I'm convinced our homemade Thanksgiving Stuffing recipe is the BEST out there, and it's very easy to make using dried bread cubes, fresh herbs, veggies and sausage.

This beloved stuffing joins our other Thanksgiving staples each year, like my Easy Thanksgiving Turkey, Homemade Dinner Rolls, Sweet Potato Casserole, Mashed Potatoes, and Cranberry Sauce.

The BEST Thanksgiving Stuffing recipe baked in a white casserole dish with a wooden spoon lifting some up.

Stuffing So Good, You'll Be Thankful for Leftovers

There are two important factors of an exceptional stuffing recipe and that is a light and fluffy texture (no soggy, rubbery stuffing happening here!) and LOTS of fresh flavor. This homemade stuffing is absolutely incredible, and you'll be happy to learn it tastes even better when prepped ahead of time, which means more free time on Thanksgiving!

We technically should call this stuffing recipe “dressing”, since it is not cooked stuffed inside the turkey. I don't recommend stuffing it in the cavity of your turkey because by the time it reaches a safe temperature to eat (165°F), the turkey breast meat will be overcooked.

How to make Stuffing:

Dry Bread: Slice the loaf of bread into 1/2″ cubes and allow them to dry out on a baking sheet on the counter for 2-3 days, or heat in the oven at 200°F for an hour or two, tossing occasionally, until dry and hard.

Brown Sausage: Cook sausage in a pan, breaking into small pieces with a wooden spoon. Drain the grease and pat with paper towels to remove more grease.

Two images showing bread cubes drying out on a pan then a pan of ground sausage, cooked and broken into small chunks.

Cook Veggies: Dice the onion and celery finely. Grate the carrot and squeeze it tightly inside a paper towel. Mince the parsley and sage. Heat butter in a large pan then cook onions and celery for 2-3 minutes, until translucent. Add carrots and cook for 2 more minutes. Gently stir in the sage, allowing it to wilt.

Combine: In a large bowl, combine bread cubes, sausage, cooked veggies, parsley, and butter, tossing to combine.

Two images showing fresh vegetables being sautéed in a pan then after all the ingredients are combined for a sausage stuffing recipe.

Add Chicken Broth: Gradually drizzle chicken broth over the bread mixture, stirring gently as you go, starting with 1 ½ cups. You want the bread lightly moistened, but not overly wet. Add more chicken broth as needed.

Bake: Pour stuffing into a 9×13 inch pan or similar size dish then cover with aluminum foil. Bake Thanksgiving stuffing at 350°F for 30 minutes then uncover and bake 10-15 minutes longer.

Two images showing chicken broth being drizzled on top of a homemade stuffing recipe then after it's baked and golden.

Make-Ahead and Freezing Instructions:

Store leftover sausage stuffing in the refrigerator for 3-4 days.

To Make Ahead: You can dry the bread cubes up to 2 weeks ahead, stored covered at room temperature. Make the stuffing and store, unbaked, in the refrigerator 2-3 days ahead. Remove from fridge to rest on counter for 30 minutes before baking as directed.

To Freeze: Store in a freezer-safe container or baking dish and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed, until warm.

Recipe Variations:

  • Vegetarian Stuffing: omit sausage and use vegetable broth.
  • Vegan: omit sausage, use vegetable broth, and use 2/3 cup oil instead of butter.
  • Add-Ins: Toss in some dried cranberries, raisins, pecans, walnuts, or pine nuts.
  • Different Bread: Mix it up by using different types of artisan bread, just make sure the bread is dense and good quality.
  • Cornbread Dressing

More Thanksgiving Side Dish Recipes:

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Recipe

The BEST Thanksgiving Stuffing recipe baked in a white casserole dish with a wooden spoon lifting some up.
Prep 15 minutes
Cook 40 minutes
Bread drying time: 2 hours
Total 2 hours 55 minutes
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Ingredients
 
 

  • 1 loaf hearty white bread* , cut into 1/2' cubes (12 cups fresh or 10 cups dried)
  • 1/2 of a yellow onion , finely diced (about 1 cup)
  • 1 medium carrot , grated
  • 3-4 ribs celery , finely diced (about 1-½ cups)
  • ½ lb ground sausage
  • 3/4 cup butter*
  • 1/4 cup fresh chopped parsley , finely minced
  • 3 teaspoons fresh sage , finely minced
  • 2- 2 1/2 cups low-sodium chicken broth* , or stock (you may need up to 2 ½ cups total broth)
  • salt and freshly ground black pepper , to taste

Instructions
 

  • Cut and Dry Bread Cubes: With a sharp serrated knife cut the loaf of bread in 1/2” cubes. Spread bread cubes out onto a baking sheet and allow to dry out. at room temperature for 2-3 days, OR in the oven at 200 degrees F 1-2 hours, tossing occasionally until dry.
  • Chop veggies: Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel.  Mince the parsley and sage.
  • Cook Sausage: In a large sauté pan, brown the sausage breaking it into small pieces as it cooks. Remove sausage to a paper towel lined plate, to soak up any excess grease. Remove most of the grease from pan.
  • Cook veggies: add butter to pan over on medium heat. Once melted, add onion and celery and cook for 2-3 minutes until onion is translucent. Add carrot and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.
  • Combine: Add dried bread cubes to an extra large mixing bowl. Sprinkle fresh parsley on top, then add sausage and toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.
  • Gradually add chicken broth: Start with 1 ½ cups of the chicken broth and drizzle it very slowly all over the bread mixture, stirring gently as you go. It is important not to pour the liquid in all at once or it will make soggy spots in the bread. Add more chicken broth as needed, until all of the bread is lightly moistened, but the mixture is not overly wet. Season with salt and pepper, to taste.
  • Bake: Add stuffing to a greased 9×13 inch pan (or similar size casserole dish). Cover with aluminum foil. Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes.
  • Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. 

Notes

Bread: For best results use hearty, slightly dense white bread (possibly from the grocery bakery). Avoid light and airy sandwich bread, like “Wonder bread”, or the bread will easily get soggy. The bread cubes can be dried out and stored in a resealable bag at room temperature up to 2 weeks in advance. You could also use half white bread cubes and half cornbread, for Cornbread Dressing.
Butter: Salted or unsalted butter will work. If using salted butter, use low sodium chicken broth, and add additional salt later, if needed.
Make Ahead Instructions: You can dry the bread cubes up to 2 weeks ahead, stored covered at room temperature. Make the stuffing and store, unbaked, in the refrigerator 2-3 days ahead. Remove from fridge to rest on counter for 30 minutes before baking as directed.
Gluten-free Adaptations: use gluten-free bread and gluten-free sausage.
Freezing Instructions: Store in a freezer-safe container or baking dish and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed, until warm.
Vegetarian Stuffing: omit sausage and use vegetable broth.
Vegan Stuffing: omit sausage, use vegetable broth, and use 2/3 cup oil instead of butter.
Add-Ins: Toss in some dried cranberries, raisins, pecans, walnuts, or pine nuts.

Nutrition

Calories: 333kcalCarbohydrates: 30gProtein: 10gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 521mgPotassium: 251mgFiber: 2gSugar: 4gVitamin A: 1369IUVitamin C: 3mgCalcium: 140mgIron: 2mg

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I originally shared this recipe October 2019. Updated November 2021 and October 2024.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Carrie Owens
2 years ago

This was my first time making stuffing and so I made this stuffing and it was so good. I loved how easy it was and every enjoyed it. I added pecans because I love nuts!

Renee Fulmer
2 years ago

5 stars
Great stuffing. I did not put in sausage and I did add 2 eggs. I love the instructions on all your recipes. Everyone raved about it

Calley
2 years ago

5 stars
I made this stuffing (omitted the sausage for guest preference) when the in-laws came for Thanksgiving this year. I had never made homemade stuffing before and I was so nervous as stuffing is a cornerstone of the Thanksgiving meal. Well, it turned out fabulous and everyone loved it and said it was delicious. I came back to the website this morning (day after Thanksgiving) to print the recipe!

Lisa
2 years ago

5 stars
This stuffing came out great. Easy recipe very tasty. We also made the Easy, No-Fuss Thanksgiving Turkey on this site. Awesome combo!! Thanks!!

Shelia
2 years ago

Great

Heather
2 years ago

Can I use Italian ground sausage?

teamemc2@zoominternet.net
2 years ago

5 stars
I loved using Lauren’s (TBFS) recipe, it was easy to make. The taste was amazing, very flavorful and very moist. I did add dried cranberries and pecans. I can vouch for the guests loving it, since there weren’t any leftovers! Thank you Lauren. Plus 5 more stars for your Tastes Better From Scratch cookbook. I mentioned on Instagram that I purchased 24 copies for Christmas gifts and cannot wait to hand them out.

TBFS is the best…Ritz Chef

Danielle
2 years ago

5 stars
Every year we have Thanksgiving at my mother’s house, and she assigns everybody what dishes they’re supposed to bring. This year my mother tells me to bring the pork flavored stove top stuffing, because it’s her favorite. Who uses store-bought stuffing for thanksgiving?! So I was scrolling through and I saw this recipe which sounds delicious. I want to add the cranberries and nuts to it as well, but I’m not sure how much to add? Can’t wait to make it ♥️

Natalie Bischoff
2 years ago

If I use homemade ground sausage (usually more lean) would it be alright? Or would typical store bought ground sausage be better?

Admin
2 years ago

Homemade will be great! If it’s dry you can always add some oil or butter to the pan when cooking!

Deborah Jepma
3 years ago

5 stars
Just made this and it is fantastic! Will definitely make again. Just wondering if I can freeze the leftover dressing that is already cooked?