Classic Stuffing Recipe

This Classic Stuffing Recipe has been a staple on my Thanksgiving table for years! Made with some French bread (two methods included for how to dry it), butter, onions, celery, fresh herbs and more, it’s so much better than anything you can buy in a box. It’s also so easy to make ahead of time! 

Classic Stuffing Recipe

Thanksgiving wouldn’t be complete without this stuffing. It’s perfectly light (because good stuffing should never be either crunchy or soggy), so you can enjoy it while leaving room for all of the other dishes on your plate. French bread is cubed before being all dressed up with fresh fall herbs, simple veggies, butter, and more. If you’ve only ever had the boxed stuffings, you’re in for such a treat when you try the real deal! Also, this classic stuffing recipe is crazy easy to make. I like to prep it the day before Thanksgiving so it’s one less thing to worry about on the day of. And if you like to break tradition, I’ve got you covered with my Cornbread Stuffing recipe! 

Have a Thanksgiving to remember with more recipes like Sweet Potato Casserole, Green Bean Casserole, Baked Mac and Cheese, and of course the BEST Roast Turkey! 

How do I make it ahead of time?

This recipe stays good in the refrigerator for up to 2 days before cooking. Keeping it in the fridge any longer than two days isn’t a good idea, as it will likely dry out. Simply mix everything as directed and allow the mixture to cool completely. After that, cover it in a layer of plastic wrap, or use a pan with a tight fitting lid, and chill in the fridge. Bake time will stay the same, even when this comes out of the refrigerator! 

How to Make Stuffing

To dry the bread:

• Cube and let sit. Cut the bread into 1/2-3/4 inch cubes. Place in a large bowl and cover with a lid or plastic wrap. Allow the bread to sit on the counter, covered, for at least 24 and up to 48 hours, stirring twice.
• Or, use the oven. To dry in the oven, preheat the oven to 250°F. Lay the bread cubes out on 1-2 baking sheets in a single layer. Place in the oven for 45 minutes, stirring occasionally. This is a great method to use if you’re in a hurry! 

For the stuffing:

• Prepare. Preheat the oven to 350°F. Grease a 9×13 inch baking dish and set aside.
• Sauté. Melt the butter in a large pot over medium-low heat. Add the onions, celery, carrots, garlic, thyme, sage, salt, and pepper. Cook until softened. 
• Assemble. Pour the buttery veggies over the bread and stir to coat. 
• Whisk. Whisk the eggs and broth together until combined. Pour this mixture over the bread and stir well. 
• Bake. Pour the stuffing into the baking dish, cover with foil, and bake for 30 minutes. Then, remove the foil and bake for another 10 minutes. 

Ingredient Notes for Classic Stuffing 

• French Bread – Grab two loaves from your grocery store’s bakery. Make sure to dry them out (instructions below for both countertop and oven methods) before using. 
• Butter – Unsalted or salted, the choice is yours. I typically opt for unsalted, so I can add more salt to taste. Also, I know 2 sticks may seem like a lot, but it keeps the stuffing moist. 
• Yellow Onions – These are the best because they have some natural sweetness. White onions also work. Do NOT use red onions. 
• Celery – Always give your celery a little rinse of water before chopping. 
• Shredded Carrots – You can typically buy matchstick carrots. Or shred them yourself with a cheese grater. 
• Garlic – Add more or less to taste. Just note that garlic is very potent and can overpower the other flavors here. 
• Fresh Herbs – Thyme and sage give this stuffing a lovely aromatic quality. If you use dried herbs, be sure to cut the measurement in half, as dried herbs are more potent than fresh. 
• Salt & Pepper – To taste. I recommend using kosher/flaky sea salt and freshly cracked black pepper for the best flavor. 
• Eggs – These are the binding agent that holds everything together. 
• Broth – Chicken or turkey broth both work well. Or, add a little extra flavor by using stock instead of broth. 

Enjoy!

~Nichole

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5 from 13 votes

Classic Stuffing Recipe

By Nichole

This Classic Stuffing Recipe has been a staple on my Thanksgiving table for years! Made with some French bread (two methods included for how to dry it), butter, onions, celery, fresh herbs and more, it’s so much better than anything you can buy in a box. It’s also so easy to make ahead of time!

Prep 15 minutes mins

Cook 30 minutes mins

Servings 12

Ingredients 

1x2x3x

• ▢ 2 (20 Ounces Each) Loaves French Bread (About 12 Cups Cubed)
• ▢ 2 Sticks Butter
• ▢ 2 Medium Yellow Onions Diced
• ▢ 6 Stalks Celery Diced
• ▢ 1 Cup Shredded Carrots
• ▢ 2 Cloves Garlic Minced
• ▢ 1 Tablespoon Minced Fresh Thyme
• ▢ 1 Tablespoon Minced Fresh Sage
• ▢ Salt & Pepper
• ▢ 2 Large Eggs
• ▢ 2 Cups Chicken or Turkey Broth
• ▢ Parsley

Instructions 

• TO DRY THE BREAD:
• Cut the bread loaves into 1/2-3/4 inch cubes. Place in a large bowl and cover with a lid or plastic wrap. Allow the bread to sit on the counter covered for at least 24 and up to 48 hours, stirring twice.
• To dry in the oven, preheat the oven to 250 degrees. Lay the bread cubes out on 1-2 baking sheets in a single layer.
• Place in preheated oven and toast for 45 minutes, stirring occasionally.
• FOR THE STUFFING:
• Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.
• Melt the butter in a large pot over medium-low heat.
• Add the onions, celery, carrots, garlic, thyme, sage, salt, and pepper.
• Cook stirring occasionally for 5-6 minutes until softened. Pour butter and vegetable mixture over the bread and stir to coat.
• In a medium bowl, whisk together the eggs and chicken or turkey broth until well combined.
• Pour the egg mixture over the bread cubes and stir well.
• Pour the stuffing into the prepared baking dish, cover with foil, and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes until golden.

Video

Notes

TO MAKE AHEAD:  Prepare the stuffing as directed and pour into a buttered 9×13 inch dish.  Do not bake.  Cover tightly with plastic wrap or foil.  Refrigerate up to 2 days.

Additional Info

Course: Side Dish

Cuisine: American

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