Easy Bread Stuffing with Ground Beef

Stuffing is the side dish many people look forward to most at Thanksgiving. This version keeps the classic flavors of toasted bread, butter, celery, onion, sage and thyme, and adds browned ground beef to make it hearty and savory.

It bakes in a dish instead of inside the turkey, so it gets a crisp, golden top and soft, moist middle, and it is safer and easier to time.

Assemble it the day before and bake it while the turkey rests.

Why You’ll Love This Recipe

• Crisp top, soft center
• Hearty with ground beef
• Make it a day ahead
• Bakes in a dish, not the bird

Ingredient Notes

Bread: Use a sturdy white or sourdough loaf, cut into cubes and dried overnight or toasted in the oven. Soft fresh bread turns mushy.

Broth: Chicken or beef broth both work. Add it a little at a time so the bread is moist but not soggy.

See the recipe card below for full measurements.

How to Make Easy Bread Stuffing with Ground Beef

1. Dry the bread

   Heat the oven to 300°F (150°C). Spread the bread cubes on two sheet pans and bake 20 to 25 minutes, stirring once, until dry and lightly toasted. Raise the oven to 350°F (175°C).

2. Brown the beef

   In a large skillet over medium-high heat, cook the beef for 6 to 7 minutes, breaking it up, until browned. Drain the fat and move the beef to a large bowl.

3. Cook the vegetables

   Melt 4 tablespoons of butter in the same skillet. Cook the onion, celery and carrots for 8 minutes until soft. Add the garlic, sage and thyme for 1 minute.

4. Combine

   Add the vegetables, bread, parsley, salt and pepper to the beef and toss well.

5. Moisten

   Whisk the eggs with 2 cups of broth and pour over the bread, tossing gently. Add more broth until the bread is moist but not soaked.

6. Bake

   Spread in a buttered 9 x 13 inch dish and dot with the remaining butter. Cover with foil and bake 25 minutes. Uncover and bake 20 minutes more until golden and crisp on top.

Tips for the Best Results

• Dry the bread well. It soaks up flavor without going mushy.
• Taste the beef and vegetable mix before adding eggs and adjust the salt.
• Drizzle a little extra broth over the top if it looks dry before baking.
• Bake it while the turkey rests.

Common Mistakes to Avoid

Substitutions

• Ground beef: Ground turkey or chicken, or leave it out for a classic vegetarian stuffing with vegetable broth.
• White bread: Cornbread for a Southern-style dressing.
• Fresh herbs: Dried herbs, using one third of the amount.

What to Serve With It

• Easy roast turkey
• Creamy mashed potatoes
• Homemade cranberry sauce
• Classic green bean casserole

Storage and Reheating

Fridge: Assemble up to 1 day ahead and refrigerate unbaked, or keep baked stuffing for 4 days.

Freezer: Freeze baked stuffing for up to 3 months.

Reheat: Cover and warm at 350°F (175°C) for 20 to 25 minutes, adding a splash of broth.

Tools That Make This Easier