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Delicious Thanksgiving stuffing with buttery flavor and fresh herbs.

Thanksgiving Stuffing

A simple and forgiving Thanksgiving stuffing recipe with crisp edges, a soft middle, and a delightful buttery herb aroma that complements any holiday meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Thanksgiving
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 cups Dried bread cubes Mix of hearty white bread and sourdough preferred.
  • 1/2 cup Butter Use real butter, not margarine.
  • 1 cup Diced onion Cook until soft and sweet.
  • 1 cup Diced celery Cook until soft.
  • 2 cloves Garlic Optional; add at the end of cooking veggies.
  • 1/4 cup Fresh parsley Chopped.
  • 1 tablespoon Fresh sage Chopped.
  • 1 tablespoon Fresh thyme Chopped.
  • 1.5 cups Chicken or turkey stock Use low sodium if possible.
  • 2 large Eggs Helps bind the stuffing.
  • to taste none Salt and pepper Taste the broth before adding salt.

Method
 

Preparation
  1. Dry out the bread by cubing it and spreading it on a baking sheet. Bake at 300°F for about 15 to 25 minutes, stirring once, until it feels dry and a little crisp. Let it cool.
  2. In a large skillet, melt butter and cook onion and celery with a pinch of salt until soft. Add garlic towards the end to prevent burning, then toss in your herbs and stir for about 30 seconds.
  3. In a large bowl, combine the dried bread cubes with the buttery vegetable mixture and toss gently.
  4. Slowly add about 1.5 cups of broth, tossing as you go. The bread should be moist but not soggy—no liquid pooling at the bottom.
  5. Beat two eggs in a small bowl, then stir them into the stuffing mixture.
  6. Butter a baking dish and transfer the stuffing into it. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake for an additional 15 to 20 minutes until the top is golden and crisp.

Notes

You can prep the stuffing a day ahead by cubing and drying the bread, and chopping the onion and celery. On the day, cook the veggies and combine everything. If the stuffing seems dry before baking, add more warm broth. For leftovers, store in an airtight container for up to 4 days, or freeze for up to 2 months.