My mom is 91 years old now. But through the years, when I was a kid the best thing about Thanksgiving was the stuffing. Hers was the best I ever ate.

 

The Ultimate Classic Thanksgiving Stuffing Recipe

Introduction

Thanksgiving stuffing is one of those timeless dishes that carries memories, warmth, and the comforting essence of home. It’s more than just a side; it’s a celebration of flavors that mingle together in perfect harmony. Whether it’s nestled inside the turkey or baked on its own, stuffing evokes the spirit of family, tradition, and gratitude.

My mom’s stuffing was always the highlight of the feast—the kind that everyone eagerly anticipates and remembers fondly long after the meal is over. The aroma of sautéed onions and celery, fresh herbs, and savory bread cubes filling the house is unforgettable. Today, I want to share a detailed recipe inspired by those cherished family moments, blending classic techniques with a few thoughtful tips to elevate your Thanksgiving table.

---

Ingredients

Bread Base (About 10 cups cubed)

• 1 loaf of day-old rustic white bread (about 12 ounces), cut into ¾-inch cubes
  (You can also mix half white bread and half sourdough for a little tang.)

Vegetables and Aromatics

• 1 large onion, finely chopped (about 1 ½ cups)

• 3-4 stalks celery, finely chopped (about 1 ½ cups)

• 2 cloves garlic, minced

• 1 medium carrot, finely diced (optional, adds subtle sweetness and color)

Herbs and Seasonings

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 teaspoons dried sage (or 2 tablespoons fresh sage, finely chopped)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

• 1 teaspoon dried rosemary, crushed

• 2 teaspoons kosher salt (adjust to taste)

• 1 teaspoon freshly ground black pepper

• ½ teaspoon ground nutmeg (optional, adds warmth)

• 1 teaspoon poultry seasoning (optional, a blend of herbs that complement stuffing)

Broth and Eggs

• 2 ½ cups low-sodium chicken broth (or vegetable broth for a vegetarian version)

• 2 large eggs, lightly beaten (helps bind the stuffing)

Optional Add-Ins

• 1 cup chopped fresh parsley (adds brightness)

• ½ cup toasted pecans or walnuts, chopped (for crunch)

• ½ cup dried cranberries or chopped dried apricots (for sweetness and texture)

• 1 cup cooked sausage, crumbled (if you want a meatier stuffing)

• ½ cup cooked, chopped mushrooms (adds earthy flavor)

---

Equipment Needed

• Large sauté pan or skillet

• Large mixing bowl

• Baking dish (9x13 inches recommended)

• Wooden spoon or spatula

• Knife and cutting board

---

Step-by-Step Instructions

Step 1: Prepare the Bread Cubes

A good stuffing starts with the bread. Ideally, the bread should be a day or two old and slightly dried out so it soaks up the broth without becoming soggy. If your bread is fresh, cut it into cubes and toast them lightly in a 300°F oven for 15-20 minutes, stirring occasionally, until dry but not browned.

Once ready, place the bread cubes in a large bowl. If you’re mixing bread types, combine them now for the best texture and flavor.

---

Step 2: Sauté the Aromatics

In a large sauté pan, melt the butter with the olive oil over medium heat. The combination of butter and oil prevents the butter from burning and adds richness.

Add the finely chopped onion, celery, and carrot (if using). Sauté gently for about 8-10 minutes, stirring frequently, until the vegetables soften and become translucent but not browned. This step builds the flavor base of your stuffing.

Next, add the minced garlic and sauté for another minute until fragrant. Garlic burns quickly, so keep an eye on it.

---

Step 3: Add the Herbs and Seasonings

Sprinkle in the sage, thyme, rosemary, salt, pepper, nutmeg, and poultry seasoning. Stir to combine, allowing the herbs to bloom in the warm fat and coat the vegetables.

If you’re using fresh herbs, add them last to preserve their vibrant flavor. If dried, they can go in earlier during sautéing.

---

Step 4: Combine Bread and Vegetables

Pour the sautéed vegetables and herb mixture over the bread cubes in the large bowl. Toss gently but thoroughly with a wooden spoon or your hands to distribute evenly.

At this point, you can add any optional ingredients like parsley, nuts, dried fruit, sausage, or mushrooms. Each addition adds a new layer of flavor and texture.

---

Step 5: Add Broth and Eggs

Slowly pour the chicken broth over the bread mixture, stirring as you go. You want the bread to be moist but not soggy, so add the broth gradually.

Add the beaten eggs and stir to combine. The eggs act as a binder, helping the stuffing hold together when baked.

If you prefer a wetter stuffing that’s stuffed inside the turkey, you can add a little more broth. For a drier, crumbly stuffing baked separately, use less broth.

---

Step 6: Transfer to Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9x13-inch baking dish with butter or non-stick spray. Transfer the stuffing mixture evenly into the dish, pressing down lightly to compact it just a bit.

---

Step 7: Bake the Stuffing

Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This initial covered baking steams the stuffing and ensures it’s heated through.

After 30 minutes, remove the foil and continue baking for another 15-20 minutes to allow the top to crisp and brown beautifully.

If you like a really crunchy top, you can broil it for 2-3 minutes at the end, but watch carefully to avoid burning.

---

Step 8: Serve Warm and Enjoy!

Remove the stuffing from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to settle and makes it easier to scoop.

Serve alongside your turkey, gravy, mashed potatoes, and all the other Thanksgiving classics. The aroma, texture, and taste of this stuffing will bring your family to the table with smiles and eager appetites.

---

Tips for the Best Stuffing

• Use Good Bread: The bread is the star. Avoid overly soft sandwich bread. Rustic, country-style bread works best for texture and flavor.

• Dry the Bread: Toasting the bread cubes in the oven helps them soak up broth without becoming mushy.

• Don’t Overload the Broth: Add broth gradually until the bread is just moistened. Too much liquid makes stuffing soggy.

• Fresh Herbs Are Magical: If possible, use fresh herbs—they brighten and lift the whole dish.

• Sauté, Don’t Fry: Cook your vegetables gently to soften but avoid browning, which can add bitterness.

• Add Texture: Nuts, dried fruits, or sausage add exciting contrasts.

• Make Ahead: You can prepare the stuffing a day in advance and refrigerate it. Bring it to room temperature before baking.

---

Variations and Customizations

1. Classic Sausage Stuffing: Brown 1 pound of Italian sausage (casings removed) and add it in with the sautéed vegetables for a meaty, savory boost.

2. Vegetarian Stuffing: Use vegetable broth and omit meat. Add mushrooms for a rich umami flavor.

3. Cornbread Stuffing: Substitute half of the bread cubes with cornbread cubes for a Southern twist.

4. Wild Rice and Nut Stuffing: Mix cooked wild rice with bread cubes and toasted pecans for a hearty, rustic version.

5. Apple and Cranberry Stuffing: Add diced tart apples and dried cranberries for a sweet and tangy note.

---

A Story of Family and Tradition

Thanksgiving stuffing isn’t just a dish—it’s a story passed down through generations. It embodies the care and love that goes into preparing a feast for family and friends. My mom’s stuffing was always the centerpiece of that story. Her careful chopping, gentle stirring, and secret touch of herbs made it unforgettable.

She taught me that the best stuffing comes from patience and love, not just the recipe itself. Taking time to sauté the vegetables slowly, seasoning thoughtfully, and letting the bread soak up every drop of broth creates something magical.

When I make this stuffing, I feel connected to those Thanksgiving tables past, to laughter, stories, and the comforting sense of belonging. I hope this recipe brings you the same joy and warmth in your own celebrations.

---

Nutritional Notes (Approximate per serving)

• Calories: 250-300

• Protein: 6-8 grams

• Fat: 12-15 grams

• Carbohydrates: 30-35 grams

• Fiber: 2-3 grams

---

Final Thoughts

Thanksgiving stuffing is a timeless dish that can be simple or elaborate, traditional or creative. The key is the combination of quality ingredients, thoughtful preparation, and love.

Whether you serve it inside the turkey or baked separately, this stuffing recipe promises to be a crowd-pleaser. It’s comforting, flavorful, and satisfying—everything a great stuffing should be.

Enjoy your Thanksgiving feast, and may your table be full of good food, warm hearts, and treasured memories.