When it comes to Thanksgiving, some dishes are simply non-negotiable, and a classic, savory stuffing is at the top of that list. This Easy Traditional Thanksgiving Stuffing Side Dish is everything you remember and love: rich with butter, fragrant with fresh herbs, and baked to golden-brown perfection. It’s the kind of comforting side that brings everyone to the table, perfectly complementing the turkey and cranberry sauce.
Forget the boxed mixes! This homemade recipe uses simple, fresh ingredients to create a stuffing that’s moist on the inside with those delightfully crispy edges we all fight over. It’s a straightforward recipe that delivers that timeless, nostalgic flavor that truly makes the holiday meal feel complete. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is one of those Thanksgiving Recipes Side Dishes that just feels like a warm hug on a plate. It’s built on a foundation of day-old French bread, which is the perfect canvas for soaking up all the rich flavors of butter, savory herbs, and tender vegetables. The combination of fresh sage, rosemary, and thyme gives it that unmistakable holiday aroma that will fill your entire home.
This recipe strikes the perfect balance between moist and crispy. By baking it covered first, we trap the steam to keep the center tender and flavorful. Then, we uncover it to let the top get beautifully golden and crunchy. It’s the best of both worlds! Plus, it’s a fantastic make-ahead component for your holiday feast. You can prep the bread the day before, which is a real time-saver when you’re juggling multiple dishes on Thanksgiving morning.
Ingredients
This recipe relies on fresh, simple ingredients to build its classic flavor. Here’s what you’ll need to gather:
- 1 cup unsalted butter, divided
- 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
- 1 extra-large sweet Vidalia or yellow onion (about 2 1/2 cups), diced small
- 1 ½ cups celery, diced small
- â…” cup Italian flat-leaf parsley leaves, finely minced
- ÂĽ cup fresh sage leaves, finely minced
- 3 tablespoons fresh rosemary, sticks discarded, finely minced
- 2 tablespoons fresh thyme, sticks discarded, finely minced
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 ½ cups low-sodium chicken broth, divided
- 2 large eggs
Step-By-Step Instructions
Step 1: Dry The Bread
Preheat your oven to 250°F. Spread the cubed bread evenly on a large baking sheet. Bake for about 45 minutes, stirring occasionally, until the cubes are completely dried out and feel hard. This step is crucial! Using very dry bread prevents it from turning into mush when you add the liquid. For a great time-saving tip, you can do this the night before and just leave the dried bread uncovered on your counter.
Step 2: Sauté The Vegetables
When you’re ready to assemble the stuffing, transfer the dried bread to a very large mixing bowl and set it aside. Preheat your oven to 350°F and generously spray a 9Ă—13-inch pan or a 3-quart baking dish with cooking spray. In a large skillet, melt 3/4 cup of the butter over medium-high heat. Add the diced onions and celery and cook, stirring frequently, for about 10 minutes. You want them to soften up and just start to get a little bit of light brown color.
Step 3: Combine The Base
Transfer the cooked onions and celery from the skillet directly into the bowl with the bread cubes. Add the finely minced parsley, sage, rosemary, and thyme. Season with salt and pepper. Pour in 1 1/4 cups of the chicken broth and toss everything together until it’s well combined. A little note on the salt: because different brands of low-sodium broth have varying salt levels, it’s always a good idea to taste and adjust if needed.
Step 4: Add The Binding Ingredients
In a separate small bowl, whisk together the remaining 1 1/4 cups of chicken broth and the two large eggs. Pour this egg mixture evenly over the bread and vegetable mix. Gently toss everything again until all the bread cubes are moistened. Don’t overmix, just enough to get it all incorporated.
Step 5: Assemble And Bake
Turn the stuffing mixture out into your prepared baking dish, spreading it into an even layer. Dice the remaining 1/4 cup of butter into about 8 to 10 small pieces and dot them evenly over the top of the stuffing. This is the secret to that extra-rich, golden-brown crust! Cover the dish tightly with foil and bake for 40 minutes. Then, remove the foil and continue to bake for another 40 to 45 minutes, or until the top is as crispy and golden as you like it. Serve it hot right out of the oven!
How To Store Leftovers
While this stuffing is absolutely best when served warm and fresh, leftovers are one of the best parts of Thanksgiving! You can store any leftover stuffing in an airtight container in the refrigerator for up to 5 days. To reheat, you can warm it in the microwave in short bursts or place it back in an oven-safe dish, cover with foil, and heat at 350°F until warmed through. If it seems a little dry, you can sprinkle a tablespoon or two of chicken broth over it before reheating.
Conclusion
There you have it—a truly classic and Easy Traditional Thanksgiving Stuffing Side Dish that’s sure to be a star on your holiday table. This recipe proves that you don’t need complicated steps or fancy ingredients to create incredible flavor. It’s all about quality basics and a little bit of love. By making your stuffing from scratch, you get a comforting, savory, and perfectly textured side that no store-bought version can ever match. We hope this becomes one of your go-to Traditional Stuffing Recipes for years to come!
FAQ
Can I Prepare This Stuffing Ahead Of Time?
Absolutely! To save time, you can dry out the bread cubes a day or two in advance. You can also chop the vegetables and herbs the day before and store them in an airtight container in the fridge. You can even assemble the entire dish (without baking) the day before, cover it tightly, and refrigerate. Just be sure to let it sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the bake time.
Can I Use A Different Type Of Bread?
Yes, while French bread is a great choice for its sturdy texture, other breads work well too! Sourdough, challah, or a simple white sandwich bread can be used. The most important thing is that the bread is stale or dried out properly so it can absorb the liquid without becoming soggy. Avoid very soft, enriched breads as they can fall apart easily.
What If I Don’t Have Fresh Herbs?
Fresh herbs really make the flavor pop in this recipe, but you can substitute dried herbs if that’s what you have. The general rule is to use about one-third the amount of dried herbs as you would fresh. For this recipe, that would be about 1 tablespoon of dried sage, 1 tablespoon of dried rosemary, and 2 teaspoons of dried thyme. You may need to adjust to your taste.
Is It Possible To Make This Recipe Vegetarian?
Of course! To make this a vegetarian-friendly side dish, simply substitute the chicken broth with a high-quality vegetable broth. The rest of the ingredients are already vegetarian, so it’s an easy swap that results in a delicious stuffing everyone can enjoy.
