Classic Herb Stuffing Recipe: Your Go-To Thanksgiving Side Dish
There are some dishes that simply define a holiday, and for many, a perfectly executed classic stuffing recipe is at the very heart of the Thanksgiving and Christmas table. It’s often considered the unsung hero, quietly complementing the main course, yet its absence would be sorely missed. This particular recipe elevates that humble side dish into something truly extraordinary, made with simple, high-quality ingredients like crusty artisan bread and a generous medley of fresh herbs, all coming together with minimal prep work. It’s the kind of cozy, comforting side that transforms any meal into a special occasion, not just during the holidays, but all year round.
Who can resist spooning generous heaps of savory stuffing onto their plate, ready to be smothered in rich homemade gravy? Certainly not me! For many, it’s the ultimate comfort food, a culinary hug that evokes warmth, family, and tradition. While some enjoy elaborate, loaded-up stuffing creations, there’s an undeniable charm and depth of flavor in a simple, uncomplicated traditional stuffing. This recipe celebrates that classic approach, proving that sometimes, less truly is more when it comes to creating an unforgettable side dish that steals the show.
Why This Is the Best Classic Stuffing Recipe
While there are countless stuffing recipes out there, this particular classic stands out for several compelling reasons:
- Exceptional Flavor from Quality Ingredients: This recipe proves that you don’t need a long list of exotic items. Simple, high-quality ingredients – fresh artisan bread, real butter, crisp vegetables, and vibrant fresh herbs – make all the difference, yielding a flavor that is both robust and comforting.
- Effortless Preparation: It’s a cinch to put together, whether you’re making it just before serving or preparing it in advance to ease holiday stress. The straightforward steps ensure a delicious result every time, even for novice cooks.
- Rich Buttery Herb Infusion: Every bite of this stuffing is bursting with a savory, aromatic buttery herb flavor that perfectly complements roasted meats. The fresh rosemary, thyme, and sage create a fragrant medley that is the hallmark of traditional holiday cooking.
- Perfect Texture Contrast: Expect delightful crispy edges that give way to a soft, moist, and tender interior. This coveted textural balance is what makes people come back for second (and third!) helpings.
- Remarkably Versatile: While it’s a Thanksgiving staple, this stuffing pairs beautifully with a wide array of main dishes, from roasted chicken or pork tenderloin to holiday ham. Its balanced flavor ensures it enhances, rather than overwhelms, any meal.
Table of Contents
- Why This Is the Best Classic Stuffing Recipe
- Ingredients You’ll Need for This Homemade Stuffing
- How to Make This Classic Stuffing
- Use This Recipe as a Starting Point: Delicious Stuffing Variations
- Stuffing Recipe FAQs
- More Essential Side Dishes for Your Holiday Table
- Get the Full Recipe
Ingredients You’ll Need for This Homemade Stuffing
Crafting the perfect classic stuffing begins with understanding the role of each ingredient. Here’s a detailed look at everything you’ll need for this delicious homemade stuffing recipe (the full recipe card with precise measurements is at the end of this article):
- Artisan Bread: This is the foundation of your stuffing, so choose wisely! While some recipes call for stale bread, a good quality artisan loaf, like sourdough, challah, or a rustic country bread, offers superior flavor and texture. You can use a fresh loaf and dry it out yourself (as detailed in the instructions) or opt for day-old bread. The key is to have firm, cubed bread that won’t turn mushy. The size of your cubes also matters; ½-inch cubes are ideal for achieving that perfect crispy-on-the-outside, soft-on-the-inside texture.
- Butter: Not just a cooking fat, butter is a core flavor component in this classic stuffing. It provides richness, moisture, and that irresistible golden-brown crust. Using real, unsalted butter allows you to control the seasoning precisely.
- Onions and Celery: These two humble vegetables form the aromatic base, often referred to as a “mirepoix” when combined with carrots (though carrots are optional here). They add essential savory depth and a delicate sweetness once softened, providing a wonderful counterpoint to the herbs. Ensure they are finely chopped for even cooking and distribution throughout the stuffing.
- Fresh Herbs: This is where the magic truly happens! Do not underestimate the power of fresh herbs over dried ones in this recipe. Fresh rosemary, thyme, and sage provide a vibrant, fragrant, and unmistakably holiday flavor profile. Look for a “poultry herb blend” in your grocery store, which often contains all three in one convenient package. If fresh isn’t available, you can substitute with dried herbs, but use about one-third of the amount called for, as dried herbs are more concentrated, and gently rehydrate them in a little broth before adding.
- Broth/Stock: This liquid gold infuses the bread with flavor and provides the necessary moisture. You can use turkey, chicken, or vegetable broth, depending on your preference or dietary needs. High-quality homemade broth will always yield the best results, but a good store-bought variety works perfectly well too.
- Eggs: Acting as a binder, eggs help hold the stuffing together, preventing it from crumbling apart. They also add a subtle richness and contribute to the moist, custardy texture of the interior. Whisk them well with the broth to ensure even distribution.
- Salt and Black Pepper: Essential for seasoning, these simple additions enhance all the other flavors. Season generously, tasting as you go, especially after sautéing the vegetables, to ensure your stuffing is perfectly balanced.
How to Make This Classic Stuffing
Creating this delicious classic herb stuffing is a straightforward process. Follow these simple steps for a perfect result:
- Prepare and Dry Your Bread: The first crucial step is to cut your chosen artisan bread into ½-inch cubes. Spreading them out evenly on a large baking sheet and toasting them in a 225°F (107°C) oven for about 30 minutes until dried out is the quickest method. This drying process is vital as it prevents your stuffing from becoming soggy, allowing the bread to absorb the flavorful liquids without turning to mush. Alternatively, you can leave the cubed bread uncovered on the counter overnight to air-dry.
- Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, seasoning them with a pinch of salt and pepper. Cook, stirring occasionally, until they are soft and tender, about 5-7 minutes. Once softened, add the minced garlic and fresh chopped herbs (rosemary, thyme, sage) and cook for just 1 minute more until fragrant. Be careful not to burn the garlic.
- Combine Ingredients: Transfer the dried bread cubes into a very large mixing bowl. Add the sautéed vegetable and herb mixture, tossing gently to combine everything evenly. Make sure the aromatic butter and vegetables are well distributed throughout the bread.
- Add Liquid and Eggs: In a separate bowl, whisk together the broth and eggs until well combined. Gradually pour this liquid mixture over the bread and vegetable mixture in the large bowl. Toss gently but thoroughly, aiming to moisten all of the bread cubes as much as possible. You can even use the back of a spoon to gently press the bread down into the liquid to ensure proper saturation. Once mixed, transfer the entire stuffing mixture into a greased 9×13-inch baking dish or a suitable casserole dish.
- Bake to Perfection: Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F (190°C) oven for 30 minutes. Baking covered initially helps to steam the stuffing, keeping it moist and tender. After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is beautifully golden brown and crispy at the edges. The internal temperature should reach 165°F (74°C) for food safety. Let it rest for a few minutes before serving.
Use This Recipe as a Starting Point: Delicious Stuffing Variations
While this classic stuffing recipe is perfect as is, it’s also wonderfully adaptable! Don’t hesitate to use it as a creative jumping-off point to craft a stuffing that perfectly suits your taste or holiday theme. Here are some fantastic ideas for adding extra flair and flavor:
- Experiment with Bread Types: The choice of bread can dramatically alter the stuffing’s character.
- Sourdough: Adds a delightful tang and chewy texture.
- Brioche or Challah: For a richer, slightly sweeter stuffing with a very tender crumb.
- Cornbread: Creates a southern-style stuffing, often with a slightly coarser texture and distinct flavor.
- Whole Wheat or Multigrain: Offers a nuttier flavor and a heartier texture.
- Incorporate Savory Meats: For a more substantial and protein-rich stuffing, consider adding cooked meats.
- Sausage: Up to 1/2 lb of mild or spicy Italian sausage, breakfast sausage, or even sage sausage. Brown and crumble it before adding.
- Bacon: Crispy crumbled bacon (about 1/2 lb) adds a smoky, salty kick.
- Ham: Diced cooked ham (1/2 lb) brings a savory, salty element.
- Oyster Stuffing: For a traditional touch, add a cup of shucked oysters and their liquor, reducing the broth slightly.
- Add More Vegetables: Enhance the nutritional value and complexity of flavors with additional vegetables.
- Mushrooms: Sautéed cremini or shiitake mushrooms add an umami richness.
- Leeks: Offer a milder, sweeter onion flavor.
- Roasted Butternut Squash: Adds sweetness and a beautiful autumnal hue.
- Bell Peppers: Red or yellow bell peppers add color and a subtle sweetness.
- Spinach or Kale: Wilted greens can add freshness and a boost of nutrients.
- Introduce Sweet or Tart Fruits: Fruits can provide a wonderful balance to the savory notes.
- Dried Cranberries or Cherries: About 1/2 to 1 cup adds a festive tartness.
- Fresh Diced Apples or Pears: Offer a subtle sweetness and crisp texture.
- Prunes or Apricots: Add a deeper, caramelized sweetness.
- Sprinkle in Nuts for Crunch: Toasted nuts provide a delightful textural contrast.
- Pecans or Walnuts: About 1/2 cup, lightly toasted, bring an earthy, buttery crunch.
- Sliced Almonds: A delicate crunch and subtle flavor.
- Boost with Cheese: A savory cheese can add richness and a creamy texture.
- Gruyere or White Cheddar: About 1 cup, shredded, offers a sharp, nutty flavor.
- Parmesan: A salty, umami kick.
- Experiment with Spices: Beyond the classic herbs, a pinch of other spices can elevate the flavor.
- Nutmeg: A small pinch complements the savory notes beautifully.
- Smoked Paprika: Adds a subtle smoky depth.
- Red Pepper Flakes: For a tiny kick of heat.
Stuffing Recipe FAQs
Absolutely! Holidays like Thanksgiving and Christmas are incredibly busy, and preparing dishes in advance is a great way to reduce stress. This classic stuffing is perfect for make-ahead preparation:
Option 1 (Unbaked): Prepare the stuffing mixture as directed, but do not bake it. Transfer it to your baking dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 48 hours. When you’re ready to bake, add an extra 10-15 minutes to the covered baking time to account for the chilled temperature.
Option 2 (Baked and Reheated): Bake the stuffing fully as directed, then let it cool completely. Cover it tightly and store in the fridge for up to 3 days. To reheat, bake covered at 350°F (175°C) until warmed through, which typically takes about 30 minutes. If you desire those crispy edges again, remove the foil for the last 5-10 minutes of reheating.
Stuffing leftovers should be cooled quickly and then stored in an airtight container in the refrigerator. They are best enjoyed within 3-4 days. To reheat individual portions, the microwave works well. For larger quantities in a casserole dish, follow the “Baked and Reheated” instructions provided above for making ahead.
Of course! This simple classic recipe is designed to be a flexible foundation. We highly encourage you to personalize it! You can experiment with different types of bread (sourdough, brioche, cornbread), add cooked meats (sausage, bacon, ham), include more vegetables (mushrooms, leeks, squash), or incorporate fruits (dried cranberries, apples) and nuts (pecans, walnuts). See our comprehensive suggestions for substitutions and variations above for more ideas.
While traditional, cooking stuffing inside the turkey is generally not recommended for food safety reasons, and it can also impact the stuffing’s texture. To ensure the stuffing reaches a safe internal temperature of 165°F (74°C), the turkey often has to cook for an extended period, which can dry out the meat. Additionally, stuffing cooked inside the bird tends to be very moist and less crispy. For the best food safety and superior texture (crispy edges, moist interior), it’s always best to bake your stuffing separately in a casserole dish.
The key to avoiding soggy stuffing is twofold: properly drying your bread and not over-saturating it with liquid. Make sure your bread cubes are thoroughly dried out (either in the oven or overnight) before combining with other ingredients. When adding the broth and egg mixture, pour it slowly and toss gently to ensure even absorption, but avoid drenching the bread. The goal is moist, not swimming. The initial covered baking followed by uncovered baking also helps achieve that perfect crispy top while keeping the interior tender.
More Essential Side Dishes for Your Holiday Table
Round out your holiday feast with these other delicious and easy-to-make side dishes that pair perfectly with our classic herb stuffing:
Get the Full Recipe
Easy Classic Herb Stuffing
10
servings
45 minutes
45 minutes
1 hour
30 minutes
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Ingredients
- 1 lb loaf of artisan bread (e.g., sourdough, country loaf, challah), cut into ½-inch cubes
- ½ cup unsalted butter
- 1 large onion , finely chopped
- 4 ribs celery , finely chopped
- 2 garlic cloves , minced
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 1 heaping teaspoon fresh chopped rosemary
- 1 heaping teaspoon fresh chopped thyme
- 1 heaping teaspoon fresh chopped sage
- 2 cups turkey, chicken, or vegetable broth
- 2 large eggs
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Equipment
Instructions
-
Cut artisan bread into ½-inch cubes. Spread them out evenly on a large sheet pan. Toast in a 225°F (107°C) oven for 30 minutes, or until the bread cubes are thoroughly dried out. Alternatively, you can leave the cubed bread out uncovered on the counter overnight to air-dry.
-
Melt butter in a large skillet over medium heat. Add the chopped onions and celery, season with salt and pepper, and cook until softened and translucent, about 5-7 minutes.
-
Stir in the minced garlic and fresh chopped herbs (rosemary, thyme, sage). Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
-
Transfer the dried bread cubes to a very large mixing bowl. Add the cooked vegetable and herb mixture, tossing gently to combine all ingredients evenly.
-
In a separate bowl, whisk together the broth and large eggs until well combined. Pour this liquid mixture slowly and evenly over the bread mixture, tossing gently to moisten all of the cubed bread. Transfer the mixture to a greased 9×13 inch baking pan or casserole dish.
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Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and continue to bake for 15-20 minutes more, or until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Let stand for a few minutes before serving.
Notes
- To make ahead:
- Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours. When ready to bake, add 10-15 minutes of covered bake time.
- OR Bake as directed, then cool completely. Cover and store in the fridge for up to 3 days. Bake covered at 350°F (175°C) until warmed through, about 30 minutes. To crisp up the edges, remove the foil for the last 5-10 minutes.
- See the “Use This Recipe as a Starting Point” section above for suggestions on delicious flavor variations, ingredient additions, and substitutions to customize your stuffing.
- For best results and food safety, we recommend baking stuffing separately in a casserole dish rather than inside the turkey.
Calories:
227
kcal
,
Carbohydrates:
25
g
,
Protein:
6
g
,
Fat:
12
g
,
Saturated Fat:
6
g
,
Cholesterol:
57
mg
,
Sodium:
683
mg
,
Potassium:
152
mg
,
Fiber:
2
g
,
Sugar:
4
g
,
Vitamin A:
503
IU
,
Vitamin C:
2
mg
,
Calcium:
82
mg
,
Iron:
2
mg
American
Side Dish
Annalise Sandberg
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