Grandma’s Thanksgiving Stuffing Recipe

Introduction

Grandma’s Thanksgiving Stuffing is a classic, comforting side that brings warmth and tradition to your holiday table. With savory herbs, tender vegetables, and perfectly toasted bread, this recipe is sure to become a family favorite.

Ingredients

• 10 cups bread (sourdough or French), cubed
• 1 large onion, finely diced
• 2 cups celery, finely chopped (about 3-4 stalks)
• 2 tbsp fresh sage, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 4 cups low-sodium broth (chicken or vegetable)
• ½ cup unsalted butter (1 stick), melted
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Cube the bread and let it dry overnight or toast lightly. Finely chop the onion, celery, and fresh herbs.
2. Step 2: Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until tender, about 5 to 7 minutes. Season lightly with salt and pepper.
3. Step 3: Place the bread cubes in a large mixing bowl. Pour the sautéed vegetables over the bread, add the chopped herbs, and season with additional salt and pepper.
4. Step 4: Gradually stir in the warm broth, mixing gently until the bread is evenly moistened but not soggy.
5. Step 5: Transfer the mixture to a greased baking dish. Cover with aluminum foil and bake for 30 minutes.
6. Step 6: Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crisp.
7. Step 7: Let the stuffing cool slightly before serving. Enjoy as a delicious side with your turkey or favorite holiday dishes.

Tips & Variations

• For extra flavor, add cooked sausage or chopped apples to the stuffing mix before baking.
• Use day-old bread for the best texture, as it absorbs the broth without becoming mushy.
• Feel free to swap the fresh herbs with dried ones; use about one-third the amount if dried.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through. For longer storage, freeze for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the mixture a day in advance, keep it covered in the refrigerator, and bake it fresh on the day you plan to serve.

Can I use gluten-free bread for this stuffing?

Absolutely! Substitute gluten-free bread cubes to make this recipe suitable for gluten-free diets. Just be mindful of the bread’s texture when mixing the broth.

Grandma’s Thanksgiving Stuffing Recipe

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★★★★★

4.7 from 69 reviews

Grandma’s Thanksgiving Stuffing is a classic, comforting side dish made with toasted sourdough or French bread cubes, sautéed onions and celery, fresh herbs, and a flavorful low-sodium broth. Baked to golden perfection with a buttery, crisp top, this stuffing is the perfect accompaniment to your holiday feast.

• Author: Luna
• Prep Time: 20 minutes (plus overnight drying or 10 minutes toasting bread)
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes (excluding bread drying time)
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 10 cups sourdough or French bread, cubed

Vegetables

• 1 large onion, finely diced
• 2 cups celery, finely chopped (about 3–4 stalks)

Herbs

• 2 tbsp fresh sage, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped

Liquid & Fat

• 4 cups low-sodium chicken or vegetable broth
• ½ cup (1 stick) unsalted butter, melted

Seasoning

• Salt, to taste
• Black pepper, to taste

Instructions

1. Prepare Ingredients: Preheat your oven to 350°F (175°C). Cube the sourdough or French bread and either allow it to dry out overnight or toast it lightly to remove moisture. Finely dice the onion and celery, and finely chop the fresh sage, thyme, and rosemary.
2. Sauté Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely diced onion and chopped celery, cooking them for 5 to 7 minutes or until tender and translucent. Season lightly with salt and freshly cracked black pepper to enhance the flavor.
3. Combine Ingredients: Place the bread cubes in a large mixing bowl. Pour the sautéed onion and celery mixture over the bread. Add the chopped fresh herbs and season again with salt and pepper. Gradually pour the warm low-sodium broth into the mixture, stirring gently to evenly moisten all the bread without making it soggy.
4. Bake: Transfer the prepared stuffing mixture into a greased baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15 minutes, until the top layer is beautifully golden brown and crisp.
5. Serve: Allow the stuffing to cool slightly before serving. This classic side dish pairs wonderfully with turkey or any festive main course to complete your Thanksgiving table.

Notes

• For best texture, ensure bread cubes are dry to prevent sogginess.
• Use fresh herbs for a more vibrant flavor, but dried can be substituted if needed (use about 1 tsp each dried herb).
• Feel free to add toasted nuts or dried cranberries for extra texture and flavor variations.
• This stuffing can be made a day ahead and refrigerated; reheat covered in the oven to maintain moisture.
• Low-sodium broth keeps the seasoning balanced, but adjust salt to your taste.

Keywords: Thanksgiving stuffing, classic stuffing recipe, bread stuffing, holiday side dish, baked stuffing, herbal stuffing