Classic Stuffing Recipe - The Salty Marshmallow (2024)

Classic Stuffing Recipe is an easy to make, Thanksgiving tradition! You’ll love this flavor packed stuffing and you can even make it ahead!

We’re going to be starting to wrap up our Thanksgiving classics posts for the year, and of course it wouldn’t be complete without a great traditional stuffing! This is the go-to stuffing that I’ve created after years of testing. It is the MOST flavorful, and comes out nice and light. A good stuffing is never crunchy, or mushy and soggy. If you haven’t, check out our Perfect Roast Turkey, the very best creamy Mashed Potatoes, and our Cornbread Stuffing!

What is Stuffing Made of?

A good stuffing recipe starts out with a couple loaves of French bread that you can get from your grocery store bakery. You will want to purchase these a couple of days in advance, or you can purchase the day of and dry the bread in the oven. I like to buy mine ahead, cube, and place in a bowl on the counter to dry. It’s one less thing to worry about on a busy holiday.

• 2 sticks of butter! This keeps the stuffing super moist, and adds flavor.
• Diced onion, celery, carrots, and garlic. These add texture and flavor. You can mince these very finely (and I use shredded carrots) if you don’t want a big chunky texture.
• SPICES! We use a simple mix of thyme, sage, salt, pepper. You can use fresh or dried sage & thyme, and in the recipe card you can find exact measurements for either.
• Eggs, this is a binder to kind of hold the mix together.
• Chicken OR Turkey stock. I like using stock because it’s the most flavorful. You can use broth though and it still tastes great. I’d recommend going the low-sodium route if you are sensitive to salt.

Can I Make Stuffing the Day Before Thanksgiving?

Yes! This recipe stays good in the refrigerator for up to 2 days before cooking. Keeping it in the fridge any longer than two days isn’t a good idea, as it will likely dry out. Simply mix everything up as directed and allow the mixture to cool down completely. After that, cover in a layer of plastic wrap, or use a pan with a tight fitting lid, and chill. Baking time will stay the same, even when this comes out of the refrigerator.