The BEST Thanksgiving stuffing! Based on my family's classic recipe, it's rich and savory, made with fresh herbs, celery, butter, and leeks.
This stuffing recipe is my favorite Thanksgiving side dish. Based on my grandma’s homemade stuffing, it’s buttery and flavorful, made with celery, leeks (or onions), fresh herbs, and dried bread cubes. As it bakes, it gets crisp and golden on top but stays moist and gooey in the middle.
If you’re looking for a traditional stuffing to complete your Thanksgiving menu, I think you’ll love this recipe. Simple, classic, and SO delicious, it’s hands down the best stuffing recipe I’ve tried. Find make-ahead tips and variations below!
Stuffing Ingredients
Here’s what you’ll need to make this homemade stuffing recipe:
- Bread, of course! My favorite type of bread to use in this recipe is crusty sourdough or French bread. A rustic loaf of wheat or white bread works too.
- Butter – For rich, buttery flavor. Use salted butter or unsalted butter plus an extra 1/4 teaspoon salt.
- Leeks – For sweet, oniony flavor. If you don’t cook with leeks often, check out this post to learn how to cut and clean them!
- Celery – A stuffing essential.
- Garlic – For sharp depth of flavor.
- Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors.
- Vegetable broth – To moisten the bread.
- Eggs – They add richness and moisture, helping to create the stuffing’s irresistible gooey center.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Stuffing
You can find the complete stuffing recipe with measurements below, but for now, here’s a quick overview of how it goes:
Start by drying the bread. You want it to be dry so that it soaks up flavor and moisture from the other ingredients.
- Option 1 – Plan ahead: Cut or tear the bread into cubes a day or two in advance. Spread it in a single layer on a baking sheet and let it sit uncovered on your counter to dry out.
- Option 2 – Dry the bread in the oven: Spread the bread cubes in a single layer on a baking sheet. Bake for 10 to 15 minutes at 350°F to dry them out.
Next, cook the veggies. Sauté the leeks, celery, and garlic until softened, about 5 minutes.
Then, season the bread. In a large bowl, use your hands to toss together the dried bread, vegetables, and herbs.
Pour 1 1/2 cups of the broth over the bread and toss again. Add the eggs and toss again. At this stage, the bread should be very moist. If it feels dry at all, add an additional 1/2 cup broth.
Finally, bake! Transfer the bread mixture to a greased casserole dish and arrange it in an even layer. Drizzle the top with melted butter, cover, and bake for 30 minutes at 350°F.
If you’re like me, and you like your stuffing to have a crispy, golden brown top, uncover the dish and bake for 5 to 10 minutes more.
Enjoy!
Stuffing Recipe Variations
- Use onions instead of leeks. Replace the leeks with 1 yellow onion, chopped.
- Use dried herbs instead of fresh. Replace the fresh herbs with 1 to 2 tablespoons mixed dried sage, thyme, rosemary, and/or poultry seasoning.
- Skip the eggs. Add extra broth as needed to moisten the bread before baking.
- Make it vegan. Skip the eggs and use olive oil or vegan butter instead of regular.
How to Store and Make Ahead
You have two options for prepping this herb stuffing ahead:
- A few hours ahead: Follow the recipe as written, stopping right before you bake the stuffing. Cover the baking dish and refrigerate until about an hour before your meal. Bake according to the recipe before serving.
- A day ahead: Fully assemble and bake the stuffing 1 day in advance, but leave it covered for the entire time it’s in the oven. Refrigerate it overnight. The next day, reheat it, still covered, in a 350°F oven until it’s warmed through. Uncover it for the last few minutes of baking to crisp the top.
Leftover stuffing keeps well in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a covered baking dish in a 350°F oven.
More Favorite Thanksgiving Recipes
You could serve this easy stuffing recipe with any meal, but it’s especially perfect for Thanksgiving. Round out your feast with one or more of these delicious Turkey Day side dishes:
- Green Bean Casserole
- Sweet Potato Casserole
- Roasted Brussels Sprouts
- Best Mashed Potatoes
- Mushroom Gravy
- Or any of these 50 Thanksgiving Side Dishes!
Best Stuffing Recipe
Equipment
- 9x13 Baking Dish (this Staub is pretty for serving)
Ingredients
- 1 small loaf (1 pound) day-old crusty sourdough bread, not sandwich bread
- ½ cup salted butter, plus 1 tablespoon melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
- 4 celery stalks, diced (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
- 2 large eggs, beaten
Instructions
- Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
- Tear the bread into 1-inch pieces* and place in a very large bowl.
- Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
- Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
- When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
I’m in the south and we usually do dressing at Thanksgiving. I really enjoyed this alternative, especially the leeks!
I’m so glad you loved it!
I am a pescatarian that goes to my meat-loving in-laws in the Midwest. I love stuffing but it doesn’t make sense to make my own when they have their meat version – I can’t eat it all by myself! So I made this November recipe for my family this week and they loved it! It was the perfect blend of bread with the herbs and veggies. I did cook it a little longer as recommended to make it crispier on top! Will make again.
Can you freeze it ahead of time?
Would love to try, too bad we have an allium allergy in the house so the leeks would cause a reaction.
I’ve never really been a stuffing person, but I wonder if I should give this recipe a go. My family usually buys a boxed stuffing mix.
I used to do the same, but making your own is well worth it a d not that hard.
Almost the way that I make it..I’ll have to try the Leeks though.
Made this stuffing as a side dish and not one bit was leftover. The stuffing was moist and oh so very tasty. This recipe has made it to the favorites file. Thank you!
Hi Mary. I have n ever used beaten eggs in any of my stuffing recipes. How do they affect the actual stuffing? The recipe sounds delicious and I may give this a try (here in Canada), but I’d love to hear your thoughts.
I make this stuffing every year for Thanksgiving. I start thinking about it in anticipation toward the end of October and the whole family loves it!
I have a family member who is allergic to celery. Do you think I could sub fennel?
Hi, can you give detailed instructions for what to do to reheat on the day if making and baking the night before – how long before reheating to remove from fridge, what oven temperature to reheat and for how long? Thanks.
Hi Danielle, scroll up a bit into the post for the “How to Store and Make Ahead” instructions.
Never in my wildest dreams did I think I would ever alter Mama’s 75-year-old traditional dressing recipe. But I must! Fresh rosemary, thyme and sage. Yum. And leeks. And vegetable broth (instead of chicken broth). I can’t wait until Thanksgiving to make (and eat!) this. Mama is smiling down at me saying go for it!
The most amazing stuffing. This will now be our go to for company and for everyday meals.
I’m so glad you loved it, Mona!
Hi! Wondering if I can prep this all a day ahead and bake the day of ?
yes you can….. just the day of let it come to room temp then warm it up covered with tin foil
Can we do it without eggs? Some family members don’t eat eggs. Thank you!
I’m the only vegetarian in my family, but the stuffing is a hit year after year at Thanksgiving. Absolutely delicious and almost light despite being decadent.
I’m so glad you love it, Stacey!
My absolute FAVORITE stuffing recipe of all time, and I’m a connoisseur, stuffing is MY FAVORITE THING ON EARTH!! Sometimes, I’ll add sausage when I’m feeling wild, but hands down, this is the recipe i always return to. People who don’t use leeks have NO IDEA what they’re missing!! I’m making some now to go with our turkey leg dinners, with cranberry sauce, mashed taters and gravy! We legit have repeat Thanksgiving dinner a couple times a year with turkey legs or breasts… just SO I COULD MAKE THIS.
Hi Kris, Thanks for your sweet comment! I’m so glad you love the recipe!
I just found my new stuffing recipe : ) It was perfect! I’ve made many different vegetarian stuffings over the years but finally I’ve found one that hits all the marks. Rave reviews from everyone. Thanks!
Hi Kim, I’m so happy it turned out so well!
Hi, can i make and freeze it uncooked for a week or more ?
Hi Les, that should be fine, I would thaw it in the fridge overnight before you plan to bake it.
Tasty,healthy and delicious!
This has been my go to stuffing recipe for 3 years now. My family always looks forward to me bringing it. I have some family members that do not like onions, but the leeks are mild enough that everyone enjoys it.