Easy Thanksgiving Stuffing Recipe
This classic herb stuffing is crisp on top, tender inside, and packed with savory flavor. Simple steps, big holiday payoff.
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Servings:
Ingredients
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.