Classic Thanksgiving Stuffing
This classic thanksgiving stuffing is a staple for your holiday table! Filled with carrots, celery, rosemary and thyme, it bakes up crisp on top and perfectly soft underneath!
This classic thanksgiving stuffing was originally posted in November 2012. The post has been updated as of November 9, 2017 with new photos, text and a slightly modified and improved recipe.
Stuffing stuffing stuffing! Or otherwise known as a critical part of any turkey day feast.
Well, at least according to me. No stuffing, no dice.
So, in light of my feelings on this subject, today we are resurrecting this classic but fantastic thanksgiving stuffing.
There’s no frills, no unique twists, but dang it sure is delicious.
And I will say that today’s recipe is a classic for a reason. And it totally reminds me of the stuffing my grandma made every single year growing up. <— Cue all the holiday feels!
So, let’s discuss the dish, shall we?
We start with a simple base of some sauteed onion, carrot and celery. We pump up the flavor by adding in some dried herbs, like rosemary and thyme. It all gets tossed together with some bread cubes and broth, before being baked off in the oven until crispy on top yet still perfectly soft underneath.
Oh yes. Turkey day carbs for the win.
Tips & Tricks For This Classic Thanksgiving Stuffing
- Please please please be sure to use stale bread! Preferably, it should be at least one day old.
- Totally optional, but if you happen to have some on hand, I like to garnish the stuffing with some chopped fresh parsley or cilantro. Gives it that kick of freshness.
- Additionally, I like to cube up the bread in advance to save some time on turkey day. This also helps it get stale a bit faster … double win!
- You can also cook the veggies ahead of time so all you have to do is assemble and bake when ready to enjoy.
Additional Thanksgiving Recipes You Might Enjoy!
- Dairy Free Mashed Potatoes
- Cranberry Orange Sauce
- Holiday Corn
- Maple Roasted Vegetables
- Fresh Herb Dinner Rolls
- Green Beans with Almonds and Shallots
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 tablespoons unsalted butter or non dairy butter*
- 1 medium onion, finely chopped
- 2 medium ribs celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ¾ teaspoon fine sea salt
- ½ teaspoon pepper
- 1 (1 pound) loaf stale crusty bread, cut into ½ to ¾ inch cubes**
- 1 ¼ cups low-sodium vegetable or chicken broth
- 1 large egg
- Preheat the oven to 375ºF. Grease a 9×13 inch baking dish with nonstick or olive oil spray. Set aside.
- Add the butter to a large skillet set over medium heat. When melted and warm, add in the onion, celery, carrots, thyme, rosemary, salt and pepper. Cook for about 6 to 8 minutes, until tender.
- Transfer the mixture to a large bowl along with the bread cubes, then toss gently to combine.
- In a small bowl or liquid measuring cup, whisk together the broth and egg. Pour into the bowl with the bread and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and cover with aluminum foil.
- Bake for 30 minutes. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp. Serve!
*You can also use olive oil in place of the butter.
**Be sure to use a nice and firm (i.e. crusty) bread here. I’ve used multigrain, whole wheat, sourdough, etc. and they all work well, so just choose whatever loaf looks best!
To keep this dairy free - be sure to use bread that is dairy free.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 213 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 35mg Sodium: 525mg Carbohydrates: 32g Fiber: 2g Sugar: 5g Protein: 6g