Turkey Stuffing Recipe

This stuffing recipe (dressing recipe) is arguably the best side to any Thanksgiving feast and will become a cherished family tradition! It’s made with simple ingredients to please even the pickiest eaters but is flavorful enough to devour on its own and can be adapted with any add-ins you like. It boasts a crisp golden exterior, a creamy interior, and it’s make ahead friendly up to one month in advance!

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Watch How to Make Stuffing

top view of stuffing recipe with bread, eggs, garlic, herbs

Why you’ll love this Dressing Recipe

CROWD PLEASER: This classic homemade stuffing is made with basic ingredients to please even the pickiest eaters.
VERSATILE: Feel free to get creative and adapt this stuffing recipe any way you like! It’s a great base for adding sausage, apples, dried cranberries, mushrooms, etc.
ADAPTABLE DIETARY OPTIONS: I’ve also included vegetarian and gluten free options.
SECRET INGREDIENTS: Ritz crackers add a salty, satisfying butteriness in every bite while chicken bouillon replicates the intense flavorings of turkey drippings.
FRESH HERBS: A balance of sage, parsley, thyme and rosemary compliment the aromatics to create a rich, savory, herbaceous stuffing that will have everyone coming back for seconds.
CRISPY TOP: Baking the stuffing recipe without foil creates the wonderfully golden, slightly crispy top that is arguably one of the best parts of any stuffing.
MAKE AHEAD FRIENDLY: Assemble the stuffing, pop in the freezer, then bake from frozen – easy peasy!
FEEDS A CROWD: It’s a generous side dish that provides enough for seconds or leftovers.

dressing recipe in a casserole dish garnished by rosemary

Stuffing Recipe ingredients

The secret to the best stuffing recipe is use the correct bread, mixture of herbs and eggs to bind everything together. Let’s take a closer look at what you’ll need (full recipe in the recipe card at the bottom of the post):

Bread: You will use about 1 ½ bakery loaves for this recipe. Use crusty bread with a fine crumb such as Italian bread, French bread, Challah, Brioche or Sourdough. Use two different breads for the best depth of flavor.
Crackers: A sleeve of Ritz crackers adds a layer of buttery, salty, crumbly flavor/texture.
Butter: Take care to use unsalted butter so the stuffing recipe isn’t too salty.
Chicken broth: Use low sodium chicken broth to allow room for chicken bouillon.
Chicken bouillon: This is like salt with FLAVOR! Use bouillon powder or 1 crushed bouillon cube, don’t dissolve either form in liquid first.
Aromatics: Use two large, chopped yellow onions and six minced garlic cloves for the ultimate base of flavor.
Celery: Wash, dry, then slice the celery about 1/4-inch thick
Herbs: I encourage you to splurge for fresh herbs for the best stuffing recipe! You’ll need sage, flat leaf parsley, rosemary and thyme. I realize that can get pricey if you don’t have an herb garden, so I’ve included dried substitutions as well in the recipe.
Eggs: Two eggs bind the stuffing together, just enough so it’s not falling apart and crumbling all over, but doesn’t stick together in one solid homogeneous piece or taste remotely “eggy.”
Pecans: These are optional but add a pleasant crunch that’s not over the top. Take care to use raw pecans and not salted.

top view of turkey stuffing recipe made with bread, eggs, onions, garlic and herbs

Homemade Stuffing variations

When adding/swapping ingredients, remember that the key to a great stuffing or dressing is balancing flavors and textures. Feel free to get creative and adapt this stuffing recipe as you like!

Cut the recipe in half: Cut the recipe exactly in half by using the sliding scale that appears in the recipe card when you hover over the servings. Note, this does not change the amount of broth in the directions so you’ll have to cut that in half as well. Place the halved recipe in an 8×8 or 9×9-inch dish and bake for roughly the same amount of time.
Double the recipe: To serve 12 to 18, double the recipe exactly by using the sliding scale that appears in the recipe card when you hover over the servings. Note, this does not change the amount of broth in the directions so you’ll have to double that as well. Bake in a large baking dish, like a 10×15 roasting pan, for the same time or up to 15 minutes longer. Alternatively, bake in two 9×13 baking pans.
Use cornbread: See my cornbread stuffing recipe.
Customize the herbs: Customize your herbs by experimenting with fresh parsley, chives, marjoram, etc. or use more or less sage, thyme or rosemary.
Customize nuts: Swap the pecans for walnuts, almonds or even pistachios. Take care the nuts are not salted.
Add sausage: One of my favorite additions! Sausage adds the moistness and fat that the bird drippings traditionally add to create a moist, rich stuffing. Use plain sausage or sage flavored and omit the sage in the recipe.
Add apples: Add a sweet apple like honey crisp or Fuji or a tart Granny Smith apple. Granny Smith pairs especially well with sweet dried cranberries.
Add dried fruit: Dried cranberries are a favorite or try dried cherries or dried apricots.
Add mushrooms: For the umami rich mushroom lover!
Sausage and Apple Stuffing: Incorporate cooked sausage, diced apples, and a hint of sweetness from dried cranberries or apricots.
Chestnut and Mushroom Stuffing: Roasted chestnuts and sautéed mushrooms lend an earthy richness to the dish.
Cranberry Pecan Stuffing: The tartness of cranberries and the crunch of pecans add a delightful contrast to the stuffing.
Mushroom and Leek Stuffing: Sautéed leeks and a mix of mushrooms create a deliciously earthy stuffing.
Vegan or Vegetarian Stuffing: Create a meatless version using vegetable broth, egg substitute, butter substitute and omit the chicken bouillon, adding additional ¼ teaspoon salt.
Gluten-Free Stuffing: Make stuffing with gluten-free bread or cornbread.
For a moister stuffing: Add additional chicken broth.
For a drier stuffing: Bake the stuffing longer.
For a denser stuffing: Add one additional egg.

up close of stuffing recipe showing the texture

How to make Stuffing

Let’s take a closer look at how to make stuffing with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Toast Bread. After cubing the bread, place it on two baking sheets and bake for about 15 minutes, until the cubes are as dry as croutons.

showing how to make stuffing by toasting bred cubes until stale

Step 2: Add dry ingredients: Transfer toasted bread to a very large bowl (use two bowls as needed) along with crushed Ritz and pecans.

showing how to make stuffing by adding toasted bread cubes to a bowl with pecans and cracker crumbs

Step 3: Sauté onions and celery. Melt butter in a large Dutch oven (I use this braiser) over medium-high heat. Add onions and celery and cook until softened, about 7-10 minutes. Add garlic, all herbs, chicken bouillon, salt and pepper and cook for 1 additional minute. Stir in 1 cup of broth, scraping up any browned bits on the bottom of the pan.

a collage showing how to make stuffing by sautéing onions and celery, then adding herbs and spices, then adding chicken broth

Step 4: Combine. Add the onion mixture to the toasted bread bowl and stir to combine.

a collage showing how to make stuffing by adding sautéed vegetables to toasted cubed bread

Step 5: Add eggs. Whisk the eggs and remaining chicken broth in medium bowl or liquid measuring glass until frothy. Gradually pour over stuffing while mixing until evenly combined.

a collage showing how to make stuffing by whisking eggs and broth together, then slowly mixing into bread cubes, onions and celery

Step 6: Add to casserole dish. Add stuffing to a buttered 9×13 baking dish and spread into an even layer.

showing how to make stuffing by adding to a 9x13 baking dish to bake

Step 6: Bake. Bake, uncovered at 350 degrees F for about 45 minutes.

showing how to make stuffing by baking until the top is golden

Best Stuffing Recipe TIPS

Follow these tips and tricks for the best stuffing recipe!

Use the correct bread: DO NOT use sandwich bread or anything close to it! You must use a sturdy, crusty loaf such as Italian or sourdough.
Make the bread as dry as possible: Fresh bread will become mushy. Baking the bread until it is as dry as croutons is crucial or your stuffing recipe will be a mushy fail. The dry bread soaks up more seasonings/juices/broth and becomes saturated with yum while still holding its shape and not becoming soggy.
Sauté the onions until soft: Make sure to taste the onions. If they are remotely crunchy, they will stay crunchy even when baked.
If you skip the bouillon, you’ll be missing out on some serious flavor. It is like a salty flavor bomb, so increase the salt by 1/4-½ teaspoon if omitting.
Prevent overmixing: Gently fold the ingredients together to avoid overmixing, which can lead to a dense texture.
Control the texture: Some people like their stuffing light and airy, others like it firm and more solid, this recipe is somewhere in between. It’s moist but not soggy with a crispy top. Add additional broth for a moister stuffing or bake longer for a drier stuffing.
Bake uncovered: This allows the top to become golden and crispy.
Cover if needed: Cover the dressing with foil if you find the top is getting to crisp/dark while baking (I’ve never had this problem).
Don’t overbake: This will dry out the homemade stuffing.
Rest after baking: Allow the dressing to rest for a few minutes after baking to set and develop its flavors.
Experiment: This classic stuffing recipe is ideal to make your own. Don’t be afraid to add personal touches like sausage, apples, or mushrooms.

Favorite ways to serve this Turkey Stuffing Recipe

Our favorite way to serve this stuffing recipe is with our favorite Thanksgiving fixings such as:

Holiday main dish recipes: Roasted Turkey, Roast Turkey Breast, Glazed Ham, Honey Baked Ham, Baked Pork Tenderloin, Beef Tenderloin and Roast Pork Loin
Holiday salads: Pear Salad, Apple Salad, Fall Salad, Beet Salad, Green Bean Salad, Sweet Potato Salad
Holiday sides: Roasted Carrots, Mashed Potatoes, Green Bean Casserole, Creamed Corn, Sweet Potato Casserole, Dinner Rolls

side view of best stuffing recipe showing the golden crispy top and moist center

Homemade Stuffing MEal Prep

USDA recommends that you never refrigerate uncooked stuffing, but freeze it instead. Freezing halts the growth of harmful bacteria and microorganisms that can multiply rapidly when stored in the refrigerator.

Assemble the stuffing in the casserole dish, tightly wrap with plastic wrap, followed by foil. Immediately freeze until ready to bake, even if baking the next day or later that day.

When ready to bake, replace plastic wrap with tight foil. Bake, covered for 50 minutes, remove foil and bake until golden brown on top, about 20 minutes more.

Thanksgiving Stuffing Recipe storage

Let stuffing cool, cover the casserole dish or transfer to an airtight container. Refrigerate for up to four days.

How To reheat Homemade stuffing

Stuffing reheats like a dream! Remove the pan of baked stuffing from the fridge 60 minutes before reheating it. Cover with foil and bake at 350 degrees for 20 minutes, then remove foil and bake again until crisp, about 15 additional minutes.

HOW TO freeze Homemade stuffing

Assemble the stuffing in the casserole dish, tightly wrap with plastic wrap, followed by foil. Freeze for up to one month. When ready to bake, replace the plastic wrap with foil and bake from frozen. Bake covered, for for 50 minutes, remove foil and bake until crispy around the edges, about 20 minutes longer.

Stuffing Recipe FAQs

Is stuffing mix the same as dressing?

Stuffing mix and dressing are closely related made with similar ingredients, but stuffing is cooked inside the bird, while dressing is cooked in a casserole dish outside of it. Today, however, the FDA advises cooking stuffing to a minimal temperature of 165 degrees F, which is difficult to do without overcooking the turkey, so it is rarely done. As such, stuffing and dressing have virtually become synonymous.

What’s the difference between stuffing and dressing?

1. Cooking Location:
-Stuffing is cooked inside the turkey or another main dish, allowing it to absorb the flavorful juices from the bird.
–Dressing is cooked separately, usually in a casserole dish, and relies on added liquids and seasonings for flavor.
2. Flavor Absorption:
–Stuffing benefits from the juices of the bird, making it uniquely savory and moist.
–Dressing requires extra liquid and seasonings to achieve its flavor since it’s not cooked within a main dish.
3. Cooking Method:
–Stuffing is subject to the cooking time and temperature of the main dish it’s stuffed into.
–Dressing has a more flexible cooking method, often baked or broiled, allowing for precise control over its doneness.
4. Presentation:
–Stuffing is typically presented and served directly from the bird.
–Dressing is served in its own dish, making it easier to portion and serve separately.

Is stuffing made with fresh or stale bread?

Using stale bread for stuffing is preferable to fresh because the drier texture of stale bread allows it to absorb flavorful liquids and seasonings without becoming overly mushy during cooking, maintaining a better structure and texture in the finished dish.

Is stuffing better with or without eggs?

Stuffing benefits from the addition of eggs for a few reasons. Eggs act as a binding agent, helping to hold the stuffing ingredients together during the cooking process. This results in a more cohesive and satisfying texture, preventing the stuffing from falling apart. Additionally, eggs contribute to a pleasant moistness and richness in the stuffing, enhancing its overall flavor and providing a balance to the dryness of some ingredients like bread or breadcrumbs.

What’s the best bread for stuffing?

The best bread for stuffing is sturdy bread with a tight crumb, that’s been cubed then dried out or toasted. Bakery Italian bread, French bread, Challah, and Sourdough, or even a mix of these varieties, are great choices.

How do you dry bread cubes for stuffing?

There are two options for drying bread cubes for stuffing:

1. Air Drying: Arrange the bread cubes in a single layer on baking sheets or trays. Leave them uncovered at room temperature for about 1-2 days, depending on the humidity in your kitchen. Stir or toss them occasionally to ensure even drying. This method allows the bread to naturally lose moisture.

2. Oven Drying: Separate the bread cubes onto two baking sheets an an even layer. Bake at 350 degrees F for 15 minutes until dried out.

Can you cook stuffing inside of a turkey?

Cooking stuffing inside a turkey is discouraged due to food safety concerns and the risk of uneven cooking. When stuffing is placed inside the turkey cavity, it takes longer to reach a safe temperature for consumption. As a result, the turkey’s outer meat may overcook and become dry before the stuffing reaches a safe temperature, creating a potential health hazard. Furthermore, the moist environment inside the turkey can promote the growth of harmful bacteria in the stuffing, posing a food safety risk.

It’s safer to cook stuffing separately in a baking dish, allowing it to reach a safe internal temperature and ensuring both the turkey and stuffing are cooked to perfection while reducing the risk of foodborne illness.

up close of a spoonful of stuffing recipe

Looking for more Thanksgiving Sides?

Roasted Carrots
Mashed Potatoes
Green Bean Casserole
Creamed Corn
Sweet Potato Casserole
Dinner Rolls
Pear Salad
Apple Salad
Fall Salad

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Servings: 12 servings

Total Time: 1 28

Prep Time: 43

Cook Time: 45

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Ingredients

24 ounces (approx. 12 cups) crusty bread with a fine crumb such as Italian bread, French bread, Challah, Brioche or Sourdough (best to use 2 different breads)
1 sleeve Ritz crackers, crushed (26 crackers)
8 tablespoons unsalted butter, plus extra for buttering dish
2 large yellow onions, chopped
4 celery ribs, sliced
4-6 garlic cloves, minced
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh flat leaf parsley (1 tsp. dried)
1 1/2 tablespoons chopped fresh rosemary (1 tsp. dried/chopped)
1 tablespoon chopped fresh thyme (1 tsp. dried)
1 teaspoon chicken bouillon (granulated or 1 crushed cube)*
1/2 tsp EACH salt, pepper
1 cup roughly chopped pecans (optional)
2 2/3 cups low sodium chicken broth
2 eggs

Instructions

Dry bread cubes: Preheat oven to 350 degrees. Add cubed bread to two baking sheets and bake for 15 minutes or until completely dried out (they should resemble croutons). Meanwhile, chop onions, celery, etc., prepare dish.
Prepare baking dish: Lightly brush a 9×13 baking dish (or disposable foil dish) with softened butter (may spray with cooking spray); set aside.
Combine dry ingredients: Transfer toasted bread to a very large bowl (use two bowls as needed) and stir in crushed Ritz and pecans; set aside.
Sauté onions and celery: Melt butter in a large Dutch oven or braiser (I use this one, pictured) over medium-high heat. Add onions and celery and cook until onions are softened, 7-10 minutes.
Add herbs and broth: Add garlic, all herbs, chicken bouillon, salt and pepper and cook for 1 additional minute. Stir in 1 cup of broth, scraping up any browned bits on the bottom of the pan. Add to the toasted bread bowl and gently stir to combine.
Add eggs and broth: Whisk the eggs and remaining 1 2/3 cups chicken broth together in medium bowl or liquid measuring glass until frothy. Drizzle it slowly and evenly over the bread mixture, stirring gently to combine as you go. (Don't pour it in all at once, or the bread will become unevenly over-saturated in spots.) If you like a moister stuffing, add additional broth as desired, taking care the bread is only moistened, not overly wet.
Bake: Pour stuffing into prepared baking dish and spread into an even layer (I promise it will fit!). Bake, uncovered, at 350 degrees F for 45-50 minutes. If the stuffing is getting too browned, tent with foil.

Video

Notes

Bread: You will use about 1 ½ bakery loaves for this recipe. Use crusty bread with a fine crumb such as Italian bread, French bread, Challah, Brioche or Sourdough. Use two different breads for the best depth of flavor.
*Chicken bouillon: This is like salt with FLAVOR! Use granulated or 1 crushed cube, don’t dissolve either form in liquid first.
Control the texture: Some people like their stuffing light and airy, others like it firm and more solid, this recipe is somewhere in between. It’s moist but not soggy with a crispy top. Add additional broth for a moister stuffing or bake longer for a drier stuffing.
Experiment: This classic stuffing recipe is ideal to make your own. Don’t be afraid to add personal touches like sausage, apples, dried cranberries, mushrooms, etc. See the post for lots of variations!
Cut the recipe in half: Cut the recipe exactly in half by using the sliding scale that appears in the recipe card when you hover over the servings. Note, this does not change the amount of broth in the directions so you’ll have to cut that in half as well. Place the halved recipe in an 8×8 or 9×9-inch dish and bake for roughly the same amount of time.
Double the recipe: To serve 12 to 18, double the recipe exactly by using the sliding scale that appears in the recipe card when you hover over the servings. Note, this does not change the amount of broth in the directions so you’ll have to double that as well. Bake in a large baking dish, like a 10×15 roasting pan, for the same time or up to 15 minutes longer. Alternatively, bake in two 9×13 baking pans.
Storage: Let stuffing cool, cover the casserole dish or transfer to an airtight container. Refrigerate for up to four days.
To reheat: Remove the pan of baked stuffing from the fridge 60 minutes before reheating it. Cover with foil and bake at 350 degrees for 20 minutes, then remove foil and bake again until crisp, about 15 additional minutes.

MAKE AHEAD PREP

The USDA recommends to never refrigerate uncooked stuffing, but you can prep all of the ingredients ahead and combine when ready to bake.

Dry the bread and combine with the Ritz and pecans; cover tightly.
Cook the onions/celery mixture; cool, cover and refrigerate.
Whisk the eggs and chicken broth; cover and refrigerate.
When ready to bake, you literally have less than 5 minutest of prep! Stir the onion mixture into the bread mixture. Whisk the egg/broth again and drizzle/stir it all together.
Bake as instructing, adding an extra 5-10 minutes to the baking time.

MAKE AHEAD FREEZING

The USDA recommends to never refrigerate uncooked stuffing, but freeze it instead. Freezing halts the growth of harmful bacteria and microorganisms that can multiply rapidly when stored in the refrigerator.

Assemble the stuffing in the casserole dish, tightly wrap with plastic wrap, followed by foil.
Immediately freeze until ready to bake, even if baking the next day or later that day.
When ready to bake, replace plastic wrap with tight foil.
Bake, covered for 50 minutes, remove foil and bake until golden brown on top, about 20 minutes more.

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6 Comments

Bob L. says

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Making this for Thanksgiving + apple(s). Is one apple enough. Is two too many?
When do you add them in? Raw or sautéed? Thanks.

- Jen says
  
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  Hi Bob, 2 apples would be perfect. Chop about 1/2-inch and sauté with the celery. Happy Thanksgiving!
  
Ashleigh Rossey says

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Although not as tasty, can you make with store bought cubed stuffing instead of making your own from loaves? Would you use one 12oz bag?

- Jen says
  
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  Yes, just take care to use unseasoned boxed stuffing. I’m not sure how much is in a 12 ounce bag – I would use the same amount of cups as the recipe. Good luck!
  
Stephanie says

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Outstanding stuffing recipe, the family loved it on Thanksgiving. I’ve made the same couple stuffing recipes for many years but decided to give yours a go. All your ingredients were the same I usually use but different ratios, except cracker crumbs and eggs. I found those to be an excellent binder without using more broth which can make it soggier. I did sauté 1 chopped honeycrisp apple & 1lb of Jimmy Dean sausage as well since that’s how we like it. I prepared the night before & it cooked up perfect. Thank you. Hope your family had a blessed Thanksgiving.

- Jen says
  
  at
  
  I’m so glad you gave this a try! Thank you, I hope you and your family had a wonderful holiday as well!