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Close-up of a baking dish filled with classic and easy Thanksgiving stuffing made from scratch, featuring bread cubes, sausage, and herbs.

Classic & Easy From Scratch Stuffing Recipe for Thanksgiving

This recipe guides you through making a classic homemade stuffing from scratch, perfect for your Thanksgiving table. It's designed to be straightforward, using simple ingredients and clear steps for a comforting and traditional holiday dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Drying Time 3 hours
Total Time 4 hours 15 minutes
Servings: 12 cups
Course: Side Dish, Thanksgiving
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing
  • 1 loaf hearty white bread cut into 1/2' cubes (12 cups fresh or 10 cups dried)
  • 1/2 yellow onion onion finely diced (about 1 cup)
  • 1 medium carrot grated
  • 3-4 ribs celery finely diced (about 1-½ cups)
  • 1/2 lb ground sausage
  • 3/4 cup butter
  • 1/4 cup fresh chopped parsley finely minced
  • 3 teaspoons fresh sage finely minced
  • 2-2.5 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

Equipment

  • Serrated knife
  • Baking sheet
  • Paper towel
  • Large sauté pan
  • Extra large mixing bowl
  • 9x13 inch pan or casserole dish
  • aluminum foil

Method
 

  1. Cut the bread loaf into 1/2-inch cubes using a serrated knife. Spread the cubes on a baking sheet and let them dry at room temperature for 2-3 days, or dry them in an oven at 200 degrees F for 1-2 hours, tossing occasionally until dry.
  2. Finely dice the onion and celery. Grate the carrot and squeeze out excess moisture with a paper towel. Mince the parsley and sage.
  3. Brown the ground sausage in a large sauté pan over medium heat, breaking it into small pieces as it cooks. Remove the cooked sausage to a plate lined with paper towels to drain excess grease. Pour out most of the grease from the pan.
  4. Add the butter to the same pan over medium heat. Once melted, add the diced onion and celery and cook for 2-3 minutes until the onion is translucent. Add the grated carrot and cook for 2 more minutes. Stir in the minced sage and cook until it wilts and releases its flavor.
  5. Place the dried bread cubes in an extra-large mixing bowl. Sprinkle the fresh parsley over the bread, then add the cooked sausage and toss to combine.
  6. Pour the contents of the sauté pan (butter and vegetables) over the bread mixture and sausage. Toss everything together to combine.
  7. Begin by slowly drizzling 1 1/2 cups of chicken broth over the bread mixture while gently stirring. Add more broth gradually as needed, until all the bread is lightly moistened but not soggy. Season with salt and pepper to your taste.
  8. Transfer the stuffing mixture to a greased 9x13 inch pan or a similar-sized casserole dish. Cover the dish with aluminum foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake for an additional 10-15 minutes.

Notes

Store any leftover stuffing in an airtight container in the refrigerator for 3-4 days.

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