A great Thanksgiving stuffing recipe is crisp on top, soft in the middle and full of sage and butter. It is also the dish people ask about most. Google has reported stuffing as the most searched Thanksgiving recipe in almost every US state.
This guide gives you one reliable base recipe, then two easy twists: sausage stuffing and cornbread stuffing. Thanksgiving falls on 26 November this year, so you have time to practise.
Classic Thanksgiving Stuffing Recipe
Serves: 8 to 10 Prep: 25 minutes Cook: 55 minutes
Ingredients
- 450 g (1 lb) day old bread, cut into 2 cm cubes (about 12 cups)
- 115 g (1/2 cup) butter
- 2 cups chopped onion
- 1 cup chopped celery
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 2 1/2 cups chicken or vegetable stock
- 2 eggs, beaten
Method
- Heat the oven to 175C (350F). Grease a 23 x 33 cm (9 x 13 inch) baking dish. Spread the bread cubes on baking sheets and dry them in the oven for 15 minutes if they are not already stale.
- Melt the butter in a large pan over medium heat. Cook the onion and celery for 8 to 10 minutes until soft. Add the garlic, sage and thyme and cook for 1 minute.
- Tip the bread into a large bowl. Add the vegetables, salt and pepper and toss gently.
- Whisk the eggs into 2 cups of stock. Pour over the bread and fold gently. Add up to 1/2 cup more stock only if the bread still feels dry.
- Spoon into the baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake 20 to 25 minutes more until golden on top and set in the middle.
How to Make Sausage Stuffing
Brown 450 g (1 lb) of pork sausage meat in a pan, breaking it up as it cooks. Drain most of the fat, then cook the onion and celery in the same pan with the butter. Fold the sausage into the bread with the vegetables and follow the same method.
Sausage adds salt and fat, so taste before adding extra salt.
How to Make Cornbread Stuffing
Swap half of the bread for crumbled, day old cornbread. Use about 6 cups of cornbread and 6 cups of bread cubes. Cornbread soaks up liquid quickly, so start with 1 1/2 cups of stock and add more only if needed.
Tips for the Best Stuffing
- Use dry bread. Stale bread soaks up flavour without turning to mush.
- Do not over soak. The bread should be moist, not swimming in liquid.
- Use fresh herbs if you can. Sage and thyme are what make it taste like Thanksgiving.
- Add the eggs for a custardy middle. Leave them out for a looser, crumblier texture.
- Finish uncovered. This is what gives you the golden, crisp top.
Make Ahead and Storage
Assemble the stuffing up to a day ahead, cover it and keep it in the fridge. Add 10 minutes to the baking time when it goes in cold.
Refrigerate leftovers within two hours of cooking and eat them within three to four days. Reheat until steaming hot. You can use leftover stuffing in our leftover turkey recipes.
A Note on Food Safety
If you cook stuffing inside the turkey, it must reach 74C (165F) in the centre. Many cooks bake it in a separate dish, which is easier to get right and gives you a crisper top.
Dietary Swaps
- Vegetarian: use vegetable stock and skip the sausage.
- Dairy free: use olive oil or a plant based butter.
- Gluten free: use gluten free bread cubes and check your stock label.
Looking for more cosy cooking? Try our guides to one pot meals for busy weeknights, how to make comfort food healthier and cottage cheese flatbread tacos.
Further reading: FoodSafety.gov | BBC Good Food
Frequently Asked Questions
What is the best bread for stuffing?
A sturdy white loaf, sourdough or French bread, dried out for a day, works best. Soft sandwich bread turns mushy more easily.
How do I keep stuffing from getting soggy?
Dry the bread well, add the stock gradually and bake the last 20 to 25 minutes uncovered.
Can I make stuffing the day before?
Yes. Assemble it, cover it and refrigerate it overnight. Bake it from cold and add about 10 minutes.
Is stuffing the same as dressing?
They are very similar. Many people call it stuffing when it is cooked inside the bird and dressing when it is baked in a separate dish.
How long does leftover stuffing last?
Keep it in the fridge for three to four days and reheat it until steaming hot.