Thanksgiving Stuffing Recipe (2024)

By Eric Kim

Updated Nov. 1, 2023

Thanksgiving Stuffing Recipe (1)

Total Time
1 hour 20 minutes
Rating
4(3,179)
Notes
Read community notes

This deeply savory, buttery sage stuffing builds layers of flavor with each step. First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps chopped sage, fennel seeds, poultry seasoning and cayenne bloom for a fragrant blend that tastes like sausage. Milk in place of watery boxed stock means there’s a base of richness that only dairy can provide. The combination of white bread and cornbread results in a classic but amped-up Thanksgiving stuffing with textural integrity and a hint of sweetness to boot.

Featured in: I Cooked 20 Thanksgiving Stuffings to Create the Ultimate Recipe

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Learn: How to Make Stuffing

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Ingredients

Yield:6 to 8 servings

  • 8ounces crusty white bread, such as country loaf or sourdough, cut into ½-inch dice (about 6 cups)
  • 8ounces store-bought or homemade cornbread, cut into ½-inch dice (about 3 cups)
  • ½cup unsalted butter
  • 10fresh sage leaves, plus ⅓ cup coarsely chopped sage (¾ ounce)
  • 1tablespoon fennel seeds
  • 1teaspoon salt-free poultry seasoning
  • ¼teaspoon ground cayenne
  • 1large yellow onion, finely diced
  • Salt and black pepper
  • 2celery stalks, finely diced
  • 2cups whole milk, plus more as needed

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

318 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 386 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Thanksgiving Stuffing Recipe (2)

Preparation

  1. Step

    1

    Heat oven to 350 degrees. Spread all the bread cubes on a large sheet pan and bake until brittle, 20 to 25 minutes. Cool completely on the pan. (The cooled bread can be stored in an airtight container for up to 5 days.) Raise the oven temperature to 375 degrees.

  2. Melt the butter in a large skillet over medium heat. Dip a wadded-up paper towel into the melted butter and grease a 1½- to 2-quart shallow baking dish or pan with it. Unwad the paper towel and line a plate with it. Add the whole sage leaves to the butter and cook, stirring occasionally, until the speckled milk solids at the bottom of the pan start to brown and the sage leaves become crisp, 2 to 4 minutes. Using tongs, transfer the sage to the paper towel-lined plate.

  3. Step

    3

    Add the chopped sage, fennel seeds, poultry seasoning and cayenne to the browned butter and cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the onion and season generously with salt and pepper. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the celery and continue cooking for 2 minutes. Stir in the milk and heat until steaming. Taste and add salt and pepper; the milk should be assertively seasoned.

  4. Step

    4

    Transfer the toasted bread cubes to a large bowl. Pour the hot milk mixture over the bread and gently toss with two spoons until the bread is thoroughly soaked; add more milk if needed. Spread the stuffing in the buttered baking dish and cover with foil. Bake until warmed through, 10 to 15 minutes. Uncover and bake until the top is crispy and a little darker in color, about 10 minutes. Scatter with the fried sage leaves and serve.

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Private Notes

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Cooking Notes

Tina

Read the article first and learn why he uses milk and no eggs. I can just randomly spout my own dressing recipe (thanks mom!) OR I can try this one that was researched and developed.

Lauren

Speaking from many years of ALWAYS making the dressing ahead of time... Bake to the "warmed through" step which will help set it, them let it cool and store in the fridge. The day of... let it come to room temp, put it in the oven for the warm through phase then uncover and crisp! I have never had this fail with ANY dressing/stuffing recipe and I rarely use the same recipe twice

Jimbo

To make a bit more homey-turkey parts (wings, necks) readily available at most markets can be made into a nice aromatic broth to sub out the milk. Add a small diced tart apple )Granny Smith keeps its firmness and a cup of dried cranberries/cherries add a fruity note. And a final glaze of melted butter crisps up the top.

M/R Cooper

I have been making stuffing/dressing from NYT and Gourmet/Epicurious for almost 30 years. Recently some of my family has stopped eating meat so chicken stock or cooking under the the turkey not allowed. Replacing with even homemade intensely flavored veg stocks just don’t make it. So happy to see this recipe with fennel seeds (to mimic sausage flavor) and milk instead of watery stock, and a combo of two breads along with serious herbs might just be the answer. Can’t wait to try.

Naptown Reader

Milk? Never heard of that, I've always used chicken stock or boullion. I also add in an egg. For onions, I like to do a mix of 2-3 onions, such as shallots, red onions, and leeks. I also add in a clove or two of garlic, and 8-10 bella or shitake mushrooms, sauteed first.

Linda L

I hope the original article will eventually be linked to this. In the meantime, here's the rational for adding milk: "Custardy texture relies on hydration. Since most stuffing recipes today don’t actually make it into a bird, the drippings that once came from the turkey need to be replaced with added liquid. Unless you’re making a homemade turkey stock from scratch, skip store-bought stock, which tends to taste like water." He got the idea from other recipes that used cream.

Caroline S.

I replace celery with a bulb of fennel. More flavor, especially here where the author already calls for fennel seeds, and you are not left with 1,000 stalks of celery you aren’t going to use before the rot in the crisper ;)

SusanB

Can this be made ahead? Perhaps through everything but last 10 minutes of uncovered - then do that before serving?

Lolly

If you really want some amazing cornbread for this dressing, make the browned butter cornbread ( thanks, Melissa Clark) in NYT Cooking. And then make a second batch to serve at dinner. Your guests will love it. And use fresh fennel instead of celery, so subtle and with a touch of sweetness. I also add sweet Italian sausage to this. And to just go over the moon, chopped chestnuts, not too many. If you haven’t made your own rich broth, go with milk. Japanese milk bread cubed and toasted. Oh my.

susan

Poultry Seasoning includes rosemary, oregano, ginger, marjoram, thyme and pepper

Lynn

Could this be made a day in advance and be reheated?

Craig Rutenberg

My father made a terrific stuffing which he learned to make in the US Army during WW 2. The main starchy ingredient was… Wheaties! I imagine there weren’t a lot of white bread or cornbread loaves sitting about, waiting to be toasted in the oven, in The Philippine Islands back then. He also used celery, onion and giblets along with tinned stock. I wish I’d paid better attention 50 plus years ago. I’ve never gotten it to taste as delicious as his. Or maybe it’s just sentimental memories.

Susan

There are lots of things I like about this recipe, and I'm impressed that it only took Eric Kim 20 tries. I've been making turkey dressing at least twice a year for 54 years. I agree with cubing and crisping the bread and his herbs and spices are bang on, although my mother was from New Brunswick so I use summer savoury instead of sage. I make turkey stock, so I have turkey fat to use instead of butter. Nuts, dried fruit, chestnuts are all nice additions, but none is essential.

Jean

I grew up on Oyster Dressing prepared every Thanksgiving. My mother, the cook, always used milk as the liquid. Heaven.

DJ

I put my stuffing in the pan that goes underneath a roasting rack (greased), then I put my brined, air-dried overnight in the fridge, spatchcocked turkey on the rack and let the juices permeate the stuffing. Wow!

Debora Knopp

Disappointing. Not nearly as tasty as my usual with turkey stock and eggs.

Nina

The fennel seed was overpowering in my opinion. And I really like fennel!

Liz Par

Here's an idea: make the NYT Mississippi pot roast a few days before hand. Save the tallow and dripping. Then, fry the sage and onions in part beef fat part butter and right before everything hits the oven, mix in the dripping. YUM!

Hanna

This recipe is absolutely perfect. I don’t change a thing. I made it last thanksgiving and this thanksgiving and both years it’s perfect. I want to start making this regularly I love it so much!!!!

Melissa

Made this for our Friendsgiving feast yesterday and, Eric, it was DELICIOUS. Slammin’, even. Wonderfully sagey and the kick from the cayenne was right on point. I used sourdough and from-scratch cornbread, and since it was still a bit dry after adding the milk, I added some rich turkey stock I’d made and it was perfect. I loved this so much.

CMN

This is my new stuffing recipe. Excellent. Could use more sage flavor--hard to know just how savory the sage leaves will be...

ippiki

Or maybe even 1/2 tsp

Mary

I have tried various stuffing recipes and this one was the best yet. Enjoyed by all. I doubled the recipe since we had a group of 16 and had plenty with a little leftovers. Wonderful!!

jill

I made this with store bought corn bread and the corn bread was too sweet. If I make it again I need to make the corn bread so I can control the texture but Im still not sure I would love this recipe.

Judith Frangos

The real beauty of this recipe is the least-expected...because of the buttered baking dish, the bottom develops a wonderful crust...I did add in a couple of beaten eggs...I think I might even do an additional one next time. All in all...lives up to the hype.

Kim

This is the homemade stuffing recipe I have been looking for. I grew up eating boxed stuffing, so those flavors and textures are near and dear to my heart and is “stuffing” to me. I’ve tried numerous recipes on NYT, Bon Appetit, and Food Network, and this one is spot on. The biggest thing I love is it doesn’t have eggs. Other stuffings on here called for eggs, which is yummy but not what I was looking for. If you want to feel like you’re eating boxed stuffing with elevated flavor, this is it!

Ellen

I made this stuffing for Thanksgiving this year because it is close to the one my southern mother used to make and it was a real hit. I made two changes because of that history - I don’t add the egg, and instead of milk I used a very rich turkey stock. (I enhance it by using one or two packages More Than Gourmet Roasted Chicken stock). This was the best stuffing I’ve made.

Delicious!

I’ve made this twice now—once in preparation for Thanksgiving and then again yesterday. I would highly recommend using a full bulb of fennel sliced in with the rest of the veg instead of the seed. Such a great flavor added! I found I needed about 1/2 cup more of milk since I used a full baguette and a fully prepared box of Trader Joe’s cornbread mix to make things easier. Did well being prepared a day ahead up to oven time and then baking the day of.

Emily B

Followed this recipe exactly and it was some of the best Thanksgiving stuffing I've ever made. Crispy sage was a nice touch.Lots of notes and suggestions in comments about how to adjust based on personal preferences, and some people balking at the milk, but just wanted to add that following this exactly without adjustments came out wonderfully.

Kim

Everyone loved this dish and was a resounding success. I doubled the batch, the only thing I did differently was add some Rosemary and Tyme sprigs I had left over to the milk while it heated, and removed them before mixing in the pan with the bread cubes. so so good. This has already been requested for next year.

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Thanksgiving Stuffing Recipe (2024)

FAQs

What is traditional stuffing made of? ›

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth.

Should you make stuffing the day before or the day of? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

What's the difference between stuffing and dressing for Thanksgiving? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Should I put an egg in my stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

How to keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Are you supposed to cook the stuffing before putting it in? ›

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

How wet should stuffing be before cooking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What is stuffing called when it's not in the turkey? ›

Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings. The dish can be made by stuffing it (hence the name) inside a turkey or other bird that will be roasted, or by baking or cooking it separately.

Do you stuff stuffing in or out of turkey? ›

Stuffing cooked inside the turkey cavities is delicious, but it does slow down the cooking time and could be a potential health hazard if done incorrectly. For perfect no-worry results, opt for "dressing" instead – stuffing cooked alongside the bird instead of inside.

Is chicken broth or stock better for stuffing? ›

Traditionally, stuffing is moistened with turkey stock or chicken stock, but you can use vegetable broth if you're aiming for vegan or vegetarian stuffing. Store-bought low-sodium chicken broth will absolutely do, but if you want to know how to make stuffing really shine, it's all about using homemade stock.

Is pepperidge farm stuffing mix good? ›

Out of both the supermarket and online order categories, Pepperidge Farm's Herb Seasoned Classic Stuffing blew all the other options out of the water. The texture was great, not too soggy or dry, and it had a rich, savory flavor almost reminiscent of sausage.

Does pepperidge farm stuffing go bad? ›

Although the stuffing mix can generally be safe to consume for a period beyond the expiration date, the quality may start to decline. Once opened, the window for consuming stuffing mix shrinks to a mere two to three months for optimal taste and freshness.

What was stuffing originally made of? ›

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

What is English stuffing made of? ›

This sage, onion and sausage meat stuffing is probably my favourite ever. However many others I've made or tried, the combination of the sage, onion and sausage meat is unbeatable! Use whatever sausages you like, I prefer to use chicken.

What does stuffing contain? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

What is stuffing mix made of? ›

In a large bowl or large plastic food storage bag, combine ​breadcrumbs with dried parsley, minced onion, celery flakes, thyme, pepper, sage, and marjoram. To prepare stuffing, bring 1 1/4 cups of water or chicken broth and 3 tablespoons of butter to a boil.

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