An Easy Homemade Stuffing Recipe for Thanksgiving Day

Last updated November 7, 2026

To make easy homemade stuffing, toss dried bread cubes with butter-cooked onion, celery and fresh herbs. Stir in broth and eggs and spread it in a baking dish. Bake at 350 degrees Fahrenheit for about 45 minutes, until golden and crisp.

This classic side serves about 10 people. It tastes far better than boxed stuffing and needs only simple ingredients.

Key Takeaways

• Dry bread cubes soak up flavor without turning mushy.
• Butter, onion, celery and herbs create the classic taste.
• Baking in a dish is safer and gives a crispy top.
• Stuffing cooked in a turkey must reach 165 degrees Fahrenheit.
• You can prepare most of it a day ahead.

On This Page

• Stuffing or Dressing?
• Ingredients You Need
• Pick the Right Bread
• How to Make Stuffing Step by Step
• Recipe at a Glance
• Baking Inside the Turkey
• Fresh or Dried Herbs?
• Make It Ahead
• Tasty Variations
• Make It Dietary Friendly
• How Much Stuffing to Make
• Store and Reheat Leftovers
• Try Stuffing Muffins
• Your Thanksgiving Stuffing Timeline
• Common Stuffing Mistakes
• Cooking Stuffing in a Slow Cooker
• Serving Ideas

Stuffing or Dressing?

Stuffing and dressing are nearly the same dish. The name often depends on where you live.

Traditionally, stuffing cooks inside the bird, while dressing bakes in a separate pan. Many people in the South say dressing no matter how they cook it.

This recipe bakes in a dish. That makes it easier, safer and gives you more of the crunchy top everyone loves.

Ingredients You Need

This recipe makes about 10 servings.

Pick the Right Bread

The bread is the base of good stuffing. A sturdy loaf works best because it holds its shape.

Sourdough, French bread and country white bread are all great choices. Soft sandwich bread can turn mushy.

A mix of breads also works well. Try half sourdough and half whole wheat for a deeper, nuttier flavor and a nice texture.

Cut the bread into even one-inch cubes so they cook evenly. Leave them out overnight to dry, or toast them in the oven.

To toast, spread the cubes on two baking sheets. Bake at 300 degrees Fahrenheit for about 20 minutes, stirring once, until dry but not brown.

How to Make Stuffing Step by Step

1. Prepare the Oven and Dish

Heat your oven to 350 degrees Fahrenheit. Butter a 9 by 13 inch baking dish.

2. Cook the Vegetables

Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for about eight minutes, until soft.

Stir in the garlic, sage and thyme. Cook for one more minute until the herbs smell fragrant.

3. Combine With the Bread

Place the dry bread cubes in a very large bowl. Pour the butter and vegetable mixture over the bread and toss well.

Add the parsley, salt and pepper. Toss again so the seasoning spreads evenly.

4. Add the Broth and Eggs

Whisk the eggs with two cups of broth. Pour this over the bread and gently fold until all the bread is moist.

If it still looks dry, add a little more broth. The bread should feel damp, not soggy.

5. Bake Covered, Then Uncovered

Spread the stuffing in the baking dish. Cover with foil and bake for 25 minutes.

Remove the foil and bake for another 20 minutes. The top should turn golden and crisp.

Check that the center reaches 165 degrees Fahrenheit, since this recipe uses eggs.

Recipe at a Glance

Baking Inside the Turkey

Some families love stuffing cooked inside the turkey. If you choose this, food safety matters a lot.

The United States Department of Agriculture (USDA) sets 165 degrees Fahrenheit as the safe temperature for turkey. Its Food Safety and Inspection Service shares this advice. The stuffing in the center must also reach 165 degrees.

Stuff the bird loosely right before roasting, never the night before. Check the stuffing temperature with a food thermometer before serving.

Because the stuffing takes longer to heat, the turkey meat can overcook. That is why many cooks prefer baking stuffing in a separate dish.

Fresh or Dried Herbs?

Fresh herbs give stuffing its classic holiday smell. Sage, thyme and parsley are the most common choices.

If you only have dried herbs, use about one-third as much. Dried herbs are stronger, so a little goes a long way.

Rub dried herbs between your fingers before adding them. This wakes up their flavor.

Rosemary also works well, but use it lightly. Too much can overpower the other flavors.

Make It Ahead

You can save time by preparing parts of this recipe early. Dry or toast the bread up to three days ahead and store it in a sealed bag.

Cook the vegetables a day ahead and refrigerate them. On the big day, combine everything, add the broth and eggs, then bake.

Avoid mixing raw eggs into the stuffing too far in advance. Add them just before baking for best safety and texture.

Tasty Variations

Once you know the basic recipe, it is easy to make it your own.

• Sausage stuffing. Brown one pound of pork or turkey sausage and stir it in.
• Apple and cranberry. Add one diced apple and half a cup of dried cranberries.
• Cornbread stuffing. Swap half the bread for crumbled cornbread.
• Mushroom and herb. Add eight ounces of sauteed mushrooms.
• Chestnut. Fold in a cup of chopped roasted chestnuts.

Make It Dietary Friendly

For a vegetarian stuffing, use vegetable broth. Everything else in the base recipe stays the same.

To make it gluten-free, use a sturdy gluten-free loaf. Toast it well so it holds its shape.

For a dairy-free version, use olive oil or plant butter instead of regular butter. The herbs still give plenty of flavor.

How Much Stuffing to Make

Stuffing often disappears first at the holiday table. Guests love going back for seconds, so plan a little extra. Plan about three-quarters of a cup per person.

Use this calculator to see how many loaves of bread you need.

Store and Reheat Leftovers

Refrigerate leftover stuffing within two hours. Keep it in a sealed container for three to four days.

Reheat it in a 350 degree oven, covered with foil, until hot all the way through. Add a splash of broth if it looks dry.

The FoodSafety.gov four steps guide is a helpful reminder for handling holiday leftovers. You can also try leftover stuffing in our Thanksgiving leftover recipes.

• Bread cubed and dried
• Vegetables cooked
• Broth warmed
• Dish buttered
• Center checked at 165 degrees
• Leftovers chilled within two hours

Try Stuffing Muffins

Stuffing muffins are a fun twist that kids and guests love. Every piece gets a crispy edge.

Grease a muffin tin and pack the stuffing mix into each cup. Bake at 350 degrees Fahrenheit for about 25 minutes, until golden.

They are easy to serve and great for buffets. Leftover muffins also reheat quickly in the oven or air fryer.

Your Thanksgiving Stuffing Timeline

Common Stuffing Mistakes

Using fresh, soft bread is the biggest mistake. It soaks up broth too fast and turns gluey.

Adding too much broth at once is another problem. Add it slowly and stop when the bread feels damp.

Finally, do not skip the uncovered baking time. That final step creates the crispy, golden top.

Cooking Stuffing in a Slow Cooker

A slow cooker frees up valuable oven space on a busy holiday. It also keeps the stuffing warm until dinner.

Grease the slow cooker and add the prepared stuffing mix. Cook on low for about four hours, or on high for about two hours.

The top will not get as crispy as in the oven. For a little crunch, spread it in a pan and broil it for a few minutes before serving.

Serving Ideas

Stuffing goes perfectly with roast turkey and gravy. Spoon our easy homemade gravy right over the top.

It also pairs well with roast chicken, pork loin or ham. Add a bright side like cranberry sauce to balance the rich flavors.

The University of Wisconsin Extension shares more tips to handle stuffing safely during the holidays.

Frequently Asked Questions

Can I make stuffing the day before?

Yes. Prepare the bread and vegetables a day ahead, then mix with broth and eggs and bake on the day.

Should I bake stuffing covered or uncovered?

Bake it covered first to heat through, then uncovered to crisp the top.

How do I fix stuffing that is too dry?

Drizzle a little warm broth over it and bake for a few more minutes.

Is it safe to cook stuffing inside the turkey?

Yes, if the center of the stuffing reaches 165 degrees Fahrenheit. Baking it separately is easier and safer.

What bread is best for stuffing?

Sturdy breads like sourdough, French bread or country white bread work best.

Conclusion

This easy homemade stuffing recipe turns simple bread, butter and herbs into a holiday favorite. Dry the bread well, add broth slowly and bake until the top turns golden.

Make parts of it ahead to keep your Thanksgiving stress-free. Then enjoy a side dish your family will ask for every year.

Editor’s Note

This recipe is accurate as of November 7, 2026, and follows federal food safety guidance for stuffing. Oven times can vary, so always check the temperature in the center.

Spot an error in this article? Please contact us at support@digieh.com or read our Corrections Policy.

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