This Make-Ahead Thanksgiving Stuffing bakes up with a golden, crunchy top and a tender, custardy center no last-minute scramble. Prep it up to two days ahead, then bake or reheat right before dinner. Tested twice; best texture came from drying the bread well and baking covered, then uncovered for crunch. Perfect for busy hosts and week-of sanity.
At a Glance
- Time: 20 min prep + 45–55 min bake
- Yield: 10–12 servings
- Pan: 9×13-inch (3.5–4 qt) casserole
- Make-Ahead: assemble 24–48 hours ahead or freeze up to 3 months
- Day-Of: bake or reheat to 165°F (74°C) center
Make-Ahead Thanksgiving Stuffing Ingredients
- 1 lb (450 g) day-old hearty bread, cut in ¾-inch cubes (about 10–12 cups)
- 6 Tbsp (85 g) unsalted butter, plus more for greasing (see dairy-free swap)
- 2 cups (300 g) chopped yellow onion (about 2 medium)
- 1½ cups (150 g) chopped celery (about 4–5 stalks)
- 3–4 cloves (12 g) garlic, minced
- ½ cup (15 g) chopped fresh parsley
- 1 Tbsp (3 g) chopped fresh sage (or 1 tsp dried)
- 1 tsp (1 g) chopped fresh thyme (or ½ tsp dried)
- 1 tsp (1 g) chopped fresh rosemary (or ½ tsp dried), optional
- 1 tsp poultry seasoning, optional
- 1½ tsp kosher salt (9 g), plus more to taste
- ½ tsp black pepper
- 2 large eggs
- 2½–3 cups (600–720 ml) low-sodium chicken or vegetable broth (start with 2½ cups; add more if bread is very dry)
- 1–2 Tbsp (15–30 ml) olive oil, for drizzling on top
Budget note: use bakery clearance loaves or leftover dinner rolls; drying stale bread is ideal.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use 6 Tbsp olive oil or dairy-free butter | Brush pan with oil; drizzle 1 Tbsp oil on top for browning |
| Gluten-free | Use GF crusty bread | Dry cubes longer; add +¼ cup (60 ml) broth if bread is very firm |
| No alcohol/pork | No wine; no pork sausage | Use vegetable broth; optional add-ins: turkey sausage or mushrooms |
| Pantry substitutes | 1 tsp dried parsley + 1 tsp dried sage | Dried herbs are stronger; reduce by ⅓ |
Step-By-Step Instructions
- Dry & sauté. Heat oven to 250°F (120°C). Spread bread on a sheet pan; dry 25–30 minutes, tossing once (or air-dry overnight). Grease a 9×13. In a large skillet, melt butter over medium; cook onion and celery 8–10 minutes until soft. Stir in garlic, herbs, salt, pepper, and poultry seasoning; cook 1 minute.
- Combine. Whisk eggs with 2½ cups broth. In a big bowl, toss dried bread with the hot veg mixture. Pour egg-broth over, fold to coat, and let stand 10 minutes so bread absorbs. If still dry, add up to ½ cup more broth, 2 Tbsp at a time. Transfer to the prepared dish; drizzle 1 Tbsp olive oil on top.
- Bake now or make ahead.
- Bake now: Cover with foil; bake at 350°F (177°C) 30 minutes. Uncover and bake 15–25 minutes more until the top is crisp and the center hits 165°F (74°C).
- Make-ahead (1–2 days): Cool, cover tightly, and refrigerate unbaked or baked.
- From chilled (unbaked): Bake covered 35–40 minutes, then uncover 15–20 minutes to crisp.
- Reheat baked: Cover and warm at 325°F (163°C) 20–30 minutes; uncover last 5–10 minutes to re-crisp.
Pro Tips & Variations
- Dry bread thoroughly; moisture control is the #1 key for Make-Ahead Thanksgiving Stuffing.
- For extra crisp, finish under the broiler 1–2 minutes—watch closely.
- Add 8 oz (225 g) sautéed mushrooms or 12 oz (340 g) browned turkey sausage for a heartier version.
- Use homemade or low-sodium broth; you can always add salt at the end.
- For dairy-free browning, drizzle olive oil on top before the final bake.
- For gluten-free, cube bread smaller (½-inch) so it hydrates evenly.
Serving Suggestions
- Serve alongside roast turkey, gravy, green beans, and cranberry sauce.
- Spoon leftover stuffing into muffin tins and bake for “stuffin’ muffins” with crispy edges.
- Bonus: top with sliced mushrooms and parsley for a fresh look on the table.
Storage & Reheating
- Refrigerate: 2 days assembled unbaked, or up to 4 days after baking (tightly covered).
- Freeze: Up to 3 months. Wrap the dish well (plastic + foil). Thaw in the fridge 24–36 hours.
- Reheat: Covered at 325°F (163°C) until 165°F (74°C) in the center, then uncover 5–10 minutes to crisp.
- Food safety: Cool within 2 hours; do not leave at room temperature over 2 hours.
Troubleshooting
- Soggy: Bake uncovered longer; broil briefly. Next time, dry bread more or reduce broth by ¼–½ cup.
- Dry/crumbly: Drizzle warm broth (2–4 Tbsp) over sections and return to oven covered 10 minutes.
- Bland: Add ½ tsp salt and a pat of butter or drizzle of oil, plus extra herbs.
FAQs
Q1: How far in advance can I make stuffing?
A1: Assemble Make-Ahead Thanksgiving Stuffing 24–48 hours ahead and refrigerate. Or bake, cool, and chill up to 4 days; reheat to 165°F (74°C).
Q2: Can I make it without eggs?
A2: Yes. Skip eggs and increase broth by ¼–½ cup; texture will be slightly less custardy but still cohesive.
Q3: How do I keep the top crispy after reheating?
A3: Reheat covered until hot, then uncover 5–10 minutes. For extra crunch, broil 1–2 minutes.
Nutrition (per serving)
Calories: ~250; Protein: 7 g; Carbs: 30 g; Fat: 11 g