No Thanksgiving table would be complete without several key staples, like roasted chicken or roasted turkey (of course), creamy mashed potatoes, brown gravy, roasted veg like my honey-roasted carrots, and this easy homemade stuffing recipe (aka “dressing”). This classic stuffing recipe is a crowd-pleasing holiday side dish. It is made from day-old bread and simple kitchen pantry basics to pull together a hearty, satisfying dish packed with flavor. It’s so easy to make, too: sauteed in butter celery, onion, and garlic, then tossed with dried bread and an eggy-broth mixture to bake until tender and moist, a little chewy, and crisp on top. It’s buttery, herby, savory, and, best of all, versatile. Check out the recipe card notes section for several ways to add to this easy stuffing recipe with popular mix-ins like Italian sausage, mushrooms, and/or cranberries. Best of all, it’s meal prep and freezer-friendly, too, ready to reheat as needed on “the big day”!
Watch the video tutorial
Homemade stuffing ingredients
This simple Thanksgiving stuffing recipe is made with just a few inexpensive kitchen and pantry basics.
Bread: Use day-old sturdy bread, like sourdough bread, French bread, a whole grain loaf, or even a combination of white bread and sourdough or cornbread/brioche. Use gluten-free bread if necessary. Olive oil: For baking the bread until dry/crisp. Any neutral oil will work. Broth: Use a rich vegetable broth or chicken broth, low-sodium if preferred. Aromatics: Help to make a flavor-packed base with the use of onion (yellow or white), garlic, and celery (or leek, if you aren’t a celery fan). Eggs: To work as a binding ingredient to hold the stuffing together. Butter: It’s best to use unsalted butter – this adds richness. Fresh herbs: A blend of fresh thyme leaves, rosemary, sage, and parsley makes for a classic yet delicious Thanksgiving stuffing recipe. Salt & black pepper: It’s best to use sea salt rather than table salt.
How to make homemade stuffing from scratch
Cut and toast the bread
First, preheat the oven to 225°F/105ºC while you cube the bread into ½-inch pieces. Then, drizzle the bread cubes with olive oil and a sprinkle of salt and pepper, toss, and spread across a large baking tray. Transfer to the oven to bake for between 30-40 minutes, until golden and dry/crisp. If you live in a warm, dry climate, you could leave the bread cubes to air dry across a large, rimmed baking sheet on the counter for 1-2 days – no need to bake.
Sauté the aromatics
Preheat the oven to 350ºF/175ºC. Mince the garlic and finely chop the onion and celery. Also, finely chop all the fresh herbs. Meanwhile, melt the butter in a large skillet over medium heat. Once hot, add the onion and sauté for a minute before stirring in the garlic and celery to cook for 8-10 minutes, until tender. Add some salt, pepper, and the chopped herbs and sauté for a minute longer before using about ½ cup of the broth to help de-glaze the pan. Whisk the eggs into the remaining broth.
Assemble and bake
In a large baking dish/casserole dish (9×13-inch), combine the bread and aromatics, pour in the egg mixture, and stir well. The cubes should be wet but not overly soggy. Add more broth if it’s too dry or more bread if it’s too wet. Then, transfer the homemade stuffing to the oven to bake for 35-45 minutes, until golden brown and crisp and heated through. If it’s browning too quickly, cover the dish with foil for a portion of the baking time. For a crispier or darker top, broil it for a minute or two at the end. Finally, leave the stuffing/dressing to rest for a few minutes before serving. Enjoy!
What can I do with leftover stuffing?
Along with being a staple on your Christmas and Thanksgiving table, this easy stuffing recipe can be used in several ways:
Used to create a hearty holiday sandwich or burger (think “Friends” moist maker!) with leftover turkey/chicken, cranberry sauce, etc. Make a simple stuffing casserole with a layer of stuffing, then shredded turkey/chicken, then gravy, and bake until warm. OR add it to a breakfast casserole. Use it to stuff veggies like pumpkin or stuffed butternut squash, bell peppers, or mushrooms. Make stuffing waffles by cooking the stuffing in a waffle iron. Turn them into stuffing muffins – with leftover shredded meat and cheese. Make stuffing hash, sauteed with potatoes & veg, and topped with a poached egg. Use it to top baked mac and cheese or other pasta bakes.
Storage information
Make ahead: You can chop and even sauté the aromatics 1-2 days in advance, storing them in an airtight container in the fridge, or even assemble the entire dish ready to bake 1-2 days in advance. Store: Once cooled, store leftovers in the dish wrapped with plastic wrap or in an airtight container in the fridge for 3-4 days OR in the freezer for up to 4 months. Reheat: Bake at 350ºF/175ºC until heated through – about 15-20 minutes. Add an extra splash of broth if it’s too dry.
More Thanksgiving recipes
Flaky buttermilk biscuits Candied yams Cranberry sauce Green bean casserole
If you try this easy homemade stuffing recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
