Here’s a classic, flavorful Thanksgiving stuffing recipe that’s easy to make and perfect for your holiday table 🦃🍞
Classic Thanksgiving Stuffing
Ingredients (Serves 6–8)
- 10 cups cubed bread (day-old or slightly stale works best)
- 1 cup unsalted butter
- 1 medium onion, diced
- 3 celery stalks, diced
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2–3 cups chicken or vegetable broth
- 2 large eggs, beaten
- Optional: ½ cup chopped fresh parsley
- Optional: ½ cup chopped nuts (pecans or walnuts) or dried cranberries
Instructions
- Preheat Oven
- 350°F (175°C) and grease a 9×13-inch baking dish if baking separately.
- Toast Bread Cubes
- Spread cubes on a baking sheet and toast for 10–15 minutes until lightly golden.
- Cook Veggies
- In a large skillet, melt butter over medium heat.
- Sauté onions, celery, and garlic until soft (5–7 minutes).
- Mix Ingredients
- In a large bowl, combine bread cubes, sautéed veggies, herbs, salt, and pepper.
- Stir in eggs and gradually add broth until mixture is moist but not soggy.
- Optional: Fold in parsley, nuts, or cranberries.
- Bake
- If cooking in a separate dish: Cover with foil and bake 30 minutes. Remove foil and bake another 15–20 minutes until top is golden.
- If stuffing inside turkey: Stuff loosely (don’t pack tightly) and cook with the bird until the internal temperature of the stuffing reaches 165°F (74°C).
Tips
- Day-old bread absorbs flavors better than fresh bread.
- Adjust herbs to taste—sage is classic, but thyme and rosemary add depth.
- For extra flavor, sauté the veggies in a mix of butter and a little olive oil.
If you want, I can also make a quick, one-pan Thanksgiving stuffing recipe that’s ready in under 45 minutes and doesn’t require extra baking dishes.
Do you want me to do that?
