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 Turkey 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 in 8 Tbsp of butter into the bacon grease then saut 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 it into the bread mixture until bread is evenly moistened.
- Bake – Pour the mixture into the greased 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. 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.
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
This Stuffing Recipe is sure to become your family’s favorite part of any Holiday spread. The bread is toasted, seasoned to perfection with savory bacon and fresh herbs, and baked until it has that perfect crispy top and chewy texture. It tastes just like Thanksgiving! Make this homemade stuffing recipe this year instead of that pre-packaged mix because it’s just as easy, but tastes so much better! Each serving is about 1 cup of stuffing.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
- 1 1/4 lb day-old white bread, sourdough, French bread, rustic bread, ciabatta, cut into 1/2” to 3/4” cubes
- 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
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Toast the bread – Preheat the oven to 350˚F. Grease an 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.*
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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.
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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.
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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.**
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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.
**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. 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.
325kcal Calories26g Carbs12g Protein20g Fat
Nutrition Facts
Stuffing Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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:
