Classic Thanksgiving Stuffing Recipe - Easy Dinner & Sides Menu Ideas For Fall Dinner

When it comes to Thanksgiving Food Ideas, there’s one dish that always gets people asking for seconds—The Best Thanksgiving Stuffing. This isn’t some random recipe pulled from the internet; nope, this is Grandma’s classic, tried-and-true stuffing that’s been passed down through generations. It’s the ultimate mix of chewy bread cubes, savory herbs, and just the right amount of moisture—aka Oven Baked Stuffing Thanksgiving perfection.

The beauty of this recipe? It’s flexible. You can go all-in and make it totally from scratch, or you can take a few shortcuts (I won’t tell). Want it sweeter? Pro tip: swap out a cup of chicken broth for apple juice. Feeling fancy? Toss in roasted almonds or cranberries for a little pop of texture. And FYI, you can even make it a day ahead—just prep it, cover it, and stash it in the fridge until baking time.

When you’re ready to cook, this stuffing in oven magic happens: the top gets golden and crisp, while the inside stays perfectly moist. Important: moist doesn’t mean soggy—no one wants to scoop broth from the bottom of the baking dish. If your bread’s extra dry, you might need a splash more broth, but stop before it turns into soup.

This dish is basically the MVP of Sides For Thanksgiving Dinner. Pair it with turkey, mashed potatoes, and gravy, and you’ve got yourself a plate worthy of any Easy Thanksgiving Dinner spread. Honestly, it’s so good you might “accidentally” make it again for Christmas, or any time you need cozy Fall Dinner Ideas.

Whether you’re curating a Pinterest-perfect table or keeping it casual with family, this recipe belongs in your list of Thanksgiving Menu Ideas. Trust me, one bite and you’ll know why we’ve been making it this way for decades.

Classic Thanksgiving Stuffing Recipe

Category: Dinner, Main Course
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes

Ingredients

• About 16 cups of dried bread cubes (roughly 3 large loaves)
• ½ cup unsalted butter
• 2 cups diced onion (about ½-inch pieces)
• 2 cups diced celery (also ½-inch pieces)
• 3 teaspoons poultry seasoning
• ½ teaspoon dried or fresh thyme, chopped
• ½ teaspoon dried or fresh sage, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ cups chicken broth
• 2 large eggs
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

1. Drying the Bread Cubes
   Start by heating your oven to 250°F. Cut your bread into cubes about half to three-quarters of an inch wide using a serrated knife. Spread these cubes evenly on a baking sheet. Pop them in the oven and let them bake for about an hour, tossing occasionally so they dry out evenly. Once done, take them out and set aside while you prepare the rest.
2. Making the Stuffing
   Turn the oven up to 350°F. In a large skillet or pot over medium heat, melt the butter. Toss in the onions and celery, cooking and stirring often until both veggies are soft and translucent—about 8 minutes.
3. Add the poultry seasoning, thyme, sage, salt, and pepper, then pour in 1½ cups of chicken broth. Stir everything well and remove from heat. In a small bowl, whisk the eggs, then mix them into the warm veggie and broth mixture.
4. Transfer your dried bread cubes into a large mixing bowl. Pour the broth and veggie mixture over the bread cubes, folding gently to combine. The mixture should be moist but not soggy—if it feels dry, add up to another ½ cup of broth.
5. Spray a 9x13-inch baking dish with nonstick spray, then spread the stuffing evenly inside. Bake uncovered for 45 to 60 minutes, stirring gently every 15-20 minutes until the top turns golden and crisp.
6. Once out of the oven, sprinkle with fresh parsley and serve warm. Enjoy this comforting classic!

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