Classic Thanksgiving Stuffing

A casserole dish filled with bread stuffing mixed with pecans, dried cranberries, and fresh herbs, sitting on a wooden surface next to small bowls of herbs and seasonings.

Classic Thanksgiving Stuffing

This epic Thanksgiving stuffing is everything a traditional turkey stuffing should be: buttery sourdough cubes, soft onion and celery, fresh sage, thyme, and rosemary, toasted pecans, and dried cranberries. I bake this turkey dressing in a 9x13 dish until the center is moist and savory and the top turns golden and crisp. It’s the best Thanksgiving side dish!

Course Side Dish

Cuisine American

Keyword thanksgiving side dish, Thanksgiving stuffing, turkey dressing, turkey stuffing

Prep Time 25

Cook Time 1 45

Cooling time 10

Total Time 2 20

Servings

Calories 363kcal

Author Julia

Ingredients

1.5 pounds sourdough bread cut into 1-inch cubes
1 cup pecan halves
½ cup salted butter for sautéing the vegetables
2 cups yellow onion finely diced
1½ cups celery diced
4 cloves garlic minced
2 tablespoons fresh sage finely chopped
1 tablespoon fresh thyme leaves
2 teaspoons fresh rosemary finely chopped
¼ teaspoon fine salt
½ teaspoon black pepper freshly ground
¾ cup dried cranberries divided
¼ cup fresh flat-leaf parsley chopped
2½ cups chicken broth divided
2 large eggs
3½ tablespoons salted butter divided, for greasing, baking, and finishing

For Garnishing:

fresh parsley Additional
Sage Additional
Thyme Additional
Toasted pecans Additional, if desired
Dried cranberries Additional

US Customary - Metric

Instructions

Dry the bread: Preheat the oven to 250°F (120°C). Spread the cubed sourdough over two large baking sheets in a single layer. Bake for 30 to 40 minutes, stirring halfway through, until the bread is thoroughly dried out but not browned. Remove from the oven and set aside to cool.
Toast the pecans: Increase the oven temperature to 325°F (165°C). Spread the pecans on a baking sheet and toast for 7 to 10 minutes, until fragrant and a rich golden brown. Allow to cool, then roughly chop most of the pecans, reserving about ¼ cup of the best-looking halves for garnishing.
Increase the oven temperature to 350°F (175°C) so it preheats to cook the stuffing.
Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 10 to 12 minutes, stirring occasionally, until softened and translucent.
Add the garlic and cook for another minute. Stir in the sage, thyme, rosemary, parsley, salt, and black pepper. Cook for another 1 to 2 minutes until fragrant, then remove from the heat.
Combine: Place the dried bread cubes in a very large mixing bowl. Add the cooked vegetables, scraping all the melted butter and herbs from the skillet into the bowl.
Add approximately three-quarters of the toasted pecans and ½ cup of the dried cranberries. Gently toss everything together until evenly combined.
Pour half of the chicken broth over the bread mixture and gently toss to distribute.
In a separate bowl or measuring jug, whisk the eggs with the remaining chicken broth. Gradually pour the mixture over the bread, tossing gently until evenly moistened. Let stand for 5 to 10 minutes to allow the bread to absorb the liquid.
Assemble: Lightly grease a 9x13-inch baking dish with approximately 2 teaspoons of the reserved butter.
Spoon the stuffing into the prepared dish, spreading it evenly without pressing it down firmly.
Cut approximately 1½ tablespoons of the remaining butter into small cubes and scatter evenly over the stuffing.
Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20 to 25 minutes, until the top is golden brown and crisp. If necessary, bake or broil for a few additional minutes to achieve the desired color.
Finish: Remove from the oven and allow to rest for 5 to 10 minutes. Melt the remaining butter and lightly brush over the exposed bread cubes for a glossy finish.
Scatter over the reserved toasted pecans and dried cranberries. Garnish generously with herbs.

Notes

Bread: Use a sturdy sourdough, country loaf, or French bread. Soft sandwich bread turns mushy. The bread should be fully dry before you add the broth. Check my Choose the Right Bread section for more options!
Can I use store-bought dried bread cubes? You can. Use about 14 to 16 cups of unseasoned dried bread cubes and skip the bread-drying step. Homemade sourdough cubes have more flavor and texture, though, so I recommend them if you have the time.
Dry, don't toast: The bread cubes should feel completely dry and hard but still pale. Browned cubes won't absorb the broth as well.
Dried herbs: If you don't have fresh herbs, use about one-third of the amount in dried herbs.
Broth: Turkey broth works well, and vegetable broth makes the stuffing vegetarian. With low-sodium broth, add a pinch more salt to the vegetables.
Don't press it down: Spoon the stuffing loosely into the dish so the top bakes up crisp and the inside stays light. Spoon the stuffing into the dish gently. Packing it down makes it dense and heavy.
To view all my stuffing recipe tips, see my Top Tips Section.
I provide step-by-step photos for how to make this Thanksgiving stuffing under this recipe card (scroll down).
Special Tools: 2 Large Baking Sheets | Large Skillet | Very Large Mixing Bowl | 9x13-inch Baking Dish | Aluminum Foil | Pastry Brush

More Thanksgiving Recipes

Make Ahead

Prep the parts early. You can cube and dry the bread a day or two ahead, then store it in an airtight container once completely cool, or freeze it. Toast the pecans ahead and store them airtight. Chop the vegetables and herbs the day before and refrigerate them separately.
Or bake it all ahead. Bake the stuffing completely, cool it promptly, and refrigerate. Leave off the final butter brushing and toppings. To reheat, cover with foil and bake at 350°F (175°C) for about 25 to 35 minutes, until the center reaches 165°F (74°C). Then uncover and bake another 8 to 12 minutes to bring back the crispy top. Finish with melted butter, toasted pecans, cranberries, and fresh herbs just before serving.

Storage and Reheating

Refrigerator: Refrigerate within 2 hours of cooking, in an airtight container or a tightly covered baking dish, for up to 3 to 4 days. Keep extra pecans, cranberries, and herbs separate until serving.
Freezer: Cool completely in the fridge, then freeze in freezer-safe containers or tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator. It may be slightly softer after freezing, but uncovering it toward the end of reheating helps bring back some crispy edges.
Reheating: For larger portions, cover with foil and reheat at 350°F (175°C) until the center reaches 165°F (74°C), removing the foil toward the end to crisp the top. Single portions can go in the microwave, though they'll stay soft rather than crispy. If it seems dry, add a small splash of chicken broth before reheating.

Nutrition