This Make Ahead Stuffing recipe is perfect for holiday meals when you need to save time without sacrificing flavor. It’s made with browned butter, fragrant herbs, and finely diced vegetables, all combined with stale bread for savory, moist, and aromatic stuffing. You can prepare it a day in advance, making your Thanksgiving dinner or Christmas feast stress-free.
You have the stuffing side dish, now you need your main dish for the holidays. I have you covered! My tutorial on How To Cook a Spiral Ham pairs perfectly with my homemade Honey Glaze.
Cooking a holiday meal for a smaller crowd, but still want stuffing? You should try my Stuffing Stuffed Chicken Breasts! This recipe is perfect for smaller holiday gatherings and you can skip the hassle of cooking a whole turkey.
Table of Contents
Why You’ll Love This Recipe
- Make-Ahead Friendly: You can assemble this stuffing the day before, saving you time on the big day.
- Flavorful Base: Browned butter adds a deep, nutty richness, while fresh rosemary and classic herbs make this stuffing taste just like the holidays.
- Perfectly Moist Texture: The combination of stock and eggs ensures the stuffing is moist without becoming soggy.
Ingredients & Substitutions
- Salted Butter: Using salted butter adds flavor, but you can use unsalted butter and adjust the seasoning.
- Yellow Onions: Yellow onions provide a balanced, mild flavor. You can substitute with white onions for a sharper taste, red onions for a hint of sweetness, or shallots for a more delicate flavor.
- Celery: Celery adds crunch and a subtle savory flavor. If you don’t have celery, try substituting with diced fennel or diced bell pepper.
- Garlic: Fresh garlic adds robust flavor. If you’re out of fresh garlic, use 1 teaspoon of garlic powder for every 3 cloves. You can also use pre-minced jarred garlic for convenience.
- Chicken Bouillon Powder: Bouillon powder enhances the umami and savory depth. You can substitute with a crushed bouillon cube. Reduce the added salt if using bouillon, as it can be quite salty.
- Fresh Rosemary: Fresh rosemary adds a strong, pine-like aroma. Substitute with 1 tablespoon of dried rosemary if fresh isn’t available.
- Dried Thyme: Thyme adds a classic earthy flavor. If you don’t have thyme, oregano or marjoram make good substitutes. Fresh thyme can also be used; just double the amount.
- Dried Sage: Sage offers a warm, peppery taste that’s essential in classic stuffing. If you don’t have sage, use poultry seasoning or dried marjoram as a substitute.
- Fresh Cracked Black Pepper: Adds a hint of spice and depth. Ground black pepper can be used if you don’t have whole peppercorns to crack fresh.
- Stock or Broth (Turkey, Chicken, or Vegetable): Stock adds moisture and flavor to the stuffing. Choose turkey or chicken stock for a richer taste or vegetable broth for a vegetarian option.
- Worcestershire Sauce: Adds umami and a slight tang. If you don’t have Worcestershire sauce, substitute with soy sauce, tamari, or balsamic vinegar for a similar flavor boost.
- Stale Bread (French or Sourdough): Stale bread is key for absorbing moisture without becoming mushy. Use any crusty, rustic bread like ciabatta, baguette, or even whole wheat.
- Eggs: Eggs help bind the stuffing together and add richness.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Make Ahead Stuffing
Quick Overview
- Brown the butter.
- Sauté veggies.
- Season veggies.
- Combine & transfer.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Dice the onions and celery finely to ensure even cooking and distribution throughout the stuffing.
Quick Tip From Bri
When folding the bread, broth, and vegetables together, be gentle. Over-mixing can cause the bread to break down and become mushy.
- Brown the Butter: In a large skillet or pot, melt the butter over medium heat. Stir continuously as it melts. The butter will start to foam, then gradually change color. Continue stirring until it becomes a rich amber color and releases a nutty aroma, about 3-4 minutes. Watch carefully so it doesn’t burn. Once the butter is golden brown with small brown flecks, remove the skillet from the heat briefly to avoid burning.
- Sauté the Vegetables: Add the onions and celery to the browned butter in the skillet. Return the skillet to medium heat, stirring to coat the vegetables in the butter. Sauté for about 8-10 minutes, until the onions are translucent and the celery is soft, stirring occasionally to prevent sticking.
- Season: Once the vegetables are tender, add the minced garlic, chicken bouillon powder, rosemary, thyme, sage, and a few cracks of black pepper. Stir everything together and cook for an additional 2-3 minutes, until the garlic is fragrant and the herbs are well combined. Remove the skillet from the heat and set it aside.
- Combine & Transfer: In a liquid measuring cup, mix together the broth and Worcestershire sauce. Place the bread cubes in a very large mixing bowl. Pour the broth mixture over the bread, folding gently to combine so the bread absorbs the liquid evenly. Then add the vegetable mixture and continue folding gently until fully mixed. The bread should be moistened but not overly soggy. Taste the mixture and adjust the seasoning with salt and pepper if needed. Finally, fold in the eggs until well incorporated. Grease a 9×13-inch baking dish and transfer the stuffing mixture into the dish, spreading it out in an even layer. Cover tightly with foil and refrigerate for up to 24 hours if making ahead.
- Bake: When you are ready to bake, preheat the oven to 350°F (175°C). Remove the stuffing from the fridge while the oven preheats. Bake uncovered for 40-50 minutes or until golden brown.
Recipe Serving Suggestions
Making menus for the holidays is so fun! Below are some of my other favorite Christmas and Thanksgiving side dishes that I enjoy making for my family:
- Twice-Baked Mashed Potatoes: This recipe is a delicious twist on classic mashed or twice-baked potatoes.
- Green Bean Casserole: A homemade version of the classic.
- Dutch Oven Mac and Cheese: This recipe is made with three types of cheese for a decadent, delicious flavor and consistency.
- Glazed Stovetop Carrots: These honey-glazed carrots are sweet, garlicky, cheesy, and zesty.
Expert Tips
- Choose the Right Bread: Opt for a sturdy, crusty bread like French bread, sourdough, or ciabatta. These types of bread hold their shape and absorb the liquid without becoming mushy. Avoid soft sandwich bread, as it can become too soggy.
- Make Sure the Bread is Stale: Stale bread absorbs the flavors better. If your bread isn’t stale, cut it into cubes and spread it on a baking sheet. Dry it out in a 200°F oven for about 20-30 minutes, tossing occasionally until crisp.
- Don’t Skip Browning the Butter: Browning the butter adds a rich, nutty flavor that elevates the entire dish. Watch closely while browning; it can go from golden brown to burnt quickly.
- Taste Before Adding the Eggs: It’s important to taste the stuffing mixture before folding in the eggs. Adjust the seasoning with salt and pepper at this stage to ensure the flavor is balanced.
Additions & Variations
- Cheesy Upgrades: Mix in 1/2 cup of freshly grated Parmesan cheese for a salty, nutty flavor boost or add 1 cup of shredded sharp cheddar cheese for a cheesy twist.
- Spicy Kick: Sprinkle in 1/2 teaspoon of red pepper flakes for a subtle heat that complements the herbs.
- Fruit & Nut Additions: Mix in 1/2 cup of chopped walnuts and 1 cup of diced fresh pear. The pear adds a delicate sweetness, while the walnuts add crunch.
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Recipe FAQs
Can you make stuffing ahead of time and reheat?
If preparing the stuffing a day early, cook it fully, cool it down, and reheat before serving.
How far in advance can you cut bread for stuffing?
You can dry your bread for stuffing in the oven a few days in advance—just store the cubed bread in an airtight container at room temperature until you’re ready to use it.
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Make Ahead Stuffing for Thanksgiving
This Make Ahead Stuffing recipe is perfect for holiday meals when you need to save time without sacrificing flavor. It's made with browned butter, fragrant herbs, and finely diced vegetables, all combined with stale bread for savory, moist, and aromatic stuffing. You can prepare it a day in advance, making your Thanksgiving dinner or Christmas feast stress-free.
Equipment
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter
- 2 medium yellow onions, diced finely
- 2 cups celery, diced finely
- 10-12 cloves garlic,minced finely
- 1 Tablespoon chicken bouillon powder, like Knorr*
- 1/4 cup fresh chopped rosemary
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- fresh cracked black pepper
- 2 cups turkey, chicken, or vegetable stock or broth
- 1 Tablespoon Worcestershire sauce
- 24 ounces stale bread, like French or sourdough*
- 2 large eggs
Instructions
- Brown the Butter: In a large skillet or pot, melt the butter over medium heat. Stir continuously as it melts. The butter will start to foam, then gradually change color. Continue stirring until it becomes a rich amber color and releases a nutty aroma, about 3-4 minutes. Watch carefully so it doesn’t burn. Once the butter is golden brown with small brown flecks, remove the skillet from the heat briefly to avoid burning.1 1/2 sticks (3/4 cup) salted butter
- Sauté the Vegetables: Add the onions and celery to the browned butter in the skillet. Return the skillet to medium heat, stirring to coat the vegetables in the butter. Sauté for about 8-10 minutes, until the onions are translucent and the celery is soft, stirring occasionally to prevent sticking.2 medium yellow onions, diced finely, 2 cups celery, diced finely
- Season: Once the vegetables are tender, add the minced garlic, chicken bouillon powder, rosemary, thyme, sage, and a few cracks of black pepper. Stir everything together and cook for an additional 2-3 minutes, until the garlic is fragrant and the herbs are well combined. Remove the skillet from the heat and set it aside.10-12 cloves garlic,minced finely, 1 Tablespoon chicken bouillon powder, like Knorr*, 1/4 cup fresh chopped rosemary, 2 teaspoons dried thyme, 1 teaspoon dried sage, fresh cracked black pepper
- Combine & Transfer: In a liquid measuring cup, mix together the broth and Worcestershire sauce. Place the bread cubes in a very large mixing bowl. Pour the broth mixture over the bread, folding gently to combine so the bread absorbs the liquid evenly. Then add the vegetable mixture and continue folding gently until fully mixed. The bread should be moistened but not overly soggy. Taste the mixture and adjust the seasoning with salt and pepper if needed. Finally, fold in the eggs until well incorporated. Grease a 9×13-inch baking dish and transfer the stuffing mixture into the dish, spreading it out in an even layer. Cover tightly with foil and refrigerate for up to 24 hours if making ahead.2 cups turkey, chicken, or vegetable stock or broth, 1 Tablespoon Worcestershire sauce, 24 ounces stale bread, like French or sourdough*, 2 large eggs
- Bake: When you are ready to bake, preheat the oven to 350°F (175°C). Remove the stuffing from the fridge while the oven preheats. Bake uncovered for 40-50 minutes or until golden brown.
Did you make this recipe? Leave a comment below!
Notes
- Chicken Bouillon Powder: Bouillon powder enhances the umami and savory depth. You can substitute with a crushed bouillon cube. Reduce the added salt if using bouillon, as it can be quite salty.
- Stale Bread (French or Sourdough): Stale bread is key for absorbing moisture without becoming mushy. Use any crusty, rustic bread like ciabatta, baguette, or even whole wheat.
- Choose the Right Bread: Opt for a sturdy, crusty bread like French, sourdough, or ciabatta. These types of bread hold their shape and absorb the liquid without becoming mushy. Avoid soft sandwich bread, as it can become too soggy.
- Don’t Skip Browning the Butter: Browning the butter adds a rich, nutty flavor that elevates the entire dish. Watch closely while browning; it can go from golden brown to burnt quickly.
Nutrition
Calories: 185kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 631mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this with your savory sweet potatoes. What a great combo!!
This is such a fabulous stuffing recipe. Love that I could make it ahead of time and the texture and flavor was perfection!
How could I not try this awesome make ahead Thanksgiving recipe?! It really took the pressure off on the big day. Saving for Christmas dinner!
I served this for Thanksgiving, and it was great. It will DEFINITELY be on the table for Christmas!
I tried the stuffing and it was simply delicious! Will definitely use your recipe again!
I absolutely love how the browned butter flavor comes through in your stuffing recipe. Made a trial version and it vanished in no time. This will be my Christmas stuffing recipe!
How can I make this dish ahead of thanksgiving? Do I bake and freeze it or freeze it unbaked? Or do I keep it in fridge ?