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. Perfectly seasoned and make-ahead friendly, it's the ultimate holiday side dish for Thanksgiving or Christmas.
Equipment
- Large mixing bowl
- Large skillet
- 9×13-inch baking dish
- Aluminum foil
- Wooden spoon or spatula
Ingredients
- 1 lb day-old crusty sourdough bread (or French bread)
- 1/2 cup salted butter, plus 1 Tbsp melted for topping
- 2 leeks, halved, thinly sliced, and rinsed well (about 2 cups)
- 4 stalks celery, diced (about 1¾ cups)
- 3 cloves garlic, chopped
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh parsley, chopped (heaping)
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- 1 1/2–2 cups vegetable broth or chicken broth
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish. Tear the bread into 1-inch pieces by hand and place in a large bowl. If the bread isn’t stale, bake on a sheet for 10–15 minutes to dry out slightly.
- Melt ½ cup butter in a large skillet over medium heat. Add leeks, celery, garlic, salt, and pepper. Sauté for 5 minutes until softened and fragrant, reducing heat if needed to prevent browning.
- Pour the sautéed leek mixture over the bread. Add sage, parsley, rosemary, and thyme. Toss well to coat every piece with butter and herbs.
- Pour 1½ cups broth evenly over the bread and toss to combine. Add beaten eggs and toss again. The mixture should feel very moist; add the remaining broth if needed.
- Transfer mixture to the prepared baking dish and drizzle with 1 Tbsp melted butter. Cover with foil and bake for 30 minutes at 350°F.
- Uncover and bake 5–10 more minutes until the top is golden brown and crisp while the inside stays moist and tender.
Notes
Pro Tips: Use crusty, day-old bread for the best texture. Hand-torn bread catches more flavor. Always rinse leeks well to remove grit. Fresh herbs make all the difference in taste and aroma.