Stuffing

My Thanksgiving stuffing recipe takes simple pantry ingredients and combines them into a crowd-pleasing side dish! Golden brown and crisp on top, moist and soft in the middle, this easy stuffing recipe is simply sublime. My team has tested the recipe using 3 different common types of bread to show how the type of bread you use impacts the texture and flavor of the stuffing. I also share everything you need to know about baking stuffing on the side, what mix-ins you can add (like sausage), and whether it’s actually safe to stuff a turkey.

One reader says: “Simple, basic recipe with abundant, savory flavor! You really make me believe I can cook…” ★★★★★

What is the difference between stuffing and dressing?

Traditionally, you bake stuffing inside the cavity of a turkey, hence the name stuffing. Dressing, on the other hand, is baked outside the bird, usually in a casserole dish. However, over time, the two terms have become interchangeable.

And while the ingredients for stuffing and dressing are typically very similar, depending on where you are in the US, you may have grown up with cornbread dressing, seafood stuffing, oyster dressing, pork sausage stuffing, and more regional variations!

Will This Work As A Turkey Stuffing?

Technically, yes, but I don’t recommend it. The main disadvantage is that, according to the USDA, the center of the stuffing needs to reach 165°F to be safe for consumption. The roasted turkey meat will likely be overcooked, as it takes almost an additional hour for the stuffing to reach temperature after the meat has.

If you do decide to stuff your turkey, there are a few things to keep in mind:

• Stuff the turkey cavity loosely (don’t pack the stuffing in, or the middle will take even longer to cook) and bake the remaining dressing on the side in a casserole dish.
• Make sure the center of the stuffing reaches 165°F on an instant-read thermometer before you remove the turkey from the oven. This is the temperature at which any harmful bacteria are killed, which prevents foodborne illness.
• The stuffing won’t get crispy since it will absorb moisture and juices inside the turkey. It will be very soft, which many people really enjoy! It’s all a matter of preference.

Key Ingredients & Substitutions

These are the main ingredients you need to make this easy stuffing recipe. You can find the full list of ingredients and measurements in the recipe card below.

Bread — day-old bread that’s dry and a bit stale is a great option for stuffing, so it doesn’t cook up soggy. See the section just below for my recipe tests to determine the best bread to use for Thanksgiving dressing.

Butter — you’ll cook fresh sage and other aromatics in butter for richness and flavor. You can swap it for olive oil if you prefer.

Aromatics — build a solid foundation of flavor with onion, celery, and fresh garlic cloves. Some people prefer their stuffing or dressing without celery. If you wish to substitute it, use a diced fennel bulb or green bell pepper, or leave it out altogether.

Herbs — fresh herbs take this recipe from a good stuffing to a great, flavor-packed stuffing. Sage, fresh parsley, thyme, and rosemary are the best herbs. While I think fresh herbs impart the best flavor in this recipe, you can swap them for poultry seasoning instead. Use 1 tablespoon of poultry seasoning to replace all 4 fresh herbs.

Broth — low-sodium chicken broth soaks the bread so the stuffing does not turn out dry. Feel free to swap it for vegetable broth or use your favorite stock. Or, if you make homemade turkey stock or turkey broth for Thanksgiving gravy, make extra and use it in place of the chicken broth.

Eggs — eggs bind the dressing together so the bread cubes don’t fall apart, and also add a richer flavor.

The Best Bread For Stuffing

A crusty loaf is ideal for the best stuffing recipe. Think sourdough bread, French bread, sliced white bread, or artisan bread. It’s even better if it’s a day old and perhaps very slightly stale! Stale bread that is drier is better at absorbing liquid without becoming soggy. Several readers have asked me if they can use other types of bread, so I had my executive editor, Sarah, test this homemade stuffing recipe with three different types— a soft Italian loaf, whole wheat sandwich bread, and brioche. Here were her findings:

• Italian bread works almost as well as sourdough! The crust was softer, which was nice, but the bread cubes also dried out well and held their structure after being soaked in the broth and egg mixture. While it tasted good, the bread had a fairly neutral flavor that didn’t add anything to the dressing (whereas a bread like sourdough would add its signature tangy flavor).
• Sliced whole wheat sandwich bread yielded better results than expected! While soggier than a crusty artisan loaf, it still had a decent enough texture since sliced bread tends to be drier. There was a distinct nutty flavor from the whole wheat flour, so keep that in mind if you prefer a more neutral flavor from the bread.
• Brioche bread yielded the worst texture in these tests. While the buttery brioche imparted a lovely flavor, it is such a soft, fluffy bread that the stuffing turned out too soggy. Save your brioche for French toast instead!

Variations & Flavor Additions

Here are a few simple ways to change up this traditional stuffing recipe:

• Sausage or bacon: Cook 1 pound of chopped bacon or your favorite crumbled sausage and add it to the bread along with the cooked aromatics. Check out my sausage stuffing recipe for more details!
• Veggies: Add around 2 to 3 cups total of roasted sweet potatoes, roasted butternut squash, or sautéed mushrooms to the bread mixture. You can also add sliced leeks or shaved Brussels sprouts to sauté with the vegetables.
• Fruits: Apples and dried cranberries are popular stuffing additions, adding lots of fall flavor and a hint of sweet-tart goodness. Peel, core, and chop 1 apple and add it to the bread and onion mixture along with ½ to ¾ cup of craisins.
• Gluten-free stuffing: Making gluten-free dressing is super easy! Just swap the bread for your favorite crusty gluten-free loaf. The other ingredients are naturally gluten-free, but please double-check the ingredients on your carton of chicken stock, as wheat flour is sometimes added as a thickener!

Make-Ahead Stuffing

Assemble this Thanksgiving dressing up to 48 hours in advance and keep it tightly covered in the refrigerator. Let it sit at room temperature for 1 hour before baking as directed.

Because the stuffing has been sitting and absorbing the liquid for an extended period, I recommend drizzling an additional ½ to 1 cup (120 to 240ml) of stock over the top (depending on how moist you like your stuffing) and dotting with 2 to 3 tablespoons of cubed butter before baking.

Pro Tips For Making The Best Thanksgiving Stuffing

The amount of liquid you need varies depending on the type of bread you use. If the bread seems dry, drizzle a little extra broth over the top before baking.

The stuffing should be moist but not wet. Add more bread to soak up the excess liquid if your mixture seems too wet. It will bake up soggy if there’s too much liquid.

Don’t stir the bread too vigorously when mixing it with the liquid and onions. It can become mushy and lose its structure.

For crispier stuffing, use a larger casserole dish. The larger surface area gives the bread more room, so it crisps up.

How To Make Stuffing From Scratch

Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this stuffing dressing. You can find the full set of instructions in the recipe card below.

1. Place the bread cubes on a large baking sheet and let them air-dry for up to 24 hours, or oven-dry them for a quicker option. Let them cool completely. Melt the butter in a large skillet, then add fresh sage and cook until dark green. Add the onion and cook until it starts to soften before throwing in the celery and garlic. Cook for about 5 minutes, until the celery begins to soften as well, then add the other fresh herbs, salt, and pepper, and remove from the heat.

2. In a large bowl, whisk together the broth, eggs, salt, and pepper.

3. Add the dried and cooled bread cubes and onion mixture to the bowl with the liquid mixture. Stir, then let the mixture sit for a few minutes so the bread can absorb the broth and egg mixture.

4. Transfer the bread mixture to a lightly buttered 9×13-inch baking dish. Cover with aluminum foil and bake for 45 minutes at 350°F. Then remove the foil and bake, uncovered, for about 15 minutes so the top can turn a lovely golden brown. Allow the dressing to cool for a few minutes before enjoying.

4.91 from 11 votes

Stuffing Recipe

My easy Stuffing recipe is perfect for your holiday table! This classic side comes together with simple ingredients like cubed bread, sauteed veggies, and fresh herbs. Stir together and bake!

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Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 293kcal

Author John Kanell

Video

Equipment

• ▢
  9×13″ casserole or baking dish
• ▢
  Large mixing bowl
• ▢
  Large skillet
• ▢
  Aluminum foil

Ingredients

• ▢ 12 cups bread cubes (475g)
• ▢ ¾ cup unsalted butter (170g)
• ▢ 1 tablespoon chopped fresh sage
• ▢ 1 sweet onion chopped
• ▢ 3 celery stalks chopped
• ▢ 6 garlic cloves minced
• ▢ 1 tablespoon chopped fresh parsley
• ▢ 1 tablespoon chopped fresh thyme
• ▢ 1 tablespoon chopped fresh rosemary
• ▢ 1½ teaspoons salt
• ▢ 1 teaspoon ground black pepper
• ▢ 4 cups low-sodium chicken broth (960ml)
• ▢ 2 large eggs

Instructions

• Dry out the bread cubes by spreading them out onto a large baking dish or sheet. You can let them sit for 12-24 hours and air dry or toast them in the oven. To oven dry, place them in a 350°F oven, stirring every 5 minutes until dry and crouton-like, about 15 minutes. Let cool completely.
• Preheat the oven to 350°F when you’re ready to assemble the stuffing. Lightly butter a 9×13-inch baking dish.
• In a large skillet, melt the butter over medium-high heat. Add the sage and cook until dark green, about 30 seconds. Add the onion. Cook, stirring frequently, about starting to soften, about 5 minutes.
• Stir in the celery and garlic. Continue cooking until the celery starts to soften, about 5 minutes. Stir in the parsley, thyme, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Remove from the heat.
• In a large mixing bowl, whisk together the chicken broth, eggs, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Add the bread cubes and onion mixture. Stir until well combined. Let the mixture sit for a few minutes allowing the bread to absorb liquid. Stir again, then pour the bread mixture into the greased casserole dish.
• Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes more. Let cool for a few minutes before serving. Baked stuffing can be frozen in a freezer-safe container for up to 1 month. Thaw in the fridge for 24 to 48 hours before reheating.

Notes

• For a deeper brown top: If the top of the stuffing is not as golden as you want, simply turn on the broiler for a minute or two to deepen the color. Keep an eye on it, though, as broilers can burn the top very fast!
• To keep stuffing warm before serving, loosely cover it with aluminum foil and keep it in the oven at 200°F.

Nutrition

Calories: 293kcal | Carbohydrates: 31g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 596mg | Potassium: 214mg | Fiber: 3g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 3mg

*Nutrition Disclaimer

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Storage, Freezing, & Reheating

Storing: Once cooled to room temperature, store leftover stuffing in an airtight container in the fridge for up to 4 days.

Freezing: Let the stuffing cool completely before freezing in a freezer-safe container for up to 1 month. Thaw it in the fridge for 24 to 48 hours before reheating.

Reheating: You can quickly heat turkey dressing in the microwave, but I prefer to use the oven. Drizzle some broth over the top before you reheat it to prevent it from drying out. Pop it into an oven heated to 350°F for about 20 minutes or until warmed through.

Ways To Use Leftovers

There are so many ways to give leftover stuffing a new life! Here are some ideas:

• Make stuffing waffles by reheating scoops in a waffle iron. You can mix the stuffing with a beaten egg to give it more body before reheating it in the waffle iron for about 5 minutes. Stuffing waffles are a family favorite in my house! My boys love them!
• Turn it into a breakfast casserole or a twist on a classic strata by reheating servings and placing a fried egg on top.
• Make a stuffing hash! Sauté the stuffing with breakfast potatoes or sausage and serve it with eggs for a satisfying breakfast meal.

More Side Dish Recipes To Try

Need more sides for your Thanksgiving table? I’ve got you covered!

Foolproof mashed potatoes are buttery and creamy every time, never grainy or gummy! Don’t forget to salt the cooking water to flavor the potatoes!

Whip up my traditional green bean casserole with just 10 minutes of active prep time. It’s ready in under an hour!

While corn casserole is popular around the holidays, I make it year-round because everyone loves it! Feel free to add shredded cheese to make it even more comforting.

Candied yams are one of my favorite Thanksgiving side dishes! Their sweetness pairs so well with the other, more savory, holiday sides.

Another sweet side dish option, sweet potato casserole is composed of buttery roasted sweet potatoes mashed and topped with a crisp pecan streusel topping. It’s irresistible!

If you’ve tried this easy stuffing recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!