This Thanksgiving stuffing has been a constant on my holiday table for years, the recipe I reach for when I want something reliably comforting with bright herb flavor and a perfect balance of moist interior and crisp top. I first assembled these flavors on a chilly November afternoon when I had several loaves of stale bread begging for purpose. The technique of gently drying the bread, then folding it with a buttery sauté of onion and celery and plenty of fresh herbs, transformed ordinary pantry ingredients into a centerpiece side everyone asks for seconds of.

The texture is the real star: cubes that soak up savory broth and egg until tender in the middle, crowned by a top layer that bakes to a golden, slightly crunchy finish. The aroma of sage and rosemary in the oven always pulls family members into the kitchen, and the dish carries well from oven to table without losing its structure. Over the years I’ve tuned the seasoning and the liquid balance so that the stuffing is moist but never soupy, and the method works whether you bake it inside a bird or in a casserole dish for easy sharing.

Ingredients

• Bread (1 pound): Choose day-old white, French, ciabatta, or sourdough. Stale bread dries faster and soaks up liquid more evenly; aim for 1 to 2-inch cubes, roughly 8 cups cubed. I like a crusty sourdough for tang or ciabatta for open texture.
• Unsalted butter (1 cup / 2 sticks): Use a good-quality unsalted butter so you control salt levels; plug in salted if that’s your habit and reduce added kosher salt slightly.
• Onion (1 large): About 3 1/2 cups chopped. Yellow onion gives sweetness when sautéed; white onion will be slightly sharper, and a sweet onion will make the overall profile milder.
• Celery (2 cups): Cut into 1/4-inch dice for soft texture that still provides crunch; pale ribs work well and add classic flavor and moisture control.
• Fresh parsley (1/3 cup): Chopped; adds bright herbaceous notes that lift the rich butter and broth.
• Fresh sage (1/4 cup): Chopped; sage is essential for the Thanksgiving aroma—use tender leaves and remove thick stems.
• Fresh rosemary (1 tablespoon): Minced very fine. A little goes a long way; mince finely so it distributes without tough bites.
• Fresh thyme (1 tablespoon): Leaves only. Thyme gives a subtle savory backbone that blends with sage and rosemary.
• Kosher salt (2 teaspoons) and black pepper (1 teaspoon): Adjust to taste; kosher salt measures more loosely than table salt, so use the specified amount if using kosher.
• Chicken or turkey broth (2 cups, plus up to 1/2 cup): Warm the broth before adding to help the bread hydrate evenly; if you prefer vegetarian, use a rich vegetable broth.
• Eggs (2 large): Beaten. Eggs help bind the mixture and give the finished dish structure and a custardy interior.
• Butter for greasing (1 tablespoon): Use a little extra butter to grease the casserole dish so the exterior browns and releases easily.

Instructions

Prepare and Dry the Bread: Preheat the oven to 250 degrees Fahrenheit. Cube or tear the bread into 1 to 2-inch pieces and spread in a single layer on a rimmed baking sheet. Toast for about 1 hour, stirring every 15 minutes, until the pieces are dry but not browned. The goal is to remove moisture so the bread will absorb the liquid evenly later. Sauté the Aromatics: In a large skillet over medium heat, melt 1 cup (2 sticks) of butter. Add the chopped onion and diced celery and sauté for 7 to 10 minutes until softened and translucent but not browned. Softening slowly builds flavor without creating bitter caramelization. Combine Bread, Vegetables, and Herbs: In a large mixing bowl, combine the toasted bread cubes with the sautéed onion and celery. Add the chopped parsley, sage, minced rosemary, thyme leaves, kosher salt, and black pepper. Toss gently to distribute the herbs so each cube gets an even coating. Add Liquid and Eggs: Whisk the beaten eggs with 2 cups of warmed chicken or turkey broth. Gradually pour the egg-broth mixture over the bread, folding with your hands or a large spoon until the mixture feels uniformly moist but not soggy. If the bread seems dry, add up to an additional 1/2 cup broth a little at a time. The center should be tender when baked, so err on slightly drier than you think—carryover will soften it. Transfer and Bake Covered: Grease a 9x13-inch casserole dish with 1 tablespoon of butter. Pack the stuffing mixture into the dish and smooth the top. Cover tightly with aluminum foil and bake at 350 degrees Fahrenheit for 40 minutes to set the interior. Finish Uncovered for Crisp Top: Remove the foil and bake an additional 25 to 35 minutes until the top is golden and crispy. Let rest for 10 minutes before serving. If baking inside a turkey, reduce oven time accordingly and ensure the internal temperature reaches a safe level for stuffing cooked in-bird.

Storage Tips

Cool leftovers to room temperature for no more than two hours and transfer to an airtight container. Refrigerate up to 3 days. For longer storage, freeze in a freezer-safe container or heavy-duty zip-top bag for up to 3 months—press out air to reduce freezer burn. Reheat in a 325 degree Fahrenheit oven covered with foil for 20 to 30 minutes, then uncover for 5 to 10 minutes to restore a crisp top. Microwaving is convenient for single servings but will soften the crust; refresh under a broiler for a minute if needed.

Ingredient Substitutions

If you want to swap the bread, use a mix of crusty and softer loafs to create more texture contrast; whole wheat or multigrain breads will yield a nuttier profile but can absorb more liquid, so reduce initial broth slightly. Replace butter with an equal measure of olive oil for a dairy-free option and increase herbs slightly to compensate for the flavor. For a richer profile, fold in 1 cup of cooked and crumbled sausage or 3/4 cup toasted pecans; for sweetness, add 1/2 cup dried cranberries or chopped apples. When using table salt instead of kosher, reduce the amount by about one-third.

Serving Suggestions

Serve alongside roasted turkey and pan gravy, spooning hot gravy sparingly over the edge so the top stays crisp. Garnish with additional chopped parsley and a few whole sage leaves fried lightly in butter for texture contrast. For a holiday buffet, present the stuffing in a warm ceramic dish with tongs for easy serving. Pair with roasted root vegetables, candied carrots, and a tart cranberry relish to balance the richness. Leftover slices can be transformed into stuffing-stuffed mushrooms or crisped in a skillet with an egg on top for breakfast.

Cultural Background

Stuffing—sometimes called dressing depending on the region—has deep roots in American Thanksgiving traditions, blending Indigenous, European, and colonial influences. Early breads, cornbreads, and regional herbs shaped local variations. Sage and poultry are classic pairings in New England and the Midwest, while the South often incorporates cornbread, oysters, or sausage for regional identity. This version leans toward a classic, herb-forward New England style, celebrating simple bread and fresh garden herbs rather than sweeter or meat-heavy adaptations.

Seasonal Adaptations

Autumn calls for warm spices and nuts: add 1/2 cup chopped toasted walnuts and 1 teaspoon of ground nutmeg for a harvest twist. In winter, swap half the parsley for 1/2 cup chopped kale or chard for color and nutrition. For spring and summer, lighten the profile with lemon zest, fresh basil instead of thyme, and omit heavy meats—serve alongside grilled poultry and fresh green salads. Small adjustments in herbs and add-ins let this base work year-round.

Meal Prep Tips

Toast the bread up to two days ahead and store in a sealed container. Sauté the vegetables and chop herbs ahead, then refrigerate separately. When assembling the day of serving, bring the broth to a simmer and warm the eggs slightly so they incorporate smoothly. If you’re short on time, assemble everything in the casserole dish, cover, and refrigerate overnight; remove from fridge 30 minutes before baking to take the chill off and bake as directed, adding a few minutes to the covered baking time.

Whether you make this as part of a holiday spread or as a cozy weeknight side, the simple ingredients and thoughtful technique reward you with a reliably delicious result. Share it, adapt it, and make it a tradition of your own.