Thanksgiving Stuffing That Compliments Your Turkey Dinner

Our most loved Stuffing we make each year for Thanksgiving Dinner.

We have been making this stuffing for years and it is always a favorite. It is simple to make and you only need bread and a few simple ingredients that you probably already have in your pantry.

We will show you exactly how we make it. The ingredients we use, how we season and what we do to make the stuffing come out with crispy edges and a soft middle. It is a dish that everyone keeps taking seconds of at our dinner table.

What Makes Our Recipe Awesome

• Balanced texture: Crispy on top, tender in the middle.
• Real flavor base: Butter, onion, celery, and fresh herbs.
• Make-ahead friendly: You can prep this the day before and bake when you’re ready. 
• Flexible: Bread type, add-ins, moisture level, you can adjust all of it to your taste.
• Feeds a crowd: This fills a 9×13 pan generously.
  

   

What You’ll Need (Ingredients)

• 1.5 pounds day-old bread (sourdough, country white, or a mix; cut into 1-inch cubes, about 12–14 cups)
• 10 tablespoons unsalted butter (divided)
• 1 large yellow onion, finely diced
• 4 celery stalks, finely diced
• 3 large garlic cloves, minced
• 2–3 tablespoons fresh sage, chopped (or 2 teaspoons dried)
• 1–2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
• 2 large eggs
• 3–4 cups low-sodium chicken or vegetable stock (warm)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning (optional but lovely)
• 1/4 cup fresh parsley, chopped
• Olive oil or butter for greasing the pan

How We Make It – Instructions

1. Dry the bread: If your bread isn’t stale, spread the cubes on two sheet pans and bake at 300°F for 20–30 minutes until dry but not browned. Let them cool. You want them thirsty for stock.
2. Sauté the aromatics: Melt 8 tablespoons of butter in a large skillet over medium heat.
   

   Add onion and celery with a pinch of salt. Cook 10–12 minutes until soft and sweet, not browned. Add garlic and cook 1 minute.Stir in sage, thyme, and rosemary for 30 seconds until fragrant.

   
   
3. Season the base: In the skillet, add pepper, poultry seasoning (if using), and taste for salt. Don’t be shy—this seasons all the bread later.
4. Mix the bread: In a big bowl (the biggest you own), add dried bread cubes, the sautéed mixture, and parsley. Toss gently so every piece gets some love.
5. Egg and stock: In a separate bowl, whisk eggs with 3 cups warm stock.
   

   Pour over the bread while tossing. The bread should be evenly moistened but not soggy. If it looks dry, add up to 1 more cup stock

6. Rest: Let the mixture sit 10 minutes so the bread absorbs the liquid. This is where calm patience pays off.
7. Pan and dot: Grease a 9×13 baking dish with butter or oil. Spoon in the stuffing, lightly pressing to settle but not compressing like a suitcase.
   

   Dot the top with the remaining 2 tablespoons butter.

8. Bake covered: Cover with foil and bake at 350°F for 30 minutes to steam the center.
9. Crisp uncovered: Remove foil and bake 20–30 minutes more until the top is golden and crispy at the edges. If you want extra crunch, broil 1–2 minutes at the end—watch it like a hawk.
10. Rest again: Let it sit 10 minutes before serving. Yes, I know you want to dig in.
    

    You’ll get cleaner scoops, and the flavors settle.

Preservation Guide

• Make-ahead: Assemble the stuffing up to 24 hours in advance. Cover and refrigerate. Bake straight from the fridge, adding 10 minutes to the covered time.
• Leftovers: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze baked stuffing in portions for up to 2 months.
  

  Reheat covered at 325°F until warm, then uncover to re-crisp.

• Reheating: A splash of stock over the top before reheating keeps it soft inside. Skillet reheating with a little butter brings back the crunch and is highly recommend.

Why we love this recipe so much!

• It pairs well with the other sides: Turkey, roast chicken, veggie mains, even the gravy!
• We personally make some of these delicious sides to go with our Turkey.
• Smells like home: Butter and herbs creates an aromatic aroma. 
• Customizable: You can make it rustic or elegant with simple swaps.
  

Common Mistakes to Avoid

• Using soft, fresh bread: It turns to paste. Dry it in the oven if needed. Non-negotiable.
• Over-wetting: If the cubes are swimming, they’ll bake dense.
  

  Aim for evenly moist with a few dry-ish spots that soften as it bakes.

• Under-seasoning: The bread is a sponge for flavor. Taste the skillet mixture and the soaked bread before baking.
• Packing it down: Use Gentle hands. You want airflow so the top crisps.
• Skipping the rest: Before and after baking, short rests help everything hydrate and set.
  

   

Variations You Can Try

• Sausage + Apple: Brown 1 pound mild Italian sausage; add 1 diced apple (Honeycrisp or Braeburn) with the onions. Reduce stock by 1/2 cup to account for the sausage juices.
• Mushroom + Leek: Swap onion for 2 leeks and add 12 ounces cremini mushrooms, sautéed until browned. A splash of dry white wine doesn’t hurt.
• Cornbread Twist: Use half cornbread, half country bread.
  

  Go lighter on stock, cornbread drinks fast. Add a pinch of cayenne.

• Nutty Cranberry: Toast 1/2 cup chopped pecans and fold in 1/2 cup dried cranberries. Sweet crunch, no complaints.
• Herb Bomb: Double the fresh herbs and add tarragon or marjoram.
  

  Fragrant and very dinner-party energy.

• Gluten-Free: Use your favorite GF loaf, dried well. Increase herbs for extra oomph.
• Vegetarian: Use rich vegetable stock and a dash of soy sauce for depth.

FAQ

Can I use boxed stuffing cubes?

Yes, you can. They’re already dried and sometimes seasoned.

Reduce added salt and taste as you go. You’ll still sauté the onion, celery, and herbs to build flavor.

How do I keep stuffing from getting soggy?

Use thoroughly dried bread and add stock gradually. Stop when the bread is evenly moist but still holds shape.

Bake uncovered long enough to crisp the top.

Should I stuff the turkey with this?

We don’t. Baking it in a dish gives you better texture and safer, more even cooking. If you must stuff the bird, make sure the center hits 165°F and follow all safety tips when preparing your turkey as outlined by the CDC keep the rest in a pan for the crispy bits you’re going to want anyway.

What bread works best?

Sturdy loaves like sourdough, country white, French boule, or Ciabatta like our home made ones.

A mix is great. Avoid super soft sandwich bread unless you dry it very well.

Can I make it dairy-free?

Use olive oil instead of butter and check your stock. You’ll miss a little richness, but extra olive oil on top before crisping helps a lot.

How do I scale this for a crowd?

If you’re having a large crowd over you can double it to make a full sheet pan.  Increase covered bake time by 10–15 minutes and keep an eye on browning, larger pan equals more crispy edges.

 

Our Family Legacy

This stuffing has been part of our family table for many years and it always brings everyone together as we enjoy our main course and our delicious homemade pies. It is warm filling and made with simple ingredients we all love. We hope it becomes a favorite in your home too. Serve it with your holiday meal or any time you want comfort food that feels special.