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This cozy Thanksgiving stuffing has filled my family’s table for generations and is the recipe that always draws everyone to the kitchen with its buttery aroma. Chewy and golden on top with pockets of soft savory flavor throughout this is the dish nobody wants to skip and it is just as good made entirely from scratch or with shortcuts if needed.
The first time I made this on my own I nervously called Grandma for advice and her voice on the phone walked me through every step. Now my kids peek in asking when it is ready and the kitchen smells like a holiday.
Ingredients
- Dry bread cubes: choose hearty bakery bread or day old loaves for the best texture and chew
- Butter: gives rich flavor and tender texture go for real butter over margarine if possible
- Onion: choose yellow onions for balanced sweetness look for ones with tight thin skins
- Celery: fresh and firm celery adds crunch and classic savory notes
- Poultry seasoning: this blend brings all the Thanksgiving herbs together you can use homemade or store bought
- Thyme: either fresh sprigs or dried both add earthiness
- Sage: aromatic and musty this fresh or dried herb is essential for holiday stuffing
- Salt: use kosher salt for even seasoning
- Black pepper: freshly ground adds the right amount of warmth
- Chicken broth: low sodium is best so you control saltiness homemade or boxed both work
- Eggs: these help bind everything together pasture raised eggs often give deep color and better flavor
- Parsley: fresh parsley gives a clean herbal finish and bright green garnish
Instructions
- Drying the Bread Cubes:
- Cut bakery or sandwich bread into half-inch cubes and spread out on baking sheets in a single layer. Bake at a low oven temperature for one hour tossing the cubes every twenty minutes until completely dry and crisp. Let them cool while you prep the mix ins. This makes sure your stuffing soaks up flavors without getting mushy.
- Sautéing Onion and Celery:
- In a large pot melt the butter over medium heat. Stir in diced onion and celery cooking for about eight minutes until everything is soft and translucent but not browned. This slow sauté brings out sweetness and builds that deep savory base for your stuffing.
- Layering the Flavors:
- Add poultry seasoning thyme sage salt and black pepper to the pot and stir for about a minute until the herbs are fragrant. Pour in the chicken broth and let it get steamy then take off the heat. Whisk eggs in a separate bowl and gently stir them into the warm broth and veggie mix after cooling slight so the eggs do not scramble.
- Mixing It All Together:
- Place the cooled bread cubes in a huge mixing bowl. Pour the broth and veggie mixture over the top using a spatula or big spoon to gently fold everything together. Make sure every cube gets coated but do not smash the bread down. Add a splash more broth if the mix feels dry but never let liquid pool at the bottom.
- Baking the Stuffing:
- Spray a thirteen by nine inch baking dish with oil then pile in the mixture. Spread it out evenly but do not pack it down too tight or it can bake up heavy. Bake uncovered at three hundred fifty degrees for forty five to sixty minutes stirring gently a couple of times through baking. The top gets golden and a little crisp while inside stays tender.
- Finishing and Serving:
- Once the stuffing is hot throughout and the top is just tinged with brown pull it from the oven. Scatter chopped parsley over the top right before serving for that fresh look and a pop of flavor.
Poultry seasoning is what makes this stuffing taste like Thanksgiving to me. My grandma always made her own and I have tweaked it by adding a bit more sage as an ode to her. The aroma takes me right back to her warm kitchen where cousins would steal bites straight from the baking pan.
Storage Tips
Let leftover stuffing cool all the way before transferring to airtight containers. Store in the fridge for up to four days and reheat in the oven or microwave. If you want to freeze it portion stuffing into containers and freeze for up to one month. Add a little chicken broth before reheating to restore moisture.
Ingredient Substitutions
Swap chicken broth for veggie broth to make the dish vegetarian. Use gluten free bread if needed. For a richer dish some recipes use half butter half olive oil. Apples or dried cranberries can go in for a touch of sweetness and sausage for a heartier dish.
Serving Suggestions
Serve stuffing alongside roast turkey gravy mashed potatoes and cranberry sauce for a classic Thanksgiving spread. It also goes beautifully with roasted chicken pork loin or even as a base for a veggie casserole the next day. For brunch leftovers reheat with a poached egg on top.
Cultural Historical Context
Bread based stuffing dates all the way back to colonial America where cooks used whatever leftover bread and seasonal herbs were on hand. My family passes this recipe through the generations with little tweaks and it still tastes like the holiday no matter the year or table.
Seasonal Adaptations
Use sourdough or multigrain bread for extra flavor
Swap sage for rosemary or marjoram to suit your herb garden
Add chopped roasted squash or mushrooms for an autumnal touch
Success Stories
Many readers have shared how this has become their go to Thanksgiving recipe. One friend told me she baked it for her new in-laws and now it is requested every holiday. Another learned from scratch how to cube and dry bread using this recipe and proudly serves it every year.
Freezer Meal Conversion
To freeze before baking prepare as instructed then spread into a freezer safe baking dish and wrap well. Freeze for up to a month. Thaw overnight in the fridge then bake as usual adding a few extra minutes if it is still cold when it goes in.
This stuffing is true comfort food and brings the whole family together. Make it with love and enjoy every delicious bite.
Common Recipe Questions
- → Can different types of bread be used?
Yes, you can mix white, sourdough, or whole wheat loaves to add texture and flavor to the stuffing.
- → How do you achieve a moist but not soggy stuffing?
Pour broth gradually, mixing until bread is well coated without excess liquid. Add extra broth only if needed.
- → Can this dish be made ahead of time?
Yes, prepare and assemble the stuffing a day ahead, then bake just before serving. Store dried bread cubes in an airtight container.
- → What herbs give classic flavor?
Poultry seasoning, sage, thyme, and parsley offer a traditional savory aroma and taste to the dish.
- → Is it suitable for vegetarians?
For a vegetarian version, use vegetable broth instead of chicken broth while keeping all other ingredients the same.