Nothing says Thanksgiving like the warm, comforting smell of classic stuffing wafting through the house. This isn’t just any stuffing—it’s the one my family fights over every year! The secret? A perfect balance of crispy-on-top, tender-in-the-middle texture with that unforgettable savory herb flavor. I learned this recipe from my mom, who got it from her mom, and trust me, after one bite you’ll understand why it’s been passed down for generations. Simple ingredients like crusty bread, butter, and fresh herbs come together to create something magical. Whether you stuff the turkey with it or bake it separately (my preferred method!), this classic stuffing recipe will be the star of your Thanksgiving dinner.
Why You’ll Love This Classic Stuffing Recipe for Thanksgiving Dinner
This stuffing recipe has been my Thanksgiving lifesaver for years – here’s why it’ll become yours too:
- Effortless prep: Just chop, mix, and bake – no fancy techniques needed!
- That nostalgic flavor: The perfect blend of sage and thyme tastes exactly like childhood Thanksgivings.
- Crowd-pleasing versatility: Bake it separately for crispy edges or stuff the turkey for extra juiciness.
- Forgiving nature: Accidentally added too much broth? No problem – just bake a few minutes longer.
Trust me, once you smell that buttery onion aroma filling your kitchen, you’ll understand why this recipe never goes out of style.
Ingredients for Classic Stuffing Recipe for Thanksgiving Dinner
Gathering these simple ingredients is the first step to stuffing heaven – and I promise you probably have most of them in your kitchen already! Here’s what you’ll need:
- 1 loaf of day-old bread (about 8 cups cubed) – I use French or sourdough, but any sturdy bread works
- 1 cup chopped celery – don’t skip this, it’s the secret crunch!
- 1 cup chopped yellow onion – smells amazing when it hits the butter
- ½ cup unsalted butter (that’s 1 stick) – real butter makes all the difference
- 2 cups chicken broth (vegetable broth works too if you’re going meat-free)
- 1 teaspoon salt – adjust to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried sage – the unmistakable Thanksgiving herb
- 1 teaspoon dried thyme – sage’s perfect partner
See? Nothing fancy, just good old-fashioned ingredients that come together to create pure comfort. Now let’s make some magic!
Equipment You’ll Need for Classic Stuffing Recipe for Thanksgiving Dinner
Don’t worry – you won’t need any fancy gadgets for this! Just grab these trusty kitchen staples:
- Large skillet: For sautéing those onions and celery to golden perfection
- Mixing bowl: Big enough to toss all your ingredients together
- 9×13 baking dish: My go-to for that perfect crispy-to-soft ratio
- Wooden spoon: For stirring without scratching your pans
- Chef’s knife: Makes quick work of chopping veggies
That’s it! Now let’s get cooking – your future favorite Thanksgiving side is just minutes away.
How to Prepare Classic Stuffing Recipe for Thanksgiving Dinner
Okay, here’s where the magic happens! Don’t let the simplicity fool you – these steps transform basic ingredients into the stuffing dreams are made of. Follow along and soon your kitchen will smell like Thanksgiving central:
- Preheat that oven! Crank it to 350°F (175°C) – this gives your stuffing that perfect golden crust. Trust me, I’ve forgotten this step before (oops!) and ended up with sad, pale stuffing.
- Butter makes everything better. Melt your stick of butter in that big skillet over medium heat. Watch for that moment when it starts foaming slightly – that’s when you’ll add…
- Your flavor base! Toss in the chopped onions and celery. Stir occasionally until they’re soft and translucent – about 5 minutes should do it. You’ll know they’re ready when your whole house smells incredible.
- Bring it all together. In your biggest mixing bowl, combine the dried bread cubes with your sautéed veggies. Sprinkle in the salt, pepper, sage, and thyme. Mix it up with your hands – it’s messy but fun!
- The secret to perfect moisture: Slowly pour in the broth while gently tossing. Stop when the bread is evenly moist but not soggy (you might not need all the broth).
- Bake to perfection. Spread your mixture in the greased baking dish and pop it in the oven for 30 minutes. You’ll know it’s done when the top is golden and crispy, and the aroma makes your stomach growl!
Pro tip: If you like extra crunch, broil for the last 2 minutes (but don’t walk away – it can burn fast!). Now try not to eat the whole pan before dinner – I won’t judge if you sneak a bite!
Tips for Perfect Classic Stuffing Recipe for Thanksgiving Dinner
After making this stuffing every Thanksgiving for over a decade, I’ve learned a few tricks that take it from good to “can I get this recipe?” amazing:
- Dry your bread properly: Stale bread absorbs broth better! Cube it the night before and leave it uncovered – or toast cubes at 300°F for 15 minutes if you’re short on time.
- Taste before baking: Mix in your broth, then try a spoonful (raw eggs aren’t in this recipe, so it’s safe!). Need more salt? More herbs? Now’s your chance to adjust.
- The squeeze test: When adding broth, grab a handful of stuffing – it should hold together slightly when squeezed but not drip liquid. Too dry? Add broth a tablespoon at a time.
- Rest before serving: Let it sit 10 minutes after baking. This lets the flavors settle and prevents burnt tongues from overeager eaters (we’ve all been there!).
These little touches make all the difference between good stuffing and the kind people request year after year!
Variations for Classic Stuffing Recipe for Thanksgiving Dinner
One of my favorite things about this stuffing is how easily it adapts to whatever ingredients you’re craving! Here are some delicious twists I’ve tried over the years that always get rave reviews:
- Breakfast lovers: Brown ½ pound of breakfast sausage and mix it in – the savory pork flavor takes it to another level!
- Sweet & savory: Add 1 cup diced apples and ½ cup dried cranberries for a festive touch.
- Nutty crunch: Toasted pecans or walnuts (about ½ cup) add amazing texture.
- Vegetarian delight: Use vegetable broth and stir in sautéed mushrooms for extra umami.
- Herb explosion: Fresh rosemary or parsley (2 tablespoons chopped) brightens up the flavors.
The beauty is that you can mix and match these – last year I did sausage with apples and it disappeared faster than the turkey! Whatever you choose, it’ll still have that comforting classic stuffing soul.
Serving Suggestions for Classic Stuffing Recipe for Thanksgiving Dinner
This stuffing shines brightest alongside all your Thanksgiving favorites! I love serving it right in the baking dish – that golden top is too pretty to hide. Pair it with roasted turkey (duh!), creamy mashed potatoes, and cranberry sauce for the ultimate holiday plate. Don’t forget extra gravy for drizzling – trust me, your guests will thank you!
Storage & Reheating Instructions for Classic Stuffing Recipe for Thanksgiving Dinner
If you somehow have leftovers (rare in my house!), let the stuffing cool completely before storing in an airtight container. It’ll keep in the fridge for 3-4 days. To reheat, I spread it in a baking dish with a splash of broth and warm at 350°F for 15-20 minutes until crispy again. Microwaving works too but you’ll lose that perfect texture!
Nutritional Information for Classic Stuffing Recipe for Thanksgiving Dinner
Each serving of this classic stuffing (about 1/8 of the recipe) clocks in at approximately 250 calories. It contains 12g of fat, 30g of carbs, and 5g of protein. Keep in mind, these values can vary depending on the specific ingredients and brands you use. Enjoy in moderation – though I won’t blame you if you go back for seconds!
Frequently Asked Questions About Classic Stuffing Recipe for Thanksgiving Dinner
Over the years, I’ve gotten so many questions about this beloved stuffing recipe – here are the ones that keep coming up:
- “Can I use different types of bread?” Absolutely! While I love French or sourdough, any sturdy bread works. Cornbread makes a delicious Southern twist, and whole wheat adds nuttiness. Just avoid super soft sandwich bread – it turns mushy.
- “How can I make this vegetarian?” Easy swap – just use vegetable broth instead of chicken broth. I sometimes add extra umami with sautéed mushrooms or a splash of soy sauce too.
- “Can I prepare this ahead?” You bet! Assemble everything (without baking) up to a day in advance. Cover and refrigerate, then add 5-10 minutes to the baking time since it’s cold.
- “Why is my stuffing soggy?” Usually means too much broth or under-dried bread. Next time, add broth gradually until just moistened – the bread should feel like a damp sponge, not dripping wet.
- “Can I freeze leftovers?” Yes! Freeze in airtight containers for up to 3 months. Thaw in fridge overnight before reheating in the oven to restore that crispy top.
Got more questions? Just ask – I love talking stuffing almost as much as I love eating it!
Print
Classic Thanksgiving Stuffing Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A traditional stuffing recipe perfect for your Thanksgiving dinner.
Ingredients
- 1 loaf of bread, cubed and dried
- 1 cup of chopped celery
- 1 cup of chopped onion
- 1/2 cup of butter
- 2 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried sage
- 1 teaspoon of dried thyme
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the celery and onion, cooking until softened.
- In a large bowl, combine the bread cubes, cooked vegetables, salt, pepper, sage, and thyme.
- Gradually add the chicken broth, stirring until the bread is moistened.
- Transfer the mixture to a greased baking dish.
- Bake for 30 minutes, or until the top is golden brown.
Notes
- You can use any type of bread for this recipe.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- You can add other ingredients like sausage, apples, or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
