Thanksgiving Stuffing is the best side dish! This moist yet crispy, flavorful classic dish is made from scratch with four different types of bread, celery, onions, butter, broth, and herbs. Whether you call it dressing or stuffing, this dish needs to be on your Thanksgiving table.
We all look forward to Thanksgiving, especially when the food is as delicious as this Homemade Stuffing! If your Thanksgiving is smaller this year, make this Turkey Stuffing with Slow Cooker Pork Chops or just a small Turkey Breast.
Thanksgiving Stuffing Recipe
Isn’t Turkey Stuffing kind of a weird? You take fresh bread, dry it out, and then add back tons of moisture in the form of butter and broth. It’s a little bit of a process but boy is it worth it! If stuffing isn’t already your favorite thanksgiving side dish, it will be after you try this recipe!
Ingredients for Stuffing:
- Bread– It’s important to use a variety of breads to add flavor to your stuffing. I usually use 4-5 kinds- white, wheat, rye, pumpernickel, sour dough…
- Celery & Onion– Adds so much flavor but it’s important to chop them small and cook until very tender. No one wants crunchy onions in their stuffing!
- Butter– This is what makes the stuffing so yummy and crisp up nicely.
- Salt & Pepper– Add more or less to your liking.
- Poultry Seasoning– Contains a mix of sage, rosemary, pepper, marjoram and other spices.
- Sage– A classic holiday herb that pairs beautifully with turkey.
- Chicken & Rice Soup– This adds flavor and more texture. If you can find the wild rice variety, that’s my favorite.
- Chicken Broth– The amount used varies depending on the types of bread you choose. If more of your breads a whole grain (dense) you’ll end up using more broth.
How to make stuffing:
Time needed: 1 hour and 45 minutes
- Prep the Bread
Break bread into small pieces and place on a large cookie sheet and let it sit out for a few days to dry or place it in the oven at 225 degrees F until dried out (about 20-30 minutes). You may need to toss the bread crumbs for the ones underneath to get dry. Place in a large bowl and set aside.
- Mix Seasonings
In a small dish, combine the salt, pepper, poultry seasoning and sage. Set aside.
- Cook Celery & Onion
In a fry pan, combine the butter, celery, and onion over medium-high heat. Cover once the butter melts and simmer over medium-low heat until vegetables are tender (about 10 minutes). Pour over the bread crumbs while stirring to evenly coat.
- Mix
Sprinkle half the seasoning over the moistened bread crumbs and toss. Add the remaining seasoning and toss again to evenly season. Toss in the can of soup and then add chicken broth a little at a time until desired wetness (it should be moist enough to hold in the shape of a ball– I added almost the whole two cups but amount varies depending on the bread you have. The pumpernickel and rye bread soak up more moisture than white bread.)
- Bake
Pour stuffing into a 9×13 pan or 2 quart dish. (If made in advance, cover and place in the fridge for up to 3 days.) Bake at 350 degrees F for 25-35 minutes until warmed through, golden brown, and toasted (cover with foil if you don’t want it toasted/crispy on top).
FAQs
Freeze it! You can freeze it as a loaf or go ahead and tear/cut and dry it out for making stuffing in the future.
Anything with gravy! This stuffing is great as a side to turkey, Slow Cooker Pork Chops & Gravy, Slow Cooker Beef Stew, Instant Pot Pot Roast…
YES! And I recommend doing so if you have a lot to make for Thanksgiving. You can prep the bread the weekend before Thanksgiving and mix it with the melted butter and broth 2 days before the feast. Place in casserole dish, cover with plastic wrap, and refrigerate until ready to bake (may need to add an extra 5 minutes).
Yes! I recommend freezing it before it is baked. If you don’t plan to eat all of it, you can bake just a 9×9 inch pan of it and freeze the remaining in a disposable 9×9 inch tin.
No worries! Just drizzle a little chicken broth over the top to remoisten.
Yes, just make sure you check the temperature of the stuffing (should be at least 165 F) since the inside cavity of the bird does not get as hot as the outside. It also won’t get crispy which is one of the best parts.
TOOLS USED TO MAKE THIS THANKSGIVING DRESSING:
- 9×13 inch Casserole Dish– This is a standard size casserole dish and can be used for everything from casseroles, to chicken breasts, to brownies. I love that it’s white because it looks nice and goes with any table setting.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge.
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
LOOKING FOR MORE THANKSGIVING RECIPES? CHECK OUT THESE:
- Roast Turkey In a Bag
- Sweet Potato Casserole
- Brown Sugar Roasted Carrots
- Garlic Mashed Potatoes
- The BEST Cranberry Sauce
Thanksgiving Stuffing
Ingredients
- 12 cups dry bread cubes, use at least 3-4 varieties: multi-grain, white, wheat, rye, pumpernickel, sour dough…*
- 3/4 cup celery, finely chopped
- 3/4 cup onion, finely chopped
- 3/4 cup butter
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon poultry seasoning
- 1 tablespoon dried ground sage
- 1 can Chicken and Rice or Chicken and Wild Rice Soup, like to use half a can of each and freeze what’s leftover for next time
- 1 1/2 to 2 cups chicken broth
Instructions
For the Bread:
- Break bread into small pieces and place on a large cookie sheet and let it sit out for a few days to dry or place it in the oven at 225 degrees F until dried out (about 20-30 minutes). You may need to toss the bread crumbs for the ones underneath to get dry. Place in a large bowl and set aside.
For the Stuffing:
- In a small dish, combine the salt, pepper, poultry seasoning and sage. Set aside.
- In a fry pan, combine the butter, celery, and onion over medium-high heat. Cover once the butter melts and simmer over medium-low heat until vegetables are tender (about 10 minutes). Pour over the bread crumbs while stirring to evenly coat.
- Sprinkle half the seasoning over the moistened bread crumbs and toss. Add the remaining seasoning and toss again to evenly season. Toss in the can of soup and then add chicken broth a little at a time until desired wetness (it should be moist enough to hold in the shape of a ball– I added almost the whole two cups but amount varies depending on the bread you have. The pumpernickel and rye bread can soak up more moisture than white bread.)
- Pour stuffing into a 9×13 pan or 2 quart dish. (Cover and place in the fridge for up to 3 days or bake right away.)
- Bake at 350 degrees F for 25-35 minutes until warmed through and golden brown and toasted (cover with foil if you don't want it toasted/crispy on top).
I love making this dressing in round balls in my muffin tin. Moist inside and crispy all the way around!
I have even frozen these and pulled them out to eat with smothered pork chops. YUM!
I love making this dressing in round balls in my muffin tin. Moist inside and crispy all the way around!
I have even frozen these and pulled them out to eat with smothered pork chops. YUM!
I love that you use the darker breads in this. I bet it is delicious!
That is one of the most delicious looking stuffings I have ever seen! Pinning!
Oh, it is so good with all the flavors from the various breads. Thanks Michelle! 🙂
love