Grandma’s Thanksgiving Stuffing Recipe
Grandma’s Thanksgiving Stuffing is the heart and soul of every holiday table in my family—one of those treasured recipes that brings comfort, nostalgia, and the irresistible aroma of herbs wafting through the kitchen. This classic dish combines toasted bread cubes, sautéed veggies, fresh herbs, and just the right amount of savory richness, transforming simple ingredients into something truly unforgettable. Whether you’re a lifelong fan or new to homemade stuffing, you’ll soon see why this recipe is the one everyone comes back for, year after year.
Ingredients You’ll Need
The magic of Grandma’s Thanksgiving Stuffing comes from its straightforward, wholesome ingredients. Every component has a purpose, layering flavor, color, and texture for that perfect bite. Here’s what you’ll need—and why each one matters.
- Day-old white bread: The base of the stuffing, providing a tender yet hearty texture that soaks up all the delicious flavors.
- Unsalted butter: Adds richness and that signature melt-in-your-mouth quality, while letting you control the saltiness.
- Yellow onion: Brings sweetness and depth to every forkful, making the dish aromatic and flavorful.
- Celery: Offers a subtle crunch and bright, fresh flavor that balances the richness of the bread and butter.
- Garlic: Infuses the stuffing with a gentle, savory kick that enhances all the other ingredients.
- Fresh parsley: Lends a vibrant green color and a burst of fresh, herbal brightness.
- Poultry seasoning: The secret blend of herbs that gives stuffing its traditional Thanksgiving taste.
- Dried sage: Essential for earthy, autumnal warmth—a little goes a long way.
- Dried thyme: Adds a subtle, woodsy flavor that rounds out the herbal notes.
- Salt: Brings all the flavors into harmony—season to taste!
- Black pepper: Just enough for a gentle heat and complexity.
- Low-sodium chicken broth: Moistens the bread and infuses the entire dish with savory goodness; use vegetable broth for a vegetarian version.
- Large eggs: Act as a binder, keeping everything together without making it heavy or dense.
How to Make Grandma’s Thanksgiving Stuffing
Step 1: Toast the Bread Cubes
Start by preheating your oven to 350°F. Spread the cubed, day-old white bread in an even layer on a baking sheet. Toast them for about 15 minutes, until they’re dry and just turning golden. This step is crucial because it ensures your bread will absorb the broth and flavors without turning mushy, giving Grandma’s Thanksgiving Stuffing its signature texture.
Step 2: Sauté the Aromatics
While the bread is toasting, melt the butter in a large skillet over medium heat. Add the finely chopped onion and celery, cooking gently for around 8 minutes until they’re soft and fragrant. Next, stir in the minced garlic, chopped parsley, poultry seasoning, sage, thyme, salt, and pepper. This mix of vegetables and herbs is what gives Grandma’s Thanksgiving Stuffing its deep, comforting flavor profile.
Step 3: Combine Bread and Vegetables
Transfer the toasted bread cubes to a very large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread. Using a big spoon (or your hands, if you want to channel Grandma herself), gently toss everything together to coat the bread evenly with all that herby, buttery goodness.
Step 4: Add Broth and Eggs
Slowly pour in the chicken broth, starting with 3 cups, and lightly toss the mixture as you go. You want the bread to be moistened but not soggy—add more broth if needed. Finally, stir in the beaten eggs, which help hold everything together when baked. This careful mixing is what gives Grandma’s Thanksgiving Stuffing its perfectly tender, cohesive texture.
Step 5: Bake the Stuffing
Spoon the stuffing mixture into a greased 9×13-inch baking dish. Cover it with foil and bake for 30 minutes to lock in moisture. Then, uncover and bake for another 20 minutes, until the top is golden and crisp. Let the stuffing rest for at least 5 minutes before serving, so the flavors can settle and the dish holds together beautifully.
How to Serve Grandma’s Thanksgiving Stuffing
Garnishes
A sprinkle of freshly chopped parsley or a few extra thyme leaves on top makes Grandma’s Thanksgiving Stuffing look as inviting as it tastes. For a festive touch, you could even top it with a handful of dried cranberries or toasted pecans just before serving.
Side Dishes
This stuffing shines alongside classic Thanksgiving mains like roast turkey, glazed ham, or herb-roasted chicken. Pair it with creamy mashed potatoes, tangy cranberry sauce, and roasted Brussels sprouts for a holiday plate that’s both comforting and colorful.
Creative Ways to Present
Try baking Grandma’s Thanksgiving Stuffing in individual ramekins for a charming, personal presentation. Or, scoop it into hollowed-out acorn squash halves for a stunning vegetarian main. You can even use leftovers to make savory breakfast muffins the next morning!
Make Ahead and Storage
Storing Leftovers
Leftover Grandma’s Thanksgiving Stuffing keeps beautifully in the fridge for up to four days. Simply transfer any extras to an airtight container once cooled, and pop it in the refrigerator. It’s just as delicious reheated for lunch or as a midnight snack.
Freezing
If you want to get a jump on your holiday prep, you can freeze the unbaked stuffing mixture in a tightly wrapped dish for up to a month. Thaw it overnight in the fridge before baking as directed. Already-baked leftovers can also be frozen; just let them cool completely, then store in freezer-safe bags or containers.
Reheating
To reheat, cover the stuffing with foil and warm it in a 350°F oven until heated through, about 20–25 minutes. For smaller portions, the microwave works in a pinch, but the oven helps maintain that lovely crispy top.
FAQs
Can I make Grandma’s Thanksgiving Stuffing vegetarian?
Absolutely! Just swap the chicken broth for a rich vegetable broth. The flavors from all those herbs and veggies ensure you won’t miss the meat at all.
How do I keep my stuffing from getting soggy?
The key is to start with nicely toasted, day-old bread and add the broth gradually. Toss gently and stop adding once the bread is moistened but still holds its shape.
Can I prepare the stuffing a day in advance?
Yes, you can assemble the entire dish (up to the point of baking) and refrigerate it overnight. Let it come to room temperature before baking for the best results.
What can I add to personalize Grandma’s Thanksgiving Stuffing?
Feel free to stir in cooked sausage, roasted chestnuts, sautéed mushrooms, or dried cranberries for a fun twist on tradition. Just be careful not to overload the stuffing so it bakes up perfectly.
What if I prefer a softer stuffing?
Simply keep the stuffing covered with foil for the full baking time instead of uncovering it at the end. This locks in moisture and gives you that classic, pillowy texture.
Final Thoughts
There’s just something magical about gathering loved ones around a table and sharing Grandma’s Thanksgiving Stuffing, a dish that warms the heart as much as the stomach. I hope you’ll make it part of your own celebrations and create as many wonderful memories as we have over the years!
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Grandma’s Thanksgiving Stuffing Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Grandma’s Thanksgiving Stuffing is a classic American holiday side dish made with day-old white bread cubes, sautéed vegetables, flavorful herbs, and a moist chicken broth base, baked to a golden, crispy perfection. This comforting recipe can be made ahead, is perfect for festive family gatherings, and can be adapted to vegetarian diets by using vegetable broth.
Ingredients
Bread
- 1 loaf (about 16 ounces) day-old white bread, cut into 1-inch cubes and lightly toasted
Vegetables & Herbs
- 2 cups yellow onion, finely chopped
- 1 ½ cups celery, finely chopped
- 3 cloves garlic, minced
- ½ cup fresh parsley, chopped
Seasonings
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Other
- 1 cup unsalted butter
- 3 to 4 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
Instructions
- Preheat and toast bread: Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast them in the oven for about 15 minutes until they are dry and lightly golden.
- Sauté vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and celery, cooking for about 8 minutes until softened and translucent. Stir in the minced garlic, fresh parsley, poultry seasoning, dried sage, dried thyme, salt, and black pepper to combine the flavors.
- Combine stuffing base: Transfer the toasted bread cubes into a very large mixing bowl. Add the sautéed vegetable and herb mixture to the bread cubes.
- Moisten stuffing: Pour in 3 cups of the low-sodium chicken broth gradually, gently tossing the mixture until the bread is moistened but not soggy. Add more broth, up to 4 cups, if the bread needs additional moisture. Stir in the lightly beaten eggs thoroughly to bind the mixture.
- Bake the stuffing: Grease a 9×13-inch baking dish and transfer the stuffing mixture into it. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then uncover the dish and continue baking for another 20 minutes until the top becomes golden and crisp.
- Rest before serving: Remove from the oven and let the stuffing rest for 5 minutes before serving to allow the flavors to meld and the stuffing to set.
Notes
- For a softer stuffing texture, keep the dish covered with foil during the entire baking process.
- Enhance flavor by adding cooked sausage, chestnuts, or dried cranberries to the mixture before baking.
- This stuffing mixture can be assembled a day in advance; store it covered in the refrigerator prior to baking.
- To make the recipe vegetarian, substitute chicken broth with vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
