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Classic Thanksgiving Stuffing

A close-up of a white plate filled with homemade stuffing, featuring chunks of bread, herbs, and diced carrots.
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A traditional bread stuffing recipe with sage and thyme, perfect for making ahead for your Thanksgiving feast.

Ingredients

Scale
  • 1 pound stale bread, cut into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped yellow onion (about 2 medium)
  • 1 1/2 cups chopped celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1/2 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted.
  2. While the bread toasts, melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 8-10 minutes. Add the garlic, sage, and thyme and cook for 1 minute more until fragrant.
  3. In a large bowl, combine the toasted bread cubes, the sautéed onion and celery mixture, salt, and pepper.
  4. Gradually add the chicken broth, tossing gently to moisten the bread evenly. You want the stuffing to be moist but not soggy. Stir in the fresh parsley.
  5. Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil.
  6. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and crispy.

Notes

  • For a crispier stuffing, bake uncovered for the entire time.
  • You can prepare the stuffing mixture (up to step 4) a day in advance and refrigerate. Add the broth just before baking.
  • To bake outside the bird safely, ensure the internal temperature reaches 165°F (74°C).

Nutrition

Find it online: https://kitchenslang.com/classic-thanksgiving-stuffing-recipe/