Classic Herb and Sage Thanksgiving Stuffing (Easy Homemade Recipe)
If you ask me, stuffing is the real star of Thanksgiving. Turkey is great, but it’s the buttery, herby, golden-topped stuffing that I keep sneaking back to the kitchen for.
This classic herb and sage Thanksgiving stuffing is the one I make every year. Toasted bread cubes soak up butter, sautéed onion and celery, fresh sage, thyme and rosemary, and good broth. It bakes in a dish until the top is crisp and the inside is soft and savory.
It’s simple, it uses ingredients you can find anywhere, and you can make most of it ahead. Once you make homemade stuffing, the boxed kind will never feel the same.
Why You’ll Love This Thanksgiving Stuffing
- Classic holiday flavor. Sage, thyme and rosemary taste just like Thanksgiving.
- Crispy and soft. Golden crunchy top with a tender, moist center.
- Baked in a dish. Easier and safer than stuffing the turkey.
- Make ahead. Dry the bread days early and assemble the night before.
- Easy to customize. Add sausage, apples, cranberries or pecans.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Bread: A sturdy white loaf, French bread or sourdough. Dried bread soaks up flavor without turning mushy.
- Butter: Lots of it, for rich flavor and a golden top.
- Onion and celery: The classic stuffing base.
- Fresh herbs: Sage, thyme, rosemary and parsley. Dried herbs work too; use about one-third the amount.
- Eggs and broth: Eggs help it hold together. Use chicken or turkey broth, or vegetable broth for vegetarians.
How to Make Herb and Sage Stuffing
- Dry the bread. Bake the cubes at 250°F (120°C) for 30 to 40 minutes, or leave out overnight.
- Cook the vegetables. Soften onion and celery in butter, then add garlic and herbs.
- Mix. Toss the bread with the vegetables and parsley, then pour over eggs whisked with broth.
- Bake covered. Bake in a buttered 9×13 dish at 350°F (175°C) for 30 minutes under foil.
- Crisp the top. Uncover and bake 20 to 25 minutes more until golden and 165°F (74°C) in the center.
My Tips for the Best Stuffing
- Dry bread is a must. Fresh bread turns soggy and falls apart.
- Add the broth a little at a time. The bread should be moist, not swimming.
- Use low-sodium broth so you can control the salt.
- For more crispy edges, bake it in a wider, shallower dish.
- Bake it in a dish, not inside the bird. It cooks more evenly and safely.
Variations to Try
- Sausage stuffing: Brown 1 lb breakfast or Italian sausage and mix it in.
- Apple cranberry: Add 1 diced apple and 1 cup dried cranberries.
- Pecan: Stir in 1 cup toasted chopped pecans.
- Cornbread mix: Use half cornbread and half white bread.
Make-Ahead, Storage and Reheating
- Make ahead: Dry the bread up to 3 days ahead and keep it in a bag. Assemble the stuffing up to 1 day ahead, cover and refrigerate. Add 10 to 15 minutes to the covered bake.
- Storage: Refrigerate leftovers for up to 4 days.
- Freeze: Freeze baked stuffing for up to 2 months. Thaw in the fridge.
- Reheat: Sprinkle with broth, cover and warm at 350°F (175°C) for about 20 minutes.
What to Serve With It
Stuffing belongs next to roast turkey with gravy and cranberry sauce. Add my Sweet Potato Casserole With Marshmallows and some green beans and you have the full holiday plate. Leftover stuffing is also the best part of The Ultimate Thanksgiving Leftover Sandwich.
Frequently Asked Questions
What’s the difference between stuffing and dressing? Traditionally, stuffing is cooked inside the turkey and dressing is baked in a dish. Today most people use the words for the same thing.
Can I use store-bought bread cubes? Yes. Use about 12 to 14 cups of plain dried bread cubes and skip the drying step.
Can I make stuffing without eggs? Yes. Leave them out and add a little more broth. It will be a bit looser but still tasty.
My stuffing is dry. What can I do? Drizzle a little warm broth over the top, cover with foil and bake 10 more minutes.
One Last Thing
This classic herb and sage stuffing makes the whole house smell like Thanksgiving. If you make it, please leave a comment and a star rating below. Tell me your favorite mix-in! And save it to your Thanksgiving sides board on Pinterest.
Classic Herb and Sage Thanksgiving Stuffing
Ingredients
- 1 1/2 lb sturdy white or French bread cut into 3/4-inch cubes (about 14 cups)
- 1/2 cup unsalted butter plus more for the dish
- 2 medium yellow onions diced (about 2 cups)
- 3 celery ribs diced (about 1 1/2 cups)
- 3 cloves garlic minced
- 2 tbsp fresh sage chopped (or 2 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp fresh rosemary finely chopped (or 1/2 tsp dried)
- 1/4 cup fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 2 1/2 to 3 cups chicken or turkey broth low sodium
Instructions
- Spread the bread cubes on 2 baking sheets and bake at 250°F (120°C) for 30 to 40 minutes, stirring once, until dry and lightly crisp. Cool. (Or leave them out uncovered overnight.)
- Raise the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Cook the onions and celery for 8 to 10 minutes until soft. Add the garlic, sage, thyme and rosemary and cook 1 minute.
- In a very large bowl, toss the bread with the vegetable mixture, parsley, salt and pepper. Whisk the eggs with 2 1/2 cups broth and pour over the bread. Toss gently. Add more broth if it looks dry.
- Spread in the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 20 to 25 minutes more, until golden and crisp on top and the center reaches 165°F (74°C).
Notes
Storage: Refrigerate leftovers up to 4 days.
Reheat: Sprinkle with a little broth, cover and warm at 350°F (175°C) for 20 minutes.
Variations: Add 1 lb browned sausage, 1 cup dried cranberries, chopped apples or toasted pecans. Use vegetable broth for a vegetarian version. Bake it in the dish, not inside the turkey, for best food safety.
