Classic Stuffing Recipe is an easy to make, Thanksgiving tradition!  You’ll love this flavor packed stuffing and you can even make it ahead!

stuffing recipe in pan

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.

stuffing recipe in a pot

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.

stuffing in a bowl

5 from 13 votes

Classic Stuffing Recipe

Classic Stuffing Recipe is an easy to make, Thanksgiving tradition!  You'll love this flavor packed stuffing and you can even make it ahead!
Prep 15 minutes
Cook 30 minutes
Servings 12


  • 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


  • 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.
  • 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.



TO MAKE AHEAD:  Prepare the stuffing as directed and pour into a buttered 9x13 inch dish.  Do not bake.  Cover tightly with plastic wrap or foil.  Refrigerate up to 2 days.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    This recipe sounds so good, and definitely a classic for the holidays! I’m the one that usually ends up going back for a plate of just the stuffing, it’s probably my favorite holiday must-have!

  2. 5 stars
    This looks so delicious and a reminder that I didn’t eat enough stuffing at Thanksgiving this year 🙂 Pinning this recipe so I can make a gluten free version ASAP!

  3. 5 stars
    There’s so much to be said for such a perfectly classic stuffing dish like this. I love that you use two sticks of butter and stock, because flavor is EVERYTHING when it comes to stuffing! This is absolutely my go-to recipe for Thanksgiving!

  4. 5 stars
    Simple and delicious recipe! I love that it can be made the day before, I never realized that. Classic holiday recipes like this one are the best. Thanks for sharing!

  5. All of these Thanksgiving classics are so inspirational! Stuffing is my favorite part (next to the green beans) and I can’t imagine it getting better than a classic rendition like this — perfectly cooked and crazy flavorful!

  6. 5 stars
    There’s nothing more delicious or more savory on the Thanksgiving table than a great classic stuffing! Your recipe looks and sounds not only mouthwatering but easy to prepare too!