Classic Traditional Thanksgiving Stuffing

Classic Traditional Thanksgiving 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!!

Classic Traditional Thanksgiving 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!!

Stuffing Vs. Dressing

This post and recipe is a repost from 2014 and has been a huge hit with my readers ever since. People love serving this stuffing (dressing) 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.

Technically this is dressing 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.

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.

Classic Traditional Thanksgiving 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!!

What’s In The Stuffing

The stuffing is made with onions, celery, parsley, rosemary, sage, butter, broth, and bread. Sometimes simple really is really the best.

The stuffing is easy and straightforward to make, even if you’ve never made homemade stuffing before.

What Kind Of Bread To Use

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.

Classic Traditional Thanksgiving 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!!

How Does It Taste

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.

Classic Traditional Thanksgiving 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!!

Here’s A Video Of The Recipe

Classic Traditional Thanksgiving Stuffing

My family are stuffing fanatics and of all the Thanksgiving sides, it’s the most popular by far. They were in stuffing (technically dressing) heaven with this classic, traditional, old-fashioned version and literally stuffed themselves. The stuffing is made with onions, celery, herbs, butter, broth, and bread. Simple really is the best. To save time on the big day, I dry the bread out the night before but you can do it that morning if time permits. Begin with really dry bread or it’ll turn to mush. The stuffing is lightly crusted on top, soft underneath, full of rich buttery flavor, and well-seasoned from the herbs.

5
5 / 5 ()
Did you make this recipe?

Ingredients:

  • 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

Directions:

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

Thanksgiving Favorites

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!

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!

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!

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

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!

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 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!

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

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!

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, GF) – Roasted with coconut oil and the lemon and rosemary makes them pop!

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Roasted Cinnamon-Ginger Delicata Squash (vegan, GF) – Much easier slice than a butternut, doesn’t require peeling, and the flesh roasts up creamy!

Pumpkin Ice Cream Pie – The easiest pumpkin pie you’ll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!

Pumpkin Ice Cream Pie - The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

235 comments on “Classic Traditional Thanksgiving Stuffing”

  1. Can I bake this in the same oven with the turkey? Thoughts on time adjustment to do it this way?

    • 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.

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

    Rating: 5
  3. I’m wondering if I should use the fresh herbs or the dried ones? I know using fresh herbs sometimes over power the taste.

  4. 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!

  5. This will be the third year I’ve made this recipe for Thanksgiving! Love it! Thank you!!!

    Rating: 5
  6. 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
  7. 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
  8. 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
  9. Absolute amazing!

    Rating: 5
  10. 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
  11. This was the best stuffing I have ever had. It was a beautiful presentation. I should of took a picture!

    Rating: 5
  12. 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.

  13. 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
  14. 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
  15. 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
    • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.