Best Thanksgiving Stuffing Reipe

Don't miss out on the most delicious part of Thanksgiving. Try our tried-and-true stuffing recipe that will have everyone coming back for seconds.

Prep Time45

Cook Time50

Total Time1 35

Servings: servings

Calories: 274kcal

18 to 24 ounces bread cubes or about 12 to 14 cups
1 cup unsalted butter
3 cups diced sweet onion roughly 1 ½ large onions
2 cups chopped celery
4 garlic cloves minced
kosher salt and pepper
½ cup chopped fresh herbs like rosemary, thyme, sage, parsley plus more for sprinkling
2 ½ - 3 cups chicken or vegetable stock
2 large eggs

Get Recipe Ingredients

Preheat the oven to 350℉ and brush a 9 x 13 inch baking dish with butter, cooking spray, or olive oil.
Place the bread cubes in a large mixing bowl.
Heat the butter in a large skillet until melted and then stir in the onion, celery and garlic. Season with 1 teaspoon of salt and black pepper to taste. Saute until the onions and celery soften, about 8 minutes. Stir in the herbs and cook for one minute more. Then add 1 cup of broth and stir to combine.
Pour the sauteed onions and celery over the bread crumbs and toss until the bread is coated.
In a small bowl or measuring cup, whisk together the remaining stock and 2 eggs.
Pour the liquid into the bread cubes and stir until thoroughly combined. I begin with adding 2 ½ cups of liquid, but because we love softer stuffing, I almost always add an additional ½ cup of broth, just until all of the bread feels moistened.
Bake for 45 to 50 minutes or until the internal temperature registers 165 degrees F. If the stuffing browns too quickly, tent it with foil while baking.

Bread cubes: Stale or toasty bread best absorbs delicious herby buttery moisture. To make your own bread cubes, cut 1 ½ pounds of bread into cubes and lay them in a baking dish, tent with foil, and let sit overnight. To toast, bake in a 350-degree oven for 15 minutes, or until toasted. You can also buy toasted bread cubes at the store.
Making stuffing ahead: If needed, you can make the stuffing ahead, let it cool, and then refrigerate overnight. When ready to reheat, let it sit at room temperature for 30 minutes. Preheat the oven to 350 degrees, cover the stuffing with foil, and bake for about 20 minutes. You can remove the foil and let bake for another 5 minutes if you want a crispier top. If the stuffing seems dry before reheating, add a splash of broth.

For 4-6 servings: Half this recipe and bake it in an 8 x 8 or 9 x 9 square pan for 35 to 40 minutes (checking baking temperature about 30 minutes in).
More than 12 servings: If serving more than 12, double the recipe. Bake in a large roasting pan (like 10 x 15) or two 9 x 13 inch baking pans. Bake for 45 to 50, allowing for a few more minutes if needed to reach temperature.