The Classic Stuffing Recipe Everyone Asks For

Every year, this stuffing is the Thanksgiving recipe that disappears first.
I’ve tested everything from sourdough stuffing to cornbread stuffing and even gluten-free stuffing, and nothing beats simple white sandwich bread for that nostalgic, buttery stuffing flavor.
The combination of fresh herbs, melted butter, and golden edges makes this a holiday essential.
The Secret to Good Stuffing (It’s All About the Bread)
The bread you choose determines everything when it comes to the best stuffing! You need it dry enough to absorb broth but sturdy enough to hold its shape. Here are my top three bread tips for stuffing:
- Use a mix of white and wheat sandwich bread.
- Cube it into 1–2-inch pieces.
- Dry it out for 2–3 days (or toast at 300°F for 10–12 minutes).
- Measure the bread after it dries. It loses volume as it dries, so you may not have enough bread if you measure before (could result in soggy stuffing).
It should feel light and crunchy before mixing. That’s the key to fluffy, not soggy, stuffing!
My Top Tips Before You Start…
I’ve been perfecting this stuffing recipe (originally adapted from Bon Appetite) for years and finally want to share! Here are my expert tips from testing this recipe and tweaking it.
- Moisture check: The bread should feel damp but not soggy before baking. Start with 2 cups of broth and add a bit more as needed (up to 2 1/2 cups).
- Take note of the salt: I love using salted butter, but make sure your broth is unsalted too. If you have salted butter, broth, and then add salt it be too salty.
- Flavor boosters: Mix in cooked sausage, apples, or cranberries for variation.
- Timing: Start drying bread 2–3 days before Thanksgiving to save prep time.


More Thanksgiving Side Dishes
Servings: 10 people
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Dry out the bread: Before beginning, set the bread cubes out to dry 2-3 days in advance on a baking sheet or follow instructions in recipe notes to dry it out quickly in the oven.
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To bake the stuffing, preheat the oven to 350°F. Spray a 9×13 inch casserole dish with non stick spray and set aside.
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Saute aromatics (5 min): Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.
1 cup salted butter, 1 large yellow onion, 5 ribs celery, 5 cloves garlic, 2 Tablespoons fresh chopped parsley, 2 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary
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Toss to combine (3 min): Transfer the herb and veggies mixture to a bowl with the bread cubes and toss well.
14 cups dry bread cubes
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Moisten with broth and egg (5 min): Whisk 2 cups of broth, eggs, salt, and pepper together in a separate medium bowl then pour it over the bread mixture. Stir gently to combine. Add up to 1/2 cup more broth a couple Tablespoons at a time until all the bread is moist, but not soggy. Transfer the bread mixture to the prepared baking dish.
2-2 1/2 cups low sodium chicken broth, 2 large eggs, 1 teaspoon kosher salt, Fresh cracked black pepper to taste
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Bake (40-50 min): Bake uncovered in the preheated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it’s becoming too brown.
Drying Bread: Cut the bread into 1-inch cubes and let it sit out on the counter on a sheet pan for 2-3 days (my preferred method). For quick drying it out, bake the bread cubes at 300°F for 10-12 minutes and cool completely before using.
Purchasing Bread Cubes: You can purchase bread cubes specifically for stuffing. Just use 14 cups of measured cubes. You may need up to 1 cup more of broth. Add the broth as directed, let it sit, then add a bit more as needed.
Make-Ahead: Assemble as directed, but do not bake. Cover tightly and refrigerate for up to 2 days then bake as directed before serving.
Serving: 1serving | Calories: 354kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 693mg | Fiber: 3g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make the Best Stuffing for Thanksgiving
Let’s break down exactly how to make this stuffing step-by-step so it turns out golden, buttery, and full of flavor. This method walks you through everything from drying the bread to baking it just long enough for the top to crisp while the center stays soft and custardy, exactly how good stuffing should be!

Step 1. Dry out the bread: Spread the bread cubes on sheet pans and air-dry for 2–3 days at room temp, stirring once a day, or oven-dry at 300°F for 10–12 minutes, tossing halfway, until cubes feel light and crisp (not browned).

Step 2. Sauté aromatics: Melt butter in a skillet and cook onion and celery until softened, 5–6 minutes. Add garlic and herbs and cook until fragrant.

Step 3. Combine and moisten: Pour the mixture over the bread cubes and toss gently. Whisk broth, eggs, salt, and pepper, then drizzle over the bread mixture, tossing until evenly damp.

Step 4. Bake: Transfer to a greased 9×13 pan and bake at 350°F for 45–50 minutes, uncovered, until golden and crisp on top. Tent with foil if needed.
Using store-bought stuffing cubes? Start at the same 14 cups but they’re often extra-dry, so be ready to add up to ½–1 cup more broth after the first mix, a few tablespoons at a time.
Common Stuffing Mistakes (And How to Avoid Them)
- Using fresh bread: Fresh bread turns mushy. Always dry or toast cubes so they can soak up broth without falling apart.
- Adding too much liquid: Stop when the mixture feels evenly damp, not soggy.
- Skipping the herbs: Dried seasoning can taste flat. Use fresh sage, rosemary, and parsley for real flavor.
- Baking covered the whole time: This traps steam and prevents crisping. Bake uncovered until the top is golden, then tent if it browns too fast.
- Forgetting to rest before serving: Give stuffing 10 minutes to set before scooping—this keeps it sliceable and custardy inside.
Make-Ahead and Reheating Tips
Stuffing is one of the best make-ahead Thanksgiving dishes! Start drying out the bread 4 days in advance then assemble and cover in the fridge for 2 days. here are the exact steps!
- Up to 2 days ahead: Assemble completely, cover, and refrigerate. Bake as directed.
- To reheat: Bake fully, let cool, then refrigerate for up to 3 days. Cover with foil and warm at 350°F for 20–30 minutes before serving.

FAQs
Yes! In fact, I use this exact recipe in my gluten-free stuffing so you can look at that recipe for more details. Just choose a hearty, slightly dense loaf and make sure it’s completely dried before assembling.
The best liquid for stuffing is low-sodium chicken broth because it adds rich, savory flavor without making it too salty. For a vegetarian option, use vegetable broth, or for extra depth, try turkey stock or bone broth.
Yes. Bake, cool, wrap tightly, and freeze up to 3 months. Reheat at 350°F until warmed through.