Name: Classic Thanksgiving Stuffing (Perfect for Friendsgiving!)
Prep time: 25 min
Cook time: 45 min
Total time: 85 min
Ingredients: 13 cups Dried Italian Bread Pieces (from 1 large loaf); 1/2 cup Unsalted Butter ((1 stick)); 2 cups finely chopped Celery ((about 4 ribs)); 1 1/2 cups finely chopped Yellow Onion ((about 1 medium onion)); 1 tsp. Kosher Salt (plus more to taste); freshly cracked Black Pepper (to taste); 2 cloves Garlic (qminced); 2 tsp. dried Italian Seasoning; 1 tsp. dried Sage (or 1 tbsp. fresh); 1 tsp. dried Thyme (or 1 tbsp. fresh); 2 tbsp. chopped fresh Parsley (or 1 tsp. dried); 1 Large Egg; 2 1/2 cups Chicken Stock

Makes: 8-10 servings | Prep Time: 40 minutes (dry out the bread!) / Cook Time: 45 minutes

This classic Thanksgiving stuffing is buttery, herby, golden brown, and everything you want for Friendsgiving or any big holiday meal. It fills a 9×13 pan and feeds 10–12 people easily.

Ok TECHNICALLY this is a Thanksgiving dressing recipe, but I’ve called it “stuffing” my entire life, and I’m not changing now. You can absolutely make this a stuffing by cooking it inside the turkey, but we’re going the dressing route and cooking it in a casserole dish. That’s the difference. Now that that’s out of the way, let’s get to it.

There’s something ridiculously nostalgic about a big pan of stuffing (dressing), and this one nails that buttery-herby balance without feeling heavy. You start with a full loaf of Italian bread (torn into pieces and dried overnight), then build layers of flavor with sautéed onions, celery, fresh parsley, sage, thyme, garlic, and plenty of broth. It’s super classic, and pretty easy to make!

Because this recipe fills an entire 9×13 pan, it’s Friendsgiving-friendly and perfect for any holiday meal you’re hosting. It’s the kind of dish that makes people hover near the oven asking, “Is it ready yet?” (aka my husband)… and honestly, that is the best holiday compliment.

A pan of classic thanksgiving stuffing being scooped with a spoon on a table with plates, candles, and people around it.

Ingredients

12-13 (ish) cups dried Italian bread pieces (from 1 large loaf)
1 stick (1/2 cup) Unsalted Butter
2 cups finely chopped Celery (from about 4 ribs)
1 1/2 cups finely chopped Yellow Onion
1 tsp. Kosher Salt, divided (plus more to taste) + freshly cracked Black Pepper, to taste
2 cloves Garlic, minced
2 tsp. Italian Seasoning
1 tsp. dried Sage
1 tsp. dried Thyme
2 Tbsp. chopped fresh Parsley
1 Large Egg
2 1/2 cups Chicken Stock

So if you’re hosting or bringing a side this year, this stuffing is basically guaranteed to be the beloved carb on the table. It’s classic, cozy, beautifully golden, and always a crowd pleaser.

Ingredients needed to make a classic stuffing recipe (bread, veggies, herbs, butter, and chicken stock) laid out on a marbled surface and labeled.

I created a similar recipe for a national client a few years ago, and have since tweaked it slightly to make my whole family happy. Mark is especially picky about stuffing, and this is his favorite version!

Ingredient Notes & FAQs

Garlic → If you’re making this ahead, the garlic flavor will intensify as it sits (before it is cooked). If you prefer a milder garlic flavor, use just one clove.

Kosher Salt → I use Diamond Crystal kosher salt for all of my recipes. It is less dense than other kosher salts, so the amount I use is higher. If you’re using Morton kosher salt or a fine sea salt, reduce the amount to 3/4 teaspoon and adjust to taste.

Bread → A big loaf of Farm to Market Italian bread (which is a Kansas City company) is perfect for this recipe. Most loaves are pretty big, so any fresh bread loaf should do the trick no matter where you are. Other great types of bread are Sourdough bread, French bread, challah, or whatever sturdy bread you love.

Do I need dried bread? For traditional stuffing, yes. The dried bread absorbs the stock (and all of the flavors) without getting too mushy.
Is there a way to quickly dry the bread out? Kind of! Spread the torn bread cubes onto two rimmed baking sheets. Heat the oven to 350°F, then turn it off. Add the trays to the oven and let the bread dry for a couple of hours. Note: Spread the bread into an even layer on both sheet pans. If they’re piled on top of each other, the bottom ones won’t dry out.
Can I use store-bought dried bread cubes? Yes. Always. Use the same volume (13 cups) and slightly reduce the salt in the recipe; most pre-dried cubes are already seasoned.

Herbs → Italian seasoning covers the basics: oregano, rosemary, thyme, sage, etc., but I like to throw in extra sage and thyme. I use dried herbs (except parsley) because I consistently have them on hand. Can I use fresh herbs? Absolutely! Use 1 Tbsp. fresh sage and 1 Tbsp. fresh thyme to replace the dried versions. For parsley, I recommend fresh parsley because it lifts and balances the other flavors in this recipe, but you can sub it with 1 teaspoon dried parsley. Can I add rosemary? Optional. It can dominate, so use 1 tsp dried or 1 Tbsp fresh if your family loves it.

Chicken Stock → A good stock makes a really good stuffing. If you have access to homemade stock or stock from a local butcher, use it. If you’re sensitive to salt, swap half (or all) of it with store-bought low-sodium chicken broth.

Can I make this vegetarian? Yes. Just use vegetable broth instead of chicken stock!

Step-By-Step Recipe Guide

See below for step-by-step photos and directions. These instructions walk you through the entire process of making this Classic Thanksgiving Stuffing.

Directions

Step One: Prep the Bread. Overnight to 2-Day Prep:Tear the bread loaf into 1/2″ – 1″ pieces. (This is a “rustic” version, so they do not need to be a uniform shape or size). Spread them across two large rimmed baking sheets and let them dry out at room temperature overnight, up to 48 hours. Faster Option: Pop the bread pieces into a 300°F oven for about 30 minutes, stirring occasionally, until totally dried. Immediate Option: Use store-bought dried bread cubes, but decrease the salt in this recipe by half.

A woman's hands tearing a loaf of bread into small pieces over a large glass bowl full of other bread pieces.

Torn bread cubes being spread out across a large rimmed baking sheet.

Step Two: Cook the Veggies + Dried Herbs. Melt 1/2 cup (1 stick) Unsalted Butter in a large skillet over medium heat. Add 2 cups finely chopped Celery, 1 1/2 cups finely chopped Yellow Onion, and 1/2 teaspoon Kosher Salt. Cook for 5-7 minutes until softened, then stir in 2 cloves minced Garlic, 2 tsp. Italian Seasoning, 1 tsp. dried Sage, and 1 tsp. dried Thyme. Cook for 1-2 minutes until the garlic and herbs are fragrant, then remove from heat.

A skillet full of onion and celery cooking with seasoning.

Step Three: Mix the Bread Crumbs + Veggies. Transfer the dried bread pieces to the largest mixing bowl you have. Use a rubber spatula to scrape the cooked veggies into the bowl, then sprinkle in the remaining 1/2 teaspoon Kosher Salt, 2 tbsp. finely chopped fresh Parsley, and freshly cracked Black Pepper to taste. In a large glass measuring cup, whisk 1 large Egg with 1 cup Chicken Stock, then pour it into the bowl with the bread and vegetables. Pour remaining 1 1/2 cups Chicken Stock into the bowl.

A skillet of softened celery and onions being scraped into a large bowl of dried bread pieces.

A glass measuring cup full of chicken broth and egg mixture being poured into a bowl of dried breadcrumbs and softened celery and onions.

Step Four: Combine. Use the rubber spatula to toss all of the ingredients together until evenly moistened. (Be a little patient with this part; the bread takes a minute to absorb everything.) Note: If you prefer a drier stuffing, start with two cups of chicken broth total. For a wetter stuffing, use three cups.

A large mixing bowl full of classic Thanksgiving stuffing being mixed together with a rubber spatula.

Step Five: Bake. Preheat the oven to 350 F. Spray a 9×13 oven safe casserole dish with baking spray, or brush with melted butter. Transfer the stuffing mixture to the dish, spreading it out into an even layer. Cover the dish with foil and bake at 350 F for 30 minutes. Carefully remove the foil and bake for another 15 minutes. Let it cool briefly, then serve warm and enjoy!

A bowl of thanksgiving stuffing being scooped out into a glass baking dish.

A rectangular glass baking dish full of classic thanksgiving dressing being spread into an even layer by a spatula.

Recipe Tips & Tricks

Dry bread is key. The drier the bread, the more flavor it absorbs. Use whatever method works best for the time you have to make this, but don’t skip this part.
Taste and season. Dry bread isn’t super flavorful, and since it’s the main ingredient in this recipe, so don’t be shy with the salt. I always use 1 tsp. as a base, then add a little more to make sure this recipe is super flavorful.
Want it crispier? Once the stuffing is cooked through, place it under the broiler on “low” for 2–3 minutes to crisp the top of it. Keep an eye on it though!
Want it softer? Add an extra ½–1 cup broth before baking. Three cups is usually my max (and we like a relatively soggy stuffing), but feel free to add more if you are feeling it!

Ways to Customize this Recipe

Use two different breads: Use a combo of any sturdy breads for a fun flavor + texture twist.Add Sausage: Add browned Italian mild or hot sausage.
Add Mushrooms: Cook 8 oz. of mushrooms (like sliced baby bellas or cremini) with the celery and onion.
Add Apples: Add 1 cup finely diced Honeycrisp for a sweet/savory vibe.
Make it kinda cheesy: Grate parmesan over the top while it’s still hot.

This recipe is part of my Friendsgiving Menu in the Supper Club Series! This series is brand new to the blog and filled with dinner-party-inspired, shareable recipes that typically serve 6-8 people. If you’re into this vibe and would like to see more Supper Club Series recipes, sign up for the club’s monthly newsletter!

How to Make Ahead + Store Leftovers

Make Ahead: Make it (unbaked) up to 24 hours ahead. Just cover tightly with foil and refrigerate. Let it sit at room temperature for at least 30 minutes before baking. Bake as directed (you may add a few extra minutes if it’s still slightly chilled). OR bake fully, cool, and reheat covered at 350°F for 20–25 minutes.
Store Leftovers: In the Refrigerator: Store in an airtight container for 3–4 days. In the Freezer: Freeze for up to 2 months; thaw overnight and reheat covered.
Reheat: Microwave individual servings, or warm the whole pan covered at 325°F until hot.

More Friendsgiving Recipes

New! Easy Roasted Brussels Sprouts with Cranberries + Pecans
My Family’s Favorite Garlic Herb Rolls
Classic + Easy Creamy Mashed Potatoes (coming soon!)
Unique + Fun Everything Seasoning Rolls
My Personal Favorite Cheesy Hasselback Potatoes with Onions
Kansas-City-Style Creamy Cheesy Corn

I love this stuffing because it feels like the kind of recipe everyone quietly goes back for before dessert. It’s simple, reliable, nostalgic, and never too heavy. Whether you’re hosting a full Thanksgiving spread or showing up to Friendsgiving with one of the best sides on the table, this stuffing delivers big seasonal magic with almost no stress. I hope it becomes one of your must-make holiday dishes year after year. 🧡

If you make this classic stuffing recipe and love it, leave a comment and star rating below! Snap a photo and tag me on Instagram, or email me with any questions. Cheers!

xx Sara

5 from 2 votes (1 rating without comment)