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The best, easy Turkey Stuffing recipe with sage, thyme and rosemary that you will want on your table this year and every year for Thanksgiving!
When it comes to Thanksgiving, it simply would not be complete without the turkey stuffing (or dressing!) on the table. Whether it’s stuffed inside of the turkey or baked in the oven, turkey stuffing is an essential part of what makes Thanksgiving so special.
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Pin It NowLast year I shared my recipe for savory Cornbread Stuffing with Sausage and lots of fresh herbs with you, so this year I decided to go back to the basics and share this more classic version that is quick and easy to make.
I’ve heard from some of you that making homemade stuffing from scratch is a little intimidating. I used to feel the same way years ago before I had ever tried making homemade turkey stuffing, only to discover that Turkey Stuffing is one of the easiest things you could possibly make! Promise!
Thanksgiving Stuffing Ingredients
This classic turkey stuffing recipe is made with simple ingredients! Here is a brief overview of what makes up this delicious Thanksgiving side dish. For the full list of ingredients and all measurements, see the recipe card at the bottom of the post.
- Dried bread: Read more on the best bread for stuffing below.
- Butter
- Vegetables: yellow onion and celery
- Egg: acts to bind the ingredients together.
- Low-sodium chicken or turkey broth: To make a vegetarian stuffing, use vegetable broth.
- Herbs: Sage leaves, thyme sprigs, rosemary, and fresh parsley add earthly and rich flavor.
- Salt and black pepper to taste.
How to Make Turkey Stuffing
Here is a brief overview of how this classic turkey stuffing recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Choose the right bread: see note below about bread options. I like to use French or Italian bread.
- Dry the bread, then brown it: If your bread isn’t dry enough, your stuffing will be soggy. See the section below about drying your bread properly. Then, before making the stuffing, place the tray of cubed bread in the oven for 15-20 minutes, or until the bread starts to brown.
- Sauté the vegetables. Melt the butter in a large skillet and cook the onion and celery until soft and tender.
- Put the stuffing together. In a large bowl, mix together the toasted bread cubes, cooked vegetables, herbs, salt, pepper, and egg. Sometimes this is easiest to do with clean hands! Then add in the turkey broth and mix.
- Bake the stuffing. Transfer the stuffing mixture to the prepared casserole dish – a 9 x 13 inch casserole dish works well for this. Cover with foil and bake for 30 minutes. After that, I always take the foil off and let the stuffing cook a little bit longer so that the top can toast up!
Best Bread For Stuffing
The bread is the foundation of your stuffing and it matters more than anything else.
tip
Use slightly old and dry bread. It will hold up better when combined with the other ingredients and baked, and prevents the stuffing from getting soggy or mushy.
- French or Italian Bread – this is a great option because it is sturdy and slightly chewy, and perfect for soaking up flavor without turning mushy. This is the option I almost always go with.
- Sourdough – this adds a subtle tang and holds its texture well.
- Brioche or challah – adds a slightly sweet and buttery flavor.
Dry the Bread Properly
If your bread isn’t dry enough, your stuffing will turn soggy. You’ve got two options:
- Air-dry method (recommended): at least 1 day in advance (2 is better), cut bread into ½ inch to 3/4 inch cubes, spread on baking sheets and let it sit out uncovered at least overnight but up to 2 days. When you are ready to put your stuffing together, place the baking sheet of dried bread crumbs in the oven and bake for 10-15 minutes, or until the bread starts to brown.
- Oven-dry method (last minute prep): bake cubes at 300 degrees F for 20-30 minutes, tossing occasionally, until the bread is dry and lightly golden.
Making Ahead
When you are making a meal for a holiday, it is so helpful to do as much prep ahead of time as you can. Here are some simple ways to save time on this stuffing by making it ahead of time!
- Dry your bread up to two days ahead of time. This step doesn’t take much hands-on time, but since you want to use old bread anyways, is beneficial to do ahead of time.
- Prepare your stuffing casserole and pour it into a casserole dish. Rather than baking it, cover it tightly with plastic wrap or foil and place it in the refrigerator for up to two days. When you are ready to bake it, take it out of the fridge, uncover it, add a splash of broth (about ½ cup) and bake according to the recipe directions.
- If you want to prepare it more than two days in advance, prepare the stuffing and put it in a disposable or aluminum baking dish. Cover tightly with plastic wrap and foil and freeze for up to three months. If you are freezing this recipe, I do not recommend putting it in a glass or ceramic baking dish due to the risk of it shattering in your oven when you go to bake it. You will need to add extra cooking time if you are baking the stuffing from frozen.
Turkey Stuffing Variations and Additions
This is the best turkey stuffing recipe! Not only is it simple to make, but it can be changed to make it your own. Try one of these variations:
- Sausage stuffing: brown 1 pound of sausage and mix it in.
- Walnuts + apples + cranberries: add 1 finely chopped apple, ½ cup dried cranberries, and a handful of chopped walnuts in place of celery, and onions.
- Mushroom and leek: sauté 8 ounces button mushrooms and 1 sliced leek.
- Bacon and sage: cook 6 slices of bacon until crisp, crumble, and add with extra sage.
To make a vegetarian stuffing, simply use vegetable broth in place of chicken broth.
Yes! Just use gluten-free bread and be sure to double check your other ingredients to make sure they are gluten free.
Yes! See my steps above for making this stuffing recipe ahead of time.
Absolutely! This recipe can be doubled if you are serving a larger group or want to guarantee leftovers. Just be sure to use a larger baking dish.
Storing Leftovers and How to Reheat Stuffing
Store any leftover stuffing in an airtight container for up to three days in the refrigerator. Reheat in the oven or the microwave. If you want to freeze leftovers, place cooled stuffing in a freezer-safe bag or container and freeze for up to three months. Allow to thaw and reheat in the microwave or in the oven until heated through. Remember to only reheat leftovers once, and to always use your best judgment when storing and reheating leftovers.
What to Serve with Turkey Stuffing
Round out your Thanksgiving meal with these other classic recipes!
- Slow Cooker Green Bean Casserole
- The Best Mashed Potatoes with Perfect Turkey Gravy
- Sweet Potato Casserole
- Fast and Easy Dinner Rolls
If you make this classic turkey stuffing or any of my other recipes, please let me know what you think by leaving a comment below! I love hearing from you, especially when you use my recipes for celebrations and holidays!
Turkey Stuffing
Ingredients
- 1 pound loaf of French bread or sourdough bread or a combination of both cut into ½ inch cubes (about 10 cups dried, or 12 cups fresh bread)
- 12 tbsp butter, divided
- 1 large yellow sweet onion, finely diced
- 4 stalks celery, finely diced
- 1 tablespoon Worcestershire sauce
- 6 sage leaves, finely chopped or about 1 teaspoon dried
- 4 thyme sprigs, leaves only, chopped or about 1 teaspoon dried thyme
- 1 rosemary sprig, finely chopped or about ½ teaspoon dried rosemary
- 1 tbsp fresh parsley, finely chopped
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 teaspoon poultry seasoning
- 2-3 cups chicken or turkey broth plus more if needed
- 1 large egg lightly beaten
Instructions
- Dry out the bread: At least one day in advance, cut 1 pound of French bread into ½ inch cubes. Spread the cubes on a large baking sheet and let them sit uncovered overnight (or up to 2 days) so that they can dry out completely.
- Preheat the oven to 400℉. Place the tray of bread in the oven for 10-15 minutes, or until the bread just starts to lightly brown.
- Build the base: Melt 8 tablespoon butter in a large nonstick skillet over medium heat. Add 1 diced yellow onion (about 1 ½ cups) and 4 diced celery stalks (about 1 ½ cups). Sauté for about 10 minutes, or until the vegetables are soft and fragrant.Add in 1 tablespoon Worcestershire Sauce.Stir in 6 chopped sage leaves, 4 thyme sprigs (leaves only) chopped, 1 chopped rosemary sprig, and 1 tablespoon chopped parsley. Cook for another 3-5 minutes, until the herbs become fragrant. Season with ¾ teaspoon salt and ¾ teaspoon black pepper. Add 1 teaspoon poultry seasoning. Adjust seasoning to taste.
- Combine everything: In a large mixing bowl add in the toasted bread cubes, and the butter and vegetable mixture. Gently toss to combine.Slowly add in 1 and ½ cups chicken or turkey broth, tossing as you go. Do not pour the liquid in all at once.The bread should be soft but not soggy. If it feels too dry, add a little extra broth, a few tablespoons at a time. You will need about 2-3 cups of broth total.
- Crack one egg into a small bowl and lightly beat it, then add it to the stuffing mixture and stir to combine.
- Bake: Lightly grease a 3 quart casserole dish, or 9 x 13 inch baking dish with butter or non-stick spray. Spread the stuffing mixture evenly into the dish. Thinly slice the remaining 4 tablespoons of butter into about 9 slices and place evenly over the top of the stuffing.Cover tightly with foil and bake at 400 degrees for 30 minutes.
- Remove the foil and bake for 20-30 minutes longer, or until the top of the stuffing starts to brown. Serve immediately.
- To make ahead: see post above for make ahead options.
Recipe from
CenterCutCook
