Classic Herb Stuffing: Easy Make-Ahead Thanksgiving Side
Updated: 3 days ago
Classic herb stuffing is the side dish that quietly steals the show at Thanksgiving. The edges turn golden and crisp, the middle stays soft and savory, and the smell of sage and butter fills the whole kitchen. It is also one of the easiest dishes on the menu, since most of the work can be done ahead of time.
What You Need
You only need simple pantry-friendly ingredients: crusty bread, butter, onion, celery and garlic, plus fresh sage, thyme and parsley. Chicken or vegetable broth and a couple of eggs bring everything together.
How to Make Classic Herb Stuffing
Start by cutting the bread into cubes and toasting them until dry and pale golden, so they soak up flavor without turning mushy. Soften the onion and celery in butter with the garlic and fresh sage, then toss everything together with the herbs.
Add the warm broth mixed with the eggs, fold gently until evenly moist, and spoon the mixture into a buttered baking dish. Bake first covered, then uncovered, until the top is golden and crisp.
Tips for the Best Stuffing
Day-old bread works best because it holds its shape. Fresh herbs make a big difference in flavor, but dried herbs work in a pinch with a smaller amount. You can assemble the dish a day ahead and bake it just before dinner, which frees up your oven timing on Thanksgiving day.
Storage
Keep leftovers covered in the fridge for 3 to 4 days and reheat covered so the stuffing stays moist, then uncover for the last few minutes to bring back the crisp top.
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