This stuffing recipe is my favorite Thanksgiving side dish. Based on my grandma’s homemade stuffing, it’s buttery and flavorful, made with dried bread cubes, celery, onions, and fresh herbs like sage and thyme. As it bakes, it gets crisp and golden on top but stays moist and gooey in the middle.

This year, I’ve re-tested and updated the recipe to make a larger quantity because it always disappears too quickly from my family’s Thanksgiving table. Simple, classic, and delicious, it’s hands down the best stuffing recipe I’ve tried. If you’re looking for a traditional stuffing to complete your Thanksgiving menu, I think you’ll love it too. 

P.S. I know someone will mention that technically, this recipe is for dressing because we’re baking it outside the bird. But my family has always called it stuffing, and in the spirit of holiday nostalgia, that’s what I call it too. (Names aside, baking it in a dish helps it get that crisp, golden top…the best part!)

Stuffing Ingredients

Here’s what you’ll need to make this homemade stuffing recipe:

• Bread, of course! My favorite type of bread to use in this recipe is crusty sourdough. I love the texture of the crust and the bread’s subtle tang. French bread or a rustic loaf of wheat or white bread works well too. You’ll need 24 ounces, about 1 1/2 loaves of bread or 12 cups bread cubes.
• Butter – For rich, buttery flavor. I’ve also tested this recipe with olive oil, and it’s a great dairy-free alternative.
• Onions, celery, and garlic – These aromatic veggies are a stuffing essential! I love the sweetness of yellow onions in this recipe, but a white onion will work well too. I’d avoid red onions, as they can discolor the bread.
• Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors.
• Vegetable broth – To moisten the bread.
• Eggs – They add richness and moisture, helping to create the stuffing’s irresistible gooey center.
• And salt and pepper – To make all the flavors pop!

Drying Bread for Stuffing

The first step in this recipe is drying the bread in the oven. The drier it is, the more flavor it will soak up from the broth, herbs, and aromatic veggies.

I used to make my stuffing with stale bread, but when I was re-testing this recipe this year, I found that drying it in the oven yielded even better results. You’re able to dry out the bread more thoroughly and evenly, prepping it to soak up as much flavor as possible.

I cut the bread into 1/2-inch cubes, spread it out on a large baking sheet, and bake it at 350°F until dry and crisp. Stale bread usually takes around 10 minutes to become completely dry, while fresh bread takes around 20 minutes or a little longer.

How to Make Stuffing

Once you dry out the bread, this stuffing recipe comes together in a few simple steps:

Start by cooking the veggies. Sauté the onion, celery, and garlic in the butter until softened, 5 to 8 minutes.

Then, season the bread. In a large bowl, use your hands to toss together the dried bread cubes, buttery vegetables, and herbs.

Pour the broth and eggs over the bread and toss again. At this stage, the bread should be very moist. If it feels dry at all, add an additional 1/4 to 1/2 cup broth.

Finally, bake! Transfer the bread mixture to a greased casserole dish and arrange it in an even layer. Drizzle the top with melted butter, cover, and bake for 30 minutes at 350°F.

If you’re like me, and you like your stuffing to have a crispy, golden brown top, uncover the dish and bake for 5 to 10 minutes more.

Enjoy!

Stuffing Recipe Variations

• Use leeks instead of onions. Replace the onion with 3 medium leeks. Use the white and light green parts only.
• Use dried herbs instead of fresh. Replace the fresh herbs with 1 to 2 tablespoons mixed dried sage, thyme, rosemary, and/or poultry seasoning.
• Skip the eggs. Add extra broth as needed to moisten the bread before baking.
• Make it vegan. Skip the eggs and use olive oil or vegan butter instead of regular.

How to Store and Make Ahead

You have two options for prepping this herb stuffing ahead:

• A few hours ahead: Follow the recipe as written, stopping right before you bake the stuffing. Cover the baking dish and refrigerate until about an hour before your meal. Before serving, check the moisture level of the stuffing. If it feels dry at all, drizzle it with a bit more broth before baking according to the recipe.
• A day ahead: Fully assemble and bake the stuffing 1 day in advance, but leave it covered for the entire time it’s in the oven. Refrigerate it overnight. The next day, check the moisture level. If it feels dry, drizzle it with a bit more broth. Then, reheat it, covered, in a 350°F oven until it’s warmed through, 20 to 30 minutes. Uncover it for the last few minutes of baking to crisp the top.

Leftover stuffing keeps well in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a covered baking dish in a 350°F oven.