Classic Stuffing Recipe is an easy to make, Thanksgiving tradition! You’ll love this flavor packed stuffing and you can even make it ahead!
We’re going to be starting to wrap up our Thanksgiving classics posts for the year, and of course it wouldn’t be complete without a great traditional stuffing! This is the go-to stuffing that I’ve created after years of testing. It is the MOST flavorful, and comes out nice and light. A good stuffing is never crunchy, or mushy and soggy. If you haven’t, check out our Perfect Roast Turkey, the very best creamy Mashed Potatoes, and our Cornbread Stuffing!
What is Stuffing Made of?
A good stuffing recipe starts out with a couple loaves of French bread that you can get from your grocery store bakery. You will want to purchase these a couple of days in advance, or you can purchase the day of and dry the bread in the oven. I like to buy mine ahead, cube, and place in a bowl on the counter to dry. It’s one less thing to worry about on a busy holiday.
- 2 sticks of butter! This keeps the stuffing super moist, and adds flavor.
- Diced onion, celery, carrots, and garlic. These add texture and flavor. You can mince these very finely (and I use shredded carrots) if you don’t want a big chunky texture.
- SPICES! We use a simple mix of thyme, sage, salt, pepper. You can use fresh or dried sage & thyme, and in the recipe card you can find exact measurements for either.
- Eggs, this is a binder to kind of hold the mix together.
- Chicken OR Turkey stock. I like using stock because it’s the most flavorful. You can use broth though and it still tastes great. I’d recommend going the low-sodium route if you are sensitive to salt.
Can I Make Stuffing the Day Before Thanksgiving?
Yes! 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 up as directed and allow the mixture to cool down completely. After that, cover in a layer of plastic wrap, or use a pan with a tight fitting lid, and chill. Baking time will stay the same, even when this comes out of the refrigerator.
Classic Stuffing Recipe
- 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
- 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 9x13 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.