Mix the bread if you’d like (Italian and sourdough are delicious) for even more flavor!
- Vegetables: Onion (I love sweet onion), celery, and garlic cloves
- Herbs: This is an important flavor element in this herb stuffing. Fresh herbs like sage, parsley, and rosemary are my favorite herbs, but use your favorite combination or even just one, like parsley.
- Butter: Brings amazing flavor to the stuffing
- Large eggs bind the stuffing together
- Broth makes the stuffing moist. You can use chicken or vegetable broth.
How to Make Thanksgiving Stuffing
Preheat the oven to 350℉ and brush a 9 x 13 inch baking dish with butter, cooking spray, or olive oil.
Place the bread cubes in a large mixing bowl.
Heat the butter in a large skillet until melted and then stir in the onion, celery and garlic. Season with 1 teaspoon of salt and black pepper to taste. Saute until the onions and celery soften, about 8 minutes.
Stir in the herbs and cook for one minute more. Then add 1 cup of broth and stir to combine.Pour the sauteed onions and celery over the bread crumbs and toss until the bread is coated.
Whisk together the remaining stock and 2 eggs in a small bowl or measuring cup. Then pour the liquid over the bread cubes and stir until thoroughly combined. I begin by adding 2 1/2 cups of liquid, but because we love softer stuffing, I almost always add an additional 1/2 cup of broth until all the bread feels moistened.
Bake for 45 to 50 minutes or until the internal temperature registers 165 degrees F. If the stuffing browns too quickly, tent it with foil while baking.
How to Make Bread Cubes
Stale or toasty bread best absorbs delicious herby buttery moisture. To make your own bread cubes, cut 1 ½ pounds of bread into cubes and lay them in a baking dish, tent with foil, and let sit overnight. For toasting, bake them in a baking dish at 350 degrees for 15 minutes or until toasted. You can also buy toasted bread cubes at the store.
Can you make stuffing ahead?
Yes! Make the stuffing, let it cool, and then refrigerate overnight. When ready to reheat, let it sit at room temperature for 30 minutes while preheating the oven to 350 degrees. Cover the stuffing with foil, and bake for about 20 minutes. You can remove the foil and let bake for another 5 minutes if you want a crispier top. If the stuffing seems dry before reheating, add a splash of broth.
More Thanksgiving Recipes We Love
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Best Thanksgiving Stuffing Reipe
Ingredients
- 18 to 24 ounces bread cubes or about 12 to 14 cups
- 1 cup unsalted butter
- 3 cups diced sweet onion roughly 1 1/2 large onions
- 2 cups chopped celery
- 4 garlic cloves minced
- kosher salt and pepper
- 1/2 cup chopped fresh herbs like rosemary, thyme, sage, parsley plus more for sprinkling
- 2 ½ – 3 cups chicken or vegetable stock
- 2 large eggs
Instructions
-
Preheat the oven to 350℉ and brush a 9 x 13 inch baking dish with butter, cooking spray, or olive oil.
-
Place the bread cubes in a large mixing bowl.
-
Heat the butter in a large skillet until melted and then stir in the onion, celery and garlic. Season with 1 teaspoon of salt and black pepper to taste. Saute until the onions and celery soften, about 8 minutes. Stir in the herbs and cook for one minute more. Then add 1 cup of broth and stir to combine.
-
Pour the sauteed onions and celery over the bread crumbs and toss until the bread is coated.
-
In a small bowl or measuring cup, whisk together the remaining stock and 2 eggs.
-
Pour the liquid into the bread cubes and stir until thoroughly combined. I begin with adding 2 1/2 cups of liquid, but because we love softer stuffing, I almost always add an additional 1/2 cup of broth, just until all of the bread feels moistened.
-
Bake for 45 to 50 minutes or until the internal temperature registers 165 degrees F. If the stuffing browns too quickly, tent it with foil while baking.
Notes
- Bread cubes: Stale or toasty bread best absorbs delicious herby buttery moisture. To make your own bread cubes, cut 1 ½ pounds of bread into cubes and lay them in a baking dish, tent with foil, and let sit overnight. To toast, bake in a 350-degree oven for 15 minutes, or until toasted. You can also buy toasted bread cubes at the store.
- Making stuffing ahead: If needed, you can make the stuffing ahead, let it cool, and then refrigerate overnight. When ready to reheat, let it sit at room temperature for 30 minutes. Preheat the oven to 350 degrees, cover the stuffing with foil, and bake for about 20 minutes. You can remove the foil and let bake for another 5 minutes if you want a crispier top. If the stuffing seems dry before reheating, add a splash of broth.
Serving Sizes:
- For 4-6 servings: Half this recipe and bake it in an 8 x 8 or 9 x 9 square pan for 35 to 40 minutes (checking baking temperature about 30 minutes in).
- More than 12 servings: If serving more than 12, double the recipe. Bake in a large roasting pan (like 10 x 15) or two 9 x 13 inch baking pans. Bake for 45 to 50, allowing for a few more minutes if needed to reach temperature.
Nutrition
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