The Best Grandma’s Thanksgiving Stuffing Recipe
There’s something special about traditional Thanksgiving stuffing that brings back warm memories of family gatherings and holiday celebrations.
This classic recipe has been passed down through generations, and today I’m sharing Grandma’s secret to making the perfect stuffing that will have everyone asking for seconds.
Why This Stuffing Recipe Works
Grandma’s stuffing stands the test of time because it combines simple ingredients with proven cooking techniques. The bread cubes soak up all the delicious flavors from the herbs, vegetables, and broth, creating a side dish that perfectly complements your turkey dinner.
This traditional stuffing recipe uses day-old bread, which absorbs moisture better than fresh bread without becoming mushy. The combination of celery, onions, and herbs creates that nostalgic flavor profile we all remember from childhood Thanksgivings.
Ingredients You’ll Need
For the Stuffing Base
- 12 cups of white bread cubes (about 1 large loaf)
- 1 cup unsalted butter
- 2 cups diced celery (about 4-5 stalks)
- 2 cups diced yellow onions (about 2 large onions)
- 4 cloves garlic, minced
- 3 cups chicken broth (or turkey stock)
- 1 cup chicken stock (additional, for moisture)
Herbs and Seasonings
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
Optional Add-ins
- 1 cup dried cranberries
- 1 cup chopped pecans or walnuts
- 2 eggs, beaten (for binding)
- 1 pound breakfast sausage, cooked and crumbled
Equipment Needed
- Large mixing bowl
- 9×13 inch baking dish
- Large skillet or saucepan
- Wooden spoon
- Aluminum foil
Step-by-Step Instructions
1. Preparing the Bread
The first step to perfect homemade stuffing starts with properly preparing your bread. Cut your bread into 1-inch cubes and spread them on baking sheets.
Leave them out overnight to dry, or bake them at 300°F for 15-20 minutes until slightly crispy. This bread drying process ensures your stuffing won’t turn soggy.
2. Making the Vegetable Base
Heat a large skillet over medium heat and melt the butter. Once the butter is bubbling, add the diced onions and celery. Cook these aromatic vegetables for about 8-10 minutes, stirring occasionally, until they become soft and translucent. The onions should be golden but not browned.
Add the minced garlic during the last minute of cooking. Garlic burns quickly, so adding it at the end prevents a bitter taste. The kitchen will smell amazing at this point.
3. Combining the Ingredients
Transfer your dried bread cubes to a large mixing bowl. Pour the cooked vegetable mixture over the bread, making sure to scrape all that delicious butter from the pan.
Add all your fresh herbs, salt, pepper, and poultry seasoning to the bowl. Using clean hands or a large spoon, toss everything together until the bread is evenly coated with the butter and seasonings.
Slowly pour in the chicken broth, starting with 3 cups. Mix gently as you add the liquid. The stuffing should be moist but not soaking wet.
You want the bread to absorb the broth without becoming mushy. Add more stock if needed, but remember you can always add more liquid later.
4. Baking the Stuffing
Preheat your oven to 350°F. Grease your baking dish with butter or cooking spray. Transfer the stuffing mixture to the prepared dish, spreading it evenly.
Cover the dish tightly with aluminum foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 20-30 minutes. The top should be golden brown and crispy while the inside remains moist and flavorful.
Tips for Perfect Stuffing Every Time
Use day-old bread: Fresh bread contains too much moisture and will create a gummy texture. Stale or dried bread cubes work best for this recipe.
Don’t skip the butter: Butter adds richness and helps the bread brown beautifully. It’s a key ingredient in creating that classic stuffing flavor.
Adjust the moisture level: Every bread type absorbs liquid differently. Start with less broth and add more as needed. The mixture should hold together when squeezed but not be dripping wet.
Season generously: Bread needs plenty of seasoning to taste good. Don’t be shy with the herbs and spices.
Make it ahead: You can prepare the stuffing mixture the night before and refrigerate it. Just add an extra 10-15 minutes to the baking time if cooking from cold.
Variations to Try
Sausage Stuffing
Brown one pound of breakfast sausage and drain the excess fat. Mix it into your stuffing for a heartier, more savory dish.
Cornbread Stuffing
Replace half the white bread with crumbled cornbread for a Southern-style twist on this classic recipe.
Vegetarian Stuffing
Use vegetable broth instead of chicken stock to make this recipe vegetarian-friendly. Add mushrooms for extra umami flavor.
Apple and Cranberry Stuffing
Add diced apples and dried cranberries for a sweet and savory combination that pairs beautifully with turkey.
Storage and Reheating
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 15-20 minutes.
You can also freeze stuffing for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I stuff the turkey with this recipe?
While this recipe is called stuffing, it’s safer to bake it separately as dressing. Cooking stuffing inside the turkey can lead to uneven cooking and food safety concerns.
How do I know if my stuffing is done?
The stuffing is done when it reaches an internal temperature of 165°F and the top is golden brown. The edges should be crispy while the center remains moist.
Can I make stuffing without eggs?
Yes, this recipe doesn’t require eggs. However, adding beaten eggs helps bind the ingredients together if you prefer a more compact texture.
What’s the difference between stuffing and dressing?
Traditionally, stuffing is cooked inside the turkey cavity, while dressing is baked separately in a dish. Today, most people use these terms interchangeably.
How much stuffing should I make per person?
Plan for about 3/4 to 1 cup of stuffing per person. This recipe serves 10-12 people as a side dish.
Can I use store-bought stuffing mix instead?
While you can use packaged stuffing mix, homemade stuffing tastes much better and allows you to control the ingredients and seasonings.
Why is my stuffing dry?
Dry stuffing usually means not enough liquid was added. Drizzle additional warm broth over the top before serving, or add more stock before baking next time.
This classic Thanksgiving stuffing recipe brings comfort and tradition to your holiday table. With simple ingredients and straightforward steps, you’ll create a memorable side dish that honors Grandma’s cooking legacy.
Grandma’s Classic Thanksgiving Stuffing
A timeless, comforting Thanksgiving stuffing made with day-old bread, sautéed onions and celery, fresh herbs, and rich broth. Crispy on top, moist inside, and endlessly adaptable with sausage, cranberries, nuts, or cornbread.
Ingredients
For the Stuffing Base:
- 12 cups white bread cubes (about 1 large loaf), dried
- 1 cup unsalted butter
- 2 cups diced celery (about 4–5 stalks)
- 2 cups diced yellow onions (about 2 large)
- 4 cloves garlic, minced
- 3 cups chicken broth (or turkey stock), plus more as needed
- 1 cup additional chicken stock (as needed for moisture)
Herbs and Seasonings:
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
Optional Add-ins:
- 1 cup dried cranberries
- 1 cup chopped pecans or walnuts
- 2 eggs, beaten (for binding)
- 1 pound breakfast sausage, cooked and crumbled
For the Pan:
- Butter or cooking spray, for greasing
Instructions
- Dry the bread: Cut bread into 1-inch cubes and spread on baking sheets. Air-dry overnight, or bake at 300°F for 15–20 minutes until dry but not hard.
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Cook the vegetables: Melt butter in a large skillet over medium heat. Add onions and celery; cook 8–10 minutes until soft and translucent. Stir in garlic for the last minute.
- Combine base: Place dried bread cubes in a large mixing bowl. Pour the buttered onion-celery mixture over the bread, scraping the pan to include all the butter.
- Season: Add sage, thyme, rosemary, parsley, salt, pepper, and poultry seasoning. Toss gently to coat.
- Add liquid: Slowly pour in 3 cups broth, tossing gently. The mixture should be moist but not soggy. Add additional stock as needed so it holds together when lightly pressed.
- Add optional mix-ins (if using): Fold in cranberries, nuts, sausage, and/or beaten eggs for binding.
- Transfer to the prepared baking dish and spread evenly. Cover tightly with foil.
- Bake covered for 30 minutes. Remove foil and bake 20 more minutes, or until the top is golden and the center is hot and moist. For extra crisp edges, bake uncovered up to 30 minutes total.
- Serve hot. For food safety when using eggs or sausage, ensure stuffing reaches an internal temperature of 165°F.
Notes
- Moisture control: Different breads absorb differently. Add broth gradually until the mixture is evenly moistened but not wet.
- Make-ahead: Assemble up to 1 day ahead, cover, and refrigerate. Add 10–15 minutes to bake time if baking from cold.
- Additional time: Listed as 20 minutes for the quick-dry method. If air-drying, allow 6-8 hours or overnight.
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