Stuffing
Hearty, savory bread stuffing with celery, onion, and fragrant sage. Soft in the center with crispy, buttery edges—the ultimate Thanksgiving side dish that brings the whole meal together.
For 8 servings
- prep
Preheat the oven and prepare the baking dish.
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- prep · ~12 min
Dry the bread cubes in the oven.
Spread bread cubes evenly on a baking sheet. Toast in the preheated oven for 10-12 minutes until dry and lightly crisp, turning once halfway. Transfer to a very large mixing bowl.
TIPSlightly stale bread works best—it absorbs the liquid without turning mushy. - saute · ~11 min
Sauté the vegetables until soft.
1.Melt 6 tablespoons butter in a large skillet over medium heat.2.Add chopped onion and celery. Cook, stirring occasionally, until softened and translucent (8-10 minutes).3.Stir in minced garlic, sage, and thyme. Cook until fragrant (1 minute).4.Season with salt and black pepper. Remove from heat.TIPCook the vegetables gently—don't brown them. The goal is soft, sweet aromatics. - mix
Combine the bread and sautéed vegetables.
Pour the butter and vegetable mixture over the toasted bread cubes. Add the chopped parsley. Toss gently with two spoons or your hands until evenly distributed.
- mix
Add beaten eggs and moisten with water.
Pour the beaten eggs over the bread mixture. Gradually add water, about 1/2 cup at a time, gently folding after each addition. Use enough water so the bread is evenly moist and the mixture just begins to clump together—it should feel damp but not soggy.
TIPThe exact amount of water depends on how dry your bread is. Squeeze a handful—if it holds its shape loosely, it's perfect. - assemble
Transfer the stuffing to the baking dish.
Spoon the stuffing mixture into the prepared baking dish. Spread it gently into an even layer, but do not pack it down firmly—loose stuffing has better texture.
- bake · ~50 min
Bake until golden and crispy on top.
Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and slightly crispy. The internal temperature should reach 165°F (74°C).
TIPFor extra-crispy edges, dot the top with a few small pats of butter before the final uncovered bake. - serve · ~5 min
Serve hot.
Remove from oven and let the stuffing rest for 5 minutes. Scoop and serve warm alongside roast turkey or chicken.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old sturdy bread like sourdough or ciabatta — fresh bread will turn mushy.
- 2Dry the bread cubes thoroughly in the oven to ensure they absorb liquid without disintegrating.
- 3Cook onions and celery gently until soft and translucent; avoid browning for a sweeter base flavor.
- 4Test moisture by squeezing a handful of the mixture — it should hold its shape loosely, not drip.
- 5Do not pack the stuffing into the dish; a loose texture gives crisp edges and a soft center.
- 6For extra-golden top and crispy edges, dot with small butter pats before the final uncovered bake.
- 7Make-ahead: assemble and refrigerate unbaked, then add 10 extra minutes to covered bake time.
Adapt it for your goals.
Sausage & Apple
Brown 1 lb of crumbled Italian sausage before sautéing the vegetables, and add 1 cup diced apple. The sausage adds savory depth and the apple brings sweetness — perfect for a heartier side.
Mushroom & LeekMushroom & Leek
Replace half the celery with sliced leeks and add 8 oz sautéed cremini mushrooms. This variation adds an earthy, umami-rich flavor that pairs beautifully with roasted poultry.
VeganVegan
Substitute the butter with vegan butter or olive oil, and replace the eggs with a flax egg (2 tbsp ground flaxseed + 6 tbsp water). Use vegetable broth instead of water for extra flavor. Ideal for plant-based diets.
Gluten FreeGluten-Free
Use a sturdy gluten-free bread (such as a crusty GF sourdough) and ensure all other ingredients are certified GF. This allows those with celiac disease or gluten sensitivity to enjoy the dish.
Why this is on our healthy list.
Rich in Dietary Fiber
The whole-grain or sourdough bread, celery, and onion provide fiber that aids digestion and helps maintain steady blood sugar levels.
Good Source of Vitamin K
Fresh parsley and celery are rich in vitamin K, essential for bone health and proper blood clotting.
Antioxidant-Rich Herbs
Sage, thyme, and parsley contain antioxidants like rosmarinic acid and flavonoids that help combat oxidative stress.
Lower in Added Sugar
Unlike many store-bought stuffing mixes, this homemade version contains no added sugar, relying only on natural sweetness from vegetables.
Frequently asked questions
Yes. Assemble the stuffing completely but don't bake it. Cover and refrigerate for up to 24 hours. When ready, add about 10 extra minutes to the covered bake time.
