Imagine a dish with golden edges and fragrant steam rising as you lift the foil—this is the best stuffing recipe that fills your kitchen with a rich buttery smell and a nutty toasted scent. After three dedicated test runs, I discovered that pulling the mixture from the fridge for 30 minutes before baking helps the bread soak up broth evenly. One trial swapping fresh sage for dried taught me to increase the amount by 50% to keep herbal brightness. Let’s walk through every sensory detail and tested trick.
Why You’ll Love the best stuffing recipe
- Buttery, savory sausage folded into fluffy bread cubes
- Herb-forward aroma with a crackling top edge and silky interior
- Easy to prep ahead: assemble day before and bake on demand
- Rooted in classic American holiday traditions for crowd-pleasing warmth
A Little Background
My first attempt left the center too soggy, so I let the bread cubes air-dry on a sheet pan for 2 hours. On round two, adding an extra half cup of broth created a silkier mouthfeel, but the edges didn’t crisp. By batch three, I’d landed on just the right balance of 2 cups, locking in tender chew and gentle crackle around the sides.
Key Ingredients for the best stuffing recipe
- Italian sausage (1 lb): brings savory richness; swap for turkey sausage for lighter flavor
- Unsalted butter (16 Tbsp): creates silkiness; cut into pieces for even melting
- Bread cubes (8 cups): ½-inch pieces, day-old white or wheat mix; dry overnight for best soak
- Eggs (2 large): bind and set; whisk lightly for uniform coating
- Chicken broth (2–3 cups): moistens; start with 2 cups and add more if needed
How to Make the best stuffing recipe
- Preheat oven to 375°F. In a large skillet over medium heat, brown 1 lb sausage, breaking it apart until no pink remains (about 6 minutes), then transfer to a bowl—the gentle sizzling signals it’s ready.
- Using the same pan, melt 16 Tbsp butter. Add 1 chopped onion and 3 stalks diced celery; sauté until vegetables are translucent and soft with a nutty toasted scent (8 minutes).
- Stir in 1 Tbsp chopped fresh sage, 2 tsp poultry seasoning, 1 tsp salt and ½ tsp pepper for 1 minute. Combine sausage and veggies with 8 cups bread cubes in a buttered 9×13 dish. Whisk 2 eggs and 2 cups broth; pour over and gently toss to coat.
- Cover with foil and bake for 45 minutes. Uncover and bake 15 more minutes until top is glossy and golden around the sides.
Pro Tips & Troubleshooting
- Let bread cubes dry uncovered overnight so they soak up broth evenly—I tested 4 hours vs. overnight and saw better texture with longer rest.
- If stuffing turns out too wet, reduce broth by ¼ cup next time or bake uncovered for extra 5 minutes.
- Stir in chopped apples or toasted pecans for a seasonal twist—adds sweet crunch.
- Doubling? Use two 9×13 pans and bake covered 50 minutes, then uncover for 20 minutes.
Storage & Make-Ahead Guide
Assemble the night before, cover and refrigerate up to 24 hours. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2 months. Reheat at 350°F until center registers 165°F. Never leave at room temperature over 2 hours to keep it safe.
Serving Suggestions
Serve alongside roast turkey and cranberry relish for a Thanksgiving classic. Spoon into hollowed bell peppers for mini stuffed bites, or top with gravy and chopped parsley for added color and warmth.
Frequently Asked Questions
- How do I make classic stuffing from scratch? You start by browning sausage, sautéing aromatics, tossing with cubed bread, eggs, and broth, then baking under foil.
- Can I prepare stuffing ahead of time? Yes. Assemble, cover tightly, refrigerate up to 24 hours, then bake straight from the fridge.
- What’s the best bread for stuffing? A mix of day-old white and wheat bread works wonders. Dense sourdough also adds tang.
- How do I store leftover stuffing? Cool within 2 hours, transfer to an airtight container, refrigerate up to 4 days or freeze for 2 months.
- How to reheat stuffing in the oven? Warm at 350°F in a covered dish until it reaches 165°F, about 20–25 minutes.
- Can I freeze homemade stuffing? Yes—freeze in freezer-safe bags or containers for up to 2 months and thaw overnight in the fridge.
Final Thoughts
Every holiday table deserves the best stuffing recipe—rich, buttery, and laden with herbs. My favorite way to enjoy leftovers is crisping small mounds in a hot skillet until the edges crackle, then topping with a drizzle of gravy. Give it a go, and let me know how your version turns out!
More Recipes You’ll Love
- Green Bean Casserole – creamy mushroom sauce and crispy onions bring a veggie-packed contrast
- Cranberry Sauce – bright, tangy flavors to cut through the buttery stuffing
- Sweet Potato Casserole – velvety sweet potatoes topped with marshmallows for seasonal warmth
The Best Stuffing Recipe
Ingredients
Stuffing
- 1 pound mild Italian sausage
- 1 pound mild Italian sausage
- 12 tablespoons unsalted butter divided
- 12 tablespoons unsalted butter divided
- 2 cups yellow onion diced
- 2 cups yellow onion diced
- 1½ cups celery diced
- 1.5 cups celery diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh parsley chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh sage chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh thyme chopped
- 2 teaspoons poultry seasoning
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 0.5 teaspoon freshly ground black pepper
- 12 cups cubed French or white bread crusts removed
- 12 cups cubed French or white bread crusts removed
- 3 large eggs beaten
- 3 large eggs beaten
- 3 cups chicken stock plus more as needed
- 3 cups chicken stock plus more as needed
Instructions
Preparation
- Preheat the oven to 375°F. Butter the bottom of a 9×13-inch baking pan with 1 tablespoon butter.
Cook the Sausage
- Heat a large skillet over medium heat. Cook 1 pound mild Italian sausage, breaking it up with a spoon, until no pink remains, about 6 to 8 minutes. Transfer to a bowl.
Sauté Vegetables
- Add remaining 11 tablespoons butter to the skillet. Stir in 2 cups diced onion and 1½ cups diced celery. Sauté until vegetables are translucent, about 5 to 7 minutes.
- Mix in 2 tablespoons chopped parsley, 1 tablespoon chopped sage, 1 tablespoon chopped thyme, 2 teaspoons poultry seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper. Cook for 1 minute until fragrant.
Assemble & Bake
- In a large bowl, combine the sausage and vegetable mixture with 12 cups cubed bread.
- Whisk 3 beaten eggs and 3 cups chicken stock together. Pour over the bread mixture and toss gently until evenly moistened.
- Transfer to the prepared pan and cover with foil. Bake for 25 minutes. Remove foil and bake an additional 15 minutes until the top is golden and crispy around the edges.