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.

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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.
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185 comments on “Classic Traditional Thanksgiving Stuffing”

  1. 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
  2. Made fantastic stuffing. Best Ever! And guess what any leftovers makes fantastic stuffing waffles!!

  3. 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
  4. 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! :)

  5. My family agreed (5 daughters and various spouses!) this was the best stuffing ever. Thank you!!

    Rating: 5
  6. 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!

    • 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.

  7. Can you use dry herbs? And would the amounts be the same?

    • 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.

    • 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. :-)

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

    Rating: 5
  9. Can you use Pepperidge Farm herb classic bagged stuffing? If so, how much.

  10. 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
  11. Amazing recipe. This one is a keeper for sure. Thanks for sharing.

  12. Tried this recipe Thanksgiving, it was a big success! The family loved it. Thanks for sharing.

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

    • 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.

  14. 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!

  15. Could you stuff this into the turkey rather than bake it? Or at least a portion of it?

    • 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.

  16. 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.

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