When it comes to Thanksgiving, some dishes are non-negotiable, and a truly great stuffing is right at the top of that list. It’s the savory, herb-filled side dish that brings everything together on the plate. We’re not talking about the kind from a box; we’re talking about a rich, moist, and flavorful homemade stuffing that will have everyone asking for seconds. This is The Best Classic Stuffing Recipe for Thanksgiving Dinner, and it’s surprisingly straightforward to make.
This recipe is all about tradition, comfort, and incredible flavor. It uses simple, fresh ingredients like day-old French bread, aromatic vegetables, and a generous amount of fresh herbs. The result is a stuffing with a beautifully golden-brown, slightly crispy top and a soft, savory interior. It’s the kind of side dish that memories are made of. Let’s get started on one of the most beloved Stuffing Recipes For Thanksgiving.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This Classic Stuffing Recipe is the real deal. It’s incredibly flavorful, thanks to a powerhouse combination of fresh sage, rosemary, and thyme. These herbs, combined with butter-softened onions and celery, create a fragrance that is pure holiday magic. The texture is just right—not too dry, not too soggy. The top gets wonderfully golden and a little bit crisp, while the inside stays moist and tender.
It’s also a fantastic make-ahead component for a busy cooking day. You can dry out the bread the day before, which is a huge time-saver. This recipe is dependable and delivers consistent results every time, taking the stress out of preparing a key part of your holiday feast. It’s one of those Traditional Stuffing Recipes that feels both nostalgic and special, perfect for sharing with family and friends.
Ingredients
The beauty of this recipe lies in its simple, high-quality ingredients. You don’t need anything fancy to create a fantastic stuffing. Here’s what you’ll need to gather:
- 1 cup unsalted butter, divided
- 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
- 1 extra-large sweet Vidalia or yellow onion (about 2 1/2 cups), diced small
- 1 ½ cups celery, diced small
- ⅔ cup Italian flat-leaf parsley leaves, finely minced
- ¼ cup fresh sage leaves, finely minced
- 3 tablespoons fresh rosemary, sticks discarded, finely minced
- 2 tablespoons fresh thyme, sticks discarded, finely minced
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 ½ cups low-sodium chicken broth, divided
- 2 large eggs
Step-By-Step Instructions
Following these steps will give you a delicious, classic stuffing that’s sure to be a star on your dinner table. Let’s walk through it together.
Step 1: Dry The Bread
First things first, let’s get that bread ready. Preheat your oven to 250°F. Spread the cubed bread evenly on a large baking sheet. Bake for about 45 minutes, stirring it around a couple of times, until it’s completely dried out. This step is super important! If the bread isn’t dry enough, it will turn to mush when you add the wet ingredients. Here’s a great tip: to save time, you can do this the night before. Just leave the dried bread cubes on the counter, uncovered, until you’re ready to assemble the stuffing.
Step 2: Sauté The Vegetables
Once the bread is ready, transfer it to a very large mixing bowl and set it aside. Now, preheat your oven to 350°F and lightly spray a 9×13-inch pan or a 3-quart baking dish with cooking spray. In a large skillet, melt 3/4 cup (that’s one and a half sticks) of the butter over medium-high heat. Add the diced onions and celery and cook them for about 10 minutes. You’ll want to stir frequently until the vegetables are soft and just starting to get a little bit of color.
Step 3: Combine The Ingredients
Scoop the cooked onions and celery out of the skillet and add them to the large bowl with the dried bread. Now it’s time for the flavor! Add the minced parsley, sage, rosemary, thyme, salt, and pepper. Pour in 1 1/4 cups of the chicken broth and toss everything together gently until it’s well combined. A quick note on salt: different brands of low-sodium chicken broth can have varying salt levels, so feel free to adjust the salt to your personal taste.
Step 4: Add The Egg and Broth Mixture
In a separate small bowl, whisk the two large eggs with the remaining 1 1/4 cups of chicken broth. Pour this mixture evenly over the bread and vegetables. Toss everything together again, making sure all the bread cubes are lightly coated. The mixture should be moist but not swimming in liquid. Carefully transfer the stuffing mixture into your prepared baking dish and spread it out evenly.
Step 5: Bake To Golden Goodness
For that extra-rich finish, take the remaining 1/4 cup of butter and dice it into 8 to 10 small pieces. Dot these butter pieces evenly over the top of the stuffing. Cover the baking dish tightly with aluminum foil and bake for 40 minutes. After 40 minutes, carefully remove the foil and continue to bake for another 40 to 45 minutes. This second bake is when the top gets that beautiful golden-brown color and a slightly crisp texture. Once it looks perfect, pull it out of the oven and serve it immediately.
How To Store Leftovers
If you’re lucky enough to have leftovers, storing them is easy. First, let the stuffing cool down completely to room temperature. Once cooled, you can place it in an airtight container and store it in the refrigerator for up to 4 days. When you’re ready to enjoy it again, you can reheat individual portions in the microwave for a minute or two. For a larger amount, place the stuffing in an oven-safe dish, add a splash of chicken broth to keep it moist, cover with foil, and warm it in a 350°F oven for about 15-20 minutes, or until heated through.
Conclusion
And there you have it—The Best Classic Stuffing Recipe for Thanksgiving Dinner. This is more than just a side dish; it’s a taste of tradition and a centerpiece of the holiday meal. With its rich, savory flavor and wonderful texture, it’s a recipe that stands the test of time. It proves that sometimes, the most memorable dishes are the simple ones made with care. We hope this becomes one of your favorite stuffing recipes for years to come.
FAQ
Can I Use Different Bread For This Recipe?
Yes, you can! While white French bread is a great choice for its neutral flavor and sturdy texture, other breads like sourdough, challah, or a rustic Italian loaf would also work well. The most important thing is that the bread is stale or dried out properly so it can absorb the liquid without becoming soggy.
Can I Prepare The Stuffing Ahead Of Time?
Absolutely. You can assemble the entire stuffing a day in advance. Follow all the steps right up to the point of baking, then cover the dish tightly and refrigerate it. When you’re ready to bake, you might need to add an extra 10-15 minutes to the initial covered baking time since it will be starting from cold.
How Can I Make This Stuffing Vegetarian?
Making a vegetarian version is simple. Just swap the chicken broth for a high-quality vegetable broth. The rest of the ingredients are already vegetarian, so this one easy substitution will give you a delicious stuffing that everyone can enjoy.
What If I Don’t Have Fresh Herbs?
Fresh herbs really make a difference in this recipe, but you can use dried herbs in a pinch. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, that would be about 1 tablespoon of dried sage, 1 tablespoon of dried rosemary, and 2 teaspoons of dried thyme. Mix them in with the salt and pepper.
