Irresistible Thanksgiving Stuffing Recipe in 60 Minutes

There’s something magical about the smell of Thanksgiving stuffing wafting through the house—it’s like a warm hug from the holidays. This recipe is my go-to every year, and trust me, once you try it, you’ll understand why. It’s simple, packed with flavor, and just *feels* like Thanksgiving on a plate. I learned it from my mom, who swore by day-old bread and a generous amount of butter. Whether you call it stuffing or dressing (we won’t argue semantics here!), this version is a crowd-pleaser that’ll have everyone reaching for seconds. Let’s get cozy and bake up some nostalgia.

Why You’ll Love This Thanksgiving Stuffing Recipe

This stuffing recipe is the real MVP of Thanksgiving—it’s got everything you want in a holiday side dish. First off, it’s ridiculously easy to make (no fancy techniques here!). But don’t let the simplicity fool you—the flavors are deep, comforting, and totally nostalgic. Here’s why it’s been my family’s favorite for years:

Perfect for Holiday Gatherings

I’ve lost count of how many times this stuffing has saved my Thanksgiving. It bakes up beautifully in one big dish, making it perfect for feeding a crowd. The golden-brown top? Always gets oohs and aahs. And the best part? You can prep most of it ahead, so you’re not stuck in the kitchen when guests arrive.

Customizable to Your Taste

What I adore about this recipe is how it welcomes creativity. Some years I’ll throw in crumbled sausage for heartiness (my uncle’s favorite version). Other times, I’ll add diced apples and cranberries for a sweet-tart twist. Vegetarian? Just swap the chicken broth for veggie broth—it’s that adaptable. The basic recipe is like a blank canvas for your holiday flavors.

Ingredients for Classic Thanksgiving Stuffing

Here’s what you’ll need to make this cozy, crowd-pleasing stuffing. Don’t worry—it’s all pantry staples, nothing fussy. The key is using *day-old bread* (trust me, it makes all the difference!). Stale bread soaks up the broth and butter without turning mushy, giving you that perfect texture. Here’s the lineup:

• 1 loaf of day-old bread, cubed: Any hearty bread works—I love sourdough or French bread. Just make sure it’s slightly dry.
• 1 cup celery, finely chopped: Adds that classic crunch and fresh flavor.
• 1 cup onion, finely chopped: Sweet or yellow onions are my go-to for balance.
• 1/2 cup butter, melted: Yes, it’s a lot, but it’s Thanksgiving. This is what makes it rich and irresistible.
• 2 cups chicken broth: Keeps the stuffing moist and flavorful.
• 1 teaspoon sage + 1 teaspoon thyme: These herbs bring that warm, holiday aroma.
• Salt and pepper to taste: Season as you go—taste before baking!

That’s it! Simple, right? Now let’s get mixing.

How to Make Thanksgiving Stuffing Step by Step

Okay, let’s get to the fun part—making this stuffing come to life! I promise it’s easier than herding relatives at Thanksgiving dinner. Just follow these simple steps, and you’ll have a golden, aromatic dish that’ll steal the show.

Preparing the Bread Mixture

First things first—preheat your oven to 350°F (175°C). Now, grab that big mixing bowl (you know, the one that barely fits in your cabinet). Toss in your day-old bread cubes, celery, and onion. Here’s my trick: drizzle the melted butter slowly while mixing with your other hand. This way, every nook and cranny of bread gets buttery love. Pour in the chicken broth next—don’t be shy! I like to add half first, mix well, then add the rest. The bread should feel moist but not swimming. Sprinkle in those gorgeous herbs (sage and thyme smell like holiday magic), plus salt and pepper. Give it one final toss—you’re ready to bake!

Baking to Perfection

Transfer your mixture to a greased baking dish (I use a 9×13, but any deep dish works). Spread it evenly—no peaks or valleys! Pop it in the oven and let the magic happen. Set your timer for 30 minutes first, then check. You’re looking for that golden-brown top that makes everyone’s stomach growl. If it’s not quite there, give it another 10-15 minutes. The edges should be slightly crispy, and the center moist but not wet. Pro tip: If the top browns too fast, just lay a piece of foil loosely over it. When it’s done, let it sit for 5 minutes—this helps it set so it doesn’t fall apart when serving. Then dig in and watch the compliments roll in!

Expert Tips for the Best Thanksgiving Stuffing

Listen, I’ve made this stuffing enough times to know a few secrets that’ll take yours from good to *legendary*. First—dry that bread out properly! If you forgot to leave it out overnight, just cube it and pop it in a 300°F oven for 10 minutes. And here’s my golden rule: mix the broth in gradually. You can always add more, but you can’t take it out if your stuffing turns into soup. Oh, and if you’re using add-ins like sausage or apples? Cook them first—raw ingredients make soggy stuffing. Trust me on this one!

Variations to Try

This stuffing recipe is like your favorite sweater—it looks good with everything! Here are my go-to twists when I’m feeling fancy: Toss in some cooked crumbled sausage (Italian or breakfast style both work) for extra heartiness. Or go sweet with diced apples, dried cranberries, and a handful of toasted pecans. Mushroom lovers? Sautéed creminis add earthy depth. The best part? No matter what you add, it’ll still taste like Thanksgiving.

Serving Suggestions

This stuffing was born to cozy up next to juicy roasted turkey, but don’t stop there! I love it smothered in homemade gravy or paired with tart cranberry sauce for that perfect sweet-savory bite. For breakfast leftovers? Fry an egg on top—you can thank me later.

Storing and Reheating Leftover Stuffing

Let’s be real—leftover stuffing might be the best part of Thanksgiving! To keep it fresh, store cooled leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions (it’ll last 2-3 months). Reheat it in the oven at 350°F with a splash of broth to revive the moisture, or microwave single servings for a quick fix. Cold stuffing straight from the fridge? Also delicious—no judgment here!

Nutritional Information

Here’s the scoop on the nutritional breakdown for this Thanksgiving stuffing. Keep in mind, these numbers can vary depending on your exact ingredients (like the type of bread or broth you use). But as a general guide, here’s what you’re looking at per serving:

• Calories: 250
• Fat: 12g (7g saturated, 4g unsaturated)
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Sodium: 500mg
• Sugar: 3g
• Cholesterol: 30mg

It’s a hearty side dish, so a little goes a long way. But hey, it’s Thanksgiving—indulgence is part of the fun! Just balance it out with some veggies, and you’re golden.

Frequently Asked Questions

Over the years, I’ve gotten tons of questions about this stuffing recipe—here are the ones that pop up most often. If you’re wondering something, chances are someone else is too!

Can I Use Fresh Bread?

Oh honey, I know it’s tempting to grab that fresh-baked loaf, but resist! Stale bread is the secret weapon here. Fresh bread turns into mush when mixed with broth—you’ll end up with stuffing pudding (not appetizing). If you forgot to dry your bread ahead of time, no worries! Just cube it and spread it on a baking sheet. Pop it in a 300°F oven for 10-15 minutes until it’s slightly dry but not toasted. Works like a charm every time!

How Do I Keep Stuffing from Drying Out?

Nothing worse than dry stuffing! My trick? First, make sure you’re using enough broth—the bread should feel moist but not swimming. Second (and this is crucial), cover the dish with foil for the first 20 minutes of baking. Then remove it to let the top get golden. If it still seems dry after baking? Drizzle a couple tablespoons of warm broth over the top and let it sit for 5 minutes. The stuffing will soak it right up!

Can I Make This Stuffing Ahead?

Absolutely! This is one of my favorite make-ahead tricks. You can prep it completely 1-2 days in advance—just mix everything, cover tightly, and refrigerate. When you’re ready, let it sit at room temp for 30 minutes while the oven preheats, then bake as usual. You might need an extra 5-10 minutes since it’s going in cold. Another option? Bake it the day before, then reheat covered with foil at 350°F with a splash of broth. Tastes just-made!

Got your own genius stuffing tweak? I’d love to hear it—drop your holiday twist in the comments below!

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