Thanksgiving stuffing : Get ready to impress this holiday season with a stuffing recipe that’s rich, savory, and packed with fresh herbs. This dish brings golden, toasty bread together with buttery sautéed vegetables, all baked to perfection. It’s the ultimate crowd-pleaser that just might outshine the turkey!
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Homemade Thanksgiving Stuffing That Steals the Show
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
Get ready to impress this holiday season with a stuffing recipe that’s rich, savory, and packed with fresh herbs. This dish brings golden, toasty bread together with buttery sautéed vegetables, all baked to perfection. It’s the ultimate crowd-pleaser that just might outshine the turkey!
Ingredients
Scale
- 1½ lb (about 12–14 cups) bread cubes (hearty white, sourdough, or Italian; day-old or lightly toasted)
- 1 cup unsalted butter
- 3 cups diced sweet onion (about 2 large)
- 2 cups diced celery (about 4 stalks)
- 6 cloves garlic, minced
- 3 Tbsp chopped fresh sage
- 3 Tbsp chopped fresh parsley
- 3 Tbsp chopped fresh rosemary or thyme
- 2½ cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Spread the bread cubes on a baking sheet and let them sit overnight, or toast in a 350 °F (175 °C) oven for 15 minutes until golden and dry.
- Preheat oven to 350 °F (175 °C). Butter a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add onions, celery, and garlic. Cook for 8–10 minutes until soft and fragrant.
- Stir in the fresh herbs and cook for 1 more minute to release their flavors.
- In a large bowl, combine the bread cubes with the sautéed vegetables and herbs.
- Slowly pour in the broth while stirring, just until the bread is moistened but not soggy.
- Stir in the beaten eggs until evenly distributed.
- Transfer the mixture into the prepared baking dish. For extra richness, dot the top with a few small pieces of butter.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and slightly crisp.
Notes
Use a mix of breads for more texture and flavor. Add-ins like cooked sausage, diced apples, cranberries, or toasted pecans can add a festive twist. You can assemble the stuffing a day ahead and bake just before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: stuffing, Thanksgiving, herbs, bread, holiday, side dish
At a Glance
- Servings: 8–10
- Prep Time: 25 minutes (plus optional bread drying time)
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Difficulty: Easy to moderate
- Estimated Cost: $10–$15
Ingredients
- 1½ lb (about 12–14 cups) bread cubes (use hearty white, sourdough, or Italian bread; day-old or lightly toasted)
- 1 cup unsalted butter
- 3 cups diced sweet onion (about 2 large)
- 2 cups diced celery (about 4 stalks)
- 6 cloves garlic, minced
- 3 Tbsp chopped fresh sage
- 3 Tbsp chopped fresh parsley
- 3 Tbsp chopped fresh rosemary or thyme
- 2½ cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
Swaps & Notes
- For vegetarian version, use vegetable broth.
- For gluten-free, substitute with your favorite GF bread.
- No fresh herbs? Use 1 tsp dried sage, 1 tsp dried parsley, and ½ tsp dried rosemary or thyme.
Step-by-Step Instructions
- Dry the bread: Spread the bread cubes on a baking sheet and let them sit overnight, or toast in a 350 °F (175 °C) oven for 15 minutes until golden and dry.
- Preheat oven to 350 °F (175 °C). Butter a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add onions, celery, and garlic. Cook for 8–10 minutes until soft and fragrant.
- Stir in the fresh herbs and cook for 1 more minute to release their flavors.
- In a large bowl, combine the bread cubes with the sautéed vegetables and herbs.
- Slowly pour in the broth while stirring, just until the bread is moistened but not soggy.
- Stir in the beaten eggs until evenly distributed.
- Transfer the mixture into the prepared baking dish. For extra richness, dot the top with a few small pieces of butter.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and slightly crisp.
Pro Tips & Variations
- Use a mix of breads for more texture and flavor.
- Add-ins like cooked sausage, diced apples, cranberries, or toasted pecans can add a festive twist.
- For ultra-crispy edges, bake in a wide, shallow dish.
- You can assemble the stuffing a day ahead and bake just before serving.
Serving Suggestions
- Serve hot with turkey, gravy, and all your favorite Thanksgiving sides.
- Also delicious with roast chicken or pork tenderloin any time of year.
- Garnish with extra fresh herbs for a pop of color and aroma.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat covered in a 350 °F oven for 20–30 minutes until warmed through. Uncover for the last 5 minutes for a crisp top.
- To freeze, let stuffing cool completely, then freeze in portions for up to 3 months. Thaw overnight before reheating.
Troubleshooting
- Too soggy? Add less broth next time or dry the bread more thoroughly before mixing.
- Too dry? Add an extra splash of broth or dot with butter before baking.
- Bland flavor? Don’t be afraid to season generously with salt and herbs—stuffing needs bold seasoning.