Traditional Homemade Thanksgiving Stuffing Recipe (2024)

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4.99 from 100 votes

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Total Time: 1 hour hour 10 minutes minutes

Published: November 21, 2021

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Make thiseasy traditional stuffing recipewhen you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!

For more Thanksgiving dishes to make this holiday season, check out these recipes forHealthy Cranberry Sauce,Perfectly Flaky Buttermilk Biscuits, andSlow Cooker ButteryGarlic Herb Mashed Potatoes.

Traditional Homemade Thanksgiving Stuffing Recipe (1)

Thanksgiving is a mere few weeks away and I cannot contain my excitement! Give me all the turkey, the cranberry sauce, the mashed potatoes, thedesserts, (want to try one of my favs? Try my Pumpkin Snickerdoodles!), and OF COURSE the stuffing. What Thanksgiving is complete without traditional homemade stuffing?

The use of sourdough bread gives a traditional stuffing recipe a little something extra, a tiny tang undertone that I just love so much. If you love sourdough (and Thanksgiving) as much as I do then I think you’ll agree, this easy stuffing recipe is a keeper. (White bread works just as well too if you prefer it!)

Why This Recipe Works

EasyThis easy stuffing recipe can be completed (baking and all) in just under an hour. That means you’ll be able to easily put it all together while you’re waiting for the turkey to bake!

Delicious – The sourdough bread combined with butter, celery, onions, garlic, eggs, and seasonings just cannot be beat for taste. I promise, one bite and you’ll wish you didn’t offer to share with the rest of your family.

Pantry staples – And yes, all of this can be yours (said like Bob Barker revealing a showcase to his contestants) with ingredients from your fridge and pantry. It’s not a fancy homemade stuffing recipe, but it is simply the easiest, best-tasting one you’ll come across!

Versatile – If you like your traditional stuffing recipe with a bit of Italian sausage in it, then you can add that too! Hearty mushrooms also add a lovely flavor to this dish, more on adding those ingredients below.

Traditional Homemade Thanksgiving Stuffing Recipe (2)

How Do You Make Stuffing?

Traditional Homemade Thanksgiving Stuffing Recipe (3)
  1. Arrange the cut up sourdough bread or French bread cubes in a single layer (or as close to it as possible) on a large, rimmed baking sheet. Put the baking sheet in the oven, then turn it on to heat to 350 degrees. Once the oven has fully preheated, you can remove the bread from the oven and put it into the largest bowl you have. Set this aside.
  2. Next, melt the butter in a large skillet over medium-high heat. Add the chopped celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent.
  3. Then add the garlic, stir, and cook the veggie mixture all together for another minute. (The garlic will be fragrant.)
  4. In a medium bowl, whisk together the eggs, dried herbs (or fresh herbs), broth, salt and pepper.
  5. Now, add the celery mixture right into the bowl with the sourdough bread cubes.
  6. Pour half of the broth mixture over the bread, then toss to coat.
  7. Then, add the rest of the egg mixture over the over the bread, and toss to coat again.
  8. Transfer the seasoned bread back to the skillet OR if your skillet is not oven-safe or it’s not large enough, transfer it to a greased 9×13 baking dish.
  9. Cover the skillet or baking pan with foil and bake for 40 minutes. Uncover and bake for another 30 minutes or until the top is golden brown. Serve immediately (for best results) and garnish with some fresh thyme, parsley, or rosemary if desired, or allow to cool completely before covering tightly and refrigerating up to 5 days. (not pictured)
Traditional Homemade Thanksgiving Stuffing Recipe (4)

What Kind of Bread Should I use?

Any sturdy white bread with a firm crust works perfectly for stuffing. Sourdough is a fantastic choice, and French bread works great as well. If you can’t get your hands on one of these, you can use regular white bread or Texas style toast, but you’ll want to leave it out for a day or so so that the bread dries and stales enough to get the texture that you need. Bread that is too moist or soft will yield soggy stuffing and nobody wants that!

Traditional Homemade Thanksgiving Stuffing Recipe (5)

Ideas for Customizing this Recipe

  • If you prefer your traditional stuffing recipe with sausage, I suggest pre-cooking some Italian sausage before starting the rest of the recipe. If you bought it in link form, take it out of the casings and cook it until it’s done all the way through, then add the sausage to the bread cubes with celery mixture during step 3.You’ll only need about half a pound of sausage for this recipe, which is about a link or two, depending on their size. Traditional pork or beef Italian sausage is tasty but fresh Italian chicken sausage is delicious as well.
  • You don’t have to save this dressing recipe for Thanksgiving! This dish also makes a great stuffing recipe for pork chops, a wonderful classic stuffing recipe for chicken, or is simply delicious any time you are craving a side of Thanksgiving stuffing throughout the year.

Expert Tips

  • This traditional stuffing recipe can easily be doubled, just bake it in a 9×13 inch pan or on an extra-large baking sheet.
  • A good Italian blend substation: 1 teaspoon each of dried thyme, dried rosemary, and dried parsley.
  • Make ahead: You can serve this dressing recipe right away or you can let it cool, cover, and keep it in the fridge for up to five days. Reheat it in the oven before serving.Or, you can prep it the morning of, and pop it in the oven right before it’s time to eat!
Traditional Homemade Thanksgiving Stuffing Recipe (6)

More Holiday Side Dishes You’ll Love

  • Candied Pecan Sweet Potato Casserole
  • Creamy Garlic Mashed Potatoes
  • Green Bean Casserole
  • Homemade Buttermilk Dinner Rolls
  • Cranberry Sauce

And of course, you can’t forget the Thanksgiving Turkey! If you’re feeding a smaller crowd, opt for my super easy (and SO flavorful) Best Ever Turkey Breast Recipe (Instant Pot) recipe!

Did you make this stuffing recipe? YAY! I would love to hear all about it – please rate the recipe below!

Traditional Homemade Thanksgiving Stuffing Recipe (7)

Homemade Stuffing Recipe

Make thiseasy traditional stuffing recipewhen you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!

4.99 from 100 votes

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

0 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Ingredients

  • 1 loaf day-old sourdough or white bread - cut into ½-inch cubes, dried, bread cubes should sit out in the open air for at least 1 hour beforehand
  • 4 stalks celery - chopped
  • 1 white or yellow onion - diced
  • 1 teaspoon minced garlic
  • 6 tablespoons butter
  • 3 teaspoons Italian blend seasoning - see note for substitution
  • 2-3 cups chicken broth - If you like more dry stuffing, use 2 cups broth
  • 2 large eggs
  • ½ teaspoon salt - or to taste
  • ¼ teaspoon ground black pepper - or to taste

Instructions

  • Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.

  • In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.

  • Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.

  • Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9×13 baking pan.

  • Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.

Notes

*This recipe can easily be doubled, just bake it in a 9×13 inch pan or on an extra large baking sheet.

*Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley

Nutrition

Calories: 41 kcal, Carbohydrates: 4 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 42 mg, Sodium: 408 mg, Potassium: 111 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 88 IU, Vitamin C: 5 mg, Calcium: 32 mg, Iron: 1 mg

Course: Side Dish

Cuisine: American

Author: Tiffany

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Traditional Homemade Thanksgiving Stuffing Recipe (2024)

FAQs

What is traditional stuffing made of? ›

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

What was stuffing originally made of? ›

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

Should I put an egg in my stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

Why put eggs in turkey stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

What's the difference between stuffing and filling? ›

Although most people in America debate on whether the dish should be called stuffing or dressing the people of Pennsylvania call it filling. Essentially filling is the same as stuffing or dressing. The name suggests that it will fill something like stuffing does.

What's the difference between stuffing and dressing for Thanksgiving? ›

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.

What is stuffing called when it's not in a turkey? ›

Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings. The dish can be made by stuffing it (hence the name) inside a turkey or other bird that will be roasted, or by baking or cooking it separately.

What is the difference between stuffing and dressing for Thanksgiving? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Is it better to stuff the turkey or make the stuffing on the side? ›

Should I stuff my turkey? Stuffing cooked inside the turkey cavities is delicious, but it does slow down the cooking time and could be a potential health hazard if done incorrectly. For perfect no-worry results, opt for "dressing" instead – stuffing cooked alongside the bird instead of inside.

Is it better to make stuffing the night before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Can you mess up stuffing? ›

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

What is the difference between Thanksgiving dressing and stuffing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What is stuffing made of Thanksgiving? ›

Celery and onions are cooked with butter, herbs and seasonings. It's all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden. I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.

What is the best kind of stuffing? ›

Out of both the supermarket and online order categories, Pepperidge Farm's Herb Seasoned Classic Stuffing blew all the other options out of the water. The texture was great, not too soggy or dry, and it had a rich, savory flavor almost reminiscent of sausage.

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