Classic Thanksgiving Stuffing Recipe (Rich, Buttery & Perfectly Crisp)

There’s nothing quite like Thanksgiving Stuffing that’s rich, buttery, and perfectly crisp on top. This homemade classic fills your kitchen with cozy holiday aromas and pairs beautifully with turkey and gravy. It’s a warm, herby side that always brings people back for seconds.

The Ultimate Thanksgiving Stuffing

This classic Thanksgiving stuffing is everything you love about holiday comfort food. It’s buttery, herby, and full of rich savory flavor. Each bite is crisp on the edges and tender inside, creating that perfect balance we crave every Thanksgiving. The mix of toasted bread, golden onions, and fragrant herbs makes it a staple for any feast. Whether you’re baking it in a dish or using it to stuff your turkey, this recipe guarantees that nostalgic homemade taste that brings the whole table together.

Why You’ll Love This Recipe

You’ll love this stuffing because it’s both simple and satisfying. The buttery texture and fresh herbs create a flavor that feels like home. It’s easy to make ahead, so you can enjoy a relaxed Thanksgiving morning. It’s also flexible—you can bake it in a dish for a crispy top or stuff it inside the turkey for a moist, tender version. Either way, this Thanksgiving Stuffing is a true holiday favorite that never disappoints.

Ingredients You’ll Need

Here’s everything you’ll need for this holiday favorite:

• 1 pound bread (white, ciabatta, Italian, or baguette)
• 1 cup (2 sticks) butter
• 1 large onion (about 3½ cups chopped)
• 2 cups diced celery
• ⅓ cup chopped parsley
• ¼ cup chopped sage
• 1 tablespoon chopped rosemary
• 1 tablespoon thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cups chicken or turkey broth (plus up to ½ cup more if needed)
• 2 large eggs
• 1 tablespoon butter for greasing the pan

Always use fresh herbs for the best aroma and flavor. You can swap them for dried herbs if needed—just remember they’re stronger in taste. Choose high-quality butter and well-toasted bread for the richest, most comforting result.

The Best Bread for Thanksgiving Stuffing

The bread makes all the difference here. Soft white bread gives a melt-in-your-mouth texture, while Italian or ciabatta adds chew and structure. Baguette pieces bring a rustic feel and extra crunch. Always toast the bread in the oven instead of leaving it out overnight. It keeps the bread light but firm enough to soak up butter and broth evenly.

How to Make the Best Homemade Stuffing

Step 1 – Toast the Bread

Cut or tear the bread into 1–2 inch pieces. Toast at 250°F for about an hour, stirring occasionally. The pieces should be dry but not browned. This helps them soak up all that buttery flavor later.

Step 2 – Sauté the Vegetables

Melt 1 cup of butter in a skillet over medium heat. Add the onions and celery, cooking for 7–10 minutes until soft and aromatic. The smell alone will remind you that the holidays have arrived.

Step 3 – Mix with Herbs and Bread

In a large bowl, combine the toasted bread with the sautéed vegetables, parsley, sage, rosemary, and thyme. Toss until every piece is coated with buttery goodness.

Step 4 – Add Broth and Eggs

Whisk together the broth and eggs in a separate bowl. Gradually pour it into the bread mixture while gently mixing by hand. The stuffing should feel moist but not soggy. Add extra broth if it looks too dry.

Step 5 – Bake Until Golden

Grease a 9×13-inch baking dish with butter. Spread the stuffing evenly inside. Cover with foil and bake at 350°F for 40 minutes. Then uncover and bake for another 25–35 minutes until golden and crisp on top.

Pro Tips for Perfect Stuffing

Toast your bread instead of leaving it out overnight—it keeps the texture perfect. Always taste the herb mix before baking, since fresh herbs can vary in strength. Make sure the stuffing feels moist but not wet, and don’t overmix or it’ll turn dense. Using real butter makes a huge flavor difference too.

Can You Cook This Stuffing Inside the Turkey?

Yes, you can stuff it inside the turkey, but check that the internal temperature reaches 160°F for safety. For an easier option, bake it separately for a crisp top and even texture. That way, both your turkey and stuffing turn out just right.

Make-Ahead, Storage & Freezing Instructions

You can easily make this stuffing ahead of time. Prepare everything and refrigerate it, covered, for up to 24 hours before baking. To freeze, wrap unbaked stuffing tightly and freeze up to 3 months. Bake from frozen, adding about 15 extra minutes. For baked stuffing, cool completely, wrap well, and reheat covered at 350°F for 45 minutes. Remove the cover for the last few minutes to bring back that crispy top.

Serving Suggestions

Serve warm right out of the oven with juicy roast turkey and a drizzle of gravy. It also pairs beautifully with creamy mashed potatoes or a bright side like Roasted Butternut Squash Salad. The buttery, herby flavor makes it a perfect match for sweet and tangy dishes like Honey Bourbon Cranberry Sauce.

Recipe Variations

Add cooked sausage for richness or diced apples for a touch of sweetness. Toasted nuts like pecans or walnuts bring extra crunch. You can also toss in mushrooms for an earthy note or change the herb mix for something more unique. Try a plant-based version with this Vegan Stuffing with Herbs.

Nutrition Information

Each serving has about 322 calories, 25g carbs, 7g protein, and 22g fat. It’s also rich in vitamin A, vitamin C, calcium, and iron. The buttery base adds flavor, while fresh herbs bring antioxidants and color.

FAQs About Thanksgiving Stuffing

Related Recipes to Try

• Sweet Potato Casserole
• Corn Casserole Easy Thanksgiving Recipe
• Garlic Mashed Potatoes

Final Thoughts

This Thanksgiving Stuffing recipe is pure comfort. It’s the kind of side that brings everyone back to the table for seconds. Whether you keep it traditional or add your own twist, it’s always a hit at any holiday meal. Share it at your next family gathering and make it part of your Thanksgiving tradition. For more cozy ideas, check out our Pinterest board at Cozy Recipes by Clara.

Print