This homemade Thanksgiving Stuffing is soft, buttery, and full of comforting holiday flavor. With hearty bread cubes, savory sausage, fresh herbs, and vegetables, it’s the perfect side dish to complete your Thanksgiving table.
Ingredients
- 1 loaf hearty white bread*, cut into ½-inch cubes (about 12 cups fresh or 10 cups dried)
- ½ yellow onion, finely diced (about 1 cup)
- 1 medium carrot, grated
- 3–4 ribs celery, finely diced (about 1½ cups)
- ½ lb ground sausage
- ¾ cup butter*
- ¼ cup fresh parsley, finely minced
- 3 teaspoons fresh sage, finely minced
- 2–2½ cups low-sodium chicken broth* or stock (use as needed)
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Bread
Using a sharp serrated knife, cut the loaf into ½-inch cubes. Spread the cubes evenly on a baking sheet and allow them to dry:
- Room temperature method: Leave uncovered for 2–3 days.
- Oven method: Bake at 200°F for 1–2 hours, tossing occasionally, until dry and crisp.
2. Chop the Vegetables
Finely dice the onion and celery. Grate the carrot and squeeze out excess moisture with a paper towel. Mince the parsley and sage.
3. Cook the Sausage
In a large sauté pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. Once browned, transfer it to a paper towel–lined plate to absorb any grease. Drain most of the remaining grease from the pan.
4. Sauté the Vegetables
Add the butter to the same pan. Once melted, add the diced onion and celery. Cook for 2–3 minutes, until the onion becomes translucent. Add the grated carrot and cook for another 2 minutes. Stir in the fresh sage and cook for 30 seconds more to release its aroma.
5. Combine Everything
In a large mixing bowl, add the dried bread cubes. Sprinkle the parsley on top, then add the sausage. Pour the sautéed vegetables and melted butter mixture over the bread and toss gently to combine.
6. Add Broth
Slowly drizzle 1½ cups of chicken broth evenly over the bread mixture, stirring as you go. Add more broth as needed—just enough to lightly moisten all the bread without making it soggy. Season with salt and pepper to taste.
7. Bake
Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover tightly with aluminum foil and bake at 350°F for 30 minutes.
Uncover and bake for an additional 10–15 minutes, until golden brown on top.
8. Serve
Let cool for 5–10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Why You’ll Love This Recipe
- Traditional Flavor: Perfectly seasoned with sage, parsley, and savory sausage.
- Make-Ahead Friendly: The bread and veggies can be prepped days in advance.
- Customizable: Easily adaptable for vegetarians or gluten-free diets.
- Crowd Favorite: A nostalgic, comforting side dish that completes every Thanksgiving meal.
Tips
- Dry Bread is Key: Properly dried bread ensures the stuffing is fluffy, not soggy.
- Add Broth Slowly: Drizzle a little at a time for perfect moisture distribution.
- Use Quality Stock: Homemade or low-sodium broth gives the best flavor control.
- Make Ahead: Assemble the day before and refrigerate. Bake right before serving.
Variations and Substitutions
- Vegetarian: Omit sausage and use vegetable broth instead of chicken broth.
- Gluten-Free: Substitute your favorite gluten-free bread.
- Cornbread Stuffing: Replace half (or all) of the white bread with cornbread cubes for a Southern twist.
- Add-Ins: Try diced apples, cranberries, walnuts, or mushrooms for added texture and flavor.
FAQs
Can I use store-bought bread cubes?
Yes! Just make sure they’re plain and not seasoned, so you can control the flavor.
Can I make this stuffing ahead of time?
Absolutely. Assemble the stuffing up to one day ahead, cover, and refrigerate. Bake when ready to serve.
Can I cook this stuffing inside the turkey?
You can, but make sure it reaches an internal temperature of 165°F for food safety.
How do I reheat leftovers?
Reheat in the oven at 325°F, covered with foil, until warmed through (about 20 minutes).
Serving and Suggestions
- Serve alongside roast turkey, mashed potatoes, and cranberry sauce for the ultimate holiday spread.
- For a fun twist, use leftovers to make stuffing waffles or Thanksgiving leftover sandwiches.
- Pair with gravy and a side of green beans or sweet potato casserole for a perfect plate.
Classic Thanksgiving Stuffing
12
15
minutes40
minutes333
kcalIngredients
1 loaf hearty white bread*, cut into ½-inch cubes (about 12 cups fresh or 10 cups dried)
½ yellow onion, finely diced (about 1 cup)
1 medium carrot, grated
3–4 ribs celery, finely diced (about 1½ cups)
½ lb ground sausage
¾ cup butter*
¼ cup fresh parsley, finely minced
3 teaspoons fresh sage, finely minced
2–2½ cups low-sodium chicken broth* or stock (use as needed)
Salt and freshly ground black pepper, to taste
Directions
- Prepare the Bread
- Using a sharp serrated knife, cut the loaf into ½-inch cubes. Spread the cubes evenly on a baking sheet and allow them to dry:
- Room temperature method: Leave uncovered for 2–3 days.
- Oven method: Bake at 200°F for 1–2 hours, tossing occasionally, until dry and crisp.
- Chop the Vegetables
- Finely dice the onion and celery. Grate the carrot and squeeze out excess moisture with a paper towel. Mince the parsley and sage.
- Cook the Sausage
- In a large sauté pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. Once browned, transfer it to a paper towel–lined plate to absorb any grease. Drain most of the remaining grease from the pan.
- Sauté the Vegetables
- Add the butter to the same pan. Once melted, add the diced onion and celery. Cook for 2–3 minutes, until the onion becomes translucent. Add the grated carrot and cook for another 2 minutes. Stir in the fresh sage and cook for 30 seconds more to release its aroma.
- Combine Everything
- In a large mixing bowl, add the dried bread cubes. Sprinkle the parsley on top, then add the sausage. Pour the sautéed vegetables and melted butter mixture over the bread and toss gently to combine.
- Add Broth
- Slowly drizzle 1½ cups of chicken broth evenly over the bread mixture, stirring as you go. Add more broth as needed—just enough to lightly moisten all the bread without making it soggy. Season with salt and pepper to taste.
- Bake
- Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover tightly with aluminum foil and bake at 350°F for 30 minutes.
- Uncover and bake for an additional 10–15 minutes, until golden brown on top.
- Serve
- Let cool for 5–10 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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