An easy Thanksgiving stuffing is cubed day-old bread, sautéed onion and celery, herbs, broth and eggs, baked in a casserole dish until the center reaches 165°F on a food thermometer. It takes about 20 minutes of hands-on work, and most of it can be done ahead. Children can tear bread, measure herbs, stir and butter the dish, while an adult handles the knife and stove work. The recipe serves about 8 to 10 as a side.

Why bake it in a dish

USDA’s food-safety guidance for the holiday says stuffing must reach a safe minimum internal temperature of 165°F, and that cooking it separately from the turkey is the best way for it to cook evenly and safely. A baking dish also gives you crisp edges and a soft middle, and it keeps the turkey cavity free. If you do stuff the turkey, check the center of the stuffing with a thermometer as well as the meat, since the stuffing must reach 165°F too. See USDA’s Turkey Basics: Stuffing page for details.

Ingredients

1 loaf (about 1 pound) sturdy white or sourdough bread, cut into 1-inch cubes (about 10 to 12 cups)
1/2 cup (1 stick) butter, plus extra for the dish
1 large onion, diced
3 celery stalks, diced
1 1/2 teaspoons dried sage, or 1 tablespoon fresh, chopped
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 to 3/4 teaspoon salt, depending on how salty your broth is
1 1/2 to 2 cups chicken or vegetable broth, warmed
2 large eggs, beaten

Allergens: this recipe contains wheat, egg and dairy. For other diets, use dairy-free butter or gluten-free bread, and make a note for guests.

Steps

Dry the bread. Spread the cubes on baking sheets and let them dry out overnight, or bake at 250°F for about 30 to 45 minutes until crisp but not browned. Dry bread soaks up broth without turning mushy.
Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, for 8 to 10 minutes until soft. Stir in the sage, thyme, pepper and salt. Let it cool for 10 minutes.
Mix the stuffing. Put the bread in a large bowl. Add the vegetable mixture and toss. Whisk the warm broth with the eggs, then pour it over the bread, a little at a time, until the bread is moist but not sitting in liquid. You may not need all the broth.
Fill the dish. Butter a 9-by-13-inch baking dish and spoon in the stuffing without packing it down.
Bake covered. Cover with foil and bake at 350°F for 25 minutes.
Bake uncovered. Remove the foil and bake 20 to 25 minutes more, until the top is golden and a food thermometer in the center reads 165°F.
Rest and serve. Let it sit for 5 minutes. Serve warm.

Jobs for kids

Kids should be in the kitchen only when an adult can supervise the whole time. Wash hands first, and again after anything that touches raw egg.

Job	Good for	Notes
Tear bread into pieces	Ages 3 and up	Use for a rustic texture; make pieces about 1 inch
Spread bread on baking sheets	Ages 4 and up	Adult handles the oven
Measure herbs and pepper	Ages 5 and up	Use small bowls so spills stay contained
Butter the dish	Ages 4 and up	A paper towel or soft brush works well
Stir the bread with vegetables	Ages 5 and up	After the vegetables have cooled
Chop celery	Older kids who are ready	Use a small knife with close adult supervision
Crack and whisk eggs	Older kids who are ready	Wash hands and surfaces afterward

The skillet, the oven and the hot dish stay adult-only. For more ideas on getting kids involved and out from underfoot, see our list of Thanksgiving activities for kids.

If you are setting the table for children too, our Thanksgiving kids table ideas include a short menu that pairs well with this side. Making the same dish every year with a new job for each child is also an easy family tradition to start.

Make-ahead plan

Two to three days ahead: Cube the bread and leave it uncovered or loosely covered at room temperature so it dries.
The day before: Cook the onion, celery and herbs, cool them and refrigerate in a covered container. Measure the broth and set out the eggs.
Thanksgiving morning: Toss everything together and bake. Mixing the eggs in at the last minute keeps the raw egg from sitting around.

If your oven is crowded, the stuffing can bake while the turkey rests. Keep it covered with foil and reheat to 165°F if it cools.

Variations

Sausage: Brown 1 pound of bulk sausage and cook it through before mixing it in. Drain extra fat.
Apple and cranberry: Add 1 chopped apple and 1/2 cup dried cranberries.
Mushroom: Cook 8 ounces of sliced mushrooms with the onion.
Kid-friendly: Skip the celery chunks or chop them very fine, and use a mild herb mix.

Leftovers and food safety

Refrigerate leftovers within two hours of cooking, or within one hour if the room is hotter than 90°F.
Store in shallow containers so the food cools quickly.
USDA’s guidance is to use refrigerated leftovers, including stuffing, within 3 to 4 days. Freeze portions you do not plan to eat by then.
Reheat leftovers to 165°F. See USDA’s leftovers and food safety page for the full chart.
Do not use leftover cooked stuffing to stuff a whole bird, as USDA advises against it.

Bottom line

Dry the bread, soften the vegetables, mix with broth and eggs and bake in a dish until it reaches 165°F. Kids can help with the bread, herbs, stirring and buttering, and you can spread the work over three days. Check the temperature with a food thermometer rather than guessing by color.

FAQ

Can I use fresh bread instead of dried?

Yes, but it will absorb less broth. Cut the cubes and bake them at a low temperature to dry them first, or reduce the broth slightly.

How do I keep stuffing from getting soggy or dry?

Add the broth gradually and stop when the bread is moist but not swimming. If the stuffing looks dry at the end of baking, drizzle on a little warm broth and cover it for a few minutes.

Can I make it without eggs?

Yes. Leave them out and add a little more broth. The texture will be looser and less sliceable, and it still needs to reach 165°F.

Can I freeze leftovers?

Yes. Cool, portion into airtight containers and freeze. Reheat to 165°F before serving.