use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes and content delivered to your inbox!

Sign Up
Pop Up Image


Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Classic Thanksgiving Stuffing

Classic Thanksgiving Stuffing

Classic Thanksgiving Stuffing

Be the first to rate this

Has average rating

Total rating count

  • Servings
    Portions 8
  • Difficulty


  • 1 large loaf crusty bread, such as sourdough or ciabatta
  • 1 cup I Can't Believe it's Not Butter Original
  • 8 garlic cloves, thinly sliced
  • 1 large yellow onion, thinly sliced
  • kosher salt and fresh cracked black pepper
  • 1 1/2 cups chopped celery
  • 1 cup white wine
  • 2 1/2 cups turkey broth or chicken broth
  • 3 large eggs
  • 1 cup finely chopped parsley
  • 1/2 finely chopped chives
  • 2 tablespoons finely chopped thyme - you can also add sage, marjoram, or oregano as well

Nutritional guidelines (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate


  1. Hand tear bread into large bite-sized pieces, about 1 1/2-2 inches. Arrange pieces on a baking sheet and leave out to dry, uncovered, overnight. Alternatively, you can toast pieces in a 300 degree F oven until dry (but not brown!).
  2. Preheat oven to 375 degrees F. Melt I Can’t Believe It’s Not Butter!® Original Spread in a large skillet set over medium heat. Add garlic and onions and sauté until onions are softened, 10 to 12 minutes. Season onions with kosher salt and freshly ground black pepper, to taste. Add celery to the skillet and cook for 4-6 minutes, or until tender and bright green.
  3. Add wine and cook until liquid is reduced by about half. Taste the mixture at this point and add more kosher salt and black pepper.
  4. In a mixing bowl, whisk together broth and eggs. In another mixing bowl (the largest one you have), add dried bread chunks.
  5. Pour broth and egg mixture over the bread chunks. Toss everything together a few times. Toss until the bread has absorbed the liquid. Add cooked onions and celery, parsley, and other herbs to the bowl. Gently stir.
  6. Transfer mixture to a baking dish. (9x13'' pan, large cast iron skillet, or 3-quart baking dish all work). Cover with foil and bake for 40-45 minutes.
  7. Increase oven temperature to 425 degrees F and continue to bake stuffing until it is golden brown on top, 20-25 minutes.

How would you rate this recipe ?