Every Thanksgiving has its stars—the turkey, the pies, the sides—but in our house, the meal has always revolved around one dish: my mom’s stuffing. It’s the kind of recipe that people ask about before they’ve even finished their first bite. Moist but never soggy, savory without being heavy, and filled with the kind of flavor that only comes from doing things the same way year after year.
This stuffing isn’t trendy or complicated. It’s comforting, dependable, and absolutely essential to the holiday.
What Makes This Stuffing “Perfect”
My mom’s stuffing gets its magic from balance. The bread soaks up flavor without falling apart, the vegetables melt into the background, and the seasoning enhances instead of overpowering. It’s baked separately, giving it crisp edges and a soft, steamy center.
Why it works:
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Dried bread for structure
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Butter for richness
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Onion and celery for depth
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Herbs that taste like Thanksgiving itself
Ingredients You’ll Need
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10–12 cups day-old bread, cubed (white, brioche, or a mix)
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1 cup (2 sticks) unsalted butter
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1 large onion, finely chopped
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3 celery stalks, finely chopped
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2–3 teaspoons poultry seasoning
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1 teaspoon dried sage (or to taste)
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1 teaspoon dried thyme
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Salt and black pepper, to taste
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2½–3 cups chicken or turkey broth (warm)
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2 eggs, lightly beaten
Optional additions: chopped parsley, a handful of cooked sausage, or diced apple for sweetness
How to Make My Mom’s Thanksgiving Stuffing
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