my mom’s perfect thanksgiving stuffing

Step 3: Combine Bread and Aromatics

Place the bread cubes in a large mixing bowl. Pour the sautéed vegetables and herbs over the bread. Toss gently to coat the bread evenly with butter and flavor.

At this stage, you can mix in optional ingredients like mushrooms, cranberries, or nuts.

Step 4: Add the Liquid

In a separate bowl, whisk together the eggs and 2 1/2 cups of broth. Pour this mixture over the bread and vegetables. Gently fold everything together. The bread should be moist but not soggy—if it seems dry, add a bit more broth, one tablespoon at a time.

Step 5: Bake the Stuffing

Preheat your oven to 350°F (175°C). Transfer the stuffing to a greased baking dish (about 9×13 inches). Cover with foil and bake for 25 minutes.

Remove the foil and bake for an additional 15–20 minutes until the top is golden and slightly crispy. For extra crunch, you can broil the top for 2–3 minutes at the end, keeping a close eye to avoid burning.

Step 6: Serve and Enjoy

Once baked, let the stuffing rest for 5 minutes. This allows it to set and makes serving easier. Scoop generous portions onto your plate alongside turkey, mashed potatoes, and cranberry sauce.

Pro tip: Leftovers taste even better the next day—reheat in the oven at 350°F (175°C) for 15–20 minutes to revive that perfect crispy top.

Why This Stuffing Works

• Balanced Moisture: Using just enough broth keeps the stuffing soft without turning it into a mushy mess.
• Fresh Herbs: They provide a vibrant flavor that dried herbs alone can’t achieve.
• Golden, Crispy Top: Baking uncovered at the end gives a satisfying texture contrast.

This recipe is more than just a side dish—it’s a tradition, a piece of home, and the heart of the Thanksgiving table. Following these steps, you can bring the same warmth and comfort of my mom’s kitchen to your holiday celebration.

If you want, I can also make a simplified “quick version” of this stuffing for faster prep without losing flavor, which is perfect if you’re short on time during Thanksgiving.

Do you want me to make that version too?