Classic Traditional Thanksgiving Stuffing
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Classic Traditional Thanksgiving Stuffing Recipe — 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!!
Classic 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.
If you’re looking for a slow cooker stuffing recipe, check out this Slow Cooker Sausage Stuffing.
The stuffing is lightly crusted 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.
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 traditional stuffing:
- Fresh herbs (parsley, rosemary, sage, thyme)
How to Make Stuffing From Scratch
The Thanksgiving stuffing is easy and straightforward to make, even if you’ve never made homemade stuffing before. Simply melt the butter in a skillet, then sauté the onion and celery until softened.
In a large bowl, stir together the dried bread cubes, sautéed vegetables, fresh herbs, and broth. Add the eggs last, mixed in with a little broth for easier distribution.
Turn the stuffing into a greased 9×13-inch baking dish and dot the top with butter. Bake until done.
FAQ’s About Making Traditional Stuffing
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?
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 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).
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.
If you need to keep the homemade stuffing warm before serving it, loosely cover it with foil and stick it in a 200F oven.
- 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
- 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.
- When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
- To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 210Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 688mgCarbohydrates: 33gFiber: 2gSugar: 4gProtein: 10g
More Easy 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!!
Slow Cooker Sausage Stuffing — Easy stuffing that’s full of flavor from the sausage, onions, and more! You don’t even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!
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!
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!
Balsamic Roasted Brussels Sprouts — Think you don’t like brussels sprouts? The balsamic glaze on these will change your mind! Best brussels sprouts ever! Fast, easy, and accidentally healthy!
Honey Butter Pumpkin Dinner Rolls — Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
Honey Dinner Rolls – My favorite all-around dinner roll recipe (that doesn’t have pumpkin in it)!
No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!
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!
Originally published November 5, 2018 and republished with updated text November 20, 2020.
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