Easy Thanksgiving Stuffing Recipe

This stuffing is the cozy, slightly crunchy, wildly forgiving side that shows up on my Thanksgiving table every year and somehow disappears first. It’s a simple baked bread stuffing — butter-fried onions and celery, lots of herbs, broth to moisten, an egg to bind if you like it that way, and a proud handful of whatever odds-and-ends I find in the pantry. It’s not fussy, it tolerates swaps, and it tastes like holidays even when it’s mid-October and I’m pretending the world is normal.

My husband calls it “the good one” and will literally eat it cold straight from the dish while we argue over whether the turkey needs more butter. The kids ask for it like a dessert, which I will take. One year I mistakenly used stale croissants instead of bread because I was sleeping through the grocery list, and it turned into this golden, custardy magic — a total accident that’s become a deliberately repeated move. We fight over the crunchy edges. You will, too.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Baked Spaghetti and Meatballs

DINNER

Easy Chicken and Cabbage Stir-Fry

DINNER

Creamy Garlic Pesto Chicken Recipe

DINNER

Cheesy Cauliflower Alfredo Bake Recipe

This is where the mess happens and the magic follows. I always start by crying over an onion, because that’s tradition, and then distract myself by buttering the pan. Once I swapped celery for fennel on a whim and everyone declared it “fancy.” I also learned the hard way that too much broth = soggy sadness; add a splash, bake, and check — you can always add more. If you brown the bits of bread in butter first, you’ll get those beloved toasty pockets. Also: don’t be ashamed to use pre-chopped onions when life is volcanic and you’re short on time.

Shopping Tips

– Grains/Pasta: Pick a sturdy, slightly stale loaf — sourdough, country white, or rolls all work; day-old is your friend for texture.
– Vegetables: Choose firm celery and onions with no soft spots; yellow onion gives the best savory backbone.
– Fresh Herbs: Fresh sage and parsley are worth it; if buying bundled, fluff them and smell — they should smell like the holidays.
– Fats & Oils: Use a real butter for richness; if you want to cut calories, mix half butter, half olive oil.
– Spices: Stick with salt, pepper, and a little dried thyme — no need to buy fancy blends unless you love experimenting.

Prep Ahead Ideas

– Cube the bread and leave it uncovered on a baking sheet overnight so it dries out; store at room temperature.
– Chop onions, celery, and herbs a day ahead and keep them in sealed containers in the fridge.
– Make the breadcrumb-butter-toasting step and store in the fridge; warm it briefly before assembling.
– Mix the stuffing components (minus the hot broth) the morning of or the night before and refrigerate in an airtight dish to bake later.

✔Time-Saving Tricks

– Use pre-cut onions/celery from the produce section when you’re on thin time.
– Toast bread cubes on a baking sheet in one oven batch while the turkey rests — multi-task like a small domestic circus.
– Sausage in the stuffing? Brown it in advance and crumble it into the mix.
– If you’re out of fresh herbs, a teaspoon or two of good-quality dried herbs will save the day.

✔Common Mistakes

– Adding too much broth — I did this once and had to rescue it by baking longer at a higher temp to dry it out. Fix: scoop it into a hot skillet to crisp the top.
– Skimping on salt — stuffing needs seasoning at multiple stages. Taste the sautéed veggies before you combine.
– Overcrowding the pan when browning bread — you’ll steam instead of toast. Do it in batches.
– Forgetting to rest after baking — a few minutes help everything settle and slice nicer.

What to Serve It With

– Roast turkey or chicken (classic match).
– Green beans almondine or a crisp Brussels sprout salad.
– Cranberry sauce for sweet-tart contrast.
– A simple gravy spooned over the top for total comfort.

✔Tips & Mistakes

– Heat levels: low-and-slow for the vegetables, high-ish for quick browning of bread.
– Pan size: don’t dump everything into a tiny dish — give the bread room to crisp.
– Salt timing: season your veg mixture before you mix with bread, then taste and adjust after soaking in broth.
– Oops fix: too dry? Sprinkle more warm broth and cover with foil for a few minutes. Too wet? Uncover and bake a bit longer.

✔Storage Tips

Leftovers keep great in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven to bring back the crunch — microwave is fine but you’ll lose the edges. Cold stuffing is frankly delicious on a sandwich with turkey and mayo for breakfast or lunch, and no one needs to be ashamed of that.

✔Variations and Substitutions

Sausage: brown and add for savory heft. Apples/Cranberries: toss in for sweet notes. Nuts (walnuts or pecans): great for crunch — toast them first. Dairy-free: swap butter for oil or vegan spread and use a plant-based milk if you bind with egg replacement. Bread-free? Try a rice or quinoa-based stuffing, but honestly, bread is where this recipe sings.

Frequently Asked Questions

Easy Thanksgiving Stuffing Recipe

This classic herb stuffing is crisp on top, tender inside, and packed with savory flavor. Simple steps, big holiday payoff.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 10 cup dried bread cubes day-old, lightly dried
• ▢ 6 tbsp unsalted butter plus extra for greasing
• ▢ 1.25 cup diced yellow onion
• ▢ 1.25 cup chopped celery
• ▢ 2 tsp minced garlic
• ▢ 3.5 cup low-sodium chicken broth warmed
• ▢ 0.25 cup chopped fresh parsley
• ▢ 1.5 tbsp chopped fresh sage
• ▢ 1 tbsp fresh thyme leaves
• ▢ 0.5 tsp dried rosemary crushed
• ▢ 1.5 tsp poultry seasoning
• ▢ 1.25 tsp kosher salt to taste
• ▢ 0.75 tsp ground black pepper
• ▢ 1 tbsp olive oil

Instructions

Preparation Steps

• Heat oven to 350°F. Lightly grease a 9x13-inch baking dish.
• Toast the bread. Spread cubes on two sheets and bake 10–12 minutes to dry, not brown. Cool slightly.
• Warm the broth in a small saucepan over low heat; keep it just steaming.
• Melt butter with olive oil in a large skillet over medium heat.
• Sauté onion and celery until very tender, 8–10 minutes. Stir in garlic for 30 seconds.
• Season the veggies with sage, thyme, rosemary, poultry seasoning, salt, and pepper. Cook 1 minute more.
• Combine toasted bread and parsley in a large bowl. Scrape in the sautéed mixture and toss well.
• Moisten gradually with warm broth, tossing as you pour, until evenly hydrated but not soggy. Rest 5 minutes.
• Transfer to the baking dish. Cover tightly with foil and bake 25 minutes.
• Uncover and bake until the top is golden and edges crisp, 15–20 minutes. Rest 10 minutes before serving.

Notes

Variation: Brown 12 oz mild Italian sausage and fold it in with the bread for a heartier stuffing. For a touch of sweetness, add 1 cup diced tart apples and a handful of chopped pecans.

Make-ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake covered 10 minutes longer, adding a splash of warm broth if it looks dry.

This recipe is an original creation inspired by classic Easy Thanksgiving Stuffing Recipe flavors. All ingredient ratios and instructions are independently developed.