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Thanksgiving Stuffing Recipe

Thanksgiving Stuffing Recipe

A soul-warming classic from my grandmother’s Southern kitchen, this Thanksgiving Stuffing Recipe blends crusty bread, sautéed vegetables, and aromatic herbs. Simple, nostalgic, and perfect for holiday gatherings.

Ingredients

Scale
  • 12 cups day-old bread, cubed (white, sourdough, or cornbread)
  • 1 large onion, finely diced (about 2 cups)
  • 4 celery stalks, chopped (including leaves)
  • 1/2 cup butter (or olive oil)
  • 2 cups chicken or vegetable broth (low-sodium preferred)
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 350°F (175°C). If bread isn’t stale, cube and toast it for 10–12 minutes until golden and dry.

2. Melt butter in a skillet over medium heat. Sauté diced onions and celery for 8–10 minutes until tender and fragrant.

3. Add herbs, salt, pepper, and garlic powder. Cook for 2 minutes to release flavor.

4. In a large bowl, combine toasted bread and sautéed vegetables. Slowly add broth until moistened but not soggy.

5. Fold in beaten eggs gently to bind the mixture.

6. Transfer stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.

7. Remove foil and bake uncovered for 15 more minutes until the top is golden and crisp.

Notes

  • Substitute vegetable broth to make it vegetarian.
  • Use applesauce instead of eggs for an egg-free version.
  • Whole wheat or multigrain bread adds extra fiber and flavor.
  • Make ahead: prep fully, refrigerate overnight, and bake fresh the next day.
  • Reheat with a splash of broth to restore moisture.

Nutrition

Keywords: thanksgiving stuffing, traditional stuffing, southern holiday side, holiday recipes, herb stuffing