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Every year without fail, when I ask my family what dishes are non-negotiable on Thanksgiving… this stuffing is always at the top of the list. It’s not fancy, it’s not trendy, and that’s exactly why we love it. It’s the kind of old-school, savory comfort food that brings everyone back for seconds (and thirds if we’re being honest).
This is the stuffing I grew up with, the one my mom made every Thanksgiving, and now it’s the one I make — slightly tweaked but still true to its roots. The flavor is rich and buttery with soft-on-the-inside, crisp-on-the-edges bread cubes, and just enough seasoning to make it sing without stealing the spotlight from the turkey.
Simple Ingredients = Big Flavor
What makes this stuffing so good is that it doesn’t try too hard. It uses humble ingredients like onions, celery, poultry seasoning, and (yes) a whole lot of bread — and turns them into something way more than the sum of their parts. I usually use a mix of white and wheat bread for a little more texture and flavor, but you can use whatever you have on hand.
Butter gives it that rich, cozy flavor. Chicken stock keeps everything moist without turning it into mush. And if you really want to level it up? Toast or dry your bread ahead of time — it soaks up flavor like a dream.
Make-Ahead Tips for a Low-Stress Holiday
Let’s be honest, Thanksgiving is a lot. But this stuffing is super make-ahead friendly. Here’s how to make your life easier:
Dry your bread a few days in advance and keep it in an airtight container.
Chop your onions and celery the day before and store them in the fridge.
Assemble the stuffing the morning of (or even the night before!), pop it in the fridge, and then bake it when you’re ready.
This takes so much pressure off when you’re juggling a turkey, pies, side dishes, and probably several small children underfoot.
Check out this video to watch me make the recipe!
Step 1 – Dry the Bread
Cube the loaves of bread, and dry them in your oven or even on your counter. I cubed my loaves several days beforehand and dried them out in my Cosori dehydrator which only took about 2 hours at 165 degrees! I cut these about 1/2-1 inch wide, but I think I prefer them even smaller than that.
Step 2 – Chop the Onions
Dice your onions. I always use my vegetable chopper for onions because it’s effortless and almost tearless, and makes the job go way faster!
Step 3 – Saute the Onions and Celery
Melt butter in a saucepan, add onions, celery, and sauté onions until translucent. Add chicken stock and cook until heated through. Chances are you’ve seen those popular Caraway pans before – they’re ceramic-coated, which makes them nonstick and prevents chemicals from leaching into your food. And they’re pretty dang cute.
Step 4 – Mix All the Ingredients
Pour over the dried cubed bread, add 2 eggs, the poultry seasoning, salt and pepper and mix. Add additional water or broth until the mixture holds together and is very moist (but not dripping) throughout.
Step 5 – Prep to Bake
Stuff the cavity and neck skin of the turkey, or cook stuffing in a greased casserole dish.
Step 6 – Bake the Classic Thanksgiving Stuffing
Cover your pan with foil and cook for 1 hour at 350 degrees. Baste the stuffing as it cooks if necessary, so the top doesn’t dry out.
Step 7 – Serve!
Put on some loose pants and go to town! This classic Thanksgiving stuffing works perfectly whether you’re Team Stuff-the-Turkey or Team Casserole Dish. And while it holds its own, it’s truly at its best when served with the ultimate pairing—my mom’s legendary gravy. The recipe makes enough to fill a 9×13 baking dish and generously stuff the turkey, so you’re covered either way.
Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Download it below!
This classic Thanksgiving stuffing is a cherished family recipe that brings warmth and flavor to your holiday table.Whether baked inside the turkey or in a casserole dish, it’s a savory blend of bread, vegetables, and seasonings that pairs perfectly with turkey and gravy.
Ingredients
4 loaves of bread, torn or cut into cubes (wheat or white)
1 stick of butter
1 large or 2 small onions, diced
4–5 ribs of celery, chopped
2 cans chicken stock
2 eggs
Poultry seasoning and salt, to taste
Instructions
Prepare the Bread:
Cube the loaves of bread into ½–1 inch pieces.
Dry the bread cubes by leaving them out for a few days or using a dehydrator at 165°F for about 2 hours.
Sauté Vegetables:
Melt butter in a saucepan over medium heat.
Add diced onions and chopped celery; sauté until onions are translucent.
Pour in chicken stock and heat through.
Combine Ingredients:
Place dried bread cubes in a large mixing bowl.
Pour the sautéed vegetable and stock mixture over the bread.
Add beaten eggs, poultry seasoning, and salt.
Mix until the stuffing is very moist but not dripping; add extra broth if needed.
Cook the Stuffing:
Transfer the mixture to a greased 9×13-inch casserole dish or use it to stuff the turkey cavity.
Cover with foil and bake at 350°F for 1 hour.
Baste occasionally to prevent the top from drying out.
