Here’s a classic Thanksgiving Stuffing recipe that’s savory, buttery, and full of flavor. It’s made with a mix of aromatic vegetables, herbs, and day-old bread, making it the perfect side dish for your holiday feast.

Classic Thanksgiving Stuffing

Ingredients:

1 loaf of day-old bread (about 10–12 cups cubed, ideally a hearty white or French bread)
1/2 cup (1 stick) unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 teaspoons sage (fresh or dried)
1 1/2 teaspoons thyme (fresh or dried)
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
2 cups chicken or vegetable broth (plus more if needed)
2 large eggs, beaten
1/2 cup dried cranberries (optional, for a pop of sweetness)
1/2 cup toasted pecans or walnuts (optional, for crunch)

Instructions:

1. Prepare the Bread:

Cube the bread into 1-inch cubes (you can tear it into pieces if you prefer).
Let the bread sit out for a few hours to dry out slightly, or bake it at 250°F (120°C) for 20-30 minutes to dry it out.
Once dried, set the bread aside in a large mixing bowl.

2. Cook the Veggies:

In a large skillet, melt the butter over medium heat.
Add the onion, celery, and garlic. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the sage, thyme, salt, and pepper and cook for another minute to release the herbs’ flavor.

3. Mix the Stuffing:

Pour the cooked vegetables into the bowl with the bread cubes.
Add the fresh parsley, cranberries, and toasted nuts (if using).
Stir everything together to evenly distribute the vegetables and herbs in the bread.

4. Add the Liquid:

In a separate bowl, whisk the eggs and broth together until well combined.
Pour this mixture over the bread and veggies. Stir gently to combine and moisten the bread. If the mixture seems dry, add a little more broth, a tablespoon at a time. The stuffing should be moist but not soggy.

5. Bake:

Preheat the oven to 350°F (175°C).
Transfer the stuffing mixture into a greased 9×13-inch baking dish.
Cover with foil and bake for 25–30 minutes.
Remove the foil and bake for an additional 10–15 minutes, until the top is golden brown and crispy.

6. Serve:

Let the stuffing cool for a few minutes before serving. Garnish with extra parsley if desired.

Tips & Variations:

For a more decadent stuffing: Add sausage (1/2 lb cooked) or bacon for extra richness.
Vegetarian option: Use vegetable broth and skip any meat or bacon.
Herb variations: Experiment with rosemary or marjoram for different flavor profiles.
Gluten-free option: Use gluten-free bread in place of regular bread.

If you want, I can give you a slow-cooker version of this stuffing that frees up oven space or suggest a sage and sausage stuffing for extra heartiness. Let me know if you’re interested!

Thanksgiving stuffing