If you’re anything like me, Thanksgiving isn’t complete without a hearty, soul-warming side dish of stuffing that tastes like it’s been lovingly made from scratch—and that’s exactly why I’m so excited to share this Homemade Stuffing Recipe for Thanksgiving Recipe with you. This recipe has a perfect balance of tender bread cubes, savory herbs, and just the right amount of moisture, and I promise you’ll find it’s exactly the kind of stuffing that becomes the star of the dinner table year after year.
Why You’ll Love This Recipe
- Classic Flavor Combination: Fresh herbs like sage, thyme, and parsley add a fragrant, earthy brightness that complements the savory base perfectly.
- Perfectly Moist Texture: The balance of broth and eggs gives you stuffing that’s tender without being soggy—something I used to struggle with until I nailed this formula.
- Flexible Prep: You can toast your bread cubes the day before or even use store-bought pre-cubed bread to save yourself some time on the big day.
- Family Favorite: My family goes crazy for this stuffing; it’s always the dish that disappears first from the Thanksgiving buffet.
Ingredients You’ll Need
Every ingredient in this Homemade Stuffing Recipe for Thanksgiving Recipe has a purpose—from the crunchy toasted bread cubes to the fresh herbs that brighten the dish. When shopping, look for fresh, high-quality produce and good-quality bread to ensure the best flavor and texture.
- Texas toast or French bread: Thick slices work best because they hold up during toasting and absorb the flavors without getting mushy.
- Unsalted butter: Using unsalted butter lets you control the salt level better in the stuffing.
- White or yellow onion: Freshly diced for sweetness and depth.
- Celery stalks: Adds crunch and that classic stuffing flavor.
- Kosher salt: Enhances all the other flavors without overpowering.
- Freshly cracked black pepper: For a little kick.
- Garlic: Minced to bring savory warmth.
- Fresh sage: Minced and aromatic, it’s the herb that screams Thanksgiving.
- Fresh parsley: Brings a fresh, green note and color.
- Large eggs: Help bind everything together and add richness.
- Chicken broth: Provides moisture and savory depth; homemade or store-bought both work.
- Fresh thyme: Another herby hug for your taste buds.
Variations
I love that this stuffing recipe is a wonderful starting point, but feel free to make it your own! Whether it’s meat lovers in the family, a vegetarian twist, or a gluten-free version, the ingredients can easily be adapted to suit your needs.
- Adding Sausage: I sometimes cook breakfast sausage first and stir it in for a richer, heartier stuffing that my husband absolutely adores.
- Vegetarian Option: Skip the chicken broth and use vegetable broth instead; it still tastes amazing and keeps it meat-free.
- Gluten-Free: Use gluten-free bread cubes to make this recipe safe for anyone with gluten sensitivity.
- Seasonal Twists: Try adding chopped apples or toasted pecans for a touch of sweetness and crunch that really adds depth.
How to Make Homemade Stuffing Recipe for Thanksgiving Recipe
Step 1: Toast Your Bread Cubes to Perfection
Start by preheating your oven to 300°F and spreading your cubed Texas toast or French bread on a baking sheet. Toasting the bread slowly is key here—you want each cube to dry out and crisp up without browning too quickly, so stir them every 8 to 10 minutes. This typically takes 40 to 60 minutes. One Thanksgiving, I got impatient and skipped this step; believe me, the texture was nowhere near as good. Patience here pays off big time.
Step 2: Sauté Your Veggies and Herbs
Once the bread cubes are cool, heat your skillet over medium heat and melt the butter. Add the diced onions, sliced celery, and minced garlic, cooking them gently for about 4 minutes until softened but not browned. This step builds flavor—you’ll smell those wonderful aromas fill your kitchen, which always gets me excited that Thanksgiving is close!
Step 3: Combine and Season
Pour the soft veggie mixture over your toasted bread cubes in a large bowl. Toss to coat evenly. Then sprinkle in the salt, pepper, fresh sage, and parsley, and give everything another gentle toss. The fresh herbs here bring such an earthy freshness—don’t rush this part!
Step 4: Add Eggs and Broth to Bind
In a separate bowl, whisk those three eggs until lightly beaten. Pour them evenly over the bread cubes. Then drizzle the chicken broth and fresh thyme on top, tossing gently to coat everything without breaking up your bread too much. If you like a moister stuffing like I do, feel free to add an extra half cup of broth—just be careful not to overdo it and end up with soup.
Step 5: Bake to Golden, Bubbling Perfection
Transfer the mixture to a greased 9×13 casserole dish, cover with foil, and bake at 350°F for 30 minutes. Then uncover and bake for another 10 to 15 minutes until the top is beautifully browned and crispy. I always find the aroma at this stage irresistible—it’s the scent of Thanksgiving magic in the air!
Pro Tips for Making Homemade Stuffing Recipe for Thanksgiving Recipe
- Toast Bread Slowly: Low and slow in the oven or air fryer dries your bread evenly and prevents burnt edges.
- Fresh Herbs Are Key: Fresh sage, thyme, and parsley bring so much more flavor than dried herbs—you’ll notice the difference immediately.
- Mind the Moisture: Start with 1 ½ cups broth, then add more as needed; too much broth and your stuffing turns mushy, too little and it’s dry.
- Don’t Skip Resting: If prepping ahead, let your stuffing sit at room temperature for 30 minutes before baking so it cooks evenly.
How to Serve Homemade Stuffing Recipe for Thanksgiving Recipe
Garnishes
I like to garnish my serving dish with a few whole fresh parsley sprigs or a light sprinkle of chopped sage leaves—it adds a pop of color and reinforces those fresh herb flavors. Sometimes crushed toasted pecans on top add a lovely crunch that family members always ask about.
Side Dishes
This stuffing pairs beautifully with roasted turkey, mashed potatoes, cranberry sauce, and roasted Brussels sprouts—classic Thanksgiving sides that everyone loves. It’s really the perfect home base for all your festive favorites.
Creative Ways to Present
For a fun twist during the holidays, I’ve served this stuffing in individual ramekins topped with a sprinkle of fresh herbs and a light drizzle of gravy—it feels a little fancy and your guests will love the personal touch. Another time, I baked it inside hollowed-out acorn squash halves for a stunning presentation that doubled as a warm edible plate!
Make Ahead and Storage
Storing Leftovers
Leftover stuffing is a wonderful thing, and I always keep mine stored in an airtight container in the fridge for up to 5 days. Reheating it in the oven or microwave keeps the flavors fresh and the texture close to day one. It’s just as good, sometimes even better!
Freezing
I’ve successfully frozen leftover stuffing by packing it tightly in freezer-safe containers or bags. When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat. The texture holds up really well, making it a great make-ahead option for busy holiday schedules.
Reheating
For the best reheating results, I cover the stuffing with foil and warm it in a 350°F oven for about 20 minutes until heated through. This keeps the top moist instead of drying out, and if you want, you can uncover during the last 5 minutes to crisp things back up a little.
FAQs
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Can I use a different type of bread for this stuffing recipe?
Absolutely! While Texas toast or French bread works best because of its sturdy texture, you can use sourdough, Italian bread, or even a crusty artisan loaf. Just make sure to cube and toast it well to avoid sogginess.
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How far ahead can I prepare this homemade stuffing?
You can prepare the entire stuffing mixture and keep it refrigerated for up to 24 hours before baking. Just make sure it’s covered well and give it time to come to room temperature before popping it into the oven.
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Can I make this stuffing vegetarian?
Yes! Simply swap the chicken broth for vegetable broth, and you’ll have a delicious vegetarian-friendly version without sacrificing flavor.
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What’s the secret to a stuffing that’s moist but not soggy?
It’s all about the broth and eggs ratio and toasting your bread properly. Using enough broth to moisten but not flood the bread cubes plus baking covered initially helps steam the stuffing gently, producing a moist but intact texture.
Final Thoughts
This Homemade Stuffing Recipe for Thanksgiving Recipe holds a special place in my heart because it’s simple, reliable, and utterly delicious every time. I encourage you to try it out—you’ll love how the flavors and textures create that cozy, nostalgic feeling that makes Thanksgiving so memorable. Trust me, once you make it, it’ll become a beloved staple on your holiday table just like it is for my family.
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Homemade Stuffing Recipe for Thanksgiving Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic homemade stuffing recipe features crispy toasted Texas toast cubes mixed with sautéed onions, celery, and herbs, then baked to a golden perfection. Moist and flavorful, it’s the perfect savory side dish for your holiday meals or any comforting dinner occasion.
Ingredients
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables & Herbs
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- 1 tablespoon garlic, minced
- 2 tablespoons minced fresh sage
- ½ cup minced fresh parsley
- 1 tablespoon minced fresh thyme
Other Ingredients
- ½ cup (1 stick) unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus up to ½ cup more if desired)
Instructions
- Toast the Bread Cubes: Preheat the oven to 300°F. Spread the cubed Texas toast evenly on a baking sheet and bake for 40 to 60 minutes, stirring every 8 to 10 minutes, until the bread is dry and crispy. Remove from oven and let cool in a large bowl.
- Sauté Vegetables: Increase the oven temperature to 350°F. In a large stovetop skillet or pan, melt the butter over medium heat. Add diced onions, sliced celery, and minced garlic, cooking for about 4 minutes until softened but not browned.
- Combine Bread and Vegetables: Pour the sautéed vegetable mixture over the toasted bread cubes. Toss gently to coat evenly. Season with kosher salt, freshly cracked black pepper, minced sage, and parsley, and toss again to incorporate the herbs well.
- Add Eggs and Broth: In a separate bowl, whisk the eggs until well beaten. Pour the eggs evenly over the bread mixture, then add the chicken broth. Gently stir or toss to coat the bread cubes without breaking their shape. Add additional broth, up to ½ cup, if you prefer a moister stuffing.
- Prepare for Baking: Transfer the stuffed bread mixture into a greased 9×13-inch casserole dish. Cover the dish tightly with aluminum foil. If not baking immediately, refrigerate for up to 24 hours.
- Bake the Stuffing: Place the casserole on the middle rack of the preheated oven at 350°F. Bake covered for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the top is nicely browned and crisp.
- Serve: Remove from oven and serve the stuffing warm as a delicious side dish.
Notes
- Store leftover stuffing in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Prepare the stuffing up to the point of baking, then refrigerate covered for up to 24 hours. Let it sit at room temperature for 30 to 60 minutes before baking.
- Pre-Cubed Toasted Bread: For convenience, use about 8 heaping cups of pre-cubed and toasted bread from the store’s bakery, but adjust the recipe quantities if using more bread.
- The bread cubes can be toasted a day ahead to streamline preparation on the day of cooking.
- Air Fryer Option: Toast the bread cubes in an air fryer at 300°F, tossing every 5 minutes until crispy, approximately 6 to 8 minutes per batch.
Nutrition
- Serving Size: 1/8th of recipe (~1 cup)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
