This Turkey Stuffing Recipe tastes just like Thanksgiving with crispy bread seasoned to perfection and mixed with savory bacon. This is the best stuffing recipe, and it’s incredibly easy to make and reheats perfectly if you want to make it ahead. Try this recipe this year and you’ll be hooked!
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Easy Stuffing Video Tutorial
Ditch the stuffing mix in the box–it’s so easy to make your own homemade stuffing recipe, and you’ll be amazed at how much better it tastes. Watch my video tutorial and you’ll see how easy it is to make the best Thanksgiving dressing.
Thanksgiving Stuffing Recipe
I didn’t grow up eating stuffing, and when I tried it as I got older, I couldn’t figure out what all the fuss was about. Why waste time and space on the Thanksgiving table for bread casserole?
When I was developing this stuffing recipe, I polled my audience on Instagram and Facebook and did tons of research and testing to create the best Turkey stuffing recipe — ever. This is it, friends.
What’s the difference between stuffing and dressing?
We use the words interchangeably, but technically speaking, a turkey stuffing is cooked inside the bird, while dressing is cooked separately in a casserole dish, which is especially convenient if you’re making a Spatchcock Turkey. This classic stuffing recipe can be cooked inside the bird, but here’s why I prefer baking stuffing separately:
- Simpler for serving a crowd and reheating
- It’s safer – stuffing inside a turkey must reach 165˚F to ensure there aren’t raw poultry juices
- Turkey roasts faster without stuffing = less risk of overcooking
- Better texture – Crisp top + soft center
Stuffing Ingredients
This easy stuffing recipe is incredibly flexible, so you can make it vegetarian or gluten-free. I shared some easy substitutions below.
- Day-old bread – Bread that is a few days old, stale, and dry will absorb the liquid better without getting soggy. I love the crisp and chewy texture of Sourdough Bread, but any fresh loaves of bread work: sandwich bread, Soda Bread, No-Knead Bread, Biscuits, bagels, Focaccia, ciabatta, or Cornbread (or even a combo). For Gluten-free stuffing, choose gluten-free bread.
- Bacon – the crispy bacon and bacon grease build so much flavor! You can swap with panchetta or ground sausage, or omit it for a vegetarian stuffing.
- Unsalted butter – adds flavor and moisture to the casserole, and dotting the top creates the best texture.
- Veggies – onions and celery- these aromatics create the basis of the stuffing’s flavor.
- Herbs and seasoning – salt, pepper, fresh parsley and rosemary, and garlic . You can swap seasonings like sage, thyme, poultry seasoning, or Italian seasoning, if you prefer.
- Chicken stock – Homemade Chicken Broth (or Turkey Stock) tastes best, but store-bought works as well. For vegetarian stuffing, use vegetable stock.
- Eggs – Help to hold the whole casserole together and create a bit of puffiness
How to Make Stuffing
- Toast the bread by spreading the pieces on a cookie sheet and baking at 350°F for 10-15 minutes until crisp like croutons (fresh bread may take longer). Transfer to a bowl. You can do this 1-3 days ahead.
- Sauté the bacon over medium heat in a large skillet until crisp, and sprinkle it over your bread.
- Sauté the veggies and fresh herbs – melt 8 Tbsp of butter into the bacon grease, then sauté onion, celery, garlic, and rosemary until soft. Add the parsley, salt, and pepper, then pour the mixture into the bread bowl.
- Add Stock – Slowly add half of the chicken stock to the bowl and stir. Whisk the remaining chicken stock and the eggs in a separate bowl, and then stir them into the bread mixture until evenly moistened.
- Bake – Pour the mixture into the greased 9×13 casserole dish, dot the top with butter, cover the dish with foil, and bake in the oven for 40 minutes. Uncover and bake another 30 minutes or until crispy.
To Bake Stuffing in a Turkey:
To make traditional stuffing cooked inside the turkey, stuff the poultry cavity with the mixture after step 5. Cook until the turkey is done and the stuffing reaches 165°F in the middle on an instant-read thermometer. Scoop the stuffing out into a dish, fluff, and serve, or broil for 1-2 minutes to add some crispiness.
How to Know When Stuffing is Done
Use an instant-read thermometer to test the center of the casserole. Stuffing is done cooking when the top of the bread is crisp and golden, and the center reaches 165°F. You can bake until you have your desired crispness (I love the added crunch!).
What to Serve with Stuffing
Of course, I love serving this stuffing recipe with Turkey and all the Thanksgiving fixings, but it also pairs well with just about any main course.
- Pot Roast
- Beef Tenderloin
- Baked Ham
- Spatchcock Chicken
- Roast Beef
- Meatloaf
- Lamb Chops
- Prime Rib
- Stuffed Pork Tenderloin
This is the best stuffing recipe you’ll ever try, with crispy bread pieces that soak up the incredible bacon flavor and seasonings. It’s far better than store-bought mixes and just as easy!
Now I know why people adore stuffing, because it tastes just like Thanksgiving, and since it reheats well, you’ll be able to enjoy it with Thanksgiving leftovers. I love layering it with Cranberry Sauce, sliced Turkey, and Gravy between two slices of fresh bread for a leftover Thanksgiving sandwich that’s almost as good as the actual meal.
Stuffing Recipe
Ingredients
- 1 1/4 lb day-old bread, sourdough, white bread, French bread, rustic bread, ciabatta, cut into 1/2” to 3/4” cubes (about 12-14 cups)
- 6 oz bacon, chopped into 1/4-inch pieces, or diced panchetta
- 12 Tbsp unsalted butter, divided, plus more to grease the pan
- 2 medium yellow onions, (2 cups finely chopped*)
- 3 celery stalks, (2 cups finely chopped*)
- 1 tsp fine sea salt, or to taste *if using salted butter, reduce to 1/2 tsp
- 1 tsp freshly cracked black pepper, or to taste
- 1/2 cup finely chopped flat-leaf parsley, plus more to garnish
- 1 1/2 Tbsp finely chopped fresh rosemary, from 3 Tbsp rosemary leaves
- 4 garlic cloves, minced
- 2 cups low-sodium chicken stock, divided (or vegetable stock)
- 2 large eggs
Instructions
- Toast the bread – Preheat the oven to 350˚F. Grease a 9×13 casserole dish then set aside. Set the bread on a large rimmed baking sheet and bake for 12-15 minutes or until fully dried out and crisp like croutons. If bread is fresher, it will take 5-10 minutes longer. Transfer to a large mixing bowl.*
- Sauté the bacon – Heat a large skillet over medium heat and sauté the bacon until browned and crisp (if using pancheta, you’ll need to add some olive oil since it doesn’t release as much fat as bacon).. Remove the bacon with a slotted spoon and sprinkle it over the bread.
- Sauté the veggies and herbs – Into the bacon grease, carefully melt in 8 Tbsp of butter, then add onion and celery, garlic, and rosemary, and sauté until onions are very soft, about 6-8 minutes, stirring often. Stir in the parsley, salt, and pepper, then pour the onion mixture over the bread crumbs and stir.
- Add stock – Slowly add half of the chicken stock to the bowl and mix it all together. In a separate bowl, whisk together the remaining chicken stock and eggs, then pour over the bread mixture and toss everything until combined.**
- Assemble and Bake – Transfer the mixture to your prepared 9×13 casserole dish, dot the top with the remaining 4 Tbsp of butter. Cover with foil and bake at 350˚F for 40 minutes, then uncover and bake until the top is crisp and golden brown, another 30-40 minutes.
Notes
**For Traditional Turkey Dressing cooked inside the turkey, stuff the empty cavity with the mixture after step 5. Cook the stuffed turkey until the turkey is done and the stuffing registers 165°F in the center on a thermometer. Remove from the bird, plate, and serve or broil for a minute or two for a crispier top. Make-Ahead and Storage Tips:
- Prep Ahead – Dry the bread 1–3 days ahead and store it at room temperature. Chop the veggies, herbs, and bacon, then sauté them 1 day ahead. Cool completely, cover, and refrigerate.
- Keep Warm – Cover the baked stuffing with foil and keep it in a warm oven (200–225°F) for up to 45 minutes.
- Make-ahead – Bake and cool stuffing within two hours, then cover and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat in the oven at 350˚F for 15 minutes, or reheat portions in the air fryer for 6-7 minutes, until edges are crispy and the center reaches 165°F.
Nutrition Per Serving
More Holiday Side Dish Recipes
This stuffing recipe perfectly complements so many dishes on your Thanksgiving and Christmas menu. Try these other side dishes to round out your Holiday side dish menu:
- Sweet Potato Casserole
- Green Bean Casserole
- Baked Mac and Cheese
- Maple-roasted Acorn Squash
- Roasted Sweet Potato Salad
- Stuffed Mushrooms
- Roasted Carrots
- Mashed Potatoes
I just made it as well. Its awesome!! I made it a week ahead of TDay so now Im thinking I should put it in the freezer. Thoughts??
Hi Laura! See the make ahead and storage tips at the bottom of the recipe card for instructions on this.
I applaud you for
Toasting the bread as I have done for years. Only use celery and fresh parsley after adding melted butter to the toasted bread. Salt and pepper and a little turkey or chicken broth added and roast in the oven. No bacon needed this is delicious
Hi Mary! We loved the addition of bacon, but for a more traditional flavor, it works great to leave it out too.
Just made this stuffing to bring to the in-laws for Thanksgiving. The sample bite I took for quality control was so delicious!
Hi Ginger! That’s wonderful, I’m so glad you loved it.
Have you ever added a bit of dried sage?
Hi Michelle! We like this variation, but you can swap seasonings like sage, thyme, poultry seasoning, or Italian seasoning, if you prefer.
Could you use bread cubes that come in a bag that the grocery store sells for stuffing that has no seasoning?
Hi Janet! That can work too, just be gentle when tossing them together so they don’t get mushy.
Would dried rosemary work in this recipe? maybe 1/3 the amount?
Hi Meredith, it really is best with fresh, but dried may work. If you happen to try, please let me know how you like it.
I always put pork sausage in my stuffing. Would I need to change the proportion of the ingredients if I added the sausage to your recipe?
Hi Ami! You can use sausage with no changes in the recipe. I hope you love it!
Hi Ami! Yes, you you may have to adjust some proportions when you add pork sausage. If you’re planning on adding 4–6 oz sausage: No major changes; maybe reduce the butter by 1–2 Tbsp if you want.
Would turkey bacon work? Or better to skip?
Hi Diane! Yes, turkey bacon would work great.
How many cups of bread does that make when cubed?
Hi Georgiana! It would be about 12 cups of bread after it’s chopped. I hope you love the stuffing recipe!
Hey kitchen of Natasha’s ! Would the texture totally change if I made this the night before baking?
Hi Sicilian! See my make ahead notes at the bottom of the recipe card for the suggested make ahead options that I’ve tested.
If I do half a recipe, will the bake times be the same? I’m the only person who really likes stuffing and your recipe looks really delicious!
Bake time should be almost the same, it may finish a bit sooner so watch out for it.
I am a raving fan of your recipes! this one, didn’t work out for me. It seemed to have too much moisture – it looked and tasted greasy. It seemed ok until I added the 1 cup broth mixed with 2 eggs – that just made it a gooey mess. Cooked for recommenced times, double checked I followed recipe exactly as written. Ended up throwing it out. So glad I made a test batch before Thanksgiving. Have you heard any similar feedback? Still love you and your amazing recipes. This one didn’t work for me.
Hi Kelly, What kind of bread did you use? Bread that is a few days old, stale, and dry will absorb the liquid better without getting soggy. Did you bake the bread cubes until they were crisp and dry? Was your casserole dish smaller, making the stuffing thicker, not as spread out? Did you bake it uncovered for the last 30-40mins? That last bit crisps the top and sets the center. I hope this helps…
Can you use this recipe in a crockpot? What would your cooking instructions be? It’s nice to free up space in the oven.
Hi Sherese! I have not tested that, so I’m not sure how it would work or what the instructions would. See my make ahead notes in the recipe for make ahead options. I bet you could keep it warm in crockpot though. Just reheat it the oven or microwave until it reaches 165 degrees and then keep on warm for 2-4hrs in the crockpot.
Could I omit the bacon? Is there something else I would need to add to ajust the flavor?
Hi Dawn! It really elevates the flavor. Some people use sausage instead.
I have someone in my family that can’t eat pork so bacon and sausage aren’t options. Any other suggestion? Or can I just leave out the meat?
Yes, you can omit for a vegan option.
Can this recipe be doubled? If so, any added suggestions? Thanks!
Hi Chris. Yes, you can double the just use a larger pan so it’s not too deep, or two pans.
If you toast the bread cubes one or two days ahead, would you store them in a plastic bag or would they get too soft?
Hi Geri! Make sure they’re completely cool and dry. It would be better to store them in a paper bag or leave the bag slightly open so moisture can’t build up.
Do you have a recipe or tips to bake in a bundt pan?
Hi Shar, do you mean the stuffing or just in general recipes to bake in a bundt pan? If so, you’ll love my Banana Bundt Cake and my Cranberry Bundt Cake.
Question : can I use wild rice and mushrooms added to this recipe as I have always had wild rice in my stuffing?
Hi Christine! I think it can work, but I don’t have any instructions to provide for that. Please let us know if you experiment with it.
Thank you for sending this recipe. I had requested this a couple of years ago, so very happy to see it now.
You are most welcome! I hope it meets are of your highest expectations. Thanks for the recipe request for this stuffing recipe.
Is it ok to not add the eggs? I make a recipe similar to this one I add sausage and cranberries.
Hi Sylvia, if you like a looser stuffing, you can omit the eggs. Eggs act like a gentle binder. Without them, the stuffing won’t cling together as much and it will be more loose and fluffy. You also will miss those yummy custardy pockets.
I never thought I liked stuffing, I decided to give it one more shot with this recipe..OMG where has this stuffing been my whole life!!! So addicting and the perfect texture and combo of flavor. If I make one dish for thanksgiving…this is it “chefs kiss” 🤌
Oh awesome!! I’m so happy you loved the stuffing! I felt the same excitement when I came up with this recipe. Thanks for the awesome review.
Hands down, best stuffing I’ve tried so far!! it has the perfect crunch on top mixed with the perfect moisture texture throughout. I’ve never tried bacon in my stuffing before, but I will definitely be doing this from now on. Also, so easy to make which is also a bonus when making other recipes for Thanksgiving!
Thank you Brooke, I’m so happy you loved this Thanksgiving stuffing! I agree, its always nice to have easy holiday sides, especially since it can be made ahead.
I would like to use this recipe but add frsh oysters. Any suggestions or modifications you’d recommend?
Hi Nancy! I’ve never tested that, but sounds like it would be a great addition. From what I know about oysters- they cook quickly so I would add them right before baking to prevent rubbery texture. I would chop them smaller so they mix well with everything. They tend to release liquid, I’m not sure if you’ll need to make any adjustments here. You may try a little less broth. Let us know how it turns out!