5 from 1 vote

This post may contain affiliate links. Please read my Disclosure Policy

What with Thanksgiving coming up, there’s no better time to share this classic stuffing recipe. If you make the boxed stuff, trade up for this perfect side dish for the holidays or any family dinner. With it’s enticing golden top and soft center, it’s going to be a new family favorite!

Best Stuffing Recipe

I think we can all agree that the ingredient that makes the best stuffing recipe is love. That goes for anything else you make too, but this savory Thanksgiving dressing recipe is made with fresh and wholesome ingredients that truly warm you inside and out while pairing beautifully with roasted poultry and meats.

Stuffing Ingredients

French bread – cube it up and dry it in the oven. Bread for stuffing needs to be dry to be good or it gets soggy!
Chicken broth – this adds much needed moisture to your stuffing mixture.
Butter – it’s a staple for more moisture and a richer taste.
Celery – what would stuffing be without bite-size morsels of celery throughout.
Yellow onion – it adds a nice savory flavor to the stuffing.
Fresh herbs – with rosemary, sage, parsley, and thyme, it just tastes better fresh! No need for generic old poultry seasoning here.
Sausage (optional) – This recipe is traditional without meat. But for you meat-lovers feel free to add 1 lb of cooked ground sausage.

Easy Stuffing Recipe

Stuffing only looks difficult. But this easy stuffing recipe takes you through step by step to ensure a perfect side dish everyone will go back for seconds on. You’ll never use that boxed stuff again!

How Do You Make Stuffing from Scratch?

A traditional bread stuffing recipe does require a little attention. You’ll need to make your own dried out bread cubes. Doing it the day before can help speed things along when you’re ready to make the stuffing. Then you’ll get the wet ingredients ready on stovetop. Finally, you put it all together and bake it, enjoying the soothing aroma the whole time!

Expert Tips and Tricks for the Perfect Stuffing Every Time

Pro tip: If you don’t want soggy stuffing, buy day-old French bread. Its the best kind of bread to make stuffing with. You’ll still need to dry it in the oven but if you let it sit out overnight, it will spare you some time the next day. The trick is getting that bread so dry that the wet ingredients don’t turn it into a mushy mess.

Do you always put egg in stuffing?

Eggs are one of the most important ingredients in stuffing. They bind it together and give it a fluffy texture.

How to Cook Stuffing

You’ll first cook the wet ingredients together on your stovetop. The onions and celery need to be softened. Plus, cooking them adds another layer of flavor to your stuffing. After that, you’ll combine everything and bake it.

What kind of bread is best for homemade stuffing?

French bread is the best for a turkey stuffing recipe. It dries out easily and makes for an amazing flavor for traditional Thanksgiving stuffing.

Is it OK to put stuffing in a turkey?

No, because the stuffing in the turkey may not achieve the optimum temperature of 165F. The bacteria from the turkey can contaminate it with salmonella. Instead, stuff it in the cooked turkey to serve after both are cooked.

How to cook stuffing separately?

For the best Thanksgiving stuffing recipe, you will want to prepare it and put it in a greased baking dish. Stuffing it in the turkey may cause bacterial growth if it isn’t cooked properly.

What is the difference between dressing and stuffing?

Stuffing vs Dressing is a common question. Stuffing is traditionally stuffed into a food, like a turkey when making a Thanksgiving stuffing recipe. Dressing is cooked in a pan separate from the turkey. Yet, we use them interchangeably.

Can I make stuffing the day before Thanksgiving?

When making homemade dressing, keep your dry and wet ingredients separate. Refrigerate wet ingredients and then combine them just before baking. This helps you get it on the table faster with minimal effort.

Oh man I’m stuffed!
Megan

What is a good substitute for stuffing?

If someone can’t have stuffing at your table, you might want to consider also serving wild rice, quinoa, or use gluten-free bread so everyone can enjoy it.

What to Serve with Stuffing

Turkey is the most common, but you can also serve stuffing with a roast chicken. It’s great with any roast meat or poultry so enjoy it when the mood strikes. Exceptional sides will always be mashed potatoes, green bean casserole, or sweet potato casserole for the perfect pairing!

How Long to Bake Stuffing

This classic stuffing recipe takes an hour and a half to bake in the oven. You can get busy on your other holiday tasks while it makes your whole home smell heavenly!

How do you keep stuffing moist when baking?

With this turkey dressing recipe, you’ll want to keep it covered with aluminum foil for most of the baking time. If you’d prefer it browned on top, remove the foil after 30 minutes and bake 15 minutes longer.

How to Store Stuffing

Stuffing should be kept in the fridge in an airtight container. If you don’t use it up after 3 days, put it in the freezer.

Can You Freeze Stuffing?

Freezing your stuffing is pure genius. This means you can trot it out any night you feel like making a grand presentation for dinner. Take your stuffing in an airtight container and put it in your freezer. It will keep for 1 to 3 months.

How long does stuffing last in a freezer?

As mentioned above, it can last 1 to 3 months.

How to Thaw and Reheat Frozen Stuffing

You can simply shove it in the oven to reheat it, though it’s a good idea to let it thaw overnight in your fridge. Heat it in an oven-safe dish covered with foil at 325F until it’s fully heated. I like to drizzle just a little broth over the top before I reheat it so it stays nice and moist.

Watch How To Make Stuffing (Video)

Print Pin

Traditional Stuffing Recipe

5 from 1 vote

Prep Time 1

Cook Time 1 30

Total Time 2 30

Servings servings

Calories 535

This traditional homemade stuffing recipe is the perfect side dish to any wholesome dinner, especially Thanksgiving. Comes out golden brown on top and soft in the center. This stuffing recipe is absolutely delicious and a highly requested dish at our family potlucks!

Equipment

Ingredients

4 1/2 cups chicken broth
3 eggs
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups butter (unsalted)
2 cups yellow onion (chopped)
2 cups celery (chopped)
3 tsp garlic (minced)
2 lbs french bread (cut into 3/4 inch cubes)
1 tbsp fresh rosemary
2 1/2 tbsp fresh sage (chopped)
1/3 cup fresh parsley (chopped)
1 1/2 tbsp fresh thyme (chopped)
1 tsp dried marjoram

Instructions

First, dry your bread cubes. Preheat your oven to 250 degrees and spread the bread cubes out on one or two large baking sheets. Toss the bread several times and rotate the pans throughout baking to ensure the bread cubes are evenly and almost fully dried through which can take about 45-60 minutes. Once dried, place the bread cubes aside to cool. Raise the oven temperature to 375F degrees.
Using a liquid measuring cup, carefully whisk together 2 1/2 cups chicken broth with eggs, salt and pepper. Whisk together until smooth and well blended. Set aside.
In a large skillet, melt the butter over medium heat. Add in the celery and onion and saute for about 10 minutes until soft and tender. Add in the garlic and saute about 2 minutes until the garlic is semi-translucent.
In a large bowl add the dried bread cubes, parsley, sage, thyme, rosemary and marjoram. Add in the sauteed vegetable mixture and pour over the the chicken broth mixture. Stir well to evenly coat the dried bread cubes.
Carefully pour in the remaining chicken broth over the bread cubes as you incorporate the bread cubes until they are evenly coated but not soaking wet.
Place the stuffing into a greased baking dish (13 x 9 inch). Using a rubber spatula, spread the stuffing evenly to cover the bottom of the dish and cover with aluminum foil. Bake at 375 degrees for about 30 minutes. To brown the top, remove the foil cover and continue to bake about 15 more minutes until the stuffing is cooked through to the middle.