Make-Ahead Stuffing (or Dressing!)
If there’s one dish that absolutely has to be on my holiday table, it’s stuffing. Or… dressing, depending on what you call it! Either way, this classic, buttery, herb-packed side dish is total comfort food — and the best part? You can make it ahead of time, so you’re not juggling one more thing on the big day!
This recipe is simple, cozy, and can be customized however you like. I love using a mix of fresh sage and thyme for that classic Thanksgiving flavor, but you can swap in your favorite herbs (rosemary or parsley are great too). And if you’re team “no mushrooms,” go ahead and use shredded carrots instead, or omit the extra veggies.
👉Does your family call it stuffing or dressing? Let me know in the comments below!
Looking for more Thanksgiving classics? Try this Foolproof Juicy Thanksgiving Turkey recipe, The Best Mashed Potatoes, From Scratch Green Bean Casserole, and Bacon Corn Casserole.
Why You’ll Love This Stuffing
- Make Ahead: need I say more? Thanksgiving can be stressful. Prep this the day before and on the big day you just have to pop it into the oven.
- Homemade or shortcut: Use homemade bread cubes or store bought for an easy short cut (I won’t tell! 🤫)
- Packed with flavor: this stuffing will be a hit!
- Serving size: this stuffing recipe yields 10-12 servings, perfect for a large gathering.
🥖 Making Fresh Bread Cubes from Scratch
Homemade bread cubes make such a difference in texture and flavor — they hold up beautifully and give your stuffing that perfect mix of crispy and soft bites.
Here’s how to do it:
- Cut your bread (about 1½ loaves) into ¾-inch cubes. You can use French bread, sandwich bread, sourdough — whatever you like best.
- Spread the cubes out on a large baking sheet.
- Bake at 300°F for 30–40 minutes, stirring halfway through, until the cubes are dry and lightly golden.
- Let them cool completely before using.
Shortcut: If you’re planning ahead, you can also just leave the cubes out on a baking tray overnight to air dry!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Large Sheet Tray
- 9×13 Baking Dish– I like the deep casserole dishes for this
- Dry bread cubes (store-bought or homemade — see above)
- Salted butter
- Veggies- Onion, mushrooms and celery
- Minced garlic
- Chicken or turkey stock (or broth)
- Eggs
- Seasonings- fresh sage, fresh thyme, salt and pepper
How To Make It
Prep the bread: If using fresh bread, follow the drying instructions above. If using pre-dried cubes, you’re already ahead of the game!
Sauté the veggies: In a large skillet, melt the butter over medium heat. Add onion, mushrooms, celery, and garlic. Cook for about 5 minutes, until everything is soft.
Combine everything: In a big mixing bowl, add the sautéed veggies to the dried bread cubes. Pour in the chicken stock, beaten eggs, herbs, salt, and pepper. Stir gently until all the bread is evenly moistened — you want it soft but not soggy.
Assemble: Transfer the mixture into a greased 9×13-inch baking dish.
Make ahead: Cover tightly and refrigerate overnight (up to 24 hours).
Bake: When you’re ready to serve, preheat your oven to 350°F. Bake uncovered for 30–35 minutes, until the top is golden and crispy.
Rest and serve: Let it sit for about 5 minutes before serving. Then grab a fork and dig in!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!
Best Bread for Homemade Stuffing
- French Bread or Baguette
- Why it’s great: Slightly chewy with a crisp crust, it soaks up broth beautifully without turning mushy.
- Best for: Classic savory stuffing.
- Sourdough
- Why it’s great: Adds a subtle tang and hearty texture. The sour flavor balances rich buttery ingredients perfectly.
- Best for: Herb or sausage stuffings.
- Brioche or Challah
- Why it’s great: Soft, slightly sweet, and buttery — it creates a rich, custard-like stuffing.
- Best for: Holiday versions with fruit, nuts, or sweet-savory blends (like apple or cranberry).
- White Sandwich Bread
- Why it’s great: Neutral flavor and soft texture make it easy to work with. Just be sure to dry it out well.
- Best for: Traditional family-style stuffing or simple herb versions.
- Cornbread
- Why it’s great: Adds Southern flair, a little sweetness, and great texture.
- Best for: Pairing with smoked turkey, ham, or spicy sausage.
🦃 Stuffing vs. Dressing — What’s the Difference?
It’s one of the most delicious debates in holiday history! 😄
- Stuffing is traditionally cooked inside the turkey or chicken, soaking up all those drippings as it bakes.
- Dressing is baked in a separate dish (like we’re doing here), which gives you that perfect crispy top and tender middle.
The names are often used interchangeably, but typically in the South it’s called dressing, no matter where it’s baked! In the north (where I’m from) it’s usually called stuffing.
Whether you call it stuffing or dressing, this make-ahead version will save you so much time!
Tips
- For extra flavor, add cooked sausage, chopped apples, or toasted pecans.
- If serving with turkey, you can drizzle a little pan drippings over the top before baking.
- Want it truly old-school? Make a little extra and stuff it inside the turkey cavity (but make sure the internal temp reaches 165°F).
Storage and Reheating
To store:
- Refrigerate: Cool completely, then transfer to an airtight container. It will keep up to 3–4 days in the fridge.
- Freeze: Place cooled stuffing in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months.
To reheat:
- Oven: Place stuffing in a baking dish, drizzle with a few tablespoons of broth to re-moisten, cover with foil, and warm at 350°F for 20–30 minutes, until heated through.
- Microwave (for small portions): Cover and heat on medium power for 1–2 minutes, stirring halfway through. Add a splash of broth or butter for extra moisture.
💡 Pro Tip:
If you love those crispy edges, uncover the dish for the last 5–10 minutes of reheating in the oven — it’ll taste just like it came out fresh on Thanksgiving Day!
More Easy Sides
- Zucchini Squash Casserole
- Green Bean Casserole
- Maple Roasted Acorn Squash
- Scalloped Potatoes
- Crock Pot Mashed Potatoes
- Crock Pot Glazed Carrots
- Bacon Corn Casserole
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Make Ahead Stuffing (Dressing)
Equipment
Ingredients
Method
- Prep the bread: If using fresh bread, follow the drying instructions below. If using pre-dried cubes, you’re already ahead of the game!
- To make homemade bread cubes: Cut your bread (about 1½ loaves) into ¾-inch cubes. You can use French bread, country bread, sourdough — whatever you like best. Spread the cubes out on a large baking sheet. Bake at 300°F for 30–40 minutes, stirring halfway through, until the cubes are dry and lightly golden. Let them cool completely before using. Shortcut: If you’re planning ahead, you can also just leave the cubes out on a baking tray overnight to air dry!
- Sauté the veggies: In a large skillet, melt the butter over medium heat. Add onion, mushrooms, celery, and garlic. Cook for about 5 minutes, until everything is soft and smells amazing.
- In a big mixing bowl, add the sautéed veggies to the dried bread cubes. Pour in the chicken stock, beaten eggs, herbs, salt, and pepper. Stir gently until all the bread is evenly moistened — you want it soft but not soggy.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Make ahead: Cover tightly and refrigerate overnight (up to 24 hours).
- When you’re ready to serve, preheat your oven to 350°F. Bake uncovered for 30–35 minutes, until the top is golden and crispy.
- Let it sit for about 5 minutes before serving. Then grab a fork and dig in!
Nutrition
Notes
- Cut your bread (about 1½ loaves) into ¾-inch cubes. You can use French bread, sandwich bread, sourdough — whatever you like best.
- Spread the cubes out on a large baking sheet.
- Bake at 300°F for 30–40 minutes, stirring halfway through, until the cubes are dry and lightly golden.
- Let them cool completely before using.
Easy and yummy, added shredded carrots and left out the eggs. Used 2 sticks of butter. Added extra bread cubes.
Thanks for sharing!