Can I Prepare This Thanksgiving Stuffing Recipe Ahead of Time?

Yes. This Thanksgiving Stuffing recipe is an excellent make-ahead Thanksgiving side dish. You can dry and toast the bread cubes 1 to 3 days in advance and keep them at room temperature once completely cool. The bacon, onions, celery, garlic, and herbs can also be cooked a day ahead and refrigerated in a covered container. This reduces preparation time when you're busy cooking turkey and other holiday dishes. You can also bake the stuffing ahead, refrigerate it for up to four days, and reheat it at 350°F until the center reaches 165°F. For the best texture, uncover the dish near the end of reheating so the top becomes crisp again.

What Is the Best Bread for Thanksgiving Stuffing?

Sourdough, French bread, rustic white bread, and ciabatta are all excellent choices for a Thanksgiving Stuffing recipe . Their sturdy texture allows them to absorb flavorful chicken stock and melted butter without immediately becoming mushy. Whatever bread you choose, drying it properly is more important than choosing one specific variety. Day-old bread works particularly well, but fresh bread can be cubed and toasted at 350°F until completely dry and crisp. You can also combine different breads for more interesting flavor and texture. Cornbread can be added for a slightly sweeter variation, while gluten-free bread works well when thoroughly dried before assembling the stuffing.

How Do You Keep Thanksgiving Stuffing From Getting Soggy?

Start with thoroughly dried bread cubes. Bread containing too much moisture cannot absorb the chicken broth, butter, and other flavorful ingredients without becoming overly soft. Add the stock gradually rather than pouring it in all at once. The bread should be evenly moistened but shouldn't be swimming in liquid. Baking technique also matters. Keep the casserole covered during the first portion of cooking to maintain a tender center, then remove the foil so the top can become golden and crisp. This combination gives homemade Thanksgiving dressing its appealing contrast between a moist interior and crunchy edges.

Easy Thanksgiving Stuffing Recipe with Bacon and Herbs

Name: Thanksgiving Stuffing recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/4 lb day-old bread, cut into 1/2 to 3/4-inch cubes (about 12-14 cups); 6 oz bacon, chopped into 1/4-inch pieces; 12 tbsp unsalted butter, divided, plus more for greasing the baking dish; 2 medium yellow onions, finely chopped (about 2 cups); 3 celery stalks, finely chopped (about 2 cups); 1 tsp fine sea salt, or to taste; 1 tsp freshly cracked black pepper, or to taste; 1/2 cup finely chopped fresh flat-leaf parsley; 1 1/2 tbsp finely chopped fresh rosemary; 4 garlic cloves, minced; 2 cups low-sodium chicken stock, divided; 2 large eggs

Description

This easy Thanksgiving Stuffing recipe combines toasted bread, crispy bacon, butter, onions, celery, garlic, fresh rosemary and parsley with savory chicken stock. Baked until tender in the center and golden and crispy on top, it is a flavorful homemade Thanksgiving side dish that can also be prepared ahead.

Ingredients

Scale

1 1/4 lb day-old bread, cut into 1/2 to 3/4-inch cubes (about 12-14 cups)
6 oz bacon, chopped into 1/4-inch pieces
12 tbsp unsalted butter, divided, plus more for greasing the baking dish
2 medium yellow onions, finely chopped (about 2 cups)
3 celery stalks, finely chopped (about 2 cups)
1 tsp fine sea salt, or to taste
1 tsp freshly cracked black pepper, or to taste
1/2 cup finely chopped fresh flat-leaf parsley
1 1/2 tbsp finely chopped fresh rosemary
4 garlic cloves, minced
2 cups low-sodium chicken stock, divided
2 large eggs

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter.
Spread the bread cubes on a large rimmed baking sheet. Bake for 12-15 minutes, or until completely dry and crisp. Fresh bread may need an additional 5-10 minutes. Transfer the toasted bread to a large mixing bowl.
Heat a large skillet over medium heat. Cook the chopped bacon until browned and crisp. Remove it with a slotted spoon and add it to the toasted bread, leaving the bacon drippings in the skillet.
Melt 8 tablespoons of butter into the bacon drippings. Add the onions, celery, garlic and rosemary. Cook for 6-8 minutes, stirring regularly, until the vegetables are very soft.
Stir the parsley, salt and black pepper into the vegetable mixture. Pour the mixture over the toasted bread and bacon, then gently toss to combine.
Slowly pour half of the chicken stock over the bread mixture and toss until evenly distributed.
In a separate bowl, whisk the remaining chicken stock with the eggs. Pour it over the bread mixture and gently toss until evenly moistened.
Transfer the stuffing to the prepared casserole dish. Dot the surface with the remaining 4 tablespoons of butter and cover the dish with foil.
Bake covered at 350°F for 40 minutes. Remove the foil and continue baking for 30-40 minutes, or until the top is crisp and golden brown and the center reaches 165°F.
Let the Thanksgiving stuffing rest briefly before serving warm.

Notes

Day-old or stale bread works best because it absorbs the stock without becoming excessively soggy.
Sourdough, French bread, rustic white bread, ciabatta or a combination of sturdy breads can be used.
Dry the bread 1-3 days ahead to save time on Thanksgiving Day.
Pancetta can replace bacon. Cooked sausage can also be used for a sausage stuffing variation.
Add sage or thyme if you prefer a stronger traditional holiday herb flavor.
Add the chicken stock gradually so you can control the moisture and avoid soggy stuffing.
The stuffing is done when the top is golden and crisp and the center reaches 165°F.
Cooked leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Reheat refrigerated stuffing at 350°F until the center reaches 165°F.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 324
Sugar: 4 g
Sodium: 682 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 71 mg