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stuffing recipe in pan

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!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12
Author Nichole


  • 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 ½-3/4 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.