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A close-up shot showcases a delicious serving of Thanksgiving Stuffing, golden brown and ready to be enjoyed.
Lady Maria

Best Thanksgiving Stuffing Recipe

This Thanksgiving stuffing recipe focuses on maximizing flavor and achieving the perfect balance of moisture and texture. It uses stale bread, sautéed aromatics, fresh herbs, and optional add-ins like nuts and cranberries for a classic and satisfying side dish. Baking covered then uncovered ensures a moist interior and golden-brown top.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon dried rosemary, crushed
  • 6 cups chicken broth, plus more as needed
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped walnuts or pecans, toasted optional
  • 1/2 cup dried cranberries optional
  • 1 large egg, lightly beaten optional
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • baking sheet
  • Large skillet or Dutch oven
  • Large bowl
  • 9x13 inch baking dish
  • Aluminum foil
  • measuring cups and spoons
  • Cutting board
  • knife

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted and dried. This helps prevent the stuffing from becoming soggy.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Stir in the sage, thyme, and rosemary. Cook for another minute to release their aromas.
  5. Pour the chicken broth into the skillet and bring to a simmer. Season with salt and pepper to taste.
  6. In a large bowl, combine the toasted bread cubes, parsley, toasted nuts (if using), and dried cranberries (if using).
  7. Pour the broth mixture over the bread mixture and toss gently to combine. Make sure all the bread is moistened, but not soaking wet. Add more broth if needed.
  8. If using, stir in the beaten egg.
  9. Transfer the stuffing to a greased 9x13 inch baking dish.
  10. Cover the baking dish with foil and bake for 30 minutes.
  11. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.
  12. Let the stuffing rest for 10 minutes before serving.

Notes

For a richer flavor, use a combination of butter and bacon fat. You can substitute vegetable broth or apple cider for chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. For added flavor and texture, consider adding crumbled cooked sausage.