You know that warm, familiar scent that brings everyone to the table. It might remind you of childhood holidays or a quiet dinner where one simple dish made the night feel complete.
This recipe gives you that classic comfort with easy steps and honest ingredients. Start with 12 cups of dried bread cubes, sautéed onions and celery in butter, and a mix of poultry seasoning and fresh herbs. Moisten with 2 to 4 cups low-sodium chicken broth and bake in a buttered 13×9 casserole for a golden top.
You can dry bread ahead by air-drying or quick oven-drying. The method adapts to sourdough, brioche, or a half white/half wheat blend so you get the texture you love.
Make it ahead up to 48 hours, cool stuffing before using in the bird, and always heat until the center reaches 165°F for safety. Leftovers reheat nicely at 350°F with a splash of broth.
Key Takeaways
- You’ll get a reliable, easy stuffing recipe that serves a crowd.
- Use 12 cups dried bread cubes and 2–4 cups broth for the right texture.
- Sauté onions and celery in butter and season with poultry spice and herbs.
- Bake in a 13×9 dish at 350°F covered 35 minutes, uncovered 10 minutes.
- Make ahead up to 48 hours; reheat leftovers at 350°F with a splash of broth.
Why You’ll Love This Easy, Homemade Thanksgiving Side
A separate bake creates an irresistible texture contrast: crisp, buttery edges with a soft, bread-pudding-like center that holds its shape on the plate.
This method lets you toast bread for 15–20 minutes at 350°F to dry it quickly if you didn’t air-dry ahead. Toasting gives the cubes structure so they soak up broth and still stay distinct in the bowl.
Sauté onions, leeks (or celery), and garlic in butter until fragrant. That step builds the base flavor so every bite tastes cozy and layered without extra fuss.
The process is weeknight-easy but holiday-worthy. It saves you precious minutes when the kitchen is busy, and you can scale the recipe by baking multiple pans for a crowd.
- Hearty bread stands up to liquid and keeps a pleasing texture.
- The recipe is forgiving — adjust liquid to get the moisture you like.
- Swap herbs, add sausage, or fold in dried fruit to tweak the final flavor.
Stuffing vs. Dressing: What You Should Cook in the Oven
Deciding whether to bake your mix in a pan or tuck it inside the bird changes both texture and timing. Baking in a separate casserole lets you aim for crisp, browned edges and a tender, spoonable middle. A buttered 13×9 baking dish at 350–375°F delivers that contrast reliably.
Why baking in a casserole dish yields the best texture
A shallow casserole promotes even heat circulation, so the top crisps while the center stays soft. Start covered to trap steam, then uncover near the end to brown the top.
- Control moisture and browning for shatteringly crisp edges.
- Multiple pans scale easily for a large thanksgiving crowd.
- A buttered baking dish prevents sticking and helps edges brown.
- Baking separately frees the turkey to roast evenly without overcooking.
Food safety note when stuffing a turkey
If you do fill the cavity, chill the mix at least 45 minutes first. Roast until the stuffing’s center reaches 165°F to stay safe.
Tip: Pan-baked dressing is simpler to time and usually gives better texture and food safety than stuffing the bird.
Ingredients & Smart Substitutions for Classic Flavor
Pick breads that hold their shape when moistened so your casserole has crisp edges and a tender center. Aim for 12 cups of dry bread cubes — sourdough for structure, brioche for sweetness, or a half white/half wheat mix for balance.
Build your savory base by sautéing 2 small yellow onions and 4 ribs celery in about 2/3 cup butter until soft. You can swap celery for leeks if you want a milder, silkier flavor. Add garlic near the end for warm aromatics.
Season with 1½ teaspoons poultry seasoning or ½ teaspoon ground sage. Stir in about 1 tablespoon fresh herbs (sage, thyme, rosemary, parsley) or 1 teaspoon dried for a bright finish.
- Moisten with 2–4 cups low-sodium chicken broth, adding liquid slowly so the cubes stay moist, not soggy.
- For a richer, custardy center, whisk 1½ cups whole milk and 2 eggs into the broth before pouring over the bread.
- Dot extra butter on top, and season with salt and black pepper to taste.
- Optional add-ins: cooked sausage, shredded carrots, raisins, or dried cranberries for sweet-tart contrast.
Tip: Keep substitutions flexible—mix breads, swap celery for leeks, or tweak the herb blend so the final dish matches your crowd’s preference.
Step-by-Step: Easy Homemade turkey stuffing
Start by preparing evenly sized bread cubes so they soak evenly and give the bake a reliable texture.
Dry the bread
Cut or tear bread into even cubes. Air-dry on trays for 2–3 days, or oven-dry at 300°F for about 10 minutes without browning.
Sauté the aromatics
Melt butter in a skillet and cook onions and celery (or leeks) 10–12 minutes until soft and fragrant. Scrape the aromatic mixture into a large bowl with the cubes.
Moisten and assemble
Whisk 1 cup broth (or broth mixed with milk and eggs if using). Add liquid gradually until the mixture is moist but not soggy — total 2–4 cups depending on dryness.
Transfer and bake
Butter a 13×9 casserole or baking dish, transfer the mix, and dot with butter. Bake covered at 350°F about 35 minutes, then uncover 10 minutes for a golden top. Or bake at 375°F for shorter time: ~20 minutes covered, then 25–30 minutes uncovered.
Safety tip: If you choose to stuff the bird, chill the mix 45 minutes and confirm the center reaches 165°F before serving. Rest briefly so slices or spoonfuls hold together.
Pro Tips for Perfect Texture, Timing, and Temperature
Small changes to bread moisture make the biggest difference in how much liquid your mix absorbs. Test a cup of cubes: if they feel dry, plan on less liquid; if they feel soft, add liquid slowly.
How dry bread affects how many cups of broth you’ll need
Homemade dry bread typically soaks up around 2–3 cups of liquid, while store-bought dried cubes often need 3–4 cups. Add chicken broth or a milk-and-egg mix gradually and pause so the bread can absorb.
The secret to a crispy top with a soft, pudding-like center
Bake covered first to steam the center, then uncover to let dry oven heat crisp the top. Dotting with butter before uncovering helps create an even, golden crust.
Oven temps and bake minutes: when to cover vs. uncover
Use visual cues—golden edges and a set center—more than strict time. Typical bake minutes at 350°F are about 35 minutes covered plus 10 minutes uncovered.
Right pan matters: casserole dish depth and capacity
A standard 13×9 casserole dish gives the ideal depth. Too deep can trap moisture; too shallow will over-dry edges. Choose a dish that holds the mix in a single, even layer.
Seasoning to taste
Taste as you go and season with salt and black pepper. Fresh herbs (about 1 tablespoon total) add brightness without overpowering your mix.
| Oven Temp | Covered Time | Uncovered Time | Notes |
|---|---|---|---|
| 350°F | 35 minutes | 10 minutes | Classic balance: steady heat, gentle finish |
| 375°F | 20 minutes | 25–30 minutes | Faster browning; watch edges to avoid drying |
| Any temp | — | — | Use a 13×9 casserole dish for best, even results |
Flavor Variations to Make This Side Dish Your Own
Pick your base bread to set the tone—each choice changes texture and overall flavor. Sourdough holds up to liquid and bakes up crisp, giving a tangy backbone that pairs well with rich mains.
Brioche brings a gentle sweetness that balances salty meats and fragrant herbs. Cornbread shifts the profile toward a tender, toasty crumb and a Southern-leaning finish.
Savory boost and protein options
Stir in cooked Italian or turkey sausage for a hearty layer that deepens richness and stretches portions. Hot or sweet sausage both work—choose by how bold you want the final dish.
Herb profiles and aromatics
Go sage-forward for a classic, holiday aroma, or use a rosemary-thyme blend for woodsy complexity. Always sauté onion (and celery or leeks) first to build a savory base.
- Choose sourdough for sturdy cubes and crisp edges.
- Reach for brioche if you want subtle sweetness.
- Cornbread for a toasty, tender crumb.
- Swap celery for leeks when you want a milder, silkier allium note.
Finish by folding in chopped fresh herbs and a handful of dried cranberries for sweet-tart contrast if you like. Use evenly sized bread cubes so every variation bakes consistently, no matter the base you pick.
Make Ahead, Storage, and Reheating
Plan ahead by assembling the unbaked mix so it can chill in the fridge up to two days before baking. Cover the dish tightly and label the date so you know the ahead time at a glance.
Pull the baking dish out about 30 minutes before you plan to bake. If it’s still cool, add 5–10 extra minutes to the bake so the center reaches serving temperature.
Toast and freeze options
Toast bread up to 3 days in advance and store airtight so cubes stay dry. For longer storage, freeze cooled portions in airtight containers and label with the date.
To freeze a full pan, pack tightly to prevent freezer burn. Thaw overnight in the fridge before baking, or bake from frozen with added minutes and a check with a thermometer.
Reheating tips
Reheat at 350°F for about 20 minutes, adding a splash of chicken broth or a cup of warm liquid to keep the center moist. For larger pans, tent loosely with foil so the middle warms evenly, then uncover briefly to crisp the top.
- Quick checklist: assemble up to 48 hours ahead; pull out 30 minutes before baking; add 5–10 minutes if cold.
- Freeze cooled portions for months; reheat covered, then uncover to finish for crunch.
Serving Suggestions for a Complete Thanksgiving Dinner
A well-planned plate makes the whole dinner feel effortless and festive. Pairings that balance richness with brightness let each bite sing. Keep timing simple so the table moves smoothly.
Pairings: roast turkey, gravy, mashed potatoes, and greens
Serve your side with classic mains so flavors complement one another without crowding the plate.
- Place a scoop beside roast turkey and silky gravy for an instant classic.
- Add buttery mashed potatoes and a simple green—garlic sautéed beans or roasted Brussels sprouts—for texture contrast.
- Brighten the meal with cranberry sauce for a sweet-tart counterpoint.
- If you feed a crowd, bake in two pans so serving is easy at both ends of the table.
Leftover ideas: turkey stacks, hot turkey sandwiches, casseroles
Leftovers stretch the feast into quick lunches and weeknight dinners that still feel special.
- Layer slices, gravy, and a spoonful of leftover stuffing into towering turkey stacks.
- Make hot sandwiches topped with a scoop of mix and a drizzle of gravy.
- Fold leftover meat and mix into a cozy casserole with a little stock, then bake until bubbly.
- Freeze portions for later; reheat at 350°F until crisp and warmed through.
- Keep evenly cut bread cubes so each serving has crunchy edges and a tender middle.
Conclusion
Finish strong: this easy bake gives crisp, buttery edges and a tender, savory center so every bite feels like a holiday memory.
Quick checklist: use dry bread and even bread cubes, add 2–4 cups of low-sodium chicken broth slowly, and bake covered then uncovered in a buttered 13×9 baking dish. Watch color and aroma rather than strict minutes, and confirm 165°F if you dress the bird for safety.
Make ahead up to 48 hours, reheat at 350°F with a splash of broth, and season confidently with salt, black pepper, sage, and parsley. Personalize the recipe with sausage or dried fruit, gather your large bowl and simple ingredients, and enjoy a reliable dish your table will ask for again.
