Thanksgiving stuffing is a holiday essential: moist inside, crisp on top, and full of savory flavor. This homemade stuffing is made from scratch using a mix of breads, sautéed celery and onions, plenty of butter, chicken broth, herbs, and a touch of soup for added texture. Whether you call it stuffing or dressing, this classic side belongs on your Thanksgiving table every year.
This recipe scales well for a large family gathering but also adapts to smaller meals. If you’re not roasting a whole turkey, these flavors pair beautifully with poultry breast, pork chops, or a simple roast. The combination of different breads creates depth of flavor and texture, and the fresh herbs give it that unmistakable holiday aroma.
Thanksgiving Stuffing Recipe
The method may seem a bit unusual: you dry fresh bread and then rehydrate it with butter and broth. The result, however, is worth the effort — a stuffing that’s tender and flavorful inside with a golden, slightly crisp top. If stuffing hasn’t been your favorite until now, this one might change your mind.
Ingredients for Stuffing
- Bread – Use a variety of breads for the best flavor and texture. Aim for at least three or four types such as white, wheat, rye, pumpernickel, sourdough, or multi-grain.
- Celery & Onion – Finely chop and cook until very tender. Soft, flavorful vegetables blend into the stuffing and release their aroma without leaving a crunchy texture.
- Butter – Adds richness and helps the top crisp up during baking.
- Salt & Pepper – Season to taste.
- Poultry Seasoning – A classic blend that usually includes sage, rosemary, marjoram, and other warm herbs.
- Sage – Dried ground sage or fresh chopped sage adds a distinctive holiday flavor.
- Chicken & Rice Soup – A can of chicken and rice or wild rice soup adds body and extra texture; it can be substituted with a similar creamy poultry soup.
- Chicken Broth – Use more or less depending on the density of your bread. Whole-grain or rye breads absorb more liquid than soft white bread.
How to make stuffing
Time needed: 1 hour and 45 minutes
- Prep the bread
Break bread into small pieces and place on a large cookie sheet. Let the bread air-dry for a few days, or speed the process in the oven at 225°F for 20–30 minutes until dried. Stir or toss the pieces so the bottom layer dries evenly. Transfer dried bread cubes to a large bowl and set aside.
- Mix seasonings
In a small dish combine salt, black pepper, poultry seasoning, and sage. Set aside so the flavors are ready when the bread is moistened.
- Cook celery and onion
Melt butter in a skillet over medium-high heat, add the finely chopped celery and onion, cover, and reduce to medium-low. Cook about 10 minutes until very tender. Pour the buttery vegetables over the dried bread cubes and stir gently to coat evenly.
- Combine and moisten
Sprinkle half of the seasoning over the moistened bread and toss. Add the remaining seasoning and toss again to distribute flavors. Stir in the can of chicken and rice (or wild rice) soup. Gradually add chicken broth a little at a time until the mixture is moist enough to hold its shape when formed into a ball. The amount of broth will vary by bread type; denser breads often require more liquid.
- Bake
Transfer the stuffing to a 9×13-inch casserole dish (or a 2-quart dish). If preparing ahead, cover and refrigerate for up to three days before baking. To bake, preheat the oven to 350°F and cook 25–35 minutes until heated through and the top is golden and crisp. Cover with foil if you prefer a softer top rather than a crispy crust.
FAQs
Freeze extra bread either whole or already torn into pieces. When you need to make stuffing, you can dry the frozen pieces and use them right away.
Stuffing pairs with anything that has gravy or a savory pan sauce: roast turkey, turkey breast, pork chops, or a pot roast are all excellent choices.
Yes. Dry the bread in advance and combine the components up to two days before baking. Store the prepared casserole covered in the refrigerator and add a few extra minutes to the bake time if chilled.
Yes. Freeze the stuffing before baking for best results. Portion into pans suitable for freezing and bake from frozen, adding a bit more cooking time as needed.
Gently drizzle warm chicken broth over the baked stuffing to reintroduce moisture. Stir lightly and warm again if necessary.
Yes, you can, but be sure the stuffing reaches an internal temperature of 165°F for safety. Also note that stuffing cooked inside the bird will not develop a crispy top like a casserole baked on its own.
Tools used to make this dressing
- 9×13 inch casserole dish – Standard size for baking stuffing and many other casseroles.
- Mixing bowls with lids – Helpful for prepping and storing components in the refrigerator.
- Half-sheet pan – Useful for drying bread in the oven and for roasting vegetables or baking sheets of cookies.
More Thanksgiving recipe ideas
- Roast turkey variations
- Sweet potato casserole
- Brown sugar roasted carrots
- Garlic mashed potatoes
- Homemade cranberry sauce
Thanksgiving Stuffing
Ingredients
- 12 cups dry bread cubes, use at least 3–4 varieties such as multi-grain, white, wheat, rye, pumpernickel, sourdough
- 3/4 cup celery, finely chopped
- 3/4 cup onion, finely chopped
- 3/4 cup butter
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon poultry seasoning
- 1 tablespoon dried ground sage
- 1 can chicken and rice or chicken and wild rice soup
- 1 1/2 to 2 cups chicken broth
Instructions
For the bread
- Break bread into small pieces and spread on a sheet pan. Let air-dry for a few days or dry in a 225°F oven for 20–30 minutes, stirring as needed. Place dried bread cubes in a large bowl.
For the stuffing
- Combine salt, pepper, poultry seasoning, and sage in a small dish and set aside.
- In a skillet, melt butter and add celery and onion. Cover and simmer over medium-low heat until very tender, about 10 minutes. Pour vegetables and butter over the bread cubes and toss to coat.
- Sprinkle half the seasoning over the moistened bread, toss, then add the remaining seasoning and toss again. Stir in the can of soup and slowly add chicken broth until the mixture is moist and holds together when pressed into a ball.
- Transfer to a 9×13 pan or 2-quart dish. Cover and refrigerate for up to three days if making ahead, or bake immediately.
- Bake at 350°F for 25–35 minutes until heated through and the top is golden. Cover with foil if you prefer a softer top.
Notes
If you dry the bread too long, bag and freeze it for later use. Adjust broth amounts based on how absorbent your bread is.