Turkey Stuffing Recipe (Classic Herb, Baked in a Dish)
This turkey stuffing recipe is the classic herb version: 1 pound of dried crusty bread, a stick of butter, onion, celery, sage and thyme, 2 eggs and about 2¾ cups of chicken broth, baked in a 9×13 dish at 350°F until the top is crisp and the center reaches 165°F. It makes 12 servings at about 200 calories each. Thanksgiving 2026 is Thursday, November 26, and the bread and vegetables can be prepared two days ahead.
Quick answer
Dry 1 lb of bread cubes at 275°F. Soften the onion and celery in ½ cup butter with the herbs, toss everything with 2 eggs and 2½ to 2¾ cups warm broth, and spread it loosely in a buttered 9×13 dish. Bake at 350°F, covered for 30 minutes and uncovered for 15 to 20, until the center reads 165°F.
Turkey Stuffing
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Turkey Stuffing Ingredients
- 1 lb (454 g) crusty French or Italian bread, cut into 3/4-inch cubes
- 1/2 cup (1 stick, 113 g) unsalted butter, plus a little for the dish
- 1 1/2 cups diced yellow onion (about 1 large)
- 1 1/2 cups diced celery (about 4 medium stalks)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tsp dried ground sage (or 2 tbsp chopped fresh sage)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crumbled
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 large eggs
- 2 3/4 cups chicken broth, warmed
How to Make Turkey Stuffing
- Spread the bread cubes on two sheet pans and dry them at 275°F for 30 to 40 minutes, stirring once, until crisp but not browned. Tip them into a very large bowl.
- Raise the oven to 350°F and butter a 9×13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, until soft and translucent. Stir in the garlic, sage, thyme, rosemary, salt and pepper and cook for 1 minute more.
- Scrape the vegetables and all the butter over the bread and add the parsley. Whisk the eggs with 2 1/2 cups of the warm broth, pour it over the bread and toss gently until every cube is moist. Add the last 1/4 cup of broth only if the mix still looks dry.
- Spread the stuffing loosely in the dish without pressing it down. Cover with foil and bake for 30 minutes.
- Uncover and bake 15 to 20 minutes more, until the top is golden and crisp and a thermometer in the center reads 165°F. Rest 5 minutes before serving.
Nutrition Facts
Per serving (1 of 12) (estimated)
- Calories: 200
- Total fat: 10 g
- Saturated fat: 5 g
- Cholesterol: 50 mg
- Sodium: 660 mg
- Carbohydrates: 23 g
- Fiber: 2 g
- Sugar: 3 g
- Protein: 6 g
Estimated from USDA FoodData Central (SR Legacy) values for the ingredients and amounts listed above. Optional toppings, garnishes and ingredients added “to taste” are not included. Actual values vary with brands and portion size.
Why This Turkey Stuffing Recipe Bakes in a Dish
USDA recommends cooking stuffing separately rather than inside the bird. Stuffing packed into the cavity has to reach 165°F in its center, and by the time it does the breast meat is usually overcooked. If you do stuff the turkey, the USDA stuffing guidance is to mix the wet and dry ingredients just before it goes in, stuff it loosely, and check the stuffing as well as the meat with a thermometer.
Baking in a dish also gives you more of the crisp, buttery top and edges, and you control the moisture with the foil: covered for a soft middle, uncovered for a crunchy surface.
The Best Bread for Turkey Stuffing
A sturdy, open-crumb loaf soaks up broth and still holds its shape. Soft sandwich bread collapses into paste. Whatever loaf you use, dry the cubes first so they absorb broth evenly instead of turning soggy on the outside.
| Bread | Texture after baking | Notes |
|---|---|---|
| French or Italian loaf | Chewy, cubes stay distinct | The most reliable choice |
| Sourdough | Sturdy, slightly tangy | Pairs well with extra sage |
| Cornbread | Crumbly and tender | Mix half and half with white bread so it holds together |
| Brioche or challah | Rich and soft | Already buttery, so you can cut the butter by a quarter |
| Soft sandwich bread | Soft, can turn mushy | Use only if dried very well |
How Wet Should Turkey Stuffing Be Before Baking?
Squeeze a handful after tossing. It should hold together and feel damp all the way through, with no broth pooling in the bottom of the bowl. Loaves absorb different amounts of liquid, which is why the recipe holds back ¼ cup of broth. Toss well, wait a minute for the bread to drink, and only then add the reserve if it still looks dry.
Spread the mixture loosely. Pressing it flat squeezes out the air and bakes into a dense slab.
Turkey Stuffing Calories: Where They Come From
Most of the energy in stuffing comes from the bread and the butter. The table shows each main ingredient for the whole 9×13 dish, using USDA FoodData Central SR Legacy values.
| Ingredient (whole recipe) | Calories | Per serving (1 of 12) |
|---|---|---|
| 1 lb French bread (FDC 172675) | 1,235 | 103 |
| ½ cup unsalted butter (FDC 173430) | 810 | 68 |
| 2 large eggs (FDC 171287) | 143 | 12 |
| Onion, celery, garlic, parsley | 132 | 11 |
| 2¾ cups chicken broth (FDC 174536) | 41 | 3 |
| Herbs, salt and pepper | 12 | 1 |
| Total | 2,373 | about 200 |
Turkey Stuffing Recipe Add-Ins and Swaps
| Add-in | Amount | How to add it |
|---|---|---|
| Turkey or beef sausage | 8 oz | Brown and crumble it first: cook turkey sausage to 165°F and beef sausage to 160°F, then fold it in with the vegetables |
| Apple and dried cranberries | 1 apple + ½ cup | Dice the apple and stir both in with the bread |
| Mushrooms | 8 oz, sliced | Cook with the onion and celery until their liquid evaporates |
| Toasted pecans or walnuts | ¾ cup | Stir in just before baking |
| Vegetarian version | Same amount | Use vegetable broth in place of chicken broth |
Thanksgiving 2026 Turkey Stuffing Make-Ahead Plan
| When | What to do |
|---|---|
| Monday, Nov 23 or Tuesday, Nov 24 | Cube and dry the bread; store it airtight at room temperature |
| Tuesday, Nov 24 or Wednesday, Nov 25 | Cook the onion, celery and herbs in the butter; cool and refrigerate |
| Thursday, Nov 26, about 1½ hours before dinner | Rewarm the vegetables, combine with the bread, eggs and broth, and bake |
| While the turkey rests | Uncover the stuffing so the top crisps |
Keep the wet and dry parts separate until baking day. Bread left soaking in raw egg and broth overnight turns soggy, and USDA advises combining stuffing ingredients just before cooking. For the rest of the menu, see our Thanksgiving dishes guide and this pumpkin pie with evaporated milk.
Storing and Reheating Leftover Turkey Stuffing
Refrigerate leftovers within 2 hours in shallow containers. FoodSafety.gov gives 3 to 4 days in the fridge for cooked leftovers and baked egg casseroles, and 2 to 3 months in the freezer for best quality. Reheat covered at 350°F with a splash of broth until it reaches 165°F, uncovering for the last few minutes to re-crisp the top. Frozen stuffing is a little softer after thawing.
Frequently Asked Questions
Can I make turkey stuffing the day before?
You can dry the bread and cook the vegetables a day or two ahead. Combine them with the eggs and broth and bake on the day you serve it, so the bread does not sit in raw egg overnight.
Can turkey stuffing go inside the bird?
Yes, but USDA recommends cooking it separately. If you stuff the bird, do it just before roasting, pack it loosely, and make sure the center of the stuffing reaches 165°F.
Why is my turkey stuffing mushy?
Too much broth, bread that was not dried, or soft sandwich bread are the usual causes. Use a crusty loaf, dry the cubes fully and hold back some of the broth.
How do I fix dry turkey stuffing?
Drizzle warm broth over it a few tablespoons at a time and cover with foil for the first half of baking. Uncover only at the end.
Do I need eggs in a turkey stuffing recipe?
No. Eggs bind the bread and give a softer, set center. Without them the stuffing is looser and crumblier but still bakes well.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FSIS: Stuffing and food safety
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
