Easy Homemade Stuffing (Make-Ahead Thanksgiving Side Dish)

This easy homemade stuffing has crisp golden edges, a soft herby middle and only one pan of vegetables to cook. With Thanksgiving coming up, it is worth knowing that you can do almost all the work the day before and just bake it on the day.

Why you will love this easy homemade stuffing

Simple ingredients. Bread, butter, onion, celery, garlic, herbs, eggs and broth.
Baked in a dish, not in the bird. You get crispy edges, and the turkey roasts faster and more evenly.
Make-ahead friendly. Dry the bread and cook the vegetables the day before.
Easy to change. Add sausage, apples or dried cranberries (see the ideas below).

Stuffing is one of the most-wanted dishes on our easy Thanksgiving side dishes list, and this is the recipe we point to.

What you need

Bread: one 1-pound loaf of sturdy white bread, French bread or sourdough, cut into 3/4-inch cubes (about 12 cups).
Unsalted butter: 1/2 cup (1 stick, 113 g).
Yellow onion: 1 large, diced (about 1 1/2 cups).
Celery: 3 ribs, diced (about 1 1/2 cups).
Garlic: 3 cloves, minced.
Fresh herbs: 1 tablespoon chopped fresh sage (or 1 teaspoon dried), 1/4 cup chopped fresh parsley and 1 teaspoon dried thyme.
Salt and pepper: 1 teaspoon salt and 1/2 teaspoon black pepper (use less salt if your broth is salty).
Eggs: 2 large.
Chicken or turkey broth: 2 1/2 to 3 cups. Use vegetable broth for a vegetarian stuffing.

Dried bread cubes mixed with onion, celery and fresh herbs for easy homemade stuffing

How to make easy homemade stuffing

Dry the bread. Spread the bread cubes on 2 baking sheets and bake at 300°F (150°C) for 20 to 25 minutes, stirring once, until dry and lightly crisp. Or leave them out on the counter, uncovered, overnight.
Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes until soft. Add the garlic, sage and thyme and cook for 1 more minute.
Heat the oven. Set it to 350°F (175°C) and butter a 9×13-inch baking dish.
Mix. In a very large bowl, toss the dried bread with the buttery vegetables, parsley, salt and pepper.
Add eggs and broth. Whisk the eggs with 2 1/2 cups of the broth. Pour it over the bread and fold gently until the bread is evenly moist. If there are dry spots, add up to 1/2 cup more broth.
Bake covered. Spread the stuffing in the dish, cover with foil and bake for 30 minutes.
Bake uncovered. Remove the foil and bake for 15 to 20 minutes more, until the top is golden and crisp. Because the stuffing has eggs, the center should reach 165°F (74°C) on a thermometer.
Rest and serve. Let it rest for 5 minutes, then scoop and serve warm.

Herb bread stuffing in a baking dish with butter and foil, ready to bake

Tips for the best stuffing

Use dry bread. Fresh bread soaks up broth and turns mushy. Dry cubes soak up flavor and keep their shape.
Add broth slowly. The bread should feel moist, not soggy. You can always add more.
Want it extra crispy? Bake it in two smaller dishes or a large shallow pan, so more of it touches the hot edges.
Want it soft? Keep the foil on for the first 35 minutes and use the full 3 cups of broth.

Make-ahead plan for Thanksgiving

2 to 3 days before: Cut and dry the bread cubes. Keep them in a big zip-top bag at room temperature.
The day before: Cook the vegetables with the butter and herbs, let them cool, and keep them covered in the fridge.
On the day: Warm the vegetables for a minute so the butter melts, then mix everything with the eggs and broth and bake. Mixing the wet stuffing just before baking keeps it safe and stops the bread from going soggy.
Leftovers: Chill within 2 hours and eat within 3 to 4 days. Reheat at 350°F, covered, with a splash of broth.

Easy add-in ideas

Sausage stuffing: brown 1 pound of breakfast sausage, drain it and stir it in with the vegetables.
Apple and cranberry: add 1 diced apple with the celery and 1/2 cup dried cranberries with the bread.
Mushroom: cook 8 ounces of sliced mushrooms with the onion.
Nutty: stir in 1/2 cup toasted chopped pecans before baking.

Food safety note

We bake this stuffing in a dish, which is the simplest and safest way. If you do cook stuffing inside a turkey, stuff it loosely just before roasting and check that the center of the stuffing reaches 165°F. The USDA safe minimum internal temperature chart lists this for stuffing and for poultry.

What to serve with homemade stuffing

Dinner plate with easy homemade stuffing, sliced turkey with gravy and cranberry sauce

Serve it with roast turkey or our easy whole roast chicken, a bowl of homemade cranberry sauce, garlic mashed potatoes, green bean casserole from scratch and honey garlic roasted carrots.

Making the main dish too? See our easy roast turkey with herb butter. We bake the stuffing in a dish, not inside the bird.

Frequently asked questions

Can I make easy homemade stuffing the day before?

Yes, in parts. Dry the bread and cook the vegetables the day before, then mix in the eggs and broth and bake on the day. You can also bake it fully a day ahead and reheat it, covered, at 350°F for 20 to 25 minutes.

What is the best bread for stuffing?

A sturdy loaf such as white sandwich bread, French bread or sourdough. Avoid very soft, sweet bread. Dry it well before you start.

Can I make stuffing without eggs?

Yes. Leave out the eggs and use a little more broth. The stuffing will be looser and less firm, but still tasty.

How do I keep stuffing from getting soggy?

Use well-dried bread, add the broth a little at a time, and bake the last 15 to 20 minutes uncovered so the top crisps.