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 OTHER RECIPES

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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134 comments on “Classic Traditional Thanksgiving Stuffing”

  1. 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 :)

  2. 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?

  3. Do you think this could be made in the crock pot?

  4. How much of the sage,time,rosemary and parsley should be used if you are not using fresh?

  5. How many cups is a pound of French bread? And how many people does the stuffing recipe feed?

  6. 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.. :)

  7. 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

    • 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 :)

  8. Can this be prepped ahead of time and kept in the fridge till needed and then put into the over?

  9. 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
    • 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!

  10. 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.

  11. 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
  12. So yummy! A new staple for our family Thanksgiving dinner

    Rating: 5
  13. 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
  14. 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

  15. 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!

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

    • 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!

      • 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!

  16. 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
  17. Over here, we prepare turkey for Christmas and this stuffing will just fit so well ! Thank you !

    Rating: 5
  18. 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?

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