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Thanksgiving Stuffing Recipe

A cozy, herb-packed bread stuffing with buttery sautéed onions and celery—crisp on top, tender in the center, and perfect for holiday feasts.
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Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 10 people
Calories 260 kcal

Equipment

  • 1 Large skillet for sautéing aromatics
  • 1 9x13-inch baking dish
  • 1 Large Mixing Bowl
  • 1 Baking Sheet for drying/toasting bread
  • 1 Aluminum foil to cover while baking

Ingredients
  

Bread & Aromatics

  • 10 cups day-old bread, cut into 1-inch cubes about 1 lb; use French, Italian, or sandwich bread
  • 8 tbsp unsalted butter divided
  • 1 large yellow onion, diced about 1½ cups
  • 4 stalks celery, diced about 1½ cups
  • 2 cloves garlic, minced optional

Herbs & Seasoning

  • 1 tbsp fresh sage, finely chopped
  • 2 tsp fresh thyme leaves, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp poultry seasoning optional
  • 1.25 tsp kosher salt to taste
  • 0.75 tsp black pepper freshly ground

Moisture & Bind

  • 1.5 cups low-sodium chicken or turkey stock plus more as needed
  • 1 large egg, beaten optional for a richer set

Optional Add-Ins

  • 12 oz Italian sausage, cooked and crumbled optional
  • 0.5 cup toasted pecans or walnuts, chopped optional
  • 0.5 cup dried cranberries optional

Instructions
 

Prep the Bread

  • Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 8–12 minutes until dry and lightly crisp. Transfer to a large mixing bowl.

Cook Aromatics

  • Melt 6 tbsp butter in a large skillet over medium heat. Add onion and celery and cook, stirring, until softened and translucent, 6–8 minutes. Stir in garlic (if using), sage, thyme, and parsley; cook 1 minute until fragrant.

Combine & Season

  • Scrape the aromatics and melted butter over the bread. Sprinkle with salt, pepper, and poultry seasoning (if using). Drizzle in 1 cup warm stock and gently toss. Add more stock a little at a time until the bread is evenly moistened but not soggy. Fold in beaten egg if you prefer a richer set; add any optional mix-ins.

Bake

  • Grease a 9x13-inch baking dish with the remaining 2 tbsp butter. Spoon in the stuffing and press lightly. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more until the top is golden and crisp and the center is steamy.

Serve

  • Let rest 5–10 minutes before serving so the stuffing sets and slices cleanly.

Notes

Make-ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake an extra 5–10 minutes if going straight from the fridge. To reheat leftovers, cover with foil and warm at 325°F until hot; splash with a little stock if needed to refresh moisture.

Nutrition

Serving: 150gCalories: 260kcalCarbohydrates: 28g
Keyword Bread Stuffing, Herb Stuffing, Stuffing, Thanksgiving
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