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This Thanksgiving Stuffing is a traditional recipe with bread, sautéed vegetables, and fresh herbs, all baked together to golden brown perfection. An easy and tasty stuffing recipe that is a MUST-make side dish recipe for the holidays.
Thanksgiving Stuffing recipe is one of our favorite parts of the big feast. This stuffing (or dressing) recipe is simple, yet so tasty and makes a gorgeous addition to the table. It’s the perfect side dish to go with your Turkey, Sweet Potato Casserole, and Green Bean Casserole! It’s loaded with tons of flavor, thanks to the fresh thyme, rosemary, and parsley. It makes such a difference using fresh herbs!
As you plan your Thanksgiving menu, this incredibly delicious stuffing is a must-have on the table! Enjoy the holidays, but also work this recipe into weekday dinners. This one is guaranteed to be a crowd-pleaser!
Why you should make this stuffing recipe
- Packed with flavor! This amazing homemade stuffing recipe is filled with flavor from the sautéed veggies to the sweet cranberries and fresh herbs. You will definitely be going back for seconds.
- Simple and easy: Making this dish is really very easy to put together, and then let it bake in the oven until it’s nice and golden.
- A perfect holiday side. This stuffing is colorful, bursting with cranberries and fresh herbs. It will be everyone’s favorite Thanksgiving side dish.
Ingredients needed to make this thanksgiving stuffing
This easy Thanksgiving dressing recipe calls for simple, straightforward ingredients. Classic, but delicious! Here’s what you need:
- Bread: Use a loaf (baguette) of day-old white French bread. This can be found in your grocery store’s bakery. See FAQs for other suggestions.
- Vegetables: For delicious savory flavor, we’re adding sautéed onion, celery, red bell pepper, and garlic.
- Cranberries: Add fresh or frozen cranberries to give this side a pop of color and subtle sweetness.
- Fresh herbs: Herbs (parsley, thyme, rosemary) give this classic stuffing a wonderful fresh herby flavor.
- Seasoning: Simple salt and pepper help all of the ingredients in the dish come together.
- Eggs & broth: A mix of eggs and low-sodium beef broth is used to keep the stuffing from drying out in the oven. It also adds a ton of flavor! Try vegetable stock, if you’re going for a vegetarian option. Chicken broth may also be used.
How to make this easy stuffing recipe
This family-favorite Thanksgiving recipe seriously could not be easier to throw together! Here’s the simple process:
For the full, printable recipe, reference the recipe card at the bottom of the page.
- Dry the bread: Preheat the oven to 250ºF and line a large sheet pan with parchment paper. Place the cubed bread on the prepared pan and bake for 30 minutes, or until dry. Once the bread is done baking, transfer it to a baking dish.
- Sauté the veggies: Increase the oven temperature to 350ºF. Meanwhile, heat the oil in a large frying pan over medium heat. Sauté the onion, celery, and pepper for 6-8 minutes. Add in the garlic and cook for 1 minute longer; transfer the veggies over the bread into the baking dish.
- Add cranberries & herbs: Add in the cranberries, fresh herbs, and a generous pinch of salt and pepper; toss to combine.
- Add the egg & broth mixture: In a mixing bowl, whisk the eggs and broth until combined. Pour the mixture over the bread and give it a final toss.
- Bake: Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30-40 minutes more, or until the tops are golden brown. Serve and enjoy!
Expert Tips
- If the top of your stuffing starts to look overly browned before the baking time is up, you can cover it loosely with foil.
- Keep stuffing warm by placing it in a 200-degree oven, covered, until you are ready to serve.
- You can assemble this recipe ahead of time, cover it with foil, and place it in the fridge for up to 8 hours before you plan to bake it. You may need to add more baking time to compensate for starting with a cold dish.
Frequently asked questions
We’ve used the terms interchangeably here. However, stuffing is usually defined as the mixture used to stuff the turkey. Whereas dressing is cooked in a pan outside of the turkey cavity. The name you use for this dish also seems to be where you are from, regionally.
Sautéing the veggies before adding them to the dish adds flavor, as well as the addition of cranberries, fresh herbs, and broth.
You can really use any bread you like in this recipe, some great choices are French bread, focaccia, ciabatta, a multigrain loaf, or even sourdough bread. You want to use sturdy bread that will not become mushy when baked.
Storage recommendation
Leftovers: If you have any leftover stuffing, simply store it in an airtight container (or several) in the refrigerator for up to 3-4 days. Simply reheat in the microwave and enjoy!
Freezing: To freeze for later, let the stuffing cool completely, transfer portions of it to freezer-friendly containers and place it in the freezer for up to 2 months. Thaw and reheat in the oven until it’s warmed through or in the microwave.
More Thanksgiving sides to try
- Baked Macaroni & Cheese
- Maple Roasted Butternut Squash
- Easy Maple Glazed Carrots
- Sugar-Free Cranberry Sauce
- Skinny Turkey Gravy
- One Pot Cheesy Creamed Corn
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Homemade Thanksgiving Stuffing
Ingredients
- 1 pound loaf bread, diced into 1/2-inch cubes and dried
- 1 large sweet onion, diced small
- 4 sticks celery, diced small
- 2 sweet peppers, diced
- 3-4 garlic cloves, minced
- 1 cup fresh or frozen cranberries
- 1/2 bunch Italian flat-leaf parsley, finely chopped
- 8 sprigs of fresh thyme, leaves picked
- 6 sprigs fresh rosemary, minced
- Kosher salt and pepper to taste
- 2 large eggs, beaten
- 2 cups low-sodium beef broth, divided
Instructions
- Preheat the oven to 250F and line a large sheet pan with parchment paper. Place the cubed bread on the prepared pan and bake for 30 minutes, or until dry. Once the bread is done baking, transfer it to a baking dish. Increase the oven temperature to 350F.
- Meanwhile, heat the oil in a large frying pan over medium heat. Sauté the onion, celery, and pepper for 6-8 minutes. Add in the garlic and cook for 1 minute longer; transfer the veggies over the bread into the baking dish.
- Add in the cranberries, fresh herbs, and a generous pinch of salt and pepper; toss to combine.
- In a mixing bowl, whisk the eggs and broth until combined. Pour the egg mixture over the bread and give it a final toss.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30-40 minutes more, or until the tops are golden brown.
Notes
- Leftovers: If you have any leftover stuffing, simply store it in an airtight container (or several) in the refrigerator for up to 3-4 days. Simply reheat in the microwave and enjoy!
- Freezing: To freeze for later, let the stuffing cool completely, transfer portions of it to freezer-friendly containers and place it in the freezer for up to 2 months. Thaw and reheat in the oven until it’s warmed through or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
