Traditional Thanksgiving Stuffing Recipe – Warm, Buttery, and Comforting

Introduction

The kitchen smells like butter and sage, and I always take a deep breath because that warm, savory scent means home. Right away, this Traditional Thanksgiving Stuffing brings back Sundays at my grandmother’s table, when laughter mixed with the sizzle of onions in the pan. And yes, it’s simple enough to make on a busy holiday morning, yet rich enough to impress your guests. If you like cozy sides, you might also enjoy this chicken and stuffing casserole for a different take on the same flavors: chicken and stuffing casserole.

Why You’ll Love It

• Quick and easy to make, even on a busy morning.
• Comforting homemade flavor that fills the house.
• Made with simple ingredients you probably already have.
• Great for any occasion, from Sunday dinner to holiday feasts.
• Always a crowd-pleaser with crispy edges and soft inside.

Ingredients You’ll Need

• 1 loaf of bread, cubed
• 1 cup unsalted butter — Use unsalted butter so you can control the salt.
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cups chicken or vegetable broth
• 1 tablespoon sage, dried or fresh
• 1 tablespoon thyme, dried or fresh
• 1 teaspoon rosemary, dried or fresh
• Salt and pepper to taste

Tip: Fresh garlic gives it that extra flavor boost, and if you like, add a splash of apple cider for a tiny sweet tang.

(Also, if you’re curious about turning this into a meal, try pairing it with my favorite chicken and stuffing casserole: chicken and stuffing casserole.)

How to Make It

1. Preheat the oven to 350°F (175°C). While the oven warms, gather your ingredients and cube the bread so the edges dry a bit.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. You’ll hear a gentle sizzle, and the smell of butter and onion will fill the kitchen — cook until softened and slightly golden.
3. In a large bowl, combine the cubed bread with the cooked vegetables. The bread soaks up the buttery juices and feels cozy in your hands.
4. Pour the broth over the bread mixture, then add sage, thyme, rosemary, salt, and pepper. Mix gently so the bread absorbs the broth but stays fluffy in places.
5. Transfer the mixture to a greased baking dish and cover with foil. If you like a tighter texture, press down lightly before covering.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15–20 minutes until the top is golden and crispy. You’ll see the edges brown and hear a soft crackle as it finishes.
7. Serve warm as a side dish for Thanksgiving dinner, while steam still rises and the aroma brings everyone to the table.

If you want a heartier plate, try it alongside this comforting chicken and stuffing casserole: our chicken and stuffing casserole.

Kitchen Tips

• Time-saver: Cube the bread a day ahead and leave it uncovered so it dries out, which helps it soak up the broth faster.
• Fix for soggy stuffing: If it seems too wet before baking, stir in a few extra bread cubes to soak up the liquid.
• Flavor twist: For a savory-sweet note, add a handful of dried cranberries or a chopped apple. Also, for a richer taste, use homemade broth and a bit more butter.

P.S. If you ever want to transform leftovers into a hot casserole, check this recipe for inspiration: this chicken and stuffing casserole.

Serving Ideas

Serve this Traditional Thanksgiving Stuffing straight from the baking dish so guests can scoop warm, buttery bites. It pairs beautifully with roasted turkey, glazed ham, or a simple roast chicken. For color and brightness, sprinkle chopped parsley on top or add roasted chestnuts and fresh thyme as a garnish. For a cozy night in, spoon it alongside roasted vegetables and a glass of warm apple cider.

If you love bold sides, serve it with a simple green salad or the family favorite, this chicken and stuffing casserole: chicken and stuffing casserole.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through to keep the top crisp.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Make a warm sandwich or stuffing-crisped patties by pan-frying scoops until browned — so good for lunch the next day.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, and you can refrigerate it before the final bake.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap herbs, use vegetable broth, or add sausage. This recipe forgives substitutions well. I also love adding a little apple for sweetness in my Traditional Thanksgiving Stuffing.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Serve on the side of roasted meats and seasonal vegetables.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — those are your signs that it’s ready.

(And if you want to turn leftovers into a hearty meal, try pairing them with a casserole like this one: chicken and stuffing casserole.)

Final Thoughts

This Traditional Thanksgiving Stuffing quietly stitches together memories and flavor. For me, it’s the dish that pulls everyone close, because the smell alone brings people to the table. So, next time you bake it, breathe in the butter and herbs, and laugh as you pass the spoon around — make it yours, however you like. I hope this recipe becomes one of your favorites, too, and that you share it for years to come as your own Traditional Thanksgiving Stuffing.

Conclusion

For more inspiration and variations, check out The BEST Traditional Thanksgiving Stuffing Recipe – Averie Cooks, which offers a classic take with helpful tips. Also, explore Best Stuffing Recipe – Our Favorite Buttery Herb Stuffing for a rich, buttery version that pairs well with holiday tables.

Traditional Thanksgiving Stuffing

A warm, buttery stuffing that brings comfort and nostalgia, perfect for Thanksgiving dinner or any festive occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 loaf 1 loaf of bread, cubed
• 1 cup 1 cup unsalted butter Use unsalted butter so you can control the salt.
• 1 1 onion, chopped
• 2 stalks 2 celery stalks, chopped
• 2 cups 2 cups chicken or vegetable broth
• 1 tablespoon 1 tablespoon sage, dried or fresh
• 1 tablespoon 1 tablespoon thyme, dried or fresh
• 1 teaspoon 1 teaspoon rosemary, dried or fresh
• Salt and pepper to taste

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Gather your ingredients and cube the bread so the edges dry a bit.

Cooking

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and celery. Cook until softened and slightly golden.
3. In a large bowl, combine the cubed bread with the cooked vegetables.
4. Pour the broth over the bread mixture, then add sage, thyme, rosemary, salt, and pepper. Mix gently.
5. Transfer the mixture to a greased baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15–20 minutes until the top is golden and crispy.

Serving

1. Serve warm as a side dish for Thanksgiving dinner.

Notes

Cube the bread a day ahead to let it dry out. For soggy stuffing, stir in a few extra bread cubes. Add cranberries or apple for flavor twists.