Grandma’s Thanksgiving Stuffing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
