Classic Thanksgiving Stuffing Recipe: Buttery, Herby, and Make-Ahead

Classic Thanksgiving stuffing is the side dish that steals the show: cubes of toasted bread soaked in buttery onion, celery, and sage, then baked until crisp on top and tender inside. It is the heart of the holiday table.

This easy homemade Thanksgiving stuffing from scratch is a make ahead stuffing with sage that comes together before the big day. Whether you call it stuffing or dressing, this classic recipe delivers cozy, savory flavor.

Recipe at a Glance

Classic Thanksgiving Stuffing

Buttery toasted bread cubes with onion, celery, sage, and thyme baked until crisp on top and tender inside.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Servings: 10

Course: Main Course, Snack

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound day-old bread cubed
• ½ cup unsalted butter
• 1 large yellow onion diced
• 3 celery stalks diced
• 3 cloves garlic minced
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups warm chicken or turkey broth
• 2 large eggs lightly beaten

Equipment

• 2 rimmed baking sheets (for toasting the bread)
• Large skillet
• Large mixing bowl
• 9x13-inch baking dish
• Aluminum foil

Method

 

1. Step 1: Toast the bread cubes at 275°F for 30 minutes, then raise the oven to 350°F.
2. Step 2: Cook the onion and celery in the butter for 8 to 10 minutes.
3. Step 3: Add the garlic, herbs, salt, and pepper and cook for 1 minute.
4. Step 4: Toss the bread with the vegetables.
5. Step 5: Whisk the broth and eggs, pour over the bread, and fold gently.
6. Tip: Add the broth gradually.
7. Step 6: Bake covered 25 minutes, then uncovered 20 to 25 minutes until golden.

Notes

Calories are an estimate per serving.
Assemble up to a day ahead and bake just before serving.

Why You’ll Love This Classic Thanksgiving Stuffing

• Crispy golden top with a soft, savory center
• Packed with fresh sage, thyme, and parsley
• Easy to prep ahead and bake on the day
• Made with simple pantry ingredients
• Great for feeding a crowd

Ingredients You’ll Need

• 1 pound day-old bread, cut into 1-inch cubes (about 10 cups)
• ½ cup unsalted butter
• 1 large yellow onion, diced, and 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh thyme, and 1 tablespoon chopped fresh parsley
• 1 teaspoon salt and ½ teaspoon black pepper
• 2 cups warm chicken or turkey broth
• 2 large eggs, lightly beaten

How to Make Homemade Thanksgiving Stuffing from Scratch

1. Preheat the oven to 275°F (135°C) and bake the bread cubes on baking sheets for 30 minutes until dry and lightly toasted. Increase the oven to 350°F (175°C).
2. Melt the butter in a large skillet over medium heat and cook the onion and celery for 8 to 10 minutes until soft.
3. Add the garlic, sage, thyme, parsley, salt, and pepper and cook for 1 minute.
4. Place the bread in a large bowl, add the vegetable mixture, and toss gently.
5. Whisk the warm broth with the eggs, pour over the bread, and fold until evenly moistened.
6. Transfer to a buttered 9×13-inch dish, cover with foil, and bake 25 minutes, then uncover and bake 20 to 25 minutes more until golden and crisp.

Tips for the Best Make-Ahead Stuffing with Sage

• Use day-old or toasted bread so it absorbs the broth without turning mushy.
• Add the broth gradually; the bread should be moist but not soggy.
• Use fresh herbs for the best flavor, or 1/3 the amount if using dried.
• Cover for the first half of baking to keep the inside moist.
• Dot the top with butter before the uncovered bake for extra crispiness.

Variations to Try: Thanksgiving Stuffing Ideas

• Add browned Italian sausage for a savory, meaty version.
• Stir in dried cranberries and chopped pecans.
• Add sauteed mushrooms for earthy depth.
• Use cornbread for a Southern-style dressing.

How to Store It

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 15 to 20 minutes. To make ahead, assemble up to 1 day in advance, refrigerate unbaked, and bake as directed, adding a few minutes.

Frequently Asked Questions

What is the difference between stuffing and dressing?

Stuffing is traditionally cooked inside the bird, while dressing is baked in a separate dish, though many people use the terms interchangeably.

Can I make stuffing the day before?

Yes. Assemble it, cover, and refrigerate up to 24 hours, then bake just before serving.

What bread is best for stuffing?

Sturdy white bread, sourdough, or French bread work well when dried or toasted.

How do I keep stuffing from drying out?

Cover it for the first half of baking and use enough broth so the bread is moist but not soaked.