Thanksgiving Stuffing Recipe: Crispy, Moist, and Delicious!

Did you know that Americans consume over 60 million boxes of stuffing each Thanksgiving? But nothing beats homemade!

I’ve spent lots of time perfecting this stuffing recipe, testing every variable from bread type to herb combinations. The result? A show-stopping side dish that my family literally fights over!

Today, I’m sharing my secret techniques for creating stuffing that’s crispy on top, perfectly moist inside, and packed with those traditional holiday flavors we all crave.

Essential Ingredients for Perfect Homemade Stuffing Recipe

After years of hosting Thanksgiving dinner, I’ve learned a thing or two about what makes or breaks a stuffing recipe. The ingredients you choose matter way more than you would think!

1. Bread (Sourdough, French, or Cornbread are excellent options)
2. Essential aromatics (onions, celery, garlic)

Best bread types for stuffing (sourdough, French, cornbread options)

The absolute foundation of amazing stuffing starts with the right bread. You want something sturdy that can hold up to all those delicious liquids without turning to mush!

• Sourdough: Sourdough is honestly my go-to these days. It’s got this perfect balance of chewiness and that subtle tangy flavor that adds so much depth. It’s essential to dry sourdough properly by cutting it into cubes and leaving it out overnight or baking at a low temperature (around 250°F) for about an hour to ensure it can absorb liquids effectively.
• French Bread: Bakery-style French bread is favored for its sturdy structure and tight crumb, which helps prevent sogginess while still allowing for moisture absorption. It provides a classic flavor profile that many associate with traditional stuffing.
• Cornbread: Cornbread offers a unique sweetness and texture that can complement savory ingredients in stuffing. It should be toasted until lightly browned to enhance its flavor and prevent it from becoming too soft.

Fresh vs dried herbs comparison

For herbs, you want a mix of both fresh and dried.

Fresh sage and thyme give you those bright, vibrant flavors that make you go “wow, what’s in this?” But dried herbs actually hold up better during the long cooking process and provide that consistent background note.

I usually go with 1 tablespoon fresh sage (chopped super fine) and 1 teaspoon dried thyme as my base ratio.

Essential aromatics (onions, celery, garlic)

Aromatics are like the backbone of good stuffing. You absolutely cannot skip the “holy trinity” of stuffing:

1. Onions
2. Celery
3. Garlic

Really take your time with these (like a good 15-20 minutes of slow cooking until those onions are properly caramelized). That’s where the magic happens!

Pro tip: dice your celery extra fine if you’ve got picky eaters who claim they don’t like it. They’ll never even know it’s there, but they’ll love the flavor it adds!

Choosing the right stock or broth

Store-bought stock can be loaded with sodium, which means you lose control over the salt levels. I make my own basic stock the day before (just simmer some chicken bones with carrots, celery, and onion for a few hours).

If you’re using store-bought, go with low-sodium chicken or vegetable stock. You’ll need about 2-3 cups per loaf of bread, depending on how moist you like your stuffing.

3 Optional add-ins for flavor variations

If you want to really kick things up a notch, here are some add-ins that have gotten rave reviews at my table:

1. Crispy bacon bits (about 6 slices, crumbled)
2. Sautéed mushrooms (especially wild mushrooms if you can find them)
3. Dried cranberries for a sweet-savory thing.

Just don’t go crazy and add everything at once. Pick one or two extra ingredients maximum!

The Best Thanksgiving Stuffing Recipe

Here’s a delicious and classic stuffing recipe that you can prepare for your next meal, especially during the holiday season!

Ingredients

Yield: 8 servings

• Bread: 12 cups of dry bread cubes (about 1 pound), preferably day-old or toasted sourdough, french bread, or cornbread.
• Butter: ¾ cup unsalted butter, plus additional for greasing the baking dish.
• Onions: 2 cups yellow onions, diced (about 2 small onions).
• Celery: 1½ cups celery, diced (about 4 ribs).
• Garlic: 3 cloves, minced.
• Herbs:
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon dry thyme
  • ¼ cup fresh parsley, chopped
• Broth: 2 cups low-sodium chicken or vegetable broth (adjust as needed).
• Eggs: 2 large eggs, beaten.
• Seasoning: Kosher salt and black pepper to taste.

Instructions

1. Prepare the Bread:

• If your bread is not stale, cut it into cubes and spread it on a baking sheet. Toast in a preheated oven at 250°F for about 30 minutes until dried out but not browned. Alternatively, use day-old bread.

2. Sauté Vegetables:

• In a large skillet over medium heat, melt the butter. Add the diced onions and celery; sauté until softened, about 8 to 10 minutes. Stir in the minced garlic and cook for an additional minute.

3. Mix Ingredients:

• In a large bowl, combine the toasted bread cubes with the sautéed vegetable mixture. Add the herbs and toss gently to combine.

4. Add Liquid:

• In a separate bowl, whisk together the broth and beaten eggs. Pour this mixture over the bread and vegetable mixture. Gently toss until all the bread is moistened but not soggy. Season with salt and pepper to taste.

5. Bake:

• Preheat your oven to 350°F (175°C). Transfer the stuffing mixture to a greased baking dish (9×13 inches works well). Cover with foil and bake for about 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown.

6. Serve:

• Let it cool slightly before serving. Enjoy your flavorful stuffing as a side dish!

Tips

• You can prepare this stuffing ahead of time and refrigerate it before baking; just allow it to come to room temperature before placing it in the oven.
• Feel free to customize your stuffing with optional add-ins like crispy bacon bits, sautéed mushrooms, or dried cranberries for added flavor variations.

This recipe yields a comforting and savory stuffing that pairs perfectly with turkey or any roasted meat!

Stuffing Preparation Guide

I used to think making stuffing was just throwing some bread in a pan with some broth and hoping for the best. Think again! After years of making stuffing, I’ve got this process down to a science.

Proper bread drying techniques

When you’re making stuffing, DO NOT skip bread-drying! Otherwise, your stuffing will have the texture of baby food. I’m practically religious about proper bread prep!

Here’s the absolute best way to dry your bread (and I’ve tested this about a million times):

1. Cut your bread into 1-inch cubes. And yes, you need to actually measure at first! I grab a ruler and make those first few cuts as a guide. Once you’ve done it a few times, you’ll get a feel for what an inch looks like.
2. Spread those cubes out on a baking sheet. But don’t overcrowd them! You want air circulation around each cube. One standard baking sheet can handle about one loaf’s worth of bread cubes.
3. For the actual drying process, you’ve got two options:
   • The “low and slow” method is my favorite. Spread the cubes out and let them sit at room temperature for 24-48 hours, giving them a little toss every 12 hours or so.
   • If you’re in a time crunch (and let’s be real, who isn’t sometimes?), use the oven method. Put the cubes in the oven at 250°F for about an hour, stirring every 20 minutes. You want them to feel like croutons. Totally dry, but not toasted!

Correct vegetable dicing sizes

Veggie prep is where many people go wrong. Your aromatics need to be uniform in size for even cooking!

For onions, you’re aiming for a 1/4-inch dice. The celery should be just a touch smaller, about 1/8-inch pieces.

I’ve found that bigger chunks of celery can be kind of jarring in the final dish. Trust me, nobody wants to bite into a huge piece of celery in their stuffing!

Proper liquid-to-bread ratios

The liquid-to-bread ratio is probably the trickiest part to master, and I messed this up so many times before getting it right.

For every 8 cups of dried bread cubes (about one loaf’s worth), you want 2 1/2 to 3 cups of warm stock. But don’t dump it all in at once!

Start with 2 cups, stir it well, and let it sit for 5 minutes. The bread should feel moist but not soggy. Add the remaining liquid 1/4 cup at a time until you reach that sweet spot!

Pro tip: after you add the liquid, press a piece of the bread between your fingers. It should feel like a damp sponge: not dripping wet, but definitely not dry.

If liquid drips out when you squeeze, you’ve added too much. If it feels dry or crumbly, add a bit more stock.

The final assembly should look kind of messy, which is actually a good sign! If it looks too perfect, you might be overworking it.

Give everything a gentle toss with your hands (they’re your best tools for this job), and don’t pack it down too much when you put it in the baking dish. Those little nooks and crannies are what make the top get all crispy and delicious!

5 Creative Stuffing Variations

Stuffing doesn’t have to be boring! Here are five creative stuffing variations I know you’ll love.

1. Classic herb stuffing

Let’s start with what I consider the gold standard: classic herb stuffing. This is your foundation, your jumping-off point.

The key is getting the herb blend just right:

• 1 tablespoon fresh sage
• 2 teaspoons fresh thyme
• 1 teaspoon fresh rosemary

All finely chopped.

Woody herbs like rosemary need to be really fine. Nobody wants to feel like they’re eating pine needles!

2. Sausage & apple variation

The sausage and apple variation is probably my most requested recipe. But here’s the trick: you need to use the right kind of both!

Don’t use breakfast sausage. It’s way too sweet!

Italian sausage is your best bet, about 1 pound for a standard recipe. Remove it from the casings and break it into small pieces while browning.

For the apples, Honeycrisp or Granny Smith work best because they hold their shape. Cut them into 1/4-inch cubes and sauté them just until they’re tender but not mushy!

3. Mushroom & wild rice option

The mushroom and wild rice version was born out of necessity when I needed a vegetarian option. This one’s become a surprising hit, even with the meat-lovers!

The secret is using a variety of mushrooms. Button mushrooms alone just won’t cut it!

I use a mix of cremini, shiitake, and if I can find them, oyster mushrooms. Dice them all the same size (about 1/4 inch) and really take your time browning them. Seriously, give them at least 15 minutes in the pan until they’re golden and all that moisture is gone!

4. Southern cornbread style

Southern cornbread stuffing was a game-changer for me. But don’t even think about using sweet cornbread! That’s lesson number one.

Make your cornbread a day ahead (or even better, two days), and let it dry out completely. I mix it about 50/50 with regular bread for the best texture.

This version loves fresh sage and a healthy dose of black pepper!

5. Regional flavor adaptations

When it comes to regional adaptations, this is where you can have some real fun.

• On the West Coast? Try adding sourdough and fresh herbs.
• New England style? Add some diced apple and maple sausage.
• Southwest version? Throw in some roasted poblanos and cornbread.

Just remember my golden rule: pick a direction and stick with it. Don’t try to make it Mediterranean-Southwest-Asian fusion. Trust me on this one!

Which Stuffing Recipe Will You Make?

Creating the perfect stuffing doesn’t have to be intimidating! With these tried-and-true techniques and careful attention to details like bread selection and moisture levels, you’ll be serving up stuffing that rivals any professional chef’s version!

The key is finding the right balance of flavors and textures that work for your family’s taste. Why not make this recipe your own holiday tradition? Your guests will be begging for seconds, and the recipe!

Check out my other Thanksgiving trimmings:

• The Best Homemade Cranberry Sauce Recipe Ready in 15 Minutes
• Best Green Bean Casserole Recipe: Creamy, Crispy, Homemade
• Sweet Potato Casserole Recipe: Perfectly Sweet & Creamy!
• The BEST Homemade Pumpkin Pie Recipe (Classic & Foolproof!)
• Ultimate Homemade Cranberry Relish Recipe (Done in 3 Steps)

Frequently Asked Questions

What is traditional stuffing made of?

Traditional stuffing is primarily made of bread cubes, butter, onion, and celery, combined with herbs and broth to add flavor and moisture. These basic ingredients create a savory dish that is often served as a side during holiday meals, particularly Thanksgiving.

What kind of bread is best for stuffing?

The best bread for stuffing is a sturdy, slightly stale bread that can absorb moisture without becoming mushy, such as sourdough, French bread, or ciabatta. Avoid soft sandwich bread, as it tends to disintegrate when mixed with liquid, leading to a soggy stuffing.

Are you supposed to cook the stuffing before putting it in?

Yes, you should generally cook the stuffing ingredients before putting it in the oven. This typically involves sautéing vegetables like onions and celery in butter to enhance their flavors, which is then mixed with bread cubes and broth before baking to ensure even cooking and a well-blended taste.

Is it better to make stuffing with fresh or dry bread?

Using dry bread is generally better for making stuffing, as it absorbs the broth and flavors more effectively without becoming overly soggy. Fresh bread can lead to a mushy texture, while dry bread cubes provide a desirable structure and help create a deliciously crispy topping when baked.