This is the Only Thanksgiving Stuffing Recipe You Need (2024)

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Faith Durand

Faith DurandSVP of Content

Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.

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updated Oct 17, 2023

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Like the boxed stuff, but so much better. This is the only stuffing recipe you'll need on Thanksgiving — or any day.

Serves6 to 8

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Turkey gets the magazine covers and the big platters, but let’s be real — stuffing is the star of the show, at least on my Thanksgiving table. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better.

Here’s how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It’s remarkably simple, and oh so good.

What Makes this Stuffing Recipe the Best?

People get serious about their stuffing. Oysters? Sausage? Cornbread? Keep ’em off my table. But I know that others feel differently. However, I would argue that for a majority of Americans (sweeping generalizations, love them) this taste of herbs and onion, so similar to classic Stove Top from a box, is the taste that is quintessentially Thanksgiving.

We set out to recreate that taste in a simple, from-scratch recipe that can be prepped ahead and baked while the turkey finishes.

Our 16 Best Thanksgiving Stuffing Recipes

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The alchemy of this stuffing recipe is really wonderful — when you’re mixing dried bread, herbs, and butter, it doesn’t seem possible that all of it will come together in that silky, homestyle stuffing you crave. But pour in a good measure of turkey broth and butter, and suddenly this is a moist and fluffy Thanksgiving classic.

Stuffing vs. Dressing

Now, some nomenclature. Stuffing is what I call the bready-casserole-goodness that soaks up gravy and sits besides the turkey. Technically, however, this is just bread dressing. It’s only stuffing if it’s baked inside the turkey, which I almost never do. But I don’t let the name trip me up; stuffing this is, to me, and it will always remain so. If it confuses you, though, then dressing it is.

The Key to Great Thanksgiving Stuffing: The Broth

Now, I can’t give you this recipe without one big caveat, and that is broth. A simple stuffing or bread dressing like this one has a bare handful of ingredients, so they really have to count. The single biggest boost you can give your homemade stuffing is turkey broth.

Sure, boxed chicken or vegetable broth will do just fine, but the best stuffing is made with rich, savory, homemade turkey broth — the richer, the better. That flavor is what you want.

Why Doesn’t This Stuffing Cook Inside the Turkey?

I don’t stuff my turkey partly because there are very real health hazards and a need to make sure that stuffing is completely cooked. It also makes the turkey cook more slowly.

What Temperature Should You Cook Stuffing?

This stuffing bakes at 375°F. You’ll bake it covered with aluminum foil for the first 25 minutes, which ensures it stays moist. Then, to give it that nice golden-brown color, you’ll bake it uncovered for the final 15 minutes.

Can You Make This Stuffing Ahead of Time?

Yes! This stuffing can be completely assembled in a casserole dish and refrigerated overnight or up to 24 hours in advance. If you’re baking it directly from the refrigerator, add about 10 extra minutes to the baking time. If you’re baking it from room temperature, you can bake it as directed. We don’t recommend freezing this stuffing.

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How To Make Stuffing Recipe

Like the boxed stuff, but so much better. This is the only stuffing recipe you'll need on Thanksgiving — or any day.

Serves 6 to 8

Nutritional Info

Ingredients

  • 2

    large yellow onions (about 1 pound total)

  • 4 large stalks

    celery

  • 4 cloves

    garlic

  • 1 small bunch

    fresh sage

  • 4 sprigs

    fresh thyme

  • 1 (about 18-ounce) loaf

    rustic bread

  • 6 tablespoons

    unsalted butter, divided, plus more for the baking dish

  • 2 cups

    low-sodium turkey, chicken, or vegetable broth

  • 2

    large eggs

  • 1 teaspoon

    kosher salt

  • Freshly ground black pepper

Equipment

  • Large rimmed baking sheet

  • Large skillet

  • 9x13-inch or 3-quart baking dish

Instructions

Show Images

  1. Heat the oven and cut the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Meanwhile, coat a 9x13-inch or 3-quart baking dish with butter. Cut 1 rustic bread loaf into 1-inch cubes (about 10 cups). Place on a large, rimmed baking sheet in an even layer.

  2. Dry the bread. Bake, stirring every 30 minutes, until the bread is crisp, about 90 minutes total. Meanwhile, prep and cook the vegetables.

  3. Prep the ingredients. Dice 2 large yellow onions and 4 large celery stalks. Mince 4 garlic cloves. Pick the leaves from 1 small bunch fresh sage and finely chop until you have 1/4 cup. Pick the leaves from 4 fresh thyme sprigs.

  4. Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the onions, celery, and garlic. Cook, stirring occasionally, until very soft, about 10 minutes.

  5. Add the herbs. Add the sage and thyme and cook, stirring often, for 2 minutes more. Remove the pan from the heat.

  6. Mix the toasted bread cubes with the onion mixture. When the bread is ready, remove from the oven. Increase the oven temperature to 375°F. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.

  7. Whisk the eggs and broth, and mix in. Place 2 cups low-sodium broth, 2 large eggs, and 1 teaspoon kosher salt in a medium bowl. Season with a generous amount of black pepper and whisk to combine. Pour over the bread mixture and stir until evenly combined.

  8. Put into a baking dish and top with more butter. Transfer the mixture to the baking dish and spread into an even layer. Melt the remaining 2 tablespoons unsalted butter in the microwave or on the stovetop and drizzle over the stuffing.

  9. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.

  10. Rest before serving. Let the stuffing cool for 10 minutes before serving.

Recipe Notes

Make ahead: The stuffing can be completely assembled and refrigerated overnight or up to 24 hours. Bake covered for 35 minutes. Uncover and bake until the top is lightly browned, about 15 minutes more.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

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This is the Only Thanksgiving Stuffing Recipe You Need (2024)

FAQs

What is traditional turkey stuffing made of? ›

Homemade Traditional Stuffing Recipe
  1. 12 cups of cubed bread.
  2. 1 stick unsalted butter, cut in half.
  3. 1 pound loose pork sausage.
  4. 2 peeled and small diced small yellow onions.
  5. 2 cups sliced cremini mushrooms.
  6. 3 medium diced celery stalks.
  7. 3 finely minced garlic cloves.
  8. 2 tablespoons chopped fresh sage.
Nov 20, 2023

In what did recipes did people originally use stuffing? ›

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

What is stuffing called when it's not in the turkey? ›

Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings. The dish can be made by stuffing it (hence the name) inside a turkey or other bird that will be roasted, or by baking or cooking it separately.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

What is homemade stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What is stuffing made of Thanksgiving? ›

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth. It's a great side dish to make ahead of time and it definitely tastes best homemade! Pair this easy homemade stuffing with our popular turkey recipe, homemade rolls, and Thanksgiving pie.

Who invented cornbread stuffing? ›

African American Heritage

The earliest ancestor of cornbread dressing as we know it is a dish called “kush.” Food writer and historian Michael Twitty says the word hails from Islamic West Africa and is related to the term “couscous,” a popular dish made from tiny balls of grains like semolina wheat or millet.

Who invented stuffing for Thanksgiving? ›

The late Ruth Siems, a 1953 home economics graduate, is credited with the invention of Stove Top stuffing. The product hit shelves in 1971 as a dish appropriate for Thanksgiving but also for everyday meals. The secret behind the dish is the dimensions of the bread crumbs, which General Foods patented in 1975.

Is stuffing unhealthy? ›

It probably comes as no surprise that stuffing isn't the healthiest addition to your Christmas or Thanksgiving plate, but that's no reason to omit it. Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated.

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What do the French call stuffing? ›

Soon after, Anglos borrowed the slicker French word, farce (from the Latin verb facire or “to stuff”).

Do black people call it stuffing or dressing? ›

The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'. This is from Wiki. Basically, everyone except a tiny percentage of Black people with family in Alabama calls it stuffing.

Why can't I refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Can you leave bread out overnight for stuffing? ›

So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight. Or, if you're short on time, you can use the oven method for a quick and easy way to dry.

Is it better to freeze stuffing, cooked or uncooked? ›

“One advantage of freezing uncooked stuffing is that it has less of a tendency to dry out when being cooked,” says Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen culinary specialist.

What is the difference between turkey stuffing and turkey dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What is the origin of turkey stuffing? ›

The first written record of stuffing fares from the Roman Empire in a cookbook titled De Re Coquinaria. It contained recipes for a variety of stuffed animals; including hares, pigs and chickens. For the most part the stuffing consisted of a variety of vegetables, spices, nuts and herbs, as well as spelt and organ meat.

What do you stuff a turkey with? ›

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

Is turkey stuffing the same as turkey dressing? ›

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.

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