Thanksgiving dinner just isn’t complete without a pan of classic homemade stuffing. This recipe is golden on top, soft and savory in the middle, and filled with the cozy flavors of onion, celery, fresh herbs, and butter. Unlike boxed mixes, this farmhouse version is made from scratch with cubed bread that soaks up all the goodness of broth and seasonings.
The best part? Stuffing is versatile. You can bake it in the oven for that crispy-topped casserole style, or spoon it right into the turkey for tradition’s sake. Either way, it’s a holiday side dish that pairs perfectly with turkey, gravy, and all the trimmings.
Whether you’re hosting a big Thanksgiving feast or bringing a dish to a family gathering, this homemade stuffing is the kind of recipe that brings comfort, nostalgia, and a whole lot of flavor to the table.
Why We Love This Classic Stuffing
- Thanksgiving Tradition – No holiday table feels complete without a pan of golden, homemade stuffing.
- Simple Ingredients, Big Flavor – Bread, butter, onion, celery, and herbs come together into something far greater than the sum of its parts.
- Versatile – Bake it in a dish for crispy edges or stuff it in the turkey for old-fashioned tradition.
- Make-Ahead Friendly – Assemble it the night before and bake when you’re ready, saving precious time on Thanksgiving Day.
- Customizable – Add sausage, mushrooms, apples, or cranberries to make it your own family favorite.
- Comfort in Every Bite – Warm, buttery, and herby — it’s the kind of side dish that makes you go back for seconds.
Substitutions
- Bread → Use cornbread cubes for Southern-style stuffing.
- Broth → Vegetable broth for vegetarian version.
- Butter → Olive oil or dairy-free margarine for dairy-free.
- Herbs → Fresh sage, thyme, and rosemary in place of poultry seasoning.
Serving Ideas
- Perfect alongside roast turkey and gravy.
- Serve with green bean casserole and cranberry sauce for a full spread.
- Pair with roasted chicken for a smaller holiday dinner.
- Make extra — leftovers taste amazing the next day with turkey sandwiches.
FAQs
Q: Can I make stuffing ahead of time?
A: Yes! Assemble the night before, cover, and refrigerate. Bake just before serving.
Q: Can I freeze stuffing?
A: Absolutely. Bake, cool completely, and freeze in portions for up to 3 months. Reheat covered in oven.
Q: What’s the difference between stuffing and dressing?
A: Stuffing is cooked inside the turkey, while dressing is baked in a dish. The recipe works either way!
Q: How do I know if it’s done?
A: Bread should be moist but not soggy, with a golden top. Internal temp should reach 165°F.
Classic Homemade Stuffing
Ingredients
Method
- Preheat oven to 300°F. Spread bread cubes on baking sheet and bake 10–15 minutes until lightly dried (skip if already stale).
- In a large skillet, melt butter. Add onion, celery, and garlic; cook until softened (5–7 minutes). Stir in herbs, salt, and pepper.
- In a large bowl, combine bread cubes, cooked vegetables, broth, and eggs. Toss gently until bread is moistened but not soggy.
- Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and bake another 10–15 minutes until golden on top.
- Garnish with fresh parsley and serve warm with turkey and gravy.
Notes
- Best with day-old bread (white, sourdough, or French bread).
- For extra flavor, add sautéed mushrooms, sausage, or dried cranberries.
- Can be assembled a day ahead — refrigerate, then bake before serving.
- To stuff a turkey: loosely spoon mixture inside cavity and cook with turkey (be sure internal temp reaches 165°F).
