This Traditional Thanksgiving Stuffing is warm, savory, and full of flavor. With bread, herbs, and veggies, it’s the perfect side for your turkey!
And let’s be honest, who doesn’t sneak a bite before dinner? I always save some for the next day—it’s great in sandwiches too! Yum!
Key Ingredients & Substitutions
Bread: Day-old bread is perfect for this stuffing as it soaks up the broth without becoming mushy. Sourdough brings a nice tang; however, if you can’t find any, regular white bread works just fine. Gluten-free bread can also be used for a gluten-free version!
Onions and Celery: These veggies are essential for the flavor base. Yellow onions add sweetness, while celery provides crunch. You can substitute with shallots or leeks if you prefer something milder.
Herbs: Fresh herbs elevate the stuffing. Sage is a classic choice, but feel free to swap in thyme or even oregano if you don’t have sage on hand. Dried herbs can also be used; just use less as their flavor is more concentrated!
Broth: Chicken broth adds richness, but vegetable broth keeps it vegetarian. You can also use homemade broth or stock for more depth of flavor. For a lighter option, a mix of broth and water works great.
How Do I Get the Perfect Texture in Stuffing?
Getting stuffing’s texture just right can be tricky! Too dry or too soggy won’t cut it. Here’s how to achieve a beautifully moist stuffing:
- Start with toasted bread cubes. This helps the cubes absorb the broth without falling apart.
- When adding broth, start with 2 1/2 cups. Toss the mixture and check if it needs more moisture. Aim for a slightly wet texture but not soupy.
- Mix in beaten eggs to help bind everything together. This adds richness and keeps the stuffing cohesive.
- Let the stuffing rest before serving. This allows flavors to meld and the texture to set nicely!
Traditional Thanksgiving Stuffing
Ingredients You’ll Need:
- 1 loaf (about 1 pound) of day-old white or sourdough bread, cut into 1-inch cubes (about 10 cups)
- 1 cup (2 sticks) unsalted butter
- 2 cups yellow onion, finely chopped (about 2 medium onions)
- 1 1/2 cups celery, finely chopped (about 4-5 stalks)
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 1/2 – 3 cups chicken or vegetable broth, warmed
- 2 large eggs, beaten
How Much Time Will You Need?
This stuffing recipe takes about 1 hour to prepare and about 1 hour to cook. You’ll spend around 30 minutes baking the bread cubes and preparing the vegetables and herbs, followed by 30 minutes of baking in the oven. This will yield a delicious and aromatic stuffing that complements any Thanksgiving feast!
Step-by-Step Instructions:
1. Prepare the Bread:
First, preheat your oven to 250°F (120°C). Spread the bread cubes out on a baking sheet in a single layer. You’ll want to toast them for about 45 minutes to 1 hour, stirring occasionally, until they’re dry and lightly golden. If you’re using day-old bread, you can skip this step and just cube it. Set the toasted bread aside to cool.
2. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add in the finely chopped onions and celery. Sauté these until they become soft and translucent, which will take about 8 to 10 minutes. Then, stir in the minced garlic, chopped parsley, sage, thyme, rosemary, salt, and pepper. Cook this mixture for an additional 2-3 minutes until it’s fragrant, then remove it from heat.
3. Combine Everything:
In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and herb mixture. Pour 2 1/2 cups of the warmed broth over the mixture and gently toss it all together. You want the bread to be moist but not soggy, so add more broth if needed until it reaches your desired consistency.
4. Bind the Stuffing:
Next, add the beaten eggs to the mixture and stir well to bind everything together. This helps hold the stuffing in place when it bakes.
5. Bake the Stuffing:
Transfer the stuffing mixture into a greased 9×13-inch baking dish, spreading it out evenly. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. After 30 minutes, take off the foil and bake uncovered for an additional 15-20 minutes until the top is nice and golden brown and crisp.
6. Serve and Enjoy:
When it’s done baking, remove the stuffing from the oven and let it rest for a few minutes before serving. This will allow the flavors to meld and the stuffing to firm up a bit. Enjoy your traditional Thanksgiving stuffing as a fantastic side dish!
Can I Use Gluten-Free Bread for This Recipe?
Absolutely! Just substitute the regular bread with your favorite gluten-free bread. It may have a slightly different texture, but it will still taste delicious!
How Should I Store Leftover Stuffing?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months! Just make sure to let it cool completely before freezing.
Can I Make Stuffing Ahead of Time?
Yes! You can prepare the stuffing a day in advance. Just follow the recipe up to the baking step, then cover and refrigerate. On Thanksgiving Day, bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.
What Can I Use Instead of Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). This will help bind the stuffing without using eggs!
