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Classic Thanksgiving Holiday Stuffing

Featured in Rice and grains done right.

Crafted from day-old bread, this Thanksgiving stuffing mixes golden, toasted cubes with butter-sautéed veggies like celery and onions, and a blend of fresh herbs. Moist chicken broth ensures tender bites with golden edges, creating a flavorful and comforting side dish for any family gathering.
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alicia in the kitchen
Updated on Fri, 06 Jun 2025 18:22:35 GMT
Classic Thanksgiving Holiday Stuffing Pin it
Classic Thanksgiving Holiday Stuffing | tasteofsavor.com

Every November, the smell of buttery bread, fresh herbs, and soft veggies fills my home while I throw together the dressing my family’s loved forever. It’s an old favorite from my grandma that turns easy stuff into something incredible for our Thanksgiving dinners. The secret’s letting the bread soak up those herby, brothy flavors—so it bakes up crispy on the outside but stays tender and moist in the center.

Just last week, I served up a pan of this for an early Friendsgiving. The kitchen got so busy with everyone sneaking tastes. My youngest was swiping all the crunchy corner pieces. Pretty sure I won when my mother-in-law asked how to make it herself!

Irresistible Ingredients & What To Look For

  • Unsalted Butter: Go for fancy European kind with more fat for a richer bite
  • Quality Chicken Stock: You can use homemade (the best) or pick a store version—just get low-sodium so it’s not too salty
  • Fresh Herbs (sage, thyme, parsley): Look for full, bouncy dark green leaves and skip any wilted herbs
  • Bread Mix (French, sourdough, wheat): Grab different bakery loaves and let them get stale overnight. Mixing them up makes for perfect stuffing
  • Celery: Pick stalks that are crisp with lively green leaves—these will add the best pop of flavor
  • Yellow Onions: Firm ones with shiny skins are what you want. They’re sweet once cooked

Step-by-Step How To

Step 5: Bake It Up
Spoon mixture loosely into a greased baking dish. Top with foil but don’t press it down. Bake 30 minutes at 350°F with foil on, then peel it off and cook 20–30 more minutes until it’s golden. Rest for a bit—about 10 minutes—before you dive in.
Step 4: Put It Together
Big bowl time! Dump the dried bread cubes in and pour the veggie-herb mix over them. Use some big wooden spoons to toss gently. Drizzle in the warm stock a bit at a time, mixing as you go so the bread gets just wet enough and nothing’s soggy.
Step 3: Stir in Herbs
Chop your fresh herbs and throw them into the pan with veggies. Keep cooking a couple minutes so everything smells amazing and the flavors really pop. Take off the heat so it cools for a sec.
Step 2: Start the Base (Day Of)
Put butter in a big skillet and melt it over medium heat until it’s bubbly. Toss in onion and celery. Cook slow, like 12 to 15 minutes, stirring here and there, until the veggies are soft and kind of clear. Toss in some salt and pepper as it goes.
Step 1: Dry Out Bread (Day Before)
Chop bread into big cubes and spread on pans. Let them sit out overnight, turning them a couple times so they dry on all sides. They should feel dry (but not like rocks!) by morning.

If I’ve learned anything after years making it, it’s that sage totally makes this dish shine. Grandma always had sage bushes in her backyard, and I kept that going. The garden leaves beat out anything you can buy. Last fall, a neighbor tried my stuffing and started her own sage patch!

Finding Just-Right Moisture

Getting the right balance of wet and dry is tricky, but so worth it. Too much liquid and it’s mush. Not enough, it’s just dried bread. Add the stock little by little, gently tossing, so everything soaks up evenly. You’ll know you nailed it when the bread feels soft and damp without falling apart.

Prep Ahead Bliss

Here’s the best part: this is super helpful when you’re swamped. I dry the bread cubes up to three days early and stash in a paper bag. You can also get the veggie-herb part done a day ahead, keep it in the fridge, and warm it up before mixing into your bread cubes. Doing this in advance has honestly saved me many holidays.

A Bite Full of Holiday Memories

I always think of grandma whenever I make this, watching her just toss things together by instinct. She taught me it’s all about trusting your gut—feel the texture, catch the smell when the herbs are ready. Now my kids help out too, and it feels great passing on this tradition with more love than measuring spoons.

Keeping Extras Fresh

Honestly, leftovers barely last at my place—we love them just as much the next day! Wrap it up and pop in the fridge for about four days. To warm it, add a splash of broth, cover with foil, and bake in the oven at 325°F. The edges get even crispier when you reheat!

Grandma’s Classic Thanksgiving Stuffing Pin it
Grandma’s Classic Thanksgiving Stuffing | tasteofsavor.com

This dish sums up why making food matters to me—simple things, cooked with care, turning into something special. I’ve tried all sorts of twists, but this is the one I always come back to for Thanksgiving. Crunchy on top, soft in the middle, spot-on seasoning… it just feels like home on the holiday table.

Thanksgiving Stuffing Classic Side

This easy-to-make Thanksgiving stuffing is perfectly toasted, full of flavor, and makes every holiday table shine. Bring comfort and nostalgia to your meal today.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Alicia

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: American

Yield: One 9” x 13” baking dish

Dietary: ~

Ingredients

01 16 cups bread cubes, either homemade or from the store (approx. 3 big loaves for homemade).
02 ½ cup of butter.
03 2 cups of onions, diced into ½ inch pieces.
04 2 cups of celery, diced into ½ inch pieces.
05 3 teaspoons of seasoning for poultry.
06 ½ teaspoon of thyme, fresh or dried.
07 ½ teaspoon of sage, fresh or dried.
08 1 teaspoon salt.
09 ½ teaspoon black pepper, ground.
10 2 large eggs.
11 1 ½ to 3 cups chicken stock (or veggie stock, adjusting based on how dry or moist the bread is).
12 1 tablespoon of chopped parsley for garnish.

Instructions

Step 01

Leave your bread cubes out for a bit or dry them in the oven if they're homemade and still soft.

Step 02

Melt butter in a large pan over medium heat, then cook the sliced celery and onions until they're soft.

Step 03

Throw the bread cubes into a big bowl along with the cooked onion and celery mix. Sprinkle in poultry seasoning, thyme, sage, salt, and black pepper. Stir in the beaten eggs and some chicken broth, making sure to mix until the bread is damp but not dripping wet.

Step 04

Spray your 9” x 13” dish with non-stick spray, then pour in the stuffing mixture. Bake at 350°F (175°C) for 45-60 minutes until the top has a crunchy, golden crust.

Notes

  1. You can prep this dish a day before but wait to bake it. Put it in a plastic-covered pan or storage bag and refrigerate until it's ready for the oven.
  2. Add a splash of broth if the stuffing seems dry before baking; it should be moist but without liquid gathering in the dish.
  3. For a sweet note, swap part of the chicken stock with a cup of apple juice.
  4. Mix in toasted almonds or softened, dried cranberries for added texture and taste.
  5. Top with chopped parsley just before serving for a fresh touch.
  6. Serve warm, and drizzle gravy over it if you'd like.

Tools You'll Need

  • Big skillet.
  • Large mixing bowl.
  • 9” x 13” casserole dish.
  • Cooking spray to prevent sticking.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~