Classic Homemade Thanksgiving Stuffing (Family Favorite!)

The Stuffing My Family Waits All Year For

Every family has that one Thanksgiving dish that everyone secretly hopes will appear on the table. In my house, it’s this stuffing. It’s one of my husband’s absolute favorites and even extended family members ask if I can make an extra pan so they can take some home.

What makes this stuffing so special? It’s simple, comforting, full of classic Thanksgiving flavor, and incredibly customizable. Instead of fresh onions, I often use onion powder because most of my family doesn’t like the texture of onions (even though I love them!). This tiny tweak keeps the flavor while making everyone happy.

I’ve perfected this recipe over the years, and now it’s the one we make every Thanksgiving without fail. I double the recipe, I make extra, and yes… I even prepare some specifically for people to take home. It’s that good.

Why This Stuffing Works

• Buttery, savory flavor from sautéed celery in lots of butter

• Perfectly seasoned with poultry seasoning, sage, pepper, and just enough salt

• Soft but not soggy because of the mix of dried bread cubes and fresh torn bread

• Easy to customize for picky eaters or flavor lovers

• Feeds a crowd or doubles beautifully

If you want that classic, old-fashioned Thanksgiving stuffing that makes everyone go back for seconds, this is it.

Ingredients You’ll Need

This recipe uses simple pantry staples and a combination of bagged stuffing cubes and torn white bread, which gives the perfect texture.

• 1 package seasoned or unseasoned bread cubes

• 3 loaves white bread, torn and dried 4–6 hours on the counter

• 3 celery stalks, chopped

• 1 small onion, chopped (or substitute with 1–2 tsp onion powder)

• 2 ½ sticks butter

• 2 tsp poultry seasoning

• 3 tsp salt

• 2 tsp pepper

• 1 tsp sage

• 2 cups broth (homemade bouillon broth or store-bought)

• 2 cups milk

• 2 eggs, beaten

Step-by-Step Instructions

1. Dry the bread: Tear white bread into pieces and spread out on the counter for 4–6 hours until slightly stale.

2. Sauté aromatics: Melt butter in a pan. Add celery and onion (or skip onion and add onion powder later). Cook until tender and fragrant.

3. Combine with bread: Place dried bread cubes and bagged stuffing mix in a large bowl. Pour the butter/celery mixture over the top.

4. Season: Add poultry seasoning, sage, salt, pepper, and onion powder (if using).

5. Add liquids: In a separate bowl, whisk eggs, milk, and broth. Pour over the stuffing mixture. Stir gently until fully moistened.

6. Bake: Transfer stuffing to a greased baking dish. Cover with foil.

   • Bake at 375°F for 50 minutes, then uncover and bake an additional 5 minutes to brown the top.

7. Rest & serve: Let it sit for 10 minutes before serving so it sets.

Tips & Tricks

• Dry your bread completely: This gives structure so the stuffing isn’t mushy.

• Taste your seasoning: Depending on your bread, you may want more poultry seasoning or sage.

• Use broth AND milk: This creates a rich, custardy texture that’s incredibly comforting.

• Double it: Trust me — it disappears fast.

Variations

1. Classic Herb Stuffing

Replace poultry seasoning with fresh herbs:

• 2 tbsp parsley

• 1 tbsp rosemary

• 1 tbsp thyme

• 1 tbsp sage

2. Sausage Stuffing

Brown 1 pound breakfast sausage and add it with the celery mixture.

3. Vegetarian Version

Use vegetable broth and skip any meat-based broths or additions.

4. Cranberry & Pecan

Add:

• ½ cup dried cranberries

• ½ cup chopped pecans

5. Onion Lover’s Version

Use both one sautéed onion + onion powder for extra depth.

Some families (including mine!) enjoy adding a portion of this stuffing inside the turkey, however it is not recommended that you do this! 

If you choose to place some stuffing inside your turkey, make sure it reaches an internal temperature of at least 165°F, measured at the center of the stuffing.