Stuffing Recipe

No matter if you like your stuffing smothered in gravy or plain, you will find that this recipe is delicious.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BREAD – Your bread needs to be dried out before you use it, or your stuffing will end up mushy instead of fluffy. Day-old or stale bread works great because it’s already dry. Any kind works: French bread, Italian loaves, sourdough, even regular sandwich bread. Cut it into cubes the night before and leave them sitting out on the counter uncovered. If you’re using fresh bread, you can dry it faster by spreading the cubes on a baking sheet and putting them in a 250° Fahrenheit oven for about 20 minutes. Think of it like a sponge. A dry sponge soaks up water and holds its shape. A wet sponge just gets soggy. Same thing happens with bread in stuffing.

BUTTER – You’ll use half the butter melted in the broth mixture, and that coats every bread cube with rich flavor. The other half gets sliced up and scattered across the top before baking. This is the secret to getting those crispy, golden brown spots on top that everyone wants. Don’t skip this step. The butter on top is what makes the difference between stuffing that’s just okay and stuffing that people actually fight over.

ONION & CELERY – These two vegetables are what make stuffing taste like stuffing. Yellow onions get sweet when you cook them and add tons of flavor. Celery gives you little bits of crunch and a fresh veggie taste that keeps the stuffing from being too heavy. You cook them together for about 7 minutes until the onions look see-through and everything’s soft. If you don’t cook them long enough, they’ll still be crunchy in the final dish, which isn’t what you want.

BROTH – Use low-sodium chicken broth so you can add salt yourself and control how salty your stuffing gets. The broth carries all the herb flavors into the bread and makes it moist and tender instead of dry. Here’s the tricky part: how much broth you need depends on how dry your bread is. Start with 2 cups and see how it looks. Your bread should be damp all over but not sitting in a puddle. You can always add more broth if it’s too dry, but you can’t take it back out if you use too much.

HERBS – Parsley, thyme, sage, and rosemary together give you that classic Thanksgiving stuffing taste. Dried herbs work better here than fresh because they’re stronger and mix in evenly. Rubbed sage tastes mellower than ground sage, which can get kind of medicinal tasting if you use too much. Take the dried rosemary and crush it between your fingers before you add it. This breaks it up and releases the flavor. You get real holiday taste without buying a bunch of fresh herbs that’ll just wilt in your fridge.

GARLIC – Fresh minced garlic adds a sharp kick that balances out all the butter. It only needs 30 seconds in the hot pot. That’s it. Any longer and it’ll burn and taste bitter. Add it after the onions and celery are already cooked so everything gets done at the same time.

How To Make This Stuffing Recipe

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Classic Homemade Stuffing covered tightly in an airtight container in the refrigerator for up to 4 days. The stuffing will firm up as it cools but returns to a softer texture when reheated.

FREEZE – Freeze stuffing in portion-sized containers or freezer bags for up to 3 months. Press out excess air before sealing to prevent freezer burn. Frozen stuffing maintains its texture better than many casseroles because the bread structure holds up well to freezing.

REHEAT – Reheat refrigerated stuffing in a covered dish at 350° Fahrenheit for about 20 minutes until warmed through. Add a splash of chicken broth before reheating if it seems dry. For frozen stuffing, thaw overnight in the refrigerator before reheating. You can also reheat individual portions in the microwave covered with a damp paper towel to prevent drying out.

MAKE AHEAD – Prepare the stuffing completely through step 5, but stop before baking. Cover tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, then add 10 minutes to the covered baking time since it’s starting cold. You can also prep the bread cubes and cook the vegetable mixture separately up to 2 days ahead, then combine and bake when ready.

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Serving Suggestions

ROAST TURKEY – Serve alongside your Thanksgiving Turkey (or an Oven Roasted Turkey Breast if you cook for a smaller crowd) with plenty of gravy for spooning over both. The classic combination never goes out of style, and the stuffing soaks up turkey drippings beautifully.

ROASTED CHICKEN – Pair with simple Roast Chicken for an elevated weeknight dinner. The herb profiles complement each other perfectly.

PORK CHOPS – Works wonderfully with Crockpot Pork Chops for a comforting cold weather meal. The savory flavors match the richness of pork without competing.

SOUP AND SALAD – Turn it into a light meal by serving smaller portions with Chicken Tortellini Soup and a green salad. The warm, herb-forward stuffing makes a satisfying lunch.

Recipe Success Tips

Check bread dryness before starting – Test your bread cubes by squeezing one gently. It should feel completely dry and slightly stale, not soft or squishy. If you can compress the cube easily, it needs more drying time. Properly dried bread is the single most important factor in achieving the right texture.

Adjust broth to your bread – After pouring the broth mixture over the bread, let it stand for the full 5 minutes and check the consistency. The bread should be evenly moistened but still hold its shape. If you see excess liquid pooling at the bottom of the bowl, you’ve added too much. If some cubes are still completely dry, add broth a few tablespoons at a time.

Distribute butter evenly across the top – Slice the butter into thin pats and scatter them evenly across the entire surface, not just in the center. This ensures every part of the top layer gets crispy and golden. Cold butter straight from the fridge slices more easily than softened butter for this step.

Watch the foil removal timing – The first 30 minutes covered allows the stuffing to steam and cook through without drying out. Removing the foil for the final 20 to 25 minutes lets the top brown and crisp while the interior stays moist. If your oven runs hot, check at 20 minutes to prevent over-browning.

EXPERT TIP – Stir the stuffing gently after adding the broth mixture to ensure even distribution, but don’t over-mix or mash the bread. You want to maintain distinct bread cube pieces rather than creating a uniform paste. Use a folding motion like you’re combining muffin batter.

Commonly Asked Questions