My Favorite Bread Stuffing Recipe For Thanksgiving Dinner

This is the only bread stuffing recipe you will ever need for the holidays, I promise you that.

Growing up, my grandmother’s house was the heart of our family’s Thanksgiving. The scent of roasting turkey and warm spices would hit you the moment you walked through the door. But the one dish I always made a beeline for was her stuffing. It was simple, traditional, and absolutely perfect. For years, I made it exactly her way, never changing a thing.

One year, I had my husband’s family over for the holidays for the first time. I wanted to make a meal that felt like mine, not just a copy of my grandmother’s traditions. I looked at that classic bread stuffing recipe and thought, how can I make this sing a new tune without losing its soul? I started playing around in the kitchen, a little of this, a little of that.

My first experiment involved using two types of bread, sourdough for its tangy chew and cornbread for that Southern sweetness. That was a game-changer right there. But the real magic happened when I decided to brown the butter with fresh sage leaves before adding it to the mix. It created this nutty, earthy aroma that was just heavenly. For the final touch, I added a splash of apple cider to deglaze the pan. It added a subtle, bright sweetness that cut through the richness and brought all the flavors together. That first bite was a revelation, and my classic bread stuffing was reborn.

It was familiar enough to feel like home but had a special little twist that made everyone at the table pause and ask, “What is in this? It’s incredible!” Now, it’s my signature dish, the one everyone requests, and I’m so happy to share it with y’all.

Skip to My Special Recipe!

Why This Bread Stuffing Recipe Works

Bread stuffing, or dressing as we often call it down South, is the cornerstone of any holiday feast. Its history is rooted in practicality. It was a way to use up stale bread, stretching a meal and adding wonderful flavor and texture to the main course. It’s a humble dish with a whole lot of heart, which is why it has remained a beloved classic for generations.

What makes this particular recipe so special is how it builds layers of flavor. We’re not just tossing bread cubes with some broth and calling it a day. This recipe respects the tradition while elevating it with a few simple, yet impactful, techniques. The combination of sourdough and cornbread isn’t just for show. The sourdough provides a sturdy, chewy structure and a slight tang, while the cornbread adds a delicate, sweet crumble that melts in your mouth.

The real secret, though, is the browned sage butter. Browning butter, or “beurre noisette” if you want to get fancy, transforms it. It develops a deep, nutty, and almost caramel-like aroma that infuses the entire dish. When you combine that with fragrant, crispy sage leaves, you create a flavor base that is just irresistible. The splash of apple cider adds a bright, fruity note that cuts through the richness of the butter and sausage, ensuring the stuffing is flavorful but not heavy.

This recipe works because it balances textures and tastes perfectly. You get savory from the sausage and herbs, a hint of sweet from the cornbread and apple cider, and a deep, nutty richness from the browned butter. It’s moist on the inside with those perfectly crispy, golden-brown edges everyone fights over. It’s the kind of bread stuffing that doesn’t just sit on the side of the plate, it becomes a star of the show.

Ingredients for Bread Stuffing

The magic of this bread stuffing comes from using quality ingredients and a few special touches. Every component has a purpose, coming together to create a dish that’s so much more than the sum of its parts. Don’t be tempted to skimp, especially on the fresh herbs. They make all the difference.

Here’s what you’ll need to gather:

• 1 loaf (about 1 lb) sourdough bread, cut into 1-inch cubes and left out overnight to dry
• 1 pan (8×8 inch) cornbread, crumbled and left out overnight to dry
• 1 lb bulk pork sausage, I prefer a mild or sage variety
• 1 stick (1/2 cup) unsalted butter
• 10-12 fresh sage leaves
• 2 large yellow onions, finely chopped
• 4 celery stalks, finely chopped
• 2 Granny Smith apples, peeled, cored, and diced
• 1/4 cup apple cider
• 4 cups low-sodium chicken broth, plus more if needed
• 2 large eggs, lightly beaten
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The key ingredient that truly makes this recipe pop is the browned sage butter with a splash of apple cider. This isn’t just melted butter, it’s a flavor infusion. When you slowly melt the butter with fresh sage leaves, the milk solids toast and turn a beautiful nutty brown, and the sage releases its earthy oils. Deglazing the pan with apple cider captures all those browned bits and adds a layer of bright, tangy sweetness that balances the rich sausage and butter beautifully.

A quick note on the bread, using day-old or even two-day-old bread is crucial. Fresh bread will turn to mush when you add the liquid. You want it dry and firm so it can soak up all that wonderful broth and flavor without falling apart. For the cornbread, a simple, not-too-sweet recipe works best. You want its corn flavor and crumbly texture to shine through.

Step-by-Step Instructions For Making Bread Stuffing

Making this bread stuffing is a joyful process, and the smells that will fill your kitchen are just heavenly. Follow these steps carefully, and you’ll have a perfect, crowd-pleasing side dish. Take your time with browning the butter, it’s a small step that pays off in a big way.

1. Prep Your Breads and Pan: Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish. In a very large bowl, combine your dried sourdough cubes and crumbled cornbread. Gently toss them together and set aside.
2. Cook the Sausage: In a large, heavy-bottomed skillet or Dutch oven, cook the pork sausage over medium-high heat, breaking it up with a spoon, until it’s nicely browned and cooked through. Use a slotted spoon to transfer the cooked sausage to the bowl with the bread, leaving the rendered fat in the skillet.
3. Create the Flavor Base: Reduce the heat to medium. Add the stick of unsalted butter and the fresh sage leaves to the skillet with the sausage fat. Let the butter melt and then continue to cook, swirling the pan occasionally, until it starts to foam and brown bits appear at the bottom. The sage leaves will become crispy. This should take about 3-5 minutes. Watch it closely, as it can go from browned to burned quickly!
4. Sauté the Vegetables: Once the butter is browned, add the chopped yellow onions, celery, and diced Granny Smith apples to the skillet. Sauté until the vegetables are softened and the onions are translucent, about 8-10 minutes.
5. Deglaze the Pan: Pour the 1/4 cup of apple cider into the skillet to deglaze. Use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Let the cider cook down for about a minute.
6. Combine Everything: Pour the entire contents of the skillet, including the browned butter and crispy sage, over the bread and sausage mixture. Add the fresh parsley, thyme, salt, and pepper. Gently toss everything together until the bread is evenly coated.
7. Add Liquids: In a separate bowl, whisk together the lightly beaten eggs and 4 cups of chicken broth. Pour this mixture over the bread mixture. Gently fold everything together until the bread has absorbed the liquid. The mixture should be very moist but not swimming in liquid. If it seems too dry, add another splash of chicken broth.
8. Bake to Perfection: Transfer the stuffing mixture to your prepared baking dish, spreading it into an even layer. Bake, uncovered, for 40-50 minutes, or until the top is golden brown and crispy and the center is hot and set. Let it rest for a few minutes before serving.

How To Serve Bread Stuffing

Serving this bread stuffing is just as important as making it. You want to present it in a way that shows off that beautiful golden-brown crust and fluffy interior. I like to bring it to the table right in the baking dish it was cooked in. A classic ceramic or cast iron baker adds a rustic, homey touch that feels just right for the holidays.

Garnish is your best friend here. Before serving, I always sprinkle a little extra chopped fresh parsley over the top. The fresh green adds a pop of color and a burst of freshness that contrasts beautifully with the rich, savory flavors of the stuffing. For an extra touch of elegance, you can even fry a few extra sage leaves in butter until they are crispy and scatter them over the top. They look so pretty and add a wonderful crunch.

While this bread stuffing is a must-have for a Thanksgiving or Christmas turkey dinner, don’t limit it to just the big holidays. It’s a wonderful side dish for all sorts of meals. Here are a few of my favorite ways to serve it:

• With Roasted Meats: It’s the perfect companion for not just turkey, but also roasted chicken, pork loin, or even a holiday ham. The savory and slightly sweet flavors complement any of these beautifully.
• As a Main Course: Sometimes, the stuffing is so good it deserves to be the star. Serve a generous scoop topped with a perfectly fried egg and a drizzle of hot sauce for a fantastic brunch or a comforting weeknight dinner.
• Alongside Pork Chops: A thick-cut, pan-seared pork chop with a side of this stuffing and some applesauce is comfort food at its finest. The apple in the stuffing echoes the applesauce, tying the whole meal together.

No matter how you serve it, make sure you have plenty of gravy on hand. A ladle of rich, savory gravy poured over a scoop of this bread stuffing is pure, unadulterated comfort. It’s the bite that everyone looks forward to all year long.

How To Store & Reuse Bread Stuffing Leftovers

Let’s be honest, one of the best parts of a holiday meal is the leftovers. This bread stuffing holds up beautifully and, in my opinion, might even taste a little better the next day as the flavors have more time to meld together. Storing it correctly is key to enjoying it for days to come.

First things first, let the stuffing cool down completely to room temperature before you pack it away. Storing it while it’s still warm can create condensation, which can make it soggy. Once cooled, transfer the stuffing to an airtight container and place it in the refrigerator. It will keep well for up to 3 to 4 days.

When it comes to reheating, you want to bring back that wonderful texture, moist on the inside and a little crispy on top. The best way to do this is in the oven. Preheat your oven to 350°F (175°C), place the stuffing in an oven-safe dish, sprinkle it with a tablespoon or two of chicken broth or water to add a little moisture, cover it with foil, and bake for 15-20 minutes, or until heated through. For a crispier top, remove the foil for the last 5 minutes of baking.

Now for the fun part, getting creative with those leftovers! Here are a few delicious ways to reuse your bread stuffing:

• Stuffing Waffles: This is a family favorite! Press leftover stuffing into a hot, greased waffle iron and cook until golden and crispy. Serve these savory waffles topped with leftover turkey and a drizzle of cranberry sauce or gravy. It’s a game-changer.
• Thanksgiving Leftover Casserole: Create a layered casserole in a baking dish. Start with a layer of stuffing, followed by shredded turkey, a drizzle of gravy, and a dollop of cranberry sauce. Top with mashed potatoes and bake until hot and bubbly.
• Stuffing-Stuffed Mushrooms or Bell Peppers: Mix the leftover stuffing with a little cream cheese or shredded cheddar, then stuff the mixture into large mushroom caps or halved bell peppers. Bake until the vegetables are tender and the filling is golden brown.

With a little creativity, your delicious bread stuffing can be the gift that keeps on giving long after the main meal is over. Enjoy every last bite!

Substitutions & Variations For Bread Stuffing

One of the things I love about a classic recipe like this bread stuffing is that it’s a wonderful canvas for your own creativity. While I adore this version just as it is, sometimes you need to make a swap based on what you have in your pantry or to suit different dietary needs. This recipe is very forgiving, so feel free to play around with it.

You can easily adjust the ingredients to create a new flavor profile or make it your own signature dish. Just remember to keep the basic ratios of bread to liquid in mind to maintain that perfect texture. Don’t be afraid to experiment, that’s how I landed on this recipe in the first place!

Here are a few substitutions and variations you might like to try:

• Bread Variations: If you don’t have sourdough, a good sturdy French or Italian bread works beautifully. You can also go for an all-cornbread stuffing for a true Southern classic, just be mindful that it will be more crumbly. For a gluten-free version, use your favorite gluten-free bread cubes and cornbread. Just make sure they are very well dried out.
• Meat Swaps: Not a fan of pork sausage? You can substitute it with bulk Italian sausage (hot or sweet), ground chicken or turkey, or even a plant-based sausage crumble for a vegetarian option. For a richer flavor, you could add cooked, crumbled bacon or diced pancetta.
• Flavor Boosters: For a different flavor profile, consider adding a cup of chopped pecans or walnuts for crunch, or a cup of dried cranberries or cherries for a touch of tart sweetness. Sautéed mushrooms are another fantastic addition that brings a deep, earthy flavor to the dish. You could also swap the apple cider for a dry white wine or even a splash of sherry.
• Herb Adjustments: If you don’t have fresh herbs, you can use dried, but remember the rule of thumb is to use one-third the amount of dried herbs as you would fresh. For example, use one teaspoon of dried thyme instead of one tablespoon of fresh thyme leaves. Rub the dried herbs between your fingers before adding them to help release their oils.

Think of this recipe as a starting point. Make it once as written to see how you like it, and then the next time, add your own little twist. That’s the true joy of home cooking!

My Favorite Bread Stuffing Recipe For Thanksgiving Dinner

Yield: 1 large 9x13-inch pan (8–10 servings)

Prep Time: 35 minutes

Cook Time: 50 minutes

Total Time: 1 hour 25 minutes

A flavorful twist on a Southern classic, this bread stuffing combines sourdough and cornbread with browned sage butter, sausage, and a splash of apple cider for perfect balance. Moist inside and crispy on top, it’s the only stuffing recipe you’ll ever need.

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Ingredients

• 1 loaf (about 1 lb) sourdough bread, cut into 1-inch cubes, dried overnight
• 1 pan (8x8 inch) cornbread, crumbled and dried overnight
• 1 lb bulk pork sausage (mild or sage)
• 1 stick (1/2 cup) unsalted butter
• 10–12 fresh sage leaves
• 2 large yellow onions, finely chopped
• 4 celery stalks, finely chopped
• 2 Granny Smith apples, peeled, cored, diced
• 1/4 cup apple cider
• 4 cups low-sodium chicken broth, warmed (plus more if needed)
• 2 large eggs, lightly beaten
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 375°F and grease a 9x13-inch baking dish. Combine dried sourdough and cornbread in a large mixing bowl.
2. In a skillet, brown sausage over medium-high heat until cooked through. Remove sausage with a slotted spoon and add to the bread mixture, leaving fat in the pan.
3. Lower heat to medium, add butter and sage leaves. Cook 3–5 minutes, swirling occasionally, until the butter browns and the sage turns crispy. Watch carefully to prevent burning.
4. Add onions, celery, and apples to the browned butter. Sauté 8–10 minutes until softened. Deglaze with apple cider, scraping the pan to release browned bits.
5. Pour the butter-vegetable mixture over the bread and sausage. Add parsley, thyme, salt, and pepper. Toss gently until coated.
6. In a separate bowl, whisk eggs and warm broth. Pour over bread mixture, folding gently until evenly moistened. Add more broth if too dry.
7. Spread mixture into the prepared baking dish. Bake uncovered 40–50 minutes until golden brown on top and set in the center. Let rest a few minutes before serving.

Notes

Use day-old or toasted bread to avoid soggy stuffing. The browned sage butter with apple cider is the key flavor element, don’t skip it. For extra crispiness, broil the top for 1–2 minutes before serving. Can be made ahead, refrigerated overnight, and baked the next day.

Nutrition Information:

Yield: 10
Amount Per Serving: Calories: 365 Total Fat: 23g Carbohydrates: 29g Protein: 10g

5 FAQs About Bread Stuffing

Here are some straightforward answers to the most common questions I receive about this bread stuffing recipe.

Can I prepare this bread stuffing ahead of time?

Yes, you absolutely can, which is a lifesaver when you’re preparing a big holiday meal! There are a couple of ways to do it. My preferred method is to assemble the entire stuffing a day in advance, but without baking it. You can follow the recipe right up to the point of putting it in the oven. Prepare the bread, cook the sausage and vegetables, and combine everything in your baking dish. Cover it tightly with plastic wrap or foil and refrigerate it for up to 24 hours.

When you’re ready to bake, take it out of the refrigerator about 30-60 minutes before baking to let it come closer to room temperature. This ensures it bakes evenly. You may need to add about 10-15 minutes to the total baking time since it’s starting from a colder temperature. Another option is to prepare the components separately. You can dry out the bread cubes, cook the sausage and vegetable mixture, and store them in separate airtight containers in the fridge. Then, on the day of, you just need to combine everything with the eggs and broth and bake. This keeps the bread from getting too soggy overnight.

What is the best way to prevent soggy bread stuffing?

This is the most common fear when making stuffing, and rightfully so, because nobody wants a mushy, porridge-like mess. The number one most important step to prevent soggy bread stuffing is using very dry bread. Using day-old bread is the minimum. I highly recommend cutting your bread into cubes and leaving it out on a baking sheet on your counter for at least 24 hours, or even up to two days, to really dry out. Alternatively, you can toast the bread cubes in a low oven (around 300°F) for about 20-30 minutes until they are golden and hard.

The second key is to be mindful of the amount of liquid you add. The recipe calls for 4 cups of broth, which is usually the perfect amount for the quantity of bread. However, the exact amount can vary depending on how dry your bread is. Add the liquid gradually and mix gently. The bread should be thoroughly moistened and saturated, but there shouldn’t be a pool of liquid at the bottom of the bowl. It’s better to start with a little less and add more if needed. Remember that the eggs will also add moisture. Following these two tips will give you a stuffing that is perfectly moist and tender on the inside, never soggy.

Should I bake my bread stuffing inside the turkey or separately?

This is the great stuffing debate! While stuffing cooked inside the bird can be incredibly moist and flavorful from the turkey juices, food safety experts, including the USDA, strongly recommend cooking it in a separate baking dish. The main reason is safety. For the stuffing inside the turkey to reach the safe minimum internal temperature of 165°F, the turkey meat itself often has to be cooked much longer, resulting in dry, overcooked breast meat.

Cooking the bread stuffing separately in a baking dish allows you to control the cooking process perfectly. You can achieve that wonderful contrast of a moist, tender interior and a crispy, golden-brown top that everyone loves. If you miss the flavor from the turkey drippings, you can easily add a few tablespoons of pan drippings from your roasting turkey into the stuffing mixture before you bake it. This gives you the best of both worlds, all the flavor and none of the safety concerns or risk of a dry turkey.

Can I make this bread stuffing vegetarian?

Yes, this recipe is very easy to adapt for a vegetarian diet! It’s just a matter of a couple of simple swaps. First, omit the pork sausage. To replace the savory flavor and fat that the sausage provides, you can use a high-quality plant-based sausage crumble, which you would cook just like the pork sausage. Another wonderful option is to add sautéed mushrooms. About 8-10 ounces of cremini or mixed wild mushrooms, chopped and sautéed with the onions and celery, will add a fantastic savory, “meaty” depth of flavor.

The other necessary swap is the chicken broth. Simply replace it with a good quality vegetable broth. Look for a rich, flavorful one, or make your own if you’re feeling ambitious. All the other ingredients, including the delicious browned sage butter, apples, and herbs, are vegetarian-friendly and will ensure your stuffing is packed with flavor. With these simple changes, you can create a vegetarian bread stuffing that will be a highlight of the meal for everyone at the table, vegetarians and meat-eaters alike.

Can I freeze leftover bread stuffing?

You certainly can! Freezing is a great way to preserve your delicious bread stuffing to enjoy later. Let the stuffing cool completely to room temperature first. Then, you can either freeze it in a large, freezer-safe container or portion it out into smaller, individual-sized containers, which makes for quick and easy meals later on. I recommend wrapping the container in a layer of plastic wrap and then a layer of foil to prevent freezer burn.

The stuffing will keep well in the freezer for up to 3 months. To reheat, it’s best to let it thaw overnight in the refrigerator first. Then, you can reheat it in the oven, which will give you the best texture. Place the thawed stuffing in an oven-safe dish, add a splash of broth to rehydrate it, cover with foil, and bake at 350°F for about 20-25 minutes, or until heated through. Remove the foil for the last few minutes to crisp up the top. While it won’t be exactly the same as when it was fresh, it will still be incredibly delicious.

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