Introduction

This classic Thanksgiving stuffing is rich, buttery, and full of fresh herbs that bring comforting flavors to your holiday table. Made with toasted bread, sautéed onions and celery, and aromatic herbs, it’s the perfect side dish to accompany your turkey. Let’s make a stuffing that’s crispy on the outside and moist inside, every time.

A close-up image of a white rectangular baking dish filled with golden brown stuffing made of toasted bread cubes mixed with chopped celery and green herbs, showing a slightly crispy texture on top. The bread pieces are light to dark brown, some with crunchy edges, mixed with soft, green celery bits and small, finely chopped leafy herbs. On the left side, a silver serving spoon is partially sunk into the stuffing, and a woman's hand is gently holding the spoon handle. The dish rests on a white marbled surface with some green herb leaves partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound bread (white bread, ciabatta, Italian, baguette, etc.)
1 cup butter (2 sticks)
1 large onion (about 3 and 1/2 cups chopped)
2 cups celery (1/4 inch dice)
1/3 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped very fine
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups high quality chicken or turkey broth, plus 1/2 cup more if needed
2 large eggs
1 tablespoon butter, softened, for greasing pan

Instructions

Step 1: Tear or cut bread into 1-2 inch bite-sized pieces. Spread on a dry pan and bake at 250°F for about 1 hour, stirring occasionally, until toasted but not browned.
Step 2: Chop onion and celery. Use about 3 and 1/2 cups onion and dice celery into 1/4 inch pieces.
Step 3: Preheat oven to 350°F. Melt 1 cup butter in a large skillet over medium heat, then sauté onion and celery for 7–10 minutes until soft but not browned.
Step 4: Chop herbs finely: parsley, sage, rosemary, and thyme.
Step 5: In a large bowl, combine toasted bread, chopped herbs, and the cooked onion and celery mixture. Add salt and pepper, then stir to distribute the butter evenly. Taste and adjust seasonings if desired.
Step 6: In a separate bowl, whisk together chicken broth and eggs. Slowly pour over bread mixture in increments, using your hands to gently mix and moisten the bread evenly without soaking it.
Step 7: Grease a 9×13 inch baking pan with softened butter. Transfer the stuffing mixture and spread it evenly to the edges.
Step 8: Cover with foil and bake for 40 minutes. Remove foil and bake another 25–35 minutes until top is browned and crispy to your liking.

Tips & Variations

Use dried herbs if fresh are not available: 2 tablespoons parsley, 2 teaspoons sage, 1 teaspoon rosemary, and 1 teaspoon thyme. Add dried herbs to the pan with onions and celery to toast them slightly.
For extra crispy edges, make stuffing in a pan with brownie edges or similar bakeware.
You can prepare stuffing up to 24 hours in advance. Cover tightly and refrigerate before baking.
Freeze uncooked stuffing in a freezer-safe dish, wrapped well in foil and plastic wrap, for up to 3 months. Bake from frozen—no need to thaw.
If freezing after baking, cool completely before wrapping. Reheat covered in foil at 350°F until warmed through and crispy.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through. Stuffing freezes well both before and after baking; follow the freezing instructions above for best results.

How to Serve

The image shows a close-up of a white baking dish filled with stuffing, featuring large, golden-brown bread cubes mixed with bright green celery pieces and scattered finely chopped herbs. The stuffing looks fluffy and moist with a slightly crispy top layer, showing a mix of soft and crunchy textures. A silver spoon decorated with a detailed pattern is partially inside the dish on the left side, ready to serve. The dish is placed on a white marbled surface with some green leaves partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this stuffing?

Yes, you can use a variety of breads like white, ciabatta, Italian, or baguette. Just make sure to toast the bread pieces well to achieve the best texture and flavor absorption.

Do I need to use fresh herbs, or can I use dried?

Fresh herbs give the best flavor, but dried herbs work fine too. Use about one-third the amount and add them to the onion and celery while sautéing to help bloom their flavors.