Classic Herb Thanksgiving Stuffing Recipe

Introduction

This classic Thanksgiving stuffing recipe combines buttery toasted bread with savory herbs and sautéed vegetables for a comforting side dish. Perfectly moist and flavorful, it’s sure to be a crowd-pleaser at your holiday table.

Ingredients

• 1 pound bread (white, ciabatta, Italian, baguette, etc.)
• 1 cup butter (2 sticks)
• 1 large onion (about 3 1/2 cups chopped)
• 2 cups celery (1/4 inch dice)
• 1/3 cup fresh parsley (chopped, preferably Italian flat-leaf)
• 1/4 cup fresh sage (chopped)
• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cups high quality chicken or turkey broth, plus 1/2 cup more if needed
• 2 large eggs
• 1 tablespoon butter (softened, for greasing pan)

Instructions

1. Step 1: Tear or cut the bread into 1-2 inch bite-sized pieces. Spread them on a dry baking sheet and toast in a 250°F oven for about 1 hour, stirring occasionally to avoid browning. The bread should be crisp and toasted to absorb the broth well.
2. Step 2: While the bread toasts, chop the onion until you have about 3 1/2 cups. Dice the celery into 1/4 inch pieces. Preheat the oven to 350°F.
3. Step 3: Melt 1 cup butter in a large skillet over medium heat. Add the chopped onion and celery, and sauté for 7-10 minutes until softened but not browned.
4. Step 4: Chop the herbs: parsley, sage, rosemary, and thyme. Add the toasted bread to a large bowl along with the chopped herbs, then add the sautéed vegetables.
5. Step 5: Season with kosher salt and black pepper. Stir everything thoroughly to distribute the butter and seasoning. Taste and adjust seasoning as needed.
6. Step 6: In a separate bowl, whisk together the broth and eggs. Gradually pour the mixture over the bread, gently mixing and squeezing with your hands to moisten evenly. The bread should be moist but not soggy; add up to 1/2 cup more broth if necessary.
7. Step 7: Grease a 9×13 inch baking dish with 1 tablespoon softened butter. Transfer the stuffing mixture into the dish, spreading it evenly to the edges. You can cover and refrigerate at this point if preparing ahead.
8. Step 8: Cover the dish with foil and bake for 40 minutes at 350°F. Remove the foil and bake for another 25-35 minutes until the top is browned and crispy to your liking.

Tips & Variations

• Use day-old bread or toast fresh bread only until crisp to avoid soggy stuffing.
• Fresh herbs make a big difference; Italian flat-leaf parsley enhances flavor better than curly parsley.
• For a vegetarian version, substitute vegetable broth for the chicken or turkey broth.
• Add cooked sausage, mushrooms, or dried cranberries for extra flavor and texture.
• Be careful not to over-moisten the bread to keep the perfect stuffing texture.

Storage

Store leftover stuffing covered in the refrigerator for up to 3 days. To reheat, warm in the oven until heated through to retain crispiness. Baked stuffing can also be frozen; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stuffing ahead of time?

Yes, you can prepare the stuffing, cover it tightly, and refrigerate overnight before baking. This allows the flavors to meld beautifully.

What bread is best for stuffing?

Sturdy breads like white, ciabatta, Italian, or baguette work best because they toast well and hold up to the moisture without becoming mushy.

Classic Herb Thanksgiving Stuffing Recipe

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★★★★★

4.6 from 61 reviews

• Author: lina
• Total Time: 2 hours 5 minutes
• Yield: Serves 8 to 10 1x

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Description

A classic Thanksgiving stuffing recipe featuring toasted bread cubes soaked in a rich mixture of butter, sautéed onions and celery, fresh herbs, chicken broth, and eggs. This savory side dish is baked until golden and crispy on top, delivering a perfect balance of moistness and crunch to complement your holiday meal.

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Ingredients

Scale 1x2x3x

Bread

• 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)

Vegetables & Herbs

• 1 large onion (about 3 1/2 cups chopped)
• 2 cups celery (1/4 inch dice)
• 1/3 cup fresh parsley, chopped (Italian flat-leaf preferred)
• 1/4 cup fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped very fine
• 1 tablespoon fresh thyme leaves

Other Ingredients

• 1 cup butter (2 sticks), plus 1 tablespoon softened for greasing pan
• 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
• 1 teaspoon black pepper
• 2 cups high quality chicken/turkey broth, plus up to 1/2 cup more if needed
• 2 large eggs

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Instructions

1. Toast the bread: Tear or cut the bread into 1-2 inch bite-sized pieces. Spread onto a dry pan and bake at 250°F for about 1 hour, stirring occasionally, until the bread is crispy and toasted but not browned. This ensures it will absorb broth well without becoming soggy.
2. Prep the vegetables: While the bread toasts, chop onions to make about 3 1/2 cups and dice celery into roughly 1/4 inch pieces. Set aside.
3. Preheat oven: Set your oven to 350°F to prepare for baking the stuffing later.
4. Sauté onions and celery: Melt 1 cup (2 sticks) of butter in a large skillet over medium heat. Add the celery and onions and cook for 7-10 minutes until they are softened but not browned, allowing the butter flavor to infuse the vegetables.
5. Chop fresh herbs: Finely chop the parsley, sage, rosemary, and thyme while the vegetables cook.
6. Combine dry ingredients: Place the toasted bread cubes in a large bowl and add all the chopped herbs.
7. Add sautéed vegetables: Pour the softened onion and celery mixture into the bowl with the bread and herbs. Season with salt and pepper and mix thoroughly, tasting and adjusting seasoning as desired.
8. Prepare broth and eggs: In a separate bowl or large measuring cup, whisk together 2 cups of chicken broth and 2 eggs until well combined.
9. Moisten the bread: Slowly pour the broth and egg mixture over the bread mixture in increments, using your hands to gently squeeze and mix so the bread absorbs the liquid evenly without becoming too soggy. Add up to an additional 1/2 cup broth if needed. The mixture should be moist but not have excess liquid pooling at the bottom.
10. Grease baking pan: Use about 1 tablespoon of softened butter to grease the bottom and sides of a 9×13 inch baking pan to prevent sticking.
11. Transfer stuffing to pan: Spread the moist stuffing mixture evenly into the prepared pan, pressing lightly to distribute.
12. Optional Refrigeration: Cover the pan tightly with foil and refrigerate overnight if desired to let flavors meld and streamline holiday prep.
13. Bake covered: Bake the covered stuffing at 350°F for 40 minutes to heat through and begin setting.
14. Bake uncovered: Remove the foil and continue baking for another 25-35 minutes until the top is browned and crispy to your liking.
15. Store leftovers: Refrigerate any leftover stuffing and reheat when needed. Stuffing can also be frozen after baking for later use, wrapped tightly to maintain freshness.

Notes

• Do not let the bread sit out overnight to dry, as it will become stale and tough rather than crispy and toasty.
• The amount of broth needed can vary depending on the bread’s dryness and toastiness; add liquid gradually for perfect moisture.
• If refrigerating overnight before baking, cover tightly with foil to prevent drying out.
• Leftover baked stuffing freezes well; thaw in the fridge before reheating to maintain texture.
• Using fresh herbs is recommended for the best flavor, but dried herbs can be substituted at about 1/3 of fresh quantities.

• Prep Time: 25 minutes
• Cook Time: 1 hour 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Thanksgiving stuffing, herb stuffing recipe, classic bread stuffing, holiday side dish, baked stuffing