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 can relate about not understanding the fuss over stuffing all these years. But I decided to try making this for the first time and never realized that there were vegetables and herbs and all this good stuff that goes into it. Made it with my sourdough bread, followed the recipe exactly and I loved it! Thank you!
Great to hear that you both enjoyed it!
Can I use a croissant loaf for the bread or do you think it would not cook okay?
Hi Sara. I think it can work, I would be sure to dry them out first. They have a lot of butter in them so you may need to reduce the fat and possibly even the liquid. I would add it a little at a time to see how it absorbs the liquid so you don’t over soak the bread. Be careful not to overmix it since the bread is more delicate.
I was assigned “stuffing” for a Friendsgiving event. I thought, oh no, boring stuffing. Well, let me tell you —this recipe was the HIT of the table. EVERYONE was raving about the stuffing and there was not one lick left in the pan. It was delicious and perfect. This recipe served 9 people. By mistake, I used 3 cups of broth, instead of 2 as the recipe called for, but it totally worked. Also, I used 4t of Rosemary spice out of the cabinet and it was just fine. I bought a french loaf of bread from the bakery. Even the next day there were phone calls about the stuffing! It was amazing!
That’s wonderful to hear, Carol! Thank you so much for sharing. I’m so glad it was a hit!
I used sourdough bread in my recipe. I actually made this recipe out of, hmm, obligation because half of the main family moved away and the cooking needed to be done by fewer of us. The stuffing landed on my shoulders. If I’m honest, stuffing is my LEAST favorite part of the meal; I usually don’t even partake of this dish! So, I decided that if I must make the stuffing then I’m going to head to Natasha’s Kitchen because she seems to make EVERYTHING taste good! Am I EVER so glad I did!!!!!! Not only was this the best stuffing I’ve EVER had but I TRULY enjoyed it!!! In fact, I might even make this again for another meal that ISN’T Thanksgiving meal! This recipe is the real mic drop of stuffing recipes. 1 million out of 10 stars!!!
Awwww you just made my day! Thank you for this wonderful comment and feedback, I appreciate it and it helps inspire me to share more recipes with you all!
I love Natasha’s recipes, but this was a bust. Followed the directions exactly with fresh herbs and sour dough bread and no one liked the stuffing.
Hi Cheryl, I’m sorry to hear that. This has been a very popular recipe for us this Thanksgiving. If you could give me some clue as to what you didn’t like about it, I’d be happy to troubleshoot.
Wow! This stuffing was a crowd pleaser. I substituted Italian sausage for the bacon and everyone said this stuffing was the best they ever had! In fact, I made your sweet potato casserole and sourdough rolls, too! People went crazy for all! Ty so much do helping my Thanksgiving to be a hit, Natasha!
This was supposed to be five stars! Sorry!
This stuffing recipe was da bomb! The rosemary, garlic (added more garlic), and bacon mmmm! The family enjoyed it and asked that I make it this way from now on . 😁 You hit a Grand Slam with this one! I love this recipe and highly recommend it!
I always add more garlic too, George! I’m so happy this was a hit and a favorite!
I have tried other stuffing recipes and did not know about this recipe until the fall of this year (2025.) I had made up my mind about making this stuffing recipe for Thanksgiving this year, and oh my gosh……it topped the other stuffing recipes! It is so good, even by itself. Everyone in my home said it was so good and the best stuffing they ever had. It was so simple and easy to prepare, with few ingredients, all wraps up to an amazing stuffing! I absolutely love this recipe and highly recommend everyone try it out! <3
Hi Laura, that is such a thoughtful compliment. Thank you for the lovely review on my stuffing recipe. I hope you had an amazing Thanksgiving!
I was asked to make a traditional stuffing this year, and looked at other recipes but just wasn’t “feeling” it until I found this recipe. You had me at bacon! I made this with store bought sourdough croutons from Costco and it turned out so delicious. I highly recommend! Thanks Natasha!
That’s great to know that this stuffing works great with the sourdough croutons from Costco! That’s such a smart shortcut. Thank you for sharing!
Omg! I just made this & it turned out perfect. I followed your recipe to the T & I was kind of nervous to be honest. I kept doubting myself that I’ll do a good job. I read all the reviews and even bought a grater to grate my own cheese.
Hi Crys! I’m so glad it turned out well for you. Happy thanksgiving!
If I am wanting to make 16-20 servings do you recommend separating into 2 9×13 pans or just put it all into the original baking dish?
Or just double the recipe and use 2.
Hi Hannah, if doubling the recipe, I would bake in 2 separate casserole dishes.
The very very best dressing I’ve ever had! I used sourdough bread. The flavor lingers in your mouth. Im elated that Natasha made up the recipe. I too, every year, was always searching for something new because of the leftovers there was alot of dressing left over. NOT THIS THANKSGIVING!
Thankyou Natasha.
You’re very welcome, Maragaret! I’m so happy you loved this stuffing.
I’m doing the make/bake ahead for tomorrow. Do you bake at 200-225 then tomorrow do I bake at the higher temp 350. Or do I fully bake at 350 and reheat at 350 on Thankgiving? Thank you
Hi Gerry, I have these notes in the recipe, I hope they’re helpful: 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. You can 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.
This was so easy to make, and turned out delicious!
That’s wonderful to hear, Hannah! So glad you loved it!
Prepping for Thanksgiving. The recipe was so easy and looks amazing.
When reheating in the oven, do I cover with foil?
Thanks so much, love all your recipes
Hi Sue, yes, you can cover it with foil.
Hello! If I do use the store bought bread cubes that are herb seasoned in a bag, how would I alter the recipe? Love all of your recipes!!!!
Hi Valentina! You’ll want to adjust the herbs to your taste preference. And if they are also salted, omit or use less salt.
Let us know how it turns out!
I don’t eat pork. I only eat turkey bacon. Turkey Bacon does not render much fat/grease. What else can I use along with the butter to saute the herbs down with?
Hi Nae! See my note in the recipe instructions. You can follow the same process as if you’re using pancheta- you’ll need to add some olive oil since it doesn’t release as much fat as bacon).
My second wife didn’t like bacon either she did turkey bacon but it never hit right. that’s cause it’s a lean meat with very little to no fat. So i did some experimenting and found something interesting that helps with the grease or fat needed. Add Vegetable Crisco while cooking the turkey bacon. This gets it to be much more like real bacon still not the same but still closer. But also will give you the grease you need for this and other recipes.
I made this tonight and the dish smelled amazing and tased divine! Thank you Natasha!
Hi! So I’ve been trying to find a good recipe for stuffing from scratch for some time now. I just made this today and it was AMAZING, restaurant worthy! This will be my go to recipe for life, it was that good! I followed the recipe to the T. I baked it for 35 minutes on the final uncovered bake halfway through I stirred it. Great great recipe thank you!
I save bacon fat so I have a reserve in the fridge. . Before putting the sourdough cubes in the oven, I fried the squares in bacoon fat. Decadent!
I love that! It really does infuse the stuffing with so much flavor to use the bacon fat.