The Best Thanksgiving Stuffing Recipe (Classic Homemade)

This is the BEST Thanksgiving stuffing recipe! Made with crusty sourdough bread, fresh herbs, leeks, celery, and butter, this classic homemade stuffing has a crispy golden top with a moist, savory center. Based on a cherished family recipe, it’s the ultimate traditional stuffing that can be made ahead for stress-free holiday entertaining.

Why You’ll Love This Stuffing Recipe

This homemade stuffing recipe strikes the perfect balance between traditional and elevated. Unlike boxed stuffing mix, this version uses fresh sourdough bread, aromatic fresh herbs (sage, rosemary, thyme, and parsley), and sweet leeks instead of onions. The result? A stuffing with incredible depth of flavor, a crispy golden top, and an irresistibly moist, gooey center. Best of all, it can be made ahead and comes together easily with simple ingredients.

Ingredients for Classic Thanksgiving Stuffing

• 1 pound day-old crusty sourdough bread (or French bread)
• ½ cup salted butter, plus 1 tablespoon melted for topping
• 2 leeks, halved, thinly sliced, and rinsed well (about 2 cups)
• 4 celery stalks, diced (about 1¾ cups)
• 3 garlic cloves, chopped
• ¾ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ cup chopped fresh sage
• Heaping ¼ cup chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1½ to 2 cups vegetable broth (or chicken broth)
• 2 large eggs, beaten

Why This Stuffing Recipe Works

Day-Old Bread: Stale bread is drier and more porous, allowing it to soak up the butter, broth, and herb flavors without becoming mushy.

Fresh Herbs: Fresh sage, rosemary, thyme, and parsley create a complex, aromatic flavor profile that dried herbs simply can’t match.

Leeks Instead of Onions: Leeks provide a sweeter, more delicate onion flavor that complements the herbs beautifully.

Eggs for Moisture: Beaten eggs add richness and help create that irresistible gooey center texture.

Two-Stage Baking: Covering the stuffing for most of the baking time keeps it moist, while uncovering it at the end creates a crispy, golden top.

How to Make the Best Thanksgiving Stuffing

Step 1: Prepare the Bread

Preheat oven to 350°F and grease a 9×13-inch baking dish. Tear the bread into 1-inch pieces by hand (don’t cut with a knife!) and place in a very large bowl. The irregular, craggy edges catch the butter and herbs better than uniform cubes.

Bread Not Stale? Spread torn bread in a single layer on a baking sheet and bake at 350°F for 10-15 minutes to dry it out.

Step 2: Sauté the Vegetables

Melt ½ cup butter in a large skillet over medium heat. Add leeks, celery, garlic, salt, and pepper. Sauté for 5 minutes, reducing heat to low halfway through to prevent browning. The vegetables should soften and become fragrant.

Step 3: Season the Bread

Pour the leek mixture over the bread. Add fresh sage, parsley, rosemary, and thyme. Use your hands to toss everything together, ensuring the bread is thoroughly coated with the buttery herb mixture.

Step 4: Add Moisture

Pour 1½ cups vegetable broth evenly over the bread mixture and toss to coat. Add beaten eggs and toss again. The bread should feel very moist at this point. If it still feels dry, add the remaining ½ cup broth. The amount needed depends on how dry and dense your bread is.

Step 5: Bake

Transfer the stuffing mixture to the prepared baking dish and arrange in a thick, even layer. Drizzle the top with 1 tablespoon melted butter. Cover tightly with aluminum foil and bake for 30 minutes.

Step 6: Crisp the Top

For a golden, crispy top (highly recommended!), uncover the dish and bake for 5-10 minutes more. The top should be beautifully browned and crispy while the center remains moist and soft.

Tips for Perfect Stuffing Every Time

Use Day-Old Bread: Purchase or bake your bread 1-3 days in advance. Day-old bread has the perfect texture for soaking up all the flavors without becoming mushy.

Choose Crusty Bread: Avoid pre-sliced sandwich bread. Use sourdough, French bread, or any crusty artisan bread with good flavor and structure.

Hand-Tear the Bread: Tearing by hand creates irregular pieces with craggy edges that catch butter and herbs better than uniform cubes.

Clean Leeks Thoroughly: Leeks trap dirt between their layers. Slice them first, then rinse thoroughly in a colander under cold water.

Don’t Skimp on Fresh Herbs: Fresh herbs make all the difference in this recipe. Their bright, aromatic flavor can’t be replicated with dried herbs.

Uncover for Crispy Top: The contrast between the crispy top and moist center is what makes this stuffing special—don’t skip the uncovered baking time.

Check Moisture Level: Before baking, the bread should feel quite wet. If it’s at all dry, add more broth.

Double for a Crowd: This recipe serves 8, but if you want leftovers or are feeding more people, double the recipe easily.

Make Ahead Instructions

This Thanksgiving stuffing is perfect for advance preparation:

A Few Hours Ahead:

• Complete all steps through Step 4 (assembling but not baking)
• Cover the baking dish tightly with foil and refrigerate
• Remove from fridge 1 hour before baking
• Bake according to recipe instructions

A Day Ahead:

• Fully assemble and bake the stuffing, but keep it covered for the entire baking time (don’t crisp the top yet)
• Let cool, cover, and refrigerate overnight
• The next day, reheat covered in a 350°F oven for 20-25 minutes until warmed through
• Uncover for the last 5-10 minutes to crisp the top

Can You Freeze Stuffing? Yes! Freeze unbaked assembled stuffing for up to 1 week. Thaw in the refrigerator overnight before baking according to recipe instructions.

Storage and Reheating

Refrigerator: Store leftover stuffing in an airtight container for up to 3 days.

Reheating Options:

• Microwave: Heat individual portions for 1-2 minutes until warmed through
• Oven: Place in a covered baking dish and reheat at 350°F for 15-20 minutes

Leftover Ideas:

• Serve alongside turkey sandwiches
• Use as a base for a breakfast hash with eggs
• Top with gravy and leftover turkey for a quick meal
• Make stuffing waffles by pressing into a waffle iron

Recipe Variations

Add Sausage: For a heartier stuffing, brown 1 pound Italian sausage and add it to the bread mixture.

Use Onions: If you don’t have leeks or prefer traditional onions, use 2 cups diced yellow onions.

Dried Herb Substitution: If fresh herbs aren’t available, use 1 tablespoon dried sage, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 2 tablespoons dried parsley.

Gluten-Free: Use gluten-free crusty bread to make this recipe celiac-friendly.

Vegan Version: Use vegan butter, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and use vegetable broth.

Add Dried Fruit: Fold in ½ cup dried cranberries or chopped dried apricots for sweetness.

Mushroom Addition: Sauté 8 oz sliced mushrooms with the leeks and celery for earthy depth.

Chestnuts: Add 1 cup roasted, peeled, and chopped chestnuts for a traditional touch.

Fennel Substitute: If someone has a celery allergy, substitute diced fennel bulb for celery.

How to Clean and Prepare Leeks

Leeks require special attention because dirt gets trapped between their layers:

1. Trim off the dark green tops and root end
2. Cut the leek in half lengthwise
3. Slice thinly crosswise
4. Place sliced leeks in a colander
5. Rinse thoroughly under cold running water, separating the layers
6. Let drain or pat dry before cooking

Frequently Asked Questions

Can I make this without eggs? The eggs add richness and help bind the stuffing, but you can omit them if needed. The texture will be slightly different but still delicious.

What’s the difference between stuffing and dressing? Technically, stuffing is cooked inside the turkey, while dressing is baked separately in a dish. This recipe makes dressing, but many people use the terms interchangeably.

Can I stuff the turkey with this? While this recipe is designed to be baked in a dish, you can use it to stuff a turkey. Ensure the stuffing reaches 165°F internally for food safety.

Why use day-old bread? Fresh bread is too soft and moist. Day-old bread is drier and absorbs the flavorful liquids without becoming mushy.

Can I use chicken broth instead of vegetable broth? Absolutely! Chicken broth adds even more savory depth.

How do I know when it’s done? The stuffing is done when heated through (165°F) and the top is golden brown and crispy.

My stuffing is too dry—what happened? You may not have added enough broth, or your bread was extra dry. Always check that the mixture feels quite wet before baking.

Can I make this in a slow cooker? Yes! Assemble in a slow cooker and cook on low for 3-4 hours.