The Best Stuffing Recipe (Classic Thanksgiving Dish)


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Traditional Thanksgiving Stuffing — Nothing frilly or trendy in this recipe. It’s a classic, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It’ll be your new go-to recipe!!

overhead view of homemade Thanksgiving stuffing

No-Frills Thanksgiving Stuffing Recipe

This post and recipe is a repost from 2014 and has been a huge hit with my readers ever since.

People love serving this traditional stuffing at Thanksgiving, Christmas, New Year’s, and I even receive emails at other times during the year from people who make it and no matter the season, it’s always a hit.

My family are stuffing fanatics for classic and traditional stuffings. No pears, dried fruit and nuts, wild mushrooms, or even bacon or sausage need apply. Think: old-fashioned stuffing made with day-old bread, onions, celery, butter, and herbs. 

The stuffing is lightly crusted and golden on top, soft underneath, full of rich buttery flavor, and well-seasoned from the herbs.

As the stuffing bakes, my house smells exactly like Thanksgiving and like all the Thanksgivings I remember at my mom’s and grandma’s houses growing up smelled. Warm, cozy, comforting, and happy. This is the BEST stuffing recipe ever! 

traditional Thanksgiving stuffing in a white baking dish

Homemade Stuffing Ingredients 

Like I’ve already mentioned, this easy Thanksgiving dressing recipe calls for simple, straightforward ingredients. Classic, but delicious! 

Here’s what you’ll need to make the best stuffing recipe:  

  • Onions
  • Celery
  • Fresh herbs (parsley, rosemary, sage, thyme)
  • Butter
  • Broth
  • Bread
  • Eggs

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

traditional bread stuffing in a white baking dish

How to Make Thanksgiving Stuffing From Scratch

This classic Thanksgiving stuffing is easy and straightforward to make, even if you’ve never made homemade stuffing before. Here’s a quick overview of the recipe:

  1. Melt the butter in a skillet, then sauté the onion and celery until softened. 
  2. In a large bowl, stir together the dried bread cubes, sautéed vegetables, fresh herbs, and broth.
  3. Add the eggs last, mixed in with a little broth for easier distribution. 
  4. Turn the stuffing into a greased 9×13-inch baking dish and dot the top with butter. Bake until done. 
A photo collage for the best stuffing recipe

Tips for Making the BEST Stuffing

To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the traditional stuffing. 

Note that the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt the dish to taste to create the best stuffing recipe. 

If you need to keep the homemade stuffing warm before serving it, loosely cover it with foil and stick it in a 200F oven. 

Photo collage for traditional Thanksgiving stuffing

Recipe FAQs

What’s the Difference Between Stuffing vs Dressing? 

Technically this is a dressing recipe because it’s not stuffed inside the bird, but in my family we still call it stuffing rather than dressing. Our age old mis-naming tradition.

What’s the Best Bread for Stuffing? 

I used a loaf (baguette) of day-old white French bread from my grocery store’s bakery that I cubed, dried in the oven for 45 minutes, and allowed it to sit out overnight. 

To save time on the big day, I dry it out the night before but you can do it that morning if time permits. You want to begin with really dry bread because otherwise it’ll turn to mush.

Can Stuffing Be Prepared in Advance? 

I’ve never pre-made or pre-assembled this classic stuffing recipe, but I think it’d be fine to assemble the night before and bake the day after.  Check the stuffing just before baking it. If the bread seems dry at all, drizzle a little extra broth over top. You do NOT want to end up with dry stuffing! 

Should I Cover the Stuffing with Foil before baking? 

Yes, this classic stuffing recipe tells you to cover the stuffing with foil and bake it for 40 minutes, then remove the foil and bake for another 40 minutes. 

How Long Does Thanksgiving Stuffing Last? 

Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Can You Freeze Stuffing? 

Yes! Once baked, let the Thanksgiving stuffing cool completely before storing in a freezer bag. You can reheat the stuffing from frozen in a 350F oven (don’t let it thaw first, otherwise the bread will turn to mush). 

Photo collage of Thanksgiving stuffing

Recipe Variations to Try

If you love this traditional Thanksgiving dressing recipe, you’ll also love the following recipe variations! Here are some more stuffing recipes I’ve created over the years:

Pin This Recipe

Yield: 8

Traditional Homemade Stuffing

Traditional Homemade Stuffing

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It'll be your new go-to recipe!!

Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Additional Time 5 minutes
Total Time 2 hours 30 minutes


  • 1 cup (2 sticks) unsalted butter, divided
  • 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
  • 1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
  • 1 1/2 cups celery, diced small
  • 2/3 cup Italian flat-leaf parsley leaves, finely minced
  • 1/4 cup fresh sage leaves, finely minced
  • 3 tablespoons fresh rosemary (sticks discarded), finely minced
  • 2 tablespoons fresh thyme (sticks discarded), finely minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 1/2 cups low-sodium chicken broth, divided
  • 2 large eggs


  1. Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
  2. When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
  3. Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
  4. To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
  5. Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
  6. Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
  7. To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
  8. Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
  9. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.


Storage: Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 210Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 688mgCarbohydrates: 33gFiber: 2gSugar: 4gProtein: 10g

More Easy Thanksgiving Recipes:

All of my Thanksgiving recipes!

Easy Foolproof Roasted Turkey — Learn how to make juicy, flavorful herb-roasted turkey that’s not dry! This turkey has all the flavor that grandma’s used to have, minus the hassle. 

The Best Mashed Potatoes — Buttery, creamy, PERFECT mashed potatoes that rival your favorite restaurant’s version but EASY and ready in 45 minutes!!

Sweet Potato Casserole with Butter Pecan Crumble Topping — The holiday classic just got even better because of the amazing topping! A buttery, brown sugary, crunch that’s irresistible! Easy and you can pre-assemble to save time!

Sweet Potato Casserole with Butter Pecan Crumble Topping - The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that's irresistible! Easy and you can pre-assemble to save time!!

The Best Green Bean Casserole — No processed soups nor canned ingredients and instead made with fresh green beans, mushrooms, red onions, and a cheesy crispy breadcrumb topping that will have the whole family going back for seconds!

Best Green Bean Casserole - A healthier, modern, fresher take on classic green bean casserole! No processed soups nor canned ingredients and instead made with fresh green beans, mushrooms, red onions, and a cheesy crispy breadcrumb topping that will have the whole family going back for seconds! Put this on your Thanksgiving, Christmas, and holiday entertaining menus!

Cabernet Cranberry and Blueberry Sauce — Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at

Cheesy Funeral Potatoes — This casserole is creamy, CHEESY, and topped with crunchy Corn Flakes! It’s an easy side dish that feeds a crowd, so it’s perfect for holidays like Thanksgiving and Christmas.

No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!

No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip — The honey glaze and the creamy cinnamon dip make these potatoes irresistible!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip - The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Parmesan and Herb Roasted Potatoes — Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with cheese! A family favorite that everyone loves!

Parmesan and Herb Roasted Potatoes - Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with CHEESE!! A family favorite that everyone loves!

Originally published November 5, 2018 and republished with updated text November 20, 2020.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. i truly cannot express how much my family LOVES this stuffing recipe. i made this for thanksgiving in 2020 i believe and my partner was obsessed. we make our own smoked turkey stock for gravy, and i did use that rather then chicken stock but holy moly!!! this is a fan favorite in our house, and i happily share it with any person i know looking for a reliable and delicious stuffing recipe!!

    Rating: 5
    1. I am so glad this is a family favorite recipe and that you share it and it’s a fan favorite! I am so pleased to hear that! Thank you for sharing!

    1. I never have made it in advance. You certainly don’t need to freeze it if you’re only storing it for a day or two in the fridge. You can assemble it and then bake it off the day you’re wanting to…however note that anytime you refrigerate bread, the texture will change so just be aware of that. I have never done this personally so I can’t speak to the exact results.

      1. just want follow- up! I did freeze and decided to use less broth so it wouldn’t be soggy. I was told it was the best stuffing they’ve evere had by multiple family members ! thanks again!

        Rating: 5
      2. That’s awesome! I am so glad it worked out for you to freeze/with less broth and that your family said it was the best stuffing they’ve ever had! That’s quite the praise and great to hear!

    1. The issue is that if you transfer it from a casserole dish into a slow cooker basin, frankly it’s going to get mutilated and not look very pretty. I mean…it’s fine, as long as you don’t care how it looks.

      In terms of taste, you will not get the more oven-toasted, more crisped bread on top. Slow cookers make things softer, ovens make them crisper. So there’s that to consider. If you put it in a slow cooker, close the lid to keep it warm, the condensation will create a steamed (soggy) effect to anything that was first oven-baked.

      If you want a slow cooker stuffing, make this one

    1. The firmer the better. I don’t know if the Italian is soft in your store, but you want a nice crusty loaf. Not soft and squishy.

      Find something with those characteristics for the best results. Best of luck!

  2. First time using crusty dutch oven bread instead of normal sandwich bread; definitely a good move. Due to poor planning on my end, I didn’t have enough fresh herbs, particularly sage. This was still delicious, but I can imagine it will be mind-blowing next time when I add the appropriate quantities.

    Rating: 5
    1. Thanks for the 5 star review and glad that it turned out great with your crusty Dutch oven bread and as you said, next time with fresh herbs 100% of the way it will be even better!

  3. Hello! Please can you tell me how many baguettes go into this recipe? Hard to know what a pound is when you don’t have a scale. 
    Thank you!! 

    1. Most larger bakery baguettes sold in the US are 1 pound. Read the labeling on the packaging or ask someone at the grocery store to weigh it for you or use a scale in the produce department.

  4. Has anybody tried making this with veggie broth/stock instead  of chicken? Trying to be mindful of a vegetarian guest but also want to make sure this will still be a great tasting stuffing.

  5. I’ve been tasked with Stuffing for Friendsgiving this year – a daunting task! I am trying to figure out how I will bring it and maintain it’s yumminess… any recommendations?
    Should I bake this in the morning and then reheat in the oven when I get there? Or can i bake it the night before? I’ve also seen others are pre-mixing ingredients the night before in the refrigerator then baking day of but this sounds risky… Any tips are appreciated!!!

    1. Should I bake this in the morning and then reheat in the oven when I get there? Or can i bake it the night before? <--- I would do either. But the fresher the better IMO so that means making in the morning and just keeping it at room temp with foil on it, and popping in your friend's oven to reheat would be my course of action. LMK how it goes!

  6. Delicioso. Outstanding recipe. We tried it for the very first time and everyone loved it in my family.

    Rating: 5
  7. This is the absolute best stuffing I’ve ever had in my life. I made it for the first time 3 years ago when I was abroad for thanksgiving and I’ve come back to it every year since. It’s a huge hit! I even made it for Christmas dinner in Ireland this year.  I always use a cheap baguette and fresh herbs. Delicious every time!!

    Rating: 5
    1. Thank you so much for the 5 star review and for making this recipe for the past 3 years! Great to hear that it’s the best stuffing ever and always a huge hit and that you were also resourceful when you were abroad and wanted stuffing :)

    1. I don’t know because you need 1 pound of bread, how many ever cups you get out of that, I can say. It’s a lot and I don’t count them. I just keep chopping until I’ve got my 1 pound of bread chopped up.

  8. I’ve made this stuffing recipe for years and it’s always a hit. I add sage sausage and apples in mine. I cook the veggies and apple slices in the sausage grease and butter. If you add sausage and apples, I recommend using more bread than called for just to even out the ratio of bread to other fillings. This year I made it with dried herbs rather than fresh herbs (for times sake) and I definitely noticed a difference. Will stick with fresh herbs in the future.

    Rating: 5
    1. Thanks for the 5 star review and great to hear you’ve been making this for years with some additions of your own, too! I agree, fresh herbs are definitely the way to go for us as well.

  9. I made your stuffing/dressing recipe this year and it was perfect! My family gobbled it up. Will definitely make again. I wasn’t sure whether to measure the fresh herbs before or after chopping, so I measured first and then chopped. Turned out great!

    Rating: 5
    1. Thanks for the 5 star review and glad that it turned out great and you will definitely make it again!

      I chop, then measure. But really, it’s a super flexible recipe and either way works fine.

  10. Made this exactly as Written and it was delicious. I have always been dressing challenged and this turned out absolutely perfect.. Next time I make it though though, I will add Dried cranberries and some nuts just simply because we like that. There is absolutely no need to do that as it’s perfect just like it is.

    Rating: 5
    1. Thanks for the 5 star review and glad it turned out perfectly! Cranberries and nuts will be a lovely addition next time.

  11. I also made this recipe as written and it is delicious! Thank you! I have strayed over the years from the classic stuffing and was really wanting classic this year. This recipe did the trick and then some. Everyone loved it! I’ll be keeping this one ;)

    Rating: 5
  12. Thank you for the only stuffing recipe I will ever use from now on! I always loved my mom’s stuffing (don’t we all?!) and I was never confident making it, just wasn’t the same. Well this isn’t the same either, dare I say better! The difference is the fresh herbs, she used dried. I made this exactly as written and love it! Thank you again Averie.

    Rating: 5
    1. I am glad to hear this will be the only stuffing recipe you use from now on (and that it even trumps your mom’s)!

  13. Hi, in the written directions it says cook time is 40 minutes covered plus 40-45 minutes uncovered, but in the summary at the beginning it says cook time is 2 hours 30 minutes, which is significantly more. I’ll probably go with the written directions, but thought you might like to know about this discrepancy.

    Looks like a good recipe, thanks!

    1. Follow the written directions but remember you’ve got bread to dry out, there’s 45 minutes there in the beginning of the recipe step 1. That is approximately I think what you’re talking about. You’ve got than 40 or 45 minutes covered, then another 40 or 45 minutes uncovered. Plus the other cooking times to sauté the vegetables etc. Cooking times are always approximate based on the exact ingredients used, climate, oven, always bake until done in your situation.

  14. This may be a silly question, for the herbs, do you measure before or after they are chopped?   They lose lots of water once chopped.  
    Thank you!

    1. I measure afterward, chop first then measure. However this recipe is pretty forgiving, so I wouldn’t get too hung up on it.

    1. I use conventional. And unless otherwise stated almost all of my recipes use conventional because not everyone has convection so I try to make it as universal as possible for people.

  15. Hi Averie, I’ve made this recipe for the last few years and it’s always a hit. Of course I was requested to make it again this year! However looking at the recipe, I don’t ever recall there being parsley in it before…was this a recent change, or am I just misremembering? Just wanted to check before Thursday, thank you! 

    Rating: 5
    1. Thanks for the 5 star review and I am glad this has been a big hit the last few years!

      I have not changed a thing whatsoever so yes, there was always parsley in it. (I don’t change recipes ever once I publish them especially popular ones!)

    1. Thanks for the 5 star review and I am glad so glad to hear you made it last year and it’s the best stuffing you’ve ever had!

    1. I don’t know because I don’t make stuffing that way. It used to be reported as dangerous so I don’t take a chance. However, you could Google and figure out what to do.

  16. My first attempt at making homemade stuffing. It’s really good and bursting with flavor from the fresh herbs. I may use regular butter next time as it seemed like it was missing something.

    Rating: 4
    1. Thanks and glad it was bursting with flavor! Adding salt is always a good idea if something tastes a little flat. I don’t tend to keep salted butter on hand but you could try that and see if you prefer it.

    1. Yes. Although it won’t taste like the stuffing you are probably craving.

      Probably not. I mean you could try subbing something else like a turnip, parsnip, not sure what else?, but again, who knows how that will work. You would have to test it.

      My advice, make exactly as written.

  17. Are you supposed to drain the sautéed celery and onions before adding to the bread mixture, or include the 1 1/2 sticks of butter the veggies sautéed in into the mixture? I added the entire pan of sautéed veggies and butter. The stuffing came out crusty on the top and bottom and very mushy in the middle. Help!

    1. No, you don’t need to drain anything. Probably sauté a bit longer so that there isn’t much residual liquid in your saute pan.

      The problem is that likely your bread wasn’t dried out enough. That would explain the mushy in the middle situation. If the bread is sufficiently dry, that will not happen, even if you don’t drain anything off.

  18. Hi! So this is my first time making stuffing and I was wondering if I could save time and buy dry bread that’s already bagged? 

    1. It’s hard to say, it would depend on the size of casserole dish. If it’s double the surface area, you probably wouldn’t need to cook much longer at all. If it’s roughly the same surface area, meaning you have more piled in/on top of each other, then it’s hard to say…another 30 mins, maybe more? You would need to watch it and decide.

  19. Hey Averie! Question on the bread. Do you buy a baguette, let it sit as is for a day, then 1 day later cube & then dry out in the oven? Thanks!

    Rating: 5
    1. Do what I say in Step 1 in the recipe: Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.

      You can buy it that day, or a day in advance, cube it, bake it, let it sit out overnight. By that point it will be nice and dried out, especially if you bought it a prior day beforehand.

  20. This is my go to recipe! This will be my 4th year using it. I make it on Thanksgiving and Easter, as well as other times through the year. Like tonight for example. So I have probably made it a couple dozen times at this point. With the upcoming holiday season I’d like to share my tips for the questions that I am sure are to come. You can double, even triple this recipe. In fact I do 2 and a half times the recipe.  I follow the recipe exactly with one exception; if I do a single batch I use 2 eggs, a double batch is 4 eggs, and then when I do 2.5 batch I just use 4 eggs.  I was low on eggs one year so used one less and the stuffing turned out just fine. I cook this recipe in the crock pot!! Be sure to use a liner. I do a lower setting for 2-3 hours and then about an hour to an hour and a half  before serving I give it a stir and turn it to high. This gets the edges crispy, which I love!!! This is also why you want to use a liner. Can you use dry herbs instead of fresh? Tonight is the first time I’ve used dry herbs. And it does work, but it is not the same. Use about a third size portion if using dried. But if this is for a holiday or dinner party, don’t skimp and just use fresh herbs. SO So so amazing! The flavor from the fresh herbs makes such a difference. If you don’t use French bread or baguette then I suggest starting with about 1/2 cup less of broth, then add more as needed. Lighter breads will get too soggy. I always use French bread on holidays!!!!Tonight I used hot dog buns as well as both white bread and multigrain bread. This recipe is a true winner!!!

    Rating: 5
    1. Thanks for the 5 star review and glad that this is a tradition for you now for years, on both Thanksgiving and Easter. I love hearing stories like yours, thanks for writing to share!

    2. Hi Heather, if you do 2.5 times the recipe, do you remember what size crock pot you used? I’m bringing this to Thanksgiving with 22 guests. Some are kids though. I would truly appreciate any advice from you or Averie.

      1. I would make this in the absolute biggest Crock Pot you can get your hands on! I just saw this one and it gets an Amazon’s Choice award and it has a locking lid. It’s made for your type of situation.

        Or…use your normal Crock Pot and borrow one from someone else and then divide the recipe between the two.

  21. I am a cook who uses recipes like, I read them, several for the same dish, then go into the kitchen and wing it. most times I’m successful. but with the dressing, eh it turns out too wet or too dry or bland or TOO something. After reading your recipe and the comments I am actually going to follow your recipe for dressing this year and hope it will help me hit all the right notes! I’m 57 and the grandmother of 5 boys, i really want to get it right this year!

    1. It lives up to it’s reputation and reviews. However I always advise trial runs on things like this before the big day. Honestly, make it, taste it, you’ll love it and either eat it now, or freeze it for later.

      1. I posted earlier today about what seemed like a cooking time discrepancy between written directions and the summary…I think I figured it out, the extra time is the time needed to toast the French bread! LOL!SO…I made your recipe! I didn’t have thyme, and I used packaged stuffing mix instead of making my own, AND I added some sliced almonds…but it was awesome! This may become my go-to for stuffing! Thank you!!!

        Rating: 5
      2. Thanks for the 5 star review and glad this was awesome. And yes, when I was with my family yesterday and I saw this second comment from you I thought oh no, what happened (I try not to check my email on holiday but do up til the late afternoon many times) but glad to hear everything worked out great. Yes, the extra time was accounted for in Step 1.

  22. I am not a stuffing fan and I made this recipe for my son’s birthday and I could not get enough of it. Everyone said it was the best stuffing they have ever had! Thanks so much for the recipe!

    Rating: 5
    1. Thanks for trying the recipe and glad this was the best stuffing anyone had ever had!

  23. Hi Averie,
    I am looking forward to trying this recipe with gluten free baguette. I have never dried bread out in the oven before. Can you please tell me at what temperature do you set your oven and for how long do you leave the bread in?
    Thanks so much!

  24. This stuffing was delicious last year when we had Thanksgiving at our house. I didn’t make it for Thanksgiving this year, but at this minute, Dec 25th, the bread is drying in the oven and I can’t wait to have it again. Well worth it.Thanks, Flavia

    Rating: 5
  25. I bought a bag of pre-cut stuffing bread at a bakery. I’ve cut into smaller cubes and dried in oven. Just wondering if you can say how many cups would be used in your recipe. I could eyeball but afraid of being mushy or dry. Thank you!

    1. I am not sure because it will somewhat depend on the size of the cubes but I don’t know…an easy 10 to 15 maybe? It looks like a ton of bread!

  26. This is the most incredible stuffing EVER.(the original traditional stuffing) I did not change one thing in the recipe. This was the first time in years, as people were leaving with leftover plates. I was asked twice , “hey” do you have any of the stuffing left. I think the key is the baguette bread. The more crust on bread makes the stuffing NOT mushy and the fresh herbs just make this even more awesome. Thank you for sharing such a great receive.

    Rating: 5
    1. Thanks for the 5 star review and glad that this is the best stuffing ever for you and that everyone was asking for more! Agreed about the bread; helps it from turning into just mush.

  27. Question…I cubed 2 large loaves of French bread and dried, as Im having at least 16 people and want to double the recipe. The cubes completely filled (packed) a gallon Ziploc bag. Does not seem like enough bread to fill 2 9×13 diishes. Has anyone doubled this recipe?

    1. A normal gallon sized bag? No that is not enough I don’t think.

      “Large” loaves can vary in size/weight but you want them 1 pound each, or a little over, for this recipe. I would buy more bread.

  28. can you make this the day before and refrigerate it for 2 days later to be baked at my daughters house 2 hours away? i am on dialysis with a crazy schedule but she and her family are begging for my stuffing…dressing as i make it in the dish and this is the very closest one to what i make thoughts anyone? thank you in advance,

    1. I have never pre-made or pre-assembled it so I really can’t say. If it means making it and not, I say it’s worth a try. BUT I think your daughter she make it since you’ve got plenty going on right now it sounds like. Take care!

  29. I’ve never made Stuffing/Dressing before in my 56yrs. I’ve only started cooking a year ago now. But we’re trying to eat fresh & healthy food. This dish was a huge hit on Thanksgiving day. Family members that were here said later it was the best that they had , some tried as many as 4 others during the holiday. Thanks so much for posting this recipe, will definitely make many years to come. I’ve also shared it with multiple people . Happy Holidays & Happy Cooking to all!

    Rating: 5
    1. Thanks for the 5 star review and glad that this was a huge hit and bravo to you for starting to cook and trying to eat fresh/healthy food! I hope you keep cooking and keep on your journey!

  30. I decided not to put stuffing in my turkey this year but was worried that making it in a casserole dish just wouldn’t be the same. Let me tell you, this recipe was sooooo good, probably better than coming out of a turkey! And it tasted just like my mother’s traditional stuffing, but even better! I listened to the advice about getting fresh french bread, cutting it in cubes, baking to dry it out, and then leaving it sit out the night before. I used all fresh herbs from my garden. It was moist and just delicious! So good that I’m going to make it at Christmas too. Thank you so much for sharing this recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad this turned out so well that you are going to make it for Thanksgiving! And that you followed all my tips about drying the bread, etc. Glad to hear it was a huge hit!

  31. This is a wonderful rendition of my grandmothers stuffing. My mother always made it with dried herbs but using the fresh herbs as suggested was so much better. Taking over the tradition was a bit daunting. Thank you for the perfect recipe.

    Rating: 5
    1. Thanks for the 5 star review and glad it reminds you of your grandmother’s stuffing and that my recipe helped you have great success taking over the tradition!

  32. Absolutely loved this stuffing! Received rave reviews from my guests. Will definitely be on our holiday table each year. Made it exactly as the recipe is written and wouldn’t change a thing. I seriously think it is the best stuffing I’ve ever eaten. Worth going to the extra work of drying out your own bread and chopping fresh herbs. Simply delicious!

    Rating: 5
    1. Thanks for the 5 star review and glad it got rave reviews and is the best stuffing you’ve ever eaten! Glad it will definitely be on your holiday table next year!

  33. I don’t normally leave comments but I had to give praise where praise is due.I tried this stuffing on thanksgiving and it was really outstanding.I loved this and will make it for years to come im sure.My family all commented on how much they enjoyed it.

  34. This was the best stuffing I have ever had. It was a beautiful presentation. I should of took a picture!

    Rating: 5
  35. Here is my experience with this dressing recipe: I have never made stuffing or dressing g before in my life. I met my new boyfriend’s family for the first time this Thanksgiving and because his parents were ill, we were called upon to make Thanksgiving dinner. Dinner turned out great, and everyone said this was the best dressing they ever had! I followed the directions as written (and yes you are supposed the herbs and stock to the other wet ingredients). I ended up drying out the bread for much longer than written, but that only made it better. Experienced TG cooks at the dinner were asking me for the recipe. Thank you so much for sharing this hit of a recipe!

    Rating: 5
  36. Excellent recipe. The only things I did differently was add a pound of sage sausage that I browned in a separate pan and then added to the onion/celery mixture. I did not add anymore salt or pepper and the seasoning was perfect. The entire family raved about this dish. My new go to recipe for stuffing for all occasions.

    Rating: 5
    1. Thanks for the 5 star review and glad your family raved about it! I am sure the sausage was a great addition! Glad it’ll be your go to stuffing recipe!

  37. Oh my goodness – your stuffing is THE best!!! I wanted to try a different recipe from my usual stuffing recipe. Everyone raved about your stuffing!!! It was so wonderful – the flavor and texture were amazing. There’s not 1 bite left! I’m going to make it again tomorrow to go with our leftovers. Happy Thanksgiving!

    Rating: 5
    1. Thanks for the 5 star review and glad my stuffing recipe got rave reviews and there wasn’t 1 bite left! Hope you enjoy another batch again with your leftovers.

  38. Love the flavor. Turned out a little mushier than I prefer. Might back down on the liquid by about 1/2 cup and about 1/4 cup less butter next time.

    Rating: 4
  39. What are you supposed to do with the broth and seasonings in step 6? It says to mix it and set aside, no future step has you do anything with it. I assume i pour it in with the bread, but if that’s the case, why can’t i just mix ALL the broth, egg, and seasonings together, why do i have to make mix half the broth with the eggs, and separately, half the broth with the seasonings? Not an experienced cook and seeking clarification/understanding. Thank you in advance!

    1. I would just make it exactly as written since you said you’re not an experienced cook and it will turn out great.

      1. You always cook stuffing in an oven.

        That’s why the recipe begins with “Preheat oven…”

      2. So does that mean that i throw out the ingredients prepared in step 6 and never use them? Half the broth and all the seasonings?

  40. I’m wondering if I should use the fresh herbs or the dried ones? I know using fresh herbs sometimes over power the taste.

  41. This is my third (maybe fourth!) thanksgiving in a row making this stuffing. Always delicious. Thank you so much!

    Rating: 5
    1. I cannot say for sure since I bake separately but I would just put it next to the turkey, keep an eye on it, and it will likely be done in approximately the same amount of time as written but of course, watch it.

  42. Is there anyway to not cool this all at once. Reason I’m asking is because the stuffing won’t fit in the oven with the turkey. So could I cook it in the morning and reheat in the oven that early evening.

    1. Yes totally. I just responded to another person who wants to make the day before and this is my suggestion…I would say keep it at room temp on the counter for an hour or so and then put it in a very low oven 250F ish, cover or uncovered depending on how it’s looking.

      And to be honest if you’re making it that morning, I personally wouldn’t even bother putting it in the fridge if you’re serving it for dinner. BUT everyone has different comfort levels with food out of the fridge.

  43. Looking forward to making this for Thanksgiving! Would this be okay to make a day ahead and re-heat? What’s the best way to tackle?

    1. Yes and I would say keep it at room temp on the counter for an hour or so and then put it in a very low oven 250F ish, cover or uncovered depending on how it’s looking.

  44. I really want to try this! Question: If I double the recipe do I have to cook it in separate pans? Or could I cook in one large one? And would I have to increase cooking time? Ok, I guess that’s 3 questions. Lol Thanks!

    1. I would say separate if you can, it will reduce cooking time rather than in 1 huge pan. You would need a super large pan if you’re going to combine it all. Cooking time…that’s going to vary and you’ll have to keep an eye on things.

  45. I made this recipe exactly as described – it tastes outstanding!! Such flavor! Thanks for sharing this recipe!

    Rating: 5
  46. Going to try my brussel sprouts your way. Kids love them and I like trying new ways of preparing them. Your method sounds fantastic

  47. I am trying this recipe for thanksgiving. This is my problem. Do I triple this recipe for 25 lb turkey for 19 people?

    1. Gosh it’s really hard to say but yes is my gut feeling. If there’s anyway you could trial a single batch before hand just to give yourself an idea, I highly recommend that since you don’t want surprises on the big day!

  48. I’ve used this recipe for a few years now, and it may be my favorite part of my Thanksgiving meal. I’m making my shopping list this morning, and I can’t wait to make this again! Like you, I love a very simple “dressing” too (we use the stuffing misnomer as well). This recipe is perfect…simple, delicious, and easy to make.

    Rating: 5
    1. Thanks for the five star review and I’m glad that you’ve made this stuffing for a few years now and that it’s possibly your favorite part of the Thanksgiving meal! How wonderful to hear!

  49. I also prepare the celery and onions cooked with real butter ahead of time and freeze. This is a great time saver during the holiday season. I do use two types of Pepperidge farms dressing mixes. Cornbread and herb seasoned as well as well dried out toast. I use poultry seasoning instead of sage as it is not so strong. I do use some canned broth but add a health dose of turkey stock from the actual cooked turkey. I prepare a day ahead and add turkey stock on the day I cook dressing.

    1. I never have so I really cannot say how it will go. It definitely would be much softer with less texture than if you bake it on its own since it won’t be exposed to the oven air while baking. Not sure how it will taste.

      You can read through the comments to see if others have tried this; I seem to remember yes, some people have done it.

  50. These ingredients are my own favorites for stuffing and casserole dressing.I. have learned over 45 years of making dressing,that flavorful bread,broken into pieces while fresh,toasted in a slow oven until dry makes the tastiest version .I prepare the bread ahead,freeze it in bags,and cook onions ,celery,and herbs with butter,and add chicken broth and refrigerate overnight or freeze it.On the special day,warming the celery and onion broth,and adding some fresh herbs and freshly ground pepper, before mixing in the toasted bread saves time in the kitchen and also saves time cleaning up the preparation utensils, leaving more time for other cooks to participate in the kitchen preparation fun of other side dishes!

  51. This recipe sounds great thank you! Wondering how many people this serves? I will have 12 for dinner and like to have left overs!

    1. I would say make a double batch if you want leftovers. I mean it depends if people take a dainty serving or if they really dig in. I would say from 6 to 10 depending on appetites, maybe 12 if you have dainty eaters with stuffing. I think you’d need a double batch even if you weren’t wanting leftovers.

  52. Absolutely the best stuffing recipe we’ve ever tried. It was so popular at Thanksgiving this year that my daughter requested it again for Christmas dinner. And she’s never been that crazy about stuffing before. Easy and simple and perfect flavor. Thanks!

    Rating: 5
    1. Thanks for the five star review and I’m glad it’s the best stuffing you’ve ever tried and that your daughter loves it as well!

    1. I haven’t tried that so not sure if it would work – my guess is no and to follow the recipe and ingredients that I outlined.

  53. This is by far the most delicious stuffing I have ever had. Officially a family tradition now. Thank you so much!!!!!!!

    Rating: 5
    1. Thanks for the five star review and I am glad it’s officially a family tradition now and the most delicious you’ve ever had!

    1. Usually you need less of dried herbs than you do of trash. I personally would recommend fresh herbs for this recipe, and I really can’t give you the amounts that you would use if you switch over to dry since I’ve never done it personally.

    2. I haven’t tried this recipe yet, but plan to for Thanksgiving this year. Just wanted to chime in that my experience has been that, generally, if you are using dried herbs in a recipe calling for fresh herbs, you divide the amount by 3. So 1 tsp of dried herbs could be used in place of 1 Tbsp of fresh. Hope that helps future review readers. :-)

      1. Do you know how many cups of stale bread cubes? Most other recipes I’ve seen say something like 16. I forgot to make sure I had a pound of bread before I cubed it and dried it out 🙈

  54. This sounds delish and I want to make it for Christmas dinner. Can I make this the day before? And how would I reheat it? Would I need to add anymore liquid to it?

    Thank you so much!

    1. I have never made it in advance but my guess would be to just reheat it with foil over the top in a very low oven, probably wouldn’t add more liquid, but I haven’t done it this way so can’t say for sure.

    1. Thanks for the 5 star review and glad that 5 daughters and spouses all agreed that this was the best stuffing ever!

  55. Absolutely delicious! It was a hit this Thanksgiving. I’ll be making this dish years to come and not just for Thanksgiving dinners. Thank you! :)

  56. I’m so happy I found this classic stuffing recipe! It reminds me of my grandmother’s, just the best! I will surely be using this one every year from now on. I ended up throwing some mushrooms in at the last minute, but followed the rest of the recipe. Perfect! Thanks!

    Rating: 5
  57. I added a pound of cooked Italian sausage & raisins to this recipe and it turned out great! This is our new Thanksgiving stuffing, thanks so much!

    Rating: 5
  58. Made this for Thanksgiving dinner tonight and it was a HUGE hit. Probably the best thing we had. Thank you so much!

  59. I have been using your recipes for years & have yet to make something that hasn’t turned out exactly like I wanted it to. That said, I’m also super comfortable in the kitchen & love that your recipes always lend themselves well to whatever substitutions I make, whether it be due to what I have on hand or to address an allergy. I just pulled a pan of this stuffing out of the oven & can HAPPILY say that it worked perfectly with GF bread. I used 2 loafs of Udi’s Whole Grain bread, the double pack sold at Costco. I toasted each slice in my toaster & then toasted it again in the oven at 350 after I cubed the bread to make sure that it was nice & crusty. I’m the odd person who’s allergic to chicken so I used an organic beef broth & all fresh herbs. I could not be happier with how it turned out & hope that my GF experience helps someone else out who might not want to brave the recipe. I’ll be making this regularly throughout the year! Thanks for another winner Averie!

    1. So glad to hear this worked well with GF bread and thanks for sharing that. Thanks for the glowing compliments about my recipes and for trying many of them it sounds like. I appreciate hearing that!

  60. I’m making this tomorrow but I was wondering if I could prepare the stuffing in the morning and then cook the stuffing a few hours later?

  61. Hi! I made this last year for thankagiving and it was delicious 😋 Just wondering, id like to stuff my turkey with this stuffing. Do you think it would work out like that as well? Or just as dressing?

    Rating: 4
    1. I have only made and prepared the recipe as written so cannot say how it would work if you stuff the bird with it. I am thinking I would just use it as dressing though if it were me. If it was delicious, I would just repeat what you did.

    1. I would say 6 to 12 depending on how big people’s appetites are and if you have guests who reallllly love stuffing or not.

    1. No but just make sure you have a really really big casserole dish since the regular batch makes a lot and I use my biggest baking/casserole dish for it which is probably close to the size of a 9×13 pan. So you need something twice as big as that or bake in two separate baking dishes which is probably what I’d recommend doing.

  62. This looks good and not very mushy, which i prefer.but have you ever added sausage to it? if so when in the cooking process would you do it?

  63. Thank you for this wonderful recipe, Averie! I made a half batch last night to test it for my upcoming Thanksgiving feast and it was wonderful. The fresh herbs add so much flavor. If I wanted to add mushrooms, do you think I could just sauté them with the celery and onions? Thank you!!!!

    Rating: 5
    1. Thanks for the five star review and I’m glad that the test batch worked wonderfully! And I would do exactly as you said regarding the mushrooms.

  64. Hello! I am planning on making your recipe for Thanksgiving this year! My Thanksgiving guest list is only 4 people and I was wondering if I could half this recipe and get similar results? Thank you!

    1. I think that would work out fine. Or you can make the full amount and send leftovers home with people.

    2. Hi Jen,
      I halved this recipe and got four decent sized servings. I’d say if you have a stuffing-lover or you want leftovers, don’t half it. I also used a smaller baking dish and baked for 30 mins at 350 uncovered and then 25 minutes uncovered or until nice and golden. Good luck!

      1. Rebecca,

        Thank you for your comment! I think I will just make the full amount and keep them for leftovers! I know my dad and my husband will probably go back for seconds anyway!

      2. This is exactly what I was hoping to find. I split the amount to 2 dishes. I am going to hope it doesn’t dry out since it is not as thick.

  65. Hello Averie. I am going to try your traditional stuffing recipe this Thanksgiving. Can’t wait! Are you using French baguettes? Recipe says French white bread. Thanks! Marie

    1. Either will work – stores label things differently but either will be fine regardless of the labeling.

  66. this is exactly my mom’s recipe and it is AWESOME!!!!! Peeps beg for me to make lots so they can take it home and it is good cold and on sandwiches (more bread!!! ) LOL

    Rating: 5
  67. I’ve been using this recipe for the last few Thanksgivings and Christmases and everyone always comments on how good it is! Thank you so much! I like to add a couple small diced apples to mine.

    Rating: 5
    1. Thanks for the five star review and I’m glad that this is a hit at your holiday celebrations! The apples sound like a nice touch.

  68. This is amazing! Made a huge batch it last Thanksgiving and it was gone! Have made it again just because and I swear, people who “hate stuffing” love this. I will eat the leftovers straight out of the fridge cold, it’s that good.

    1. Glad this is a huge hit and good enough to make during a non Thanksgiving time of year!

  69. Just wanted to say that I have made this recipe a few times for my family and I have always gotten rave reviews. Stuffing is one of those things that everyone has a preference on, and this recipe is as promised- classic and traditional. I prefer not to stuff my bird and I always double the recipe because it’s so good there usually is never enough!!! Don’t be fooled by its simplicity, it is full of flavor. Thank you for a great recipe!

    Rating: 5
    1. What a great comment and thanks for the 5 star review! I am so happy you love this recipe and think it’s great that you’re making it even when it’s not a holiday or the traditional time of year that one would make stuffing. Glad it’s a big hit with the family!

    1. Many people have asked this and I have given my thoughts about it in previous comments. I have never done it that way but others have.

  70. Averie I am going to try your stuffing recipie for Xmas! Both of my girls are celiac so I must use gluten free bread which tends to be a little on the dry side. I was wondering if you would recommend this recipie using gf bread and if so maybe just adding a little more broth? Thank you Pat

    1. I really can’t give any pointers because I have only made it with regular bread, as written. I would be careful though bc GF bread can be crumbly/mushy and you don’t want it to disintegrate and get soggy on you. I would add the liquid slowly :)

  71. This looks amazing. I cant wait to try it. It looks like a dryer stuffing that i have seen before too, which appeals to me. I dont want bread pudding style.. :)

    1. We don’t like the bread pudding style soggy overnight french toast style stuffing LOL. And this one is drier and not like what I just mentioned :)

    1. I don’t recall exactly how many cups 1 pound makes but if you use 1 pound, you will have the right amount.

      The approximate serving size info is listed at the top of the recipe card.

    1. Hard to say because I used fresh. Generally using about half the amount of dried to fresh is what I do in general but haven’t tried it here.

    1. Many people have already asked this and because I haven’t tried it that way, I am not sure how the results will be. Good luck if you try it!

  72. In your list of ingredients for stuffing you don’t list thyme but it is mentioned in the amounts to use. Shld thyme be added?

  73. Thanks for your prompt response! I work until 5 tomorrow and have 15 people over for dinner at 6. I figure if I prep the stuffing today and have it ready to go my husband can toss it in the over tomorrow for me… It won’t get to soggy? I made this last year for Thanksgiving and we loved it :)

    1. It could possibly get a little soggy but you could possibly counteract that by putting it in a little oven to warm it up and firm it up. Good luck!

  74. Hi, there, can I prep this the day before and bake the next day? Or, would it just be better to bake today and warm up on Thanksgiving day? Thanks, Laura

    1. For the sake of sanity and oven space, if you want to bake it today, go for it. Otherwise tomorrow is fine obviously.

    1. I’ve never done that and would recommend cooking it separately first – then maybe after it’s cooked you can stuff it inside the turkey.

  75. This looks like a great recipe! Thank your posting it. I am wondering though if it can be used to stuff a turkey?

  76. I’d never made stuffing before and tried this for Thanksgiving 2016 for the first time. It turned out really well! I am making it again this year :) I used vegetarian broth, and also added chopped carrots because I admit I took a shortcut and bought a pre-chopped onions/celery/carrot mix. I also increased the amount of herbs because, why not? :)

  77. Question – French baguette or French loaf? Not sure which to use. Looking at the Le Brea brand at my Harris Teeter. Thanks so much

    1. I really think the actual bread is probably very similar, it’s just the shape and size of them that differ. Since you need a fair amount for this recipe, I’d get the bigger of the two.

  78. Hi! I am so excited to try this stuffing recipe! I have been looking for a recipe like my mothers and when I saw yours I knew I found it! Thank you so much! Will be making this Thursday for Thanksgiving. Am following you now because so many of your recipes look wonderful! Thank you again! ☺

  79. Hi. This recipe looks so good . I will be trying it for the first time.. Question on the baking temperature . Would the be 350 for the 40 min?

  80. I made this for an early thanksgiving this year and I used packaged seasoned dried bread and it came out really great, everyone loved it. Thank you so much for sharing.

    1. Thanks for trying the recipe and I’m glad using the packaged seasoned dried bread was a winner! Glad that everyone really loved this!

  81. Hi,
    Need to make this vegetarian, do you think I should change any spices if I use vegetable stock instead of chicken?

  82. Hello
    Can I make with pre-dried bread … and was wondering if I can prep the day before and bake it on Thanksgiving day, will that work ??

    1. I have only made the recipe as written so really can’t comment about how the changes you want to make will work out. Good luck!

    1. It’s at the top of the recipe card, but I would say 8-10 however it really depends on the portion sizes are and how much stuffing your family eats. Mine love their stuffing!

  83. Whoops! I read all of the above comments but somehow missed that last one that asked the same question as I did! Please disregard my question, haha.

    Thanks again for sharing this recipe! I will definitely be checking out more on your website :)

  84. Hi Averie, thanks for sharing this recipe. Your pictures came out gorgeous and I’m excited to try it out, it’ll be my first time making stuffing!

    I was wondering if I could substitute some (or all) of the herbs with dried versions, or would it be best to just use them fresh? Thank you!

    1. I’ve only used fresh so can’t really say. In general using about half the amount of dried herbs to fresh is a good ratio jumping off place but you should play around with it.

  85. Hi, I am a New Zealander trying this for the first time. Could I make this the day before and reheat on the day? Should I complete the whole recipe and then refridgerate? Or stop after the first 40 mins and then bake for the last 40 minutes without the tinfoil on the day? Thanks!! Amy

    1. I have only made the recipe as written and deviating and trying different things and cooking methods isn’t something I can comment on because I haven’t done it that way. Good luck with your experimentation!

  86. We will have to make the Pumpkin Ice Cream Pie!!! Yum. Everything you made looks so wonderful. Thank you for sharing:)

  87. I just made this for our Canadian Thanksgiving. It was a lot more work than my usual recipe but I was excited from the photo. Unfortunately it was quite dry and even with gravy it just didn’t soften up enough. I followed the recipe to the letter. Next time I might just leave the bread out to dry rather than baking prior.

    1. Thanks for trying the recipe and I’m sorry it didn’t live up to your expectations. Bread can vary so much in it’s texture, dryness, climates vary, ovens vary, etc. and it sounds like given your variables that leaving the bread out rather than baking it would have been sufficient.

  88. I made this yesterday for Thanksgiving. My local grocery had already dried and portioned a full pound of their own French bread, and sealed it in a bag so I bought that instead of buying baguettes and drying them myself. It saved a lot of time!

    This was my first time making stuffing and it was SO easy. Prepping fresh herbs took the longest, but even that wasn’t bad. I had to use a 3.5 qt dish instead of 3 qts but it actually fit perfectly. This stuffing was a crowd pleaser, and was even opted for over my boyfriend’s grandmother’s stuffing (and she is notoriously the best cook in the family) so this was a huge achievement! I just finished my leftovers and it was as good, if not better than yesterday :) I’ll be making this again for Christmas…and maybe just throughout the year as a regular side dish!

    1. Thanks for trying the recipe and I’m glad it came out great for you!

      And wow, to win over the bf’s grandma’s stuffing…that’s awesome :)

  89. Recipe looks fabulous! I’m about to prepare it for our Thanksgiving meal today. I don’t see an oven temp for the actual baking part, just the temp for drying out the bread. Going to guess and hope I don’t dry it out! Maybe I missed it somewhere?

    Happy Thanksgiving all!

  90. I made this stuffing last year and it was a hit! I am making it again this year and can see this becoming a tradition for me. Thanks so much for sharing!

  91. I was just wondering… is says to mix the herbs with half of chicken broth and set aside… but then it doesn’t say what to do with it. I’m guessing you add it to the bread when you add the other half of the chicken broth mixture? Just wanted to make sure

  92. Do you think I could cut this recipe in half? We are having a very small Thanksgiving this year and 8-10 servings is just way too much for us.

  93. Hi Averie! It will be my first time to make stuffing and I’m following your recipe. Do you mind telling me how do I dry in the oven the bread? At what temperature should it be “dryinging” out in the oven to remove all the moisture in the bread? Thanks in advance!

  94. I want to make this and get it right – by  French bread do you mean baguette?  If not, what would this loaf look like?  I need a visual!  Lol!

  95. I’m thinking of making this for Thanksgiving this year. Please advise when you say dried out bread. I will be baking bread day before. Do I  dice up bread and leave it to dry out prior to baking, or just leave loaf out for 24 hours, then dice.? How many French bread loaves do you use? 
    Thanks in advance. 

    1. Dice and leave it out to dry. You need it stale/dry on all sides, not just on the outside of a loaf. Also I highly suggest using a loaf of storebought crusty French bread or baguette. The texture is perfect for stuffing. You don’t want something too soft (like many homemade bread) because the stuffing will turn to mush.

  96. Could I replace the dried french bread with croutons instead? I’m hosting thanksgiving for the first time ever and am trying to cut corners where I can. Thank you!

    1. The issue with that would be that they’re already seasoned and salted, so it’s hard to know what seasonings to skip or reduce, and how much to reduce the salt by. It’s a good idea in theory but you’d have to be confident with the reductions/omissions, knowing what and where to do so.

  97. Many of you are talking about how much you enjoy stuffing, that’s great, but has anyone actually tried this stuffing, and if so, can you review how it came out. Thanks

  98. We love stuffing, but our family is trying to eat only sprouted breads. Do you think i could cube up a loaf of my sprouted sliced sandwich bread? The cubes would be smaller and require less baking time, I’m sure. just wondering if you’ve ever tried that route? It would take less time than baking a sprouted loaf only to cube it.

    1. I think that sprouted bread would be sort of soggy and strange. Stuffing that we all know and love is made with white crusty type of French breads or similar; I worry that sprouted will not give you the texture or flavor you’re used to.

  99. Could you leave out the celery in this dish? We have a celery allergy over here, but this looks delish! Would you add in apples or something instead?

    1. You could omit it pretty easily I’m sure and apples sound like a great replacer if you want to try that.

  100. Mine is still soggy.. how do I get it to the right texture? I followed the recipe exactly as it is written

    1. Bake longer, use less liquid, use bread that’s drier/more stale…hard to say since there are quite a few variables at play. Thanks for trying the recipe.

  101. Hi there! I made this recipe for Thanksgiving and everyone LOVED it– thank you so much for sharing it! I was wondering if this could possibly be made a day ahead of time and stored in the refrigerator until it’s time to bake it. And if so, would you recommend letting it sit out on the counter for 30 minutes or so before baking? Thank you!

    1. Thanks for trying the recipe and I’m glad it came out great for you!

      I haven’t tried assembling it ahead of time and storing the fridge. Refrigerating bread can sometimes leave it soggy and odd so that’s my only hesitation but if you were willing to take a gamble on it, i.e. not preparing this for the fanciest of holiday parties and company, and just making it for something more casual, I say go for it. LMK how it works!

  102. Have you ever tried this in a crock pot? I want to try this recipe, but I’m out of oven space for Thanksgiving! Most crock pot recipes say cook for 3-4 hours on low, so do you think your recipe could work like that? I know it wouldn’t get *as* golden brown on top :/ 

    1. I haven’t tried it in a crockpot and if you do so, do it the day before just in case it doesn’t work out! If it does work out, great. Just reheat it all on the day-of, but leave yourself an option at least. LMK how it goes!

    1. I haven’t tried it with dried although it will probably be fine. Although many times the amounts of dried vs. fresh herbs vary in recipes, usually using less of dried, but I can’t comment for sure because I’ve only made it with fresh.

    1. My family has never, ever called stuffing dressing, even though it is dressing, but we just always call it stuffing…lol

  103. I’m with you. I like the traditional Thanksgiving foods–I only get them once a year so it’s not like I get bored with them. And dressing/stuffing (we get both on T-day) is my absolute favorite part of the meal. We could dispense with all the other food, just eat that, and I’d be one happy camper.

    1. I only get them once a year so it’s not like I get bored with them. = So true! It’s like trying to tweak with grandma’s beloved holiday cookie recipe, and since they’re such a RARE treat, enjoy the tried-and-true!

  104. I never loved dressing/stuffing/whatever until a few years ago, and I am totally fine with Stove top.   I like the herb bag and I add celery and *maybe* some mushrooms, but I don’t like or need or want all that fancy stuff.  The stuffing itself should shine alone, or you’re trying to hard and failing.

    But, I clearly am in the minority opinion there.

  105. Is there really anything like a good traditional stuffing?! This looks so good girl, I’d prefer to have it in my hands right now just for some quick taste testing! SOOOO DELICIOUS!

  106. I have always preferred stuffing from a pan rather than from the inside of a turkey because I love the golden brown top. I can almost smell this and it looks wonderful…you just can’t go wrong with real butter and fresh herbs!

    1. The scent while this baked was just pure comfort, Thanksgiving, and all things good. The golden brown top is where it’s at!