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An 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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Last 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.
- 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.
- Brown the bread. Place the tray of cubed bread in the oven for 10-15 minutes, or until the bread starts to brown. Read more on what kind of bread to use below.
- 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
Using slightly old and dry bread will hold up better when combined with the other ingredients and baked, and prevents the stuffing from getting soggy and mushy. You can make homemade fresh bread from scratch to use for the stuffing, or you can buy a 1 pound loaf of bread from the grocery store. The key to good stuffing is to use at least day-old bread! In addition to using bread that is slightly old and stale, we bake it to dry it out even more.
At least one day in advance, cut the bread into 1/2-inch cubes. Arrange on a baking sheet and allow to sit, uncovered on the counter, to dry out. Stale, dried out bread works the best! 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.
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 out up to two weeks in advance. 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, 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. You can add things like sausage, walnuts, and cranberries, make it without celery and onions, change up the herbs, and get creative… the variations are endless! To make a vegetarian stuffing, simply use vegetable broth in place of the chicken broth. All you need to know is that this easy, classic turkey stuffing made with bread can be made by anyone and will be enjoyed by everyone!
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
- The Best Baked Turkey Meatballs in Sauce
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!
- 1 pound loaf of French bread cut into cubes
- 5 tbsp butter
- 1 large yellow onion diced
- 5 stalks celery diced
- 1 large egg beaten
- 3 cups low-sodium chicken or turkey broth
- 6 sage leaves finely chopped
- 4 thyme sprigs just the leaves, chopped
- 1 rosemary sprig finely chopped
- 1 tbsp fresh parsley chopped
- 3/4 tsp salt
- 3/4 tsp black pepper
- At least one day in advance, cut the bread into cubes. Arrange on a baking sheet and allow to sit, uncovered, to dry out. Stale, dried out bread works the best!
- On the day you’re going to make the stuffing, preheat the oven to 400 degrees Fahrenheit. Place the tray of bread in the oven for 10-15 minutes, or until the bread starts to brown.
- Meanwhile, melt 5 tablespoons of butter in a large non-stick skillet. Sauté the onion and celery until soft and tender.
- When the bread is toasted, transfer it to a large bowl. Add in the onion and celery mixture, chopped herbs, 3/4 teaspoon each of salt and black pepper, and 1 large egg, lightly beaten.
- Add in 3 cups low-sodium chicken or turkey broth and stir to combine.
- Spray a large 3 quart casserole dish with non-stick cooking spray. Transfer the stuffing mixture into the casserole dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for 10-20 minutes longer, or until the top of the stuffing starts to brown. Serve immediately.