Best Thanksgiving Stuffing – Easy Side Dish Recipe

Why this stuffing works
Classic, savory, and deeply comforting, this stuffing balances crisp, buttery bread cubes with aromatic herbs, sautéed aromatics, and just enough stock to stay moist without becoming soggy. It’s easy to scale, customizable (sausage, apples, cranberries, nuts), and works baked in a casserole or inside the turkey with safe temperature guidance.

Servings: 8–10
Prep time: 25 minutes (plus time to dry bread)
Cook time: 45–55 minutes
Total time: 1 hour 10 minutes (plus bread-drying time)

Ingredients

1 pound day-old country or artisan bread, cut into 1/2- to 3/4-inch cubes (about 10 cups)
8 tablespoons unsalted butter (1 stick)
1 large yellow onion, finely diced
3 celery stalks, finely diced
3–4 garlic cloves, minced
2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (optional)
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon black pepper
2 large eggs, lightly beaten
2 to 2 1/2 cups low-sodium chicken or vegetable stock (plus more if needed)
1/2 cup chopped fresh parsley
Optional add-ins: 8 ounces bulk sausage (cooked and drained), 1 apple diced, 1/2 cup dried cranberries, 1/2 cup toasted pecans or walnuts, 1/2 cup sliced mushrooms

Instructions

1. Prepare the bread
If bread is not stale, spread cubes on a baking sheet and toast at 300°F for 10–15 minutes until dry and lightly golden. Let cool.

2. Sauté aromatics
In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 8–10 minutes. Add garlic and herbs and sauté 1–2 minutes until fragrant. If using mushrooms or apples, add now and cook until softened. Season with salt and pepper.

3. Combine base
Place bread cubes in a very large bowl. Add the sautéed vegetables (and cooked sausage, if using). Stir in parsley and any dried fruit or nuts. Pour beaten eggs over the mixture and toss to coat.

4. Add stock
Gradually pour 2 cups of stock over the bread mixture, tossing gently until moistened but not saturated. The mixture should hold together when pressed but not be soupy. Add up to 1/2 cup more stock as needed.

5. Bake
Transfer the mixture to a buttered 9×13-inch baking dish (or use two smaller dishes). Dot the top with a few small pieces of butter. Cover tightly with foil and bake at 350°F for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is crisp and golden.

6. If stuffing inside a turkey
Only fill the cavity just before roasting. Pack loosely. The center of the stuffing must reach an internal temperature of 165°F for safety. Baking times will increase; check with an instant-read thermometer.

Tips for best texture and flavor

Use day-old bread or dry it in the oven to avoid sogginess. Dense artisan loaves or sourdough work well.
Toast the top for extra crunch by broiling 1–2 minutes at the end, watching closely.
Herb balance: fresh herbs brighten flavor. If using dried herbs, halve the quantity.
Control moisture: better to err on the drier side; leftover gravy can moisten individual servings.
Make it richer with melted butter mixed into the stock or by swapping some stock for cream for a decadent version.

Variations

Classic Sausage and Apple: Add 8 ounces cooked pork sausage and 1 diced tart apple.
Vegetarian: Use vegetable stock, omit sausage, and add sautéed mushrooms and roasted butternut squash.
Gluten-free: Use a sturdy gluten-free bread and confirm stock is GF.
Cranberry-Pecan: Stir in 1/2 cup dried cranberries and 1/2 cup toasted pecans for sweet-crunch contrast.

Make-ahead and storage

Make-ahead: Assemble the stuffing up to the point of baking, cover, and refrigerate up to 24 hours. Add 10–15 minutes to covered baking time when baking from cold.
Freezing: Fully bake, cool, wrap tightly, and freeze up to 3 months. Reheat covered at 350°F until warmed through, 30–45 minutes.
Leftovers: Store in airtight container up to 4 days. Reheat in oven at 325°F covered with foil, adding a splash of stock to restore moisture.

Pairings

Classic turkey gravy
Roasted turkey or ham
Cranberry sauce and roasted vegetables
Champagne, light red wine, or a herbal tea

Estimated nutrition (per serving, approximate)
Calories 350–420 depending on add-ins and butter, protein 8–12 g, carbs 30–35 g, fat 18–24 g. Nutrition will vary by ingredients and portion size.

Frequently asked questions
How much bread per person? Plan about 1 to 1 1/4 cups cubed bread per person.
Can I prepare stuffing without eggs? Yes, eggs help bind but are optional; compensate with slightly less stock and press mixture firmly in the pan.
Can I bake stuffing ahead and reheat? Yesbake, cool, refrigerate or freeze, and reheat as described above.
Is it safe to stuff the turkey? Yes if the stuffing reaches 165°F in the center. For food-safety ease, many prefer baking stuffing separately.

Final note
This classic Thanksgiving stuffing is forgiving and adaptable. Start with the base recipe, then customize with your favorite proteins, fruits, or nuts to make it a holiday signature. Enjoy the contrast of a crisp top and moist interior alongside roast turkey and all the trimmings.