Mom's Best Recipes
Recipe

Classic Stuffing (Savory and Herby)

Crisp edges, a tender center, and that cozy hit of sage, thyme, and buttery onion. This classic stuffing is easy, make-ahead friendly, and built for gravy.

Author By Matt Campbell
4.8
A golden brown baking dish of classic herb stuffing with crisp edges and visible bits of celery and parsley
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Stuffing is the side dish that somehow turns into the main character. It is humble bread and onions, sure. But add butter, herbs, and a good broth soak and suddenly you have a pan of savory comfort that people “just taste” straight from the dish while pretending they are checking if it is done.

This is my go-to classic savory herb stuffing with a tender middle and those crunchy, caramelized corners we all fight over. The ingredients are easy to find, the steps are clear, and you can make it ahead without losing the magic. Taste as you go, and do not stress the exact bread cubes. Stuffing is forgiving like that.

A sheet pan of bread cubes drying out before being used for stuffing

Why It Works

  • Balanced texture: Drying the bread first means it absorbs broth without turning gummy. You get crisp edges and a soft, spoonable center.
  • Big, classic flavor: Butter-sautéed onion and celery build the base, then sage and thyme bring the holiday aroma.
  • Control the moisture: Adding broth gradually lets you decide if you want it drier and crunchy or more custardy.
  • Make-ahead friendly: Assemble the day before, bake when you need it, and your oven schedule stays sane.

Pairs Well With

Pairs Well With

  • Roast turkey or turkey breast, plus extra pan gravy.
  • Roast chicken on a regular weeknight when you want holiday vibes without the holiday.
  • Ham with a little mustardy sauce on the side.
  • Cranberry sauce for that sweet-tart contrast that makes every bite feel brighter.
  • Green beans (garlicky sautéed or casserole style) and a crisp salad to cut the richness.

A plate with a scoop of herb stuffing next to sliced roast turkey and gravy

Storage Tips

Refrigerate: Cool leftovers within 2 hours, then store airtight for up to 4 days.

Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: For the best crisp edges, spread stuffing in a baking dish, dot with a little butter, splash with a tablespoon or two of broth, cover with foil, and warm at 350°F until hot (about 20 to 30 minutes). Uncover for the last 5 to 10 minutes to re-crisp the top.

Leftover glow-up: Press cold stuffing into a skillet with a little butter and fry until browned, then top with a fried egg. Chaotic brunch perfection.

Common Questions

Is stuffing the same as dressing?

Pretty much. In a lot of places, stuffing typically means cooked inside the bird and dressing means baked in a dish. The terms are also used interchangeably depending on where you grew up. For food safety and better crunchy bits, this recipe is baked in a casserole dish.

What is the best bread for classic stuffing?

Use something sturdy and not too sweet: day-old French bread, sourdough, or a simple country loaf. You can also mix in a little cornbread for a softer, slightly sweeter vibe, but keep most of it sturdy bread for structure.

Can I make it ahead?

Yes. You can dry the bread and prep the veggie herb mixture up to 2 days ahead. Or assemble the full dish, cover tightly, and refrigerate up to 24 hours before baking. Let it sit at room temp for 20 to 30 minutes before it goes in the oven, and plan to add 5 to 10 minutes to the covered bake time if it is still quite cold.

How do I know if I added enough broth?

The bread should feel moist throughout but not soupy. When you squeeze a handful, it should hold together, and no liquid should drip out. If it looks dry after mixing, add broth a splash at a time. Denser breads sometimes need a little more.

Can I use dried herbs instead of fresh?

Absolutely. Dried herbs are more concentrated. A good rule is 1 teaspoon dried for every 1 tablespoon fresh. This recipe includes amounts for both so you can use what you have.

Can I cook this in the turkey?

It is possible, but baking separately is safer and gives better texture. If you do stuff the bird, make sure the center of the stuffing reaches 165°F.

I used to think stuffing was just “bread in a pan” until I started paying attention to the little decisions: how dry the bread is, how long you cook the onions, when you add the herbs. The first time I nailed the balance, buttery and herby with crunchy corners that sounded like a tiny crackle when you scooped them, I ate it standing at the counter like it was a snack.

Now it is the dish I make when I want the house to smell like someone has their life together. Spoiler: I usually do not. But this stuffing gives that energy anyway, and I am happy to borrow it.