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Stuffing

close up overhead shot of stuffing in a baking dish
Make sure this classic stuffing recipe makes an appearance as one of your delicious side dishes on your Thanksgiving dinner table this year.
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Table of Contents
  1. STUFFING INGREDIENTS
  2. HOW TO MAKE THIS STUFFING RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Your Thanksgiving table won’t be complete without a warm bowl of this savory homemade stuffing. Fragrant fresh herbs and crisp vegetables are combined with bread cubes and baked until golden brown to give you an amazing side dish with incredible flavor.

Check out our cornbread dressing and our chicken and stuffing casserole for two more delicious recipes where stuffing is the star of the show.

STUFFING INGREDIENTS

You’ll need:

  • 10 cups diced fresh french bread (or 10 cups stale bread)
  • 1 medium yellow onion (1¾ cup), finely diced
  • 2 stalks celery (1¼ cup), finely diced
  • ¼ cup unsalted butter, divided 
  • 3 teaspoons fresh minced sage
  • 2 teaspoons fresh minced rosemary
  • 2 teaspoons fresh thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 cups chicken broth
  • 2 large eggs, beaten

PRO TIP:

You can also use stale bread instead of fresh, left uncovered overnight, or you could leave out fresh bread uncovered overnight instead. For either option, you would not have to bake the bread cubes the next day. 

SUBSTITUTIONS AND ADDITIONS

BREAD: Most any kind of bread will work in this easy stuffing recipe. White bread, French bread, Italian bread or whole wheat bread all work well. You can also buy bread already cubed if you don’t want to make your own bread cubes.

CHICKEN BROTH: Any chicken stock, either store bought or homemade would work fine for the stuffing mix. You could also opt to use turkey broth as well.

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HOW TO MAKE THIS STUFFING RECIPE

STEP ONE: Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish, set it aside.

STEP TWO: Evenly spread the cubed French bread over a standard cookie sheet. Bake the bread cubes for 5 minutes. Remove from the oven and allow to cool.

PRO TIP:

Stale or dry bread cubes will soak up the broth and flavor much better than fresh bread.

STEP THREE: In a 10 to 12-inch skillet, melt ¼ cup butter and saute the onion and celery, uncovered, for 3 minutes, stirring often.

STEP FOUR: Add the fresh sage, rosemary and thyme. Saute, uncovered, for an additional 2 minutes.

STEP FIVE: Remove the skillet from heat and stir in the kosher salt and black pepper, and set it aside.

STEP SIX: Using a large bowl and a wooden spoon, combine the cooled toasted bread crumbs, chicken broth and the beaten eggs. Stir until the mixture is well incorporated.

PRO TIP:

Don’t be tempted to add more broth than the recipe calls for, too much and you will end up with soggy bread and not enough will leave it dry.

STEP SEVEN: Stir in the cooked onion mixture until all ingredients are combined.

STEP EIGHT: Evenly spread the stuffing mixture into the prepared baking pan.

STEP NINE: Bake for 45 minutes, or until the top of the stuffing is golden brown. Serve hot.

HOW TO SERVE

Add this delicious stuffing to your Thanksgiving table alongside your Thanksgiving turkey, cranberry sauce, sweet potatoes or creamy mashed potatoes and of course, pumpkin pie for dessert. I promise your guests will be going back for seconds of this moist stuffing recipe.

STORAGE

IN THE FRIDGE: Leftover stuffing can be stored in an airtight container, in the refrigerator, for up to 3 days.

IN THE FREEZER: Stuffing can be frozen and stored in an airtight container for up to six months. 

Stuffing is a much loved Thanksgiving side dish and this one is packed with fresh ingredients and plenty of savory flavors. The slight crunch of the veggies, the soft moist bread and the blend of herbs and spices make this a classic dish to add to your holiday menu.

FREQUENTLY ASKED QUESTIONS

What is the best bread to use for this stuffing?

This traditional stuffing can be made with most any bread. French, Italian, white or whole wheat will all taste fantastic in this recipe.

Can I freeze leftover stuffing?

This Thanksgiving stuffing recipe can be frozen for up to six months in an airtight container.

Can I use dry herbs in this recipe instead of fresh?

If you prefer to use dried herbs, you can use them in this recipe. 1½ teaspoons dry sage, ⅔ teaspoon rosemary and ⅔ teaspoon thyme would be the equivalent dried herbs.

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close up overhead shot of stuffing in a baking dish

Stuffing

5 from 1 vote
Make sure this classic stuffing recipe makes an appearance as one of your delicious side dishes on your Thanksgiving dinner table this year.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 10 cups fresh french bread diced, or stale bread
  • 1 medium yellow onion 1 ¾ cup, finely diced
  • 2 stalks celery 1 ¼ cup, finely diced
  • ¼ cup unsalted butter
  • 3 teaspoons fresh sage minced
  • 2 teaspoons fresh rosemary minced
  • 2 teaspoons fresh thyme
  • teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 cups chicken broth
  • 2 large eggs beaten

Instructions
 

  • Preheat the oven to 375°F. Lightly spray a 9×13 baking dish, set it aside.
  • Evenly spread the cubed french bread over a standard cookie sheet. Bake the bread cubes for 5 minutes. Remove from the oven and allow to cool.
  • In a 10 to 12 inch skillet, melt ¼ cup butter and saute the onion and celery, uncovered, for 3 minutes, stirring often.
  • Add the fresh sage, rosemary and thyme. Saute, uncovered, for an additional 2 minutes. Remove the skillet from heat and stir in the kosher salt and black pepper, and set it aside.
  • Using a large mixing bowl and a wooden spoon, combine the cooled toasted bread crumbs,chicken broth and the beaten eggs. Stir until the mixture is well incorporated.
  • Stir in the cooked onion mixture until all ingredients are combined.
  • Evenly spread the stuffing mixture into the prepared baking dish.
  • Bake for 45 minutes, or until the top of the stuffing is golden brown.
  • Serve hot.

Notes

PRO TIP: You can also use stale bread instead of fresh, left uncovered overnight, or you could leave out fresh bread uncovered overnight instead. For either option, you would not have to bake the bread cubes the next day. 
 
PRO TIP: Stale or dry bread cubes will soak up the broth and flavor much better than fresh bread.
PRO TIP: Don’t be tempted to add more broth than the recipe calls for, too much and you will end up with soggy bread and not enough will leave it dry.

Nutrition

Calories: 935kcal | Carbohydrates: 169g | Protein: 37g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 2195mg | Potassium: 499mg | Fiber: 8g | Sugar: 8g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 11mg
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