Best Stuffing Recipe

This homemade stuffing recipe is easy and delicious, made with bread cubes, broth, herbs, and a buttery mixture of onions and celery. It's perfect for Thanksgiving or any holiday meal!

Jeanine
Donofrio

Phoebe
Moore

Updated: Oct 7, 2026

This stuffing recipe is my favorite Thanksgiving side dish. Based on my grandma’s homemade stuffing, it’s buttery and flavorful, made with dried bread cubes, celery, onions, and fresh herbs like sage and thyme. As it bakes, it gets crisp and golden on top but stays moist and gooey in the middle.

This year, I’ve re-tested and updated the recipe to make a larger quantity because it always disappears too quickly from my family’s Thanksgiving table. Simple, classic, and delicious, it’s hands down the best stuffing recipe I’ve tried. If you’re looking for a traditional stuffing to complete your Thanksgiving menu, I think you’ll love it too. 

P.S. I know someone will mention that technically, this recipe is for dressing because we’re baking it outside the bird. But my family has always called it stuffing, and in the spirit of holiday nostalgia, that’s what I call it too. (Names aside, baking it in a dish helps it get that crisp, golden top…the best part!)

Stuffing Ingredients

Here’s what you’ll need to make this homemade stuffing recipe:

• Bread, of course! My favorite type of bread to use in this recipe is crusty sourdough. I love the texture of the crust and the bread’s subtle tang. French bread or a rustic loaf of wheat or white bread works well too. You’ll need 24 ounces, about 1 1/2 loaves of bread or 12 cups bread cubes.
• Butter – For rich, buttery flavor. I’ve also tested this recipe with olive oil, and it’s a great dairy-free alternative.
• Onions, celery, and garlic – These aromatic veggies are a stuffing essential! I love the sweetness of yellow onions in this recipe, but a white onion will work well too. I’d avoid red onions, as they can discolor the bread.
• Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors.
• Vegetable broth – To moisten the bread.
• Eggs – They add richness and moisture, helping to create the stuffing’s irresistible gooey center.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Stuffing

Once you dry out the bread, this stuffing recipe comes together in a few simple steps:

Start by cooking the veggies. Sauté the onion, celery, and garlic in the butter until softened, 5 to 8 minutes.

Then, season the bread. In a large bowl, use your hands to toss together the dried bread cubes, buttery vegetables, and herbs.

Pour the broth and eggs over the bread and toss again. At this stage, the bread should be very moist. If it feels dry at all, add an additional 1/4 to 1/2 cup broth.

Finally, bake! Transfer the bread mixture to a greased casserole dish and arrange it in an even layer. Drizzle the top with melted butter, cover, and bake for 30 minutes at 350°F.

If you’re like me, and you like your stuffing to have a crispy, golden brown top, uncover the dish and bake for 5 to 10 minutes more.

Enjoy!

How to Store and Make Ahead

You have two options for prepping this herb stuffing ahead:

• A few hours ahead: Follow the recipe as written, stopping right before you bake the stuffing. Cover the baking dish and refrigerate until about an hour before your meal. Before serving, check the moisture level of the stuffing. If it feels dry at all, drizzle it with a bit more broth before baking according to the recipe.
• A day ahead: Fully assemble and bake the stuffing 1 day in advance, but leave it covered for the entire time it’s in the oven. Refrigerate it overnight. The next day, check the moisture level. If it feels dry, drizzle it with a bit more broth. Then, reheat it, covered, in a 350°F oven until it’s warmed through, 20 to 30 minutes. Uncover it for the last few minutes of baking to crisp the top.

Leftover stuffing keeps well in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a covered baking dish in a 350°F oven.

More Favorite Thanksgiving Recipes

You could serve this easy stuffing recipe with any meal, but it’s especially perfect for Thanksgiving. Round out your feast with one or more of these delicious Turkey Day side dishes:

• Green Bean Casserole
• Sweet Potato Casserole
• Roasted Brussels Sprouts
• Best Mashed Potatoes
• Mushroom Gravy
• Or any of these 51 Thanksgiving Side Dishes!

Can’t get enough stuffing? Try my cornbread stuffing too!

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Best Stuffing Recipe

rate this recipe:

4.99 from 343 votes

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Serves 12

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This classic stuffing recipe is my favorite side dish at Thanksgiving dinner! Onions, celery, and fresh herbs fill it with rich, savory flavor.

Equipment

• 9x13 Baking Dish (this Staub is pretty for serving)
• large skillet

Ingredients

• ▢ 24 ounces bread, cut into ½-inch cubes (about 12 cups), preferably crusty sourdough or country bread
• ▢ ½ cup unsalted butter, plus 3 tablespoons for topping and for the pan
• ▢ 1 large yellow onion, chopped
• ▢ 5 celery stalks, diced
• ▢ 3 garlic cloves, chopped
• ▢ ¾ teaspoon sea salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼ cup chopped fresh sage
• ▢ Heaping ¼ cup chopped fresh parsley
• ▢ 1 teaspoon chopped fresh rosemary
• ▢ 1 teaspoon fresh thyme leaves
• ▢ 3 cups vegetable broth, plus more as needed
• ▢ 2 large eggs, beaten

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Instructions

• Preheat the oven to 350°F and grease a 9x13-inch baking dish with 1½ tablespoons of butter.
• Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 25 minutes, or until dry and crisp. Remove from the oven and transfer to a large bowl.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic, salt, and pepper and cook for 5 to 8 minutes, stirring occasionally, or until softened.
• Pour the onion mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Toss to coat. Add the broth and eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, add more broth as needed to moisten it. I often add another ¼ to ½ cup at this point.
• Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.*
• When ready to bake, check if the stuffing feels dry at all. If it does, drizzle with a bit more broth. Melt the remaining 1½ tablespoons of butter and drizzle over the stuffing. Bake, covered, for 30 minutes. Uncover and bake for 5 to 10 more minutes to crisp the top.

Notes

*Make-ahead note: You can also fully bake the stuffing 1 day ahead. Find instructions in the post above.

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Nutrition Facts

Best Stuffing Recipe

Amount Per Serving

Calories 243 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 48mg16%

Sodium 663mg29%

Potassium 123mg4%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 4g4%

Protein 7g14%

Vitamin A 524IU10%

Vitamin C 3mg4%

Calcium 86mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.