Thanksgiving hosting
The short answer: how to make stuffing: dry about 12 cups of bread cubes, soften onion and celery in butter, toss with herbs, two beaten eggs and 3 to 4 cups of warm broth, then bake at 350°F.
- Done when the center hits 165°F
- Feeds 10 to 12 people
- Make-ahead timeline for Thanksgiving
- Easy variations all start from the basic method
- Next step: Plan it with the Meal Planner & Grocery List ($3.99).
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Prep time: 15 minCook time: 1 hr 20 minTotal time: 1 hr 35 minServings: 10 to 12 servings
Here's how to make stuffing at home: dry about 12 cups of bread cubes, soften onion and celery in butter, toss them with herbs, two beaten eggs and 3 to 4 cups of warm broth, then bake in a buttered 9x13 dish at 350°F until the center hits 165°F. That basic method feeds 10 to 12 people, and every flavor twist below starts from it.
I love cooking, and as the oldest of three I grew up as the one my family leaned on to keep everything coordinated. If you're juggling the turkey, sides and pies, the Meal Planner & Grocery List: Thanksgiving Edition ($4.99) puts the dinner plan, grocery list and a Thanksgiving Day timeline on paper so the stuffing gets its turn in the oven.
Basic stuffing ingredients and ratios
The ratio matters more than the exact recipe. Use this table to scale up or down.
| Ingredient | For 6 people | For 12 people | Why it matters |
|---|---|---|---|
| Dry bread cubes | 6 cups | 12 cups | The base; dry bread soaks up broth without turning mushy |
| Butter | 4 tbsp | 1/2 cup | Cooks the vegetables and adds richness |
| Onion, diced | 1 medium | 2 medium | Sweetness and depth |
| Celery, diced | 2 ribs | 4 ribs | Classic flavor and a little crunch |
| Fresh herbs (sage, thyme, parsley) | 2 tbsp total | 1/4 cup total | The flavor most people expect |
| Eggs, beaten | 1 | 2 | Binds the stuffing so it holds together |
| Warm broth | 1 1/2 to 2 cups | 3 to 4 cups | Moisture; add gradually |
| Salt and pepper | To taste | To taste | Season the broth mixture before it hits the bread |
A good rule is about 1 cup of dry bread cubes per guest and roughly 1/3 cup of broth per cup of bread. Day-old bread soaks up more, so keep extra broth warm on the stove.
How to make stuffing step by step
- Dry the bread. Cut a sturdy loaf into 3/4-inch cubes. Spread them on sheet pans and bake at 275°F for 30 to 40 minutes, stirring once, or leave them out overnight.
- Cook the vegetables. Melt the butter in a large skillet. Cook the onion and celery over medium heat for 8 to 10 minutes, until soft. Stir in the herbs for the last minute.
- Warm the broth. Heat the broth in a saucepan. Season it well, since the bread will absorb the salt.
- Combine. Put the bread in your biggest bowl. Add the vegetables, then the beaten eggs, and toss.
- Add broth gradually. Pour in the warm broth about a cup at a time, folding gently, until the bread is moist but not swimming.
- Bake. Spread into a buttered 9x13 dish. Cover with foil and bake at 350°F for 25 to 30 minutes, then uncover and bake 15 to 20 minutes more to brown the top.
- Check the temperature. The USDA guide to stuffing and food safety says the center must reach 165°F on a food thermometer.
Inside the bird or in a dish?
Baking stuffing in a dish is easier and more predictable. If you do stuff the turkey, USDA advises packing it loosely, about 3/4 cup per pound, putting the bird straight into an oven set no lower than 325°F, and checking that the center of the stuffing reaches 165°F. Stuffing can lag behind the meat, which means the turkey sometimes overcooks while you wait. The FoodSafety.gov temperature chart lists 165°F for both poultry and stuffing.
| Method | Pros | Watch out for |
|---|---|---|
| Baked in a dish | Crisp top, even cooking, frees up turkey timing | Can dry out; cover for the first half |
| Inside the turkey | Extra turkey flavor, soft texture | Must reach 165°F in the center; longer roast |
| Slow cooker | Frees up oven space | Fill only 2/3 full and start on high; cook to 165°F |
Make-ahead stuffing timeline
You can do most of the work early, as long as you mix wet and dry ingredients right before baking.
- Up to 1 week ahead: Cube and dry the bread, then store it in a sealed bag at room temperature.
- 1 to 2 days ahead: Dice the onion and celery, cook them in butter and refrigerate in a covered container.
- Thanksgiving morning: Warm the broth, beat the eggs and combine everything.
- While the turkey rests: Bake the stuffing. A rested turkey gives you 20 to 30 minutes of open oven time.
USDA says not to refrigerate uncooked, mixed stuffing. If you want it fully done ahead, either freeze it uncooked and bake from frozen to 165°F, or bake it completely and reheat it.
Easy stuffing variations
Start with the basic ratio and change one or two things.
| Variation | What to add or swap |
|---|---|
| Sausage stuffing | 1 lb browned, drained pork sausage; cook it fully before mixing |
| Cornbread dressing | Half cornbread and half white bread; add a little extra broth (full recipe: cornbread dressing) |
| Apple and cranberry | 2 diced apples cooked with the onions and 1 cup dried cranberries |
| Mushroom and herb | 8 oz sliced mushrooms browned in butter, extra thyme |
| Vegetarian | Vegetable broth and olive oil or butter; add toasted pecans |
| Oyster stuffing | Cooked oysters folded in; USDA advises cooking oysters first |
Any raw meat, poultry or shellfish should be cooked before it goes into the stuffing.
Leftover stuffing
Cool leftovers in shallow containers and refrigerate them within 2 hours. The USDA leftovers guide says to use them within 3 to 4 days or freeze them. Reheat to 165°F in a 325°F oven or the microwave. Leftover stuffing makes great waffles, crispy cakes in a skillet or a topping for turkey pot pie.
Plan the whole Thanksgiving menu
Stuffing is one dish on a busy day. The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) is a 14-page printable with a Thanksgiving Day timeline, guest and dish sign-up, dinner plan and prep page, grocery list, recipe cards and a pantry and freezer inventory. For the weeks after, the everyday Meal Planner & Grocery List ($3.99) keeps regular dinners on track, and the Holiday Season Bundle ($15.99) adds the Christmas Budget & Gift Planner and Sinking Funds Tracker. Browse every holiday printable or the full Printables line.
Our free Holiday Budget Starter Kit is three US Letter pages we email you after you join our list.
See also
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
How do you make stuffing from scratch? To make stuffing from scratch, dry cubed bread, cook onion and celery in butter, toss everything with herbs, beaten egg and warm broth, then bake it in a buttered dish at 350°F until the center reaches 165°F. Plan about 1 cup of dry bread cubes per person.
How much stuffing do I need per person? Plan about 3/4 to 1 cup of cooked stuffing per person for a Thanksgiving table with other sides. USDA guidance for stuffing baked in a casserole is at least 1/2 cup per person, so go higher if stuffing is the favorite side or you want leftovers.
Can I make stuffing the day before Thanksgiving? Yes, you can prep stuffing the day before by cubing and drying the bread and cooking the vegetables, then chilling them separately. USDA advises mixing wet and dry ingredients only right before baking, and never refrigerating uncooked, mixed stuffing.
Is it safer to cook stuffing inside or outside the turkey? Baking stuffing in a separate dish is the safer and more even choice. USDA says stuffing inside a bird must still reach 165°F in the center, and that can take longer than the turkey itself, so a casserole dish is easier to control.
What kind of bread is best for stuffing? Sturdy bread such as a white sandwich loaf, French bread, sourdough or cornbread makes the best stuffing. Dry the cubes first so they soak up broth without turning to mush; very soft, sweet breads fall apart.
Why is my stuffing soggy? Stuffing turns soggy when the bread is too fresh or too much broth goes in at once. Dry the cubes well, add broth a cup at a time until the bread is moist but not swimming, and bake uncovered for the last 15 to 20 minutes to crisp the top.
Why is my stuffing dry? Dry stuffing usually needs more broth or a covered bake. Toss in another 1/2 cup of warm broth, cover the dish with foil for the first half of baking, and remember that moist stuffing also heats through more safely.
Do you need eggs in stuffing? Eggs are optional in stuffing, but they bind the bread so it holds together and slices neatly. Without egg, the stuffing bakes looser and softer; either way, bake until the center reaches 165°F.
How long does stuffing take to bake? A 9x13 dish of stuffing usually bakes 40 to 50 minutes at 350°F: about 25 to 30 minutes covered and 15 to 20 minutes uncovered. Times vary by dish and oven, so check the center with a food thermometer.
How long do stuffing leftovers last? Cooked stuffing keeps 3 to 4 days in the refrigerator when you chill it within 2 hours of serving. Reheat leftovers to 165°F in the oven or microwave, and freeze any you won't eat in time.
What is the difference between stuffing and dressing? Stuffing and dressing are the same bread dish; the name usually depends on where you live. Some cooks say stuffing when it goes in the bird and dressing when it bakes in a pan, but most recipes work either way.
How do I fit stuffing into my Thanksgiving oven schedule? The Meal Planner & Grocery List: Thanksgiving Edition gives you a Thanksgiving Day timeline page, so you can slot the stuffing into the oven while the turkey rests. Most cooks bake it during the turkey's 20 to 30 minute rest.
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Host without the scramble: get the free Thanksgiving checklist
A printable week-by-week Thanksgiving countdown, from the guest list and menu to the day-of timeline. You'll also get our weekly HomeBase email with simple holiday planning, budgeting and hosting tips.
Sources
- USDA FSIS: Stuffing and food safety fsis.usda.gov
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
