Golden • Savory • Perfectly Herby

If there is one Thanksgiving recipe I treasure more than anything else on my holiday table… this stuffing is it.

This is the stuffing I grew up with. The one I remake every single year. The one my family asks for before they even ask what time dinner starts. It’s the recipe that tastes like home. It is full of buttery sourdough, savory herbs, sautéed aromatics, and that perfect soft-on-the-inside, crispy-on-top texture everyone loves.

And yes… this version is upgraded. Elevated. Refined. Tested to perfection.
I’m giving you the Kay’s Clean Eats gold-standard Thanksgiving stuffing, the version that never fails and ALWAYS earns recipe requests.

easy. cozy. nostalgic.
This stuffing IS Thanksgiving.

thanksgiving dressing

📌 Jump To:

👉 Why You’ll Love This Stuffing
👉 Ingredients
👉 Step-By-Step Instructions
👉 Pro Tips for Perfect Stuffing
👉 Add-Ins + Variations
👉 What to Serve With This
👉 Storage + Reheating
👉 FAQ
👉 Recipe Card

Why You’ll Love This Stuffing

This is the stuffing that never fails. Here’s why:

  • Classic flavor: Buttery sautéed celery + onion + sage = perfection.
  • Amazing texture: Soft bread inside, golden edges on top.
  • Crowd-pleaser: It’s always the first side dish gone.
  • Great leftovers: Possibly the best part?!
  • Flexible + forgiving: Add more broth if you need, mix breads, adjust seasoning, it always works.
  • Big batch: Perfect for feeding a crowd or enjoying leftovers all week.

This is Thanksgiving comfort in a casserole dish.

🥖 Ingredients

Bread

  • 10 slices whole wheat bread
  • 12 slices white bread
  • 4 slices thick cinnamon raisin bread
  • 13 slices French bread
  • (roughly 26 cups bread cubes total)

Aromatics + Flavor

  • 5 celery stalks, diced
  • 2 small onions, diced
  • 1 cup (2 sticks) butter
  • 2 tbsp fresh sage, finely chopped
  • 1 tsp ground thyme

Liquid + Broth

  • 5–6 cups chicken broth
  • 2 ½ vegetarian/vegan bouillon cubes
    (chicken bouillon works great too!)

Finishing

  • Fresh thyme leaves for garnish
  • Salt + pepper, to taste

Step-By-Step Instructions

1️⃣ Dry the Bread

Preheat oven to 300°F.
Cube all the bread and divide onto two large baking sheets.
Bake for 1 hour, stirring halfway, until dried out but not browned.

2️⃣ Sauté Aromatics

In a large skillet, melt butter over low heat.
Add diced onion, celery, sage, and thyme.
Cook gently for 10 minutes, until tender and fragrant, do not brown.

3️⃣ Add Broth + Bouillon

Pour in chicken broth and add bouillon cubes.
Stir until dissolved, then turn off heat.

4️⃣ Combine Everything

Transfer dried bread cubes to a VERY large bowl.
Pour the hot onion mixture over the bread and gently toss to coat.
Season with salt + pepper to taste.
If the bread looks dry, add more broth ¼ cup at a time.

5️⃣ Bake

Raise oven temperature to 350°F.
Transfer stuffing to a greased casserole dish.
Cover and bake for 35 minutes, then uncover and bake 12–15 minutes more until golden and crisp on top.

6️⃣ Serve

Top with fresh thyme. Enjoy warm!

Dry the Bread
A close-up view of a black pot on a stovetop containing melted butter with some solid chunks floating in it. The melted butter is evenly spread across the bottom of the pot, creating a smooth surface with hints of texture from the floating chunks.
Melt the butter
A pot on a stove contains a mixture of ingredients including chopped onions, diced celery, butter, and various herbs and spices. The mixture is being prepared for making Easy Stuffing.
Sauté Aromatics
A pot filled with a mixture of finely chopped celery and onions simmering in butter, giving off a rich golden color. The mixture is cooking on a stovetop in preparation for making easy stuffing.
Add Broth + Bouillon
A large clear glass bowl filled with cubed bread pieces and diced celery, creating the base for a stuffing mix. The mixture appears fresh and undressed, ready for further preparation and seasoning.
Combine Everything
A white baking dish filled with unbaked Easy Stuffing made of cubed bread, chopped celery, onions, and herbs. The stuffing appears golden brown and slightly crispy on top, with bits of toasted bread and cooked vegetables clearly visible.
Bake
A close-up image of Easy Stuffing. The mixture includes various pieces of bread, some toasted, and appears to be seasoned with herbs and spices. A sprig of fresh thyme rests on top, adding a touch of green to the golden-brown dish.
Serve

💡 Pro Tips for Perfect Stuffing

✔ Use multiple types of bread

Your combo of white + wheat + cinnamon raisin + French gives unmatched depth and texture.

✔ Don’t skip drying the bread

This ensures the stuffing stays moist, not soggy.

✔ Add broth slowly

Every bread absorbs differently. YOU decide the perfect texture.

✔ Use fresh herbs

Fresh sage makes this stuffing taste special.

✔ Make it ahead

Assemble the dish the day before and bake fresh on Thanksgiving.

Add-Ins + Variations

  • Sausage Stuffing: Add browned Italian sausage.
  • Apple Herb Stuffing: Add diced Granny Smith apples.
  • Mushroom Stuffing: Add sautéed mushrooms with the onions.
  • Cranberry Pecan: Add dried cranberries and toasted pecans.
  • Cornbread Blend: Replace half the bread with cornbread for a Southern twist.

What to Serve With This

Perfect with your Thanksgiving lineup:

Storage + Reheating

Refrigerate

Store up to 4 days in an airtight container.

Reheat

Cover with foil and warm at 325°F for 15–20 minutes.

Freeze

Freeze up to 2 months. Thaw overnight in the fridge.

Easy Stuffing Recipe

Get the Recipe:
Easy Homemade Stuffing

Prep: 1 hour
Cook: 40 minutes
Total: 1 hour 36 minutes
A classic, buttery, herb-loaded stuffing made with a mix of breads for the perfect soft-on-the-inside, golden-on-top texture. A cozy Thanksgiving side everyone loves!
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Ingredients
 

  • 10 slices whole wheat bread
  • 12 slices white bread
  • 4 slices thick cinnamon raisin bread
  • 13 slices French bread, ≈ 26 cups bread cubes
  • 5 celery stalks, diced
  • 2 small onions, diced
  • 1 cup 2 sticks butter
  • 2 tbsp fresh sage, finely chopped
  • 1 tsp ground thyme
  • 5-6 cups chicken broth
  • 2 ½ bouillon cubes, (2 ½ cubes = 2 ½ teaspoons bouillon powder)
  • Fresh thyme leaves
  • Salt + pepper, to taste

Equipment

Instructions
 

  • Preheat oven to 300°F. Cube bread and bake 1 hour to dry.
  • Melt butter in a skillet. Add onion, celery, sage, thyme; cook 10 minutes.
  • Add broth + bouillon; stir to dissolve. Turn off heat.
  • Add bread to a large bowl. Pour onion mixture over; toss gently.
  • Adjust salt + pepper; add more broth if needed.
  • Raise oven to 350°F. Transfer stuffing to a casserole dish.
  • Cover and bake 35 minutes. Uncover and bake 12–15 minutes until golden.
  • Garnish with fresh thyme. Serve warm.

Notes

  • Bread Type: A mix of breads gives the stuffing the best texture and flavor. Use whatever you have on hand; whole wheat, French bread, white bread, or even cinnamon raisin for a hint of sweetness.
  • Drying the Bread: Don’t skip this step. Dry bread absorbs the butter + broth mixture better and prevents soggy stuffing.
  • Broth Amount: Start with 5 cups and add more as needed. The bread should feel well-hydrated but not mushy.
  • Seasoning: Taste as you go. Add more sage, thyme, salt, or pepper depending on your preference.
  • Make Ahead: You can assemble the stuffing up to 24 hours in advance. Cover tightly and refrigerate. Add ½–1 cup extra broth before baking if it looks dry.
  • Reheating: Warm leftovers in the oven at 350°F for 10–15 minutes. Add a splash of broth to revive moisture if needed.
  • Add-Ins: Feel free to customize with cooked sausage, sautéed mushrooms, roasted garlic, dried cranberries, or pecans for extra flavor.
Author: Kaylen Carrera
Course: Side Dish
Cuisine: American, Seasonal American holiday dish
Did you make this recipe?Please leave a star rating and review below!

For the step-by-step version of this recipe, check out the How to Make The BEST Easy Stuffing Story.

FAQ

Can I make this the day before?

YES! Assemble it fully, cover, refrigerate 24 hours, and bake fresh.

Can I halve the recipe?

Absolutely — this recipe makes a BIG batch, perfect for leftovers.

My stuffing looks dry — what do I do?

Add warm broth a little at a time until the mixture is moist but not wet.

Can I use different bread?

Yes ! sourdough, rustic Italian, brioche, cornbread… mix and match!