Grandma’s Thanksgiving Stuffing

Grandma’s Thanksgiving Stuffing is a timeless holiday staple that fills the house with the aromas of sage, thyme, and warm butter. Each bite is a comforting blend of savory herbs, tender vegetables, and toasted bread, making it the perfect side dish to complement a Thanksgiving feast. This recipe has been passed down for generations, ensuring every holiday gathering is filled with delicious memories and family tradition.

Every Thanksgiving, my husband insists on being the official “taste tester” for Grandma’s stuffing, claiming it’s his way of “making sure it’s as good as last year’s.” This stuffing has a special place at our table, with the kids eagerly helping to stir the ingredients and mix the herbs. As soon as the aroma fills the kitchen, everyone knows it’s time to gather around, sharing stories and laughter, just as Grandma always intended.

Why You’ll Love Grandma’s Thanksgiving Stuffing

•Classic Flavor: A perfect blend of sage, thyme, and parsley for an authentic holiday taste.

•Hearty and Comforting: A filling side dish that pairs well with turkey, mashed potatoes, and gravy.

•Easy to Prepare: Uses simple, wholesome ingredients and straightforward steps.

•Versatile: Can be adapted with sausage, nuts, or dried fruit for added texture and flavor.

Ingredients Notes for Grandma’s Thanksgiving Stuffing

•Bread: Day-old French or sourdough bread works best, as it absorbs the flavors without becoming mushy.

•Butter: Adds richness and helps sauté the vegetables to tender perfection.

•Onions & Celery: Key aromatics that add depth and flavor to the stuffing.

•Herbs: Fresh sage, thyme, and parsley create the signature holiday aroma.

•Broth: Chicken or vegetable broth adds moisture without overpowering the flavors.

•Eggs: Bind the stuffing, ensuring it bakes together nicely.

Recipe Steps

1. Prepare the Bread Cubes

•Preheat oven to 250°F (120°C).

•Cut 10 cups of bread into 1-inch cubes and spread on a baking sheet.

•Bake for 45-60 minutes, stirring occasionally, until dried and lightly golden.

•Remove from oven and set aside. Increase oven temperature to 350°F (175°C).

2. Sauté the Vegetables

•In a large skillet, melt 1 cup butter over medium heat.

•Add 2 cups chopped onion and 1.5 cups chopped celery, cooking until softened, about 10 minutes.

•Stir in 2 tbsp chopped fresh sage, 1 tbsp fresh thyme, and 1/2 cup chopped fresh parsley. Cook for another minute and remove from heat.

3. Combine Ingredients

•In a large mixing bowl, combine the dried bread cubes and vegetable mixture.

•In a separate bowl, whisk 2 cups chicken broth with 2 large eggs.

•Pour the broth mixture over the bread and vegetables, gently tossing to coat.

•Season with salt and pepper to taste.

4. Bake the Stuffing

•Transfer the mixture to a greased 9×13-inch baking dish and cover with foil.

•Bake at 350°F (175°C) for 30 minutes, then remove foil and bake for another 15-20 minutes, or until the top is golden brown.

5. Serve

•Let the stuffing rest for 10 minutes before serving for best flavor and texture.

Storage Options

•Refrigerate: Store leftovers in an airtight container for up to 3 days.

•Freeze: Freeze for up to 1 month in a freezer-safe container. Reheat in the oven, adding a splash of broth if needed.

Variations & Substitutions

•Add Sausage: Brown 1 pound of sausage and mix with the bread for a richer stuffing.

•Add Nuts: Chopped pecans or walnuts add a delightful crunch.

•Dried Fruit: Add dried cranberries or chopped apples for a hint of sweetness.

Frequently Asked Questions

•Can I make this ahead?

Yes, prepare up to the baking step and refrigerate for up to 24 hours. Add 10-15 extra minutes of baking time.

•Can I stuff the turkey with this?

You can, but baking separately ensures even cooking and food safety.

•What’s the best bread to use?

French or sourdough works well for texture, but any day-old bread will do.

Enjoy making Grandma’s Thanksgiving Stuffing and sharing the love and warmth of this treasured holiday recipe with your family!

Grandma’s Thanksgiving Stuffing

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Course: Side Dish

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

 

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• ▢ 1 loaf about 1 lb day-old bread, cubed (white, French, or sourdough)
• ▢ 1/2 cup unsalted butter
• ▢ 1 large onion chopped
• ▢ 3 celery stalks chopped
• ▢ 3 cloves garlic minced
• ▢ 2 teaspoons fresh sage chopped (or 1 teaspoon dried sage)
• ▢ 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• ▢ 1 teaspoon fresh rosemary chopped (or 1/2 teaspoon dried rosemary)
• ▢ Salt and black pepper to taste
• ▢ 2 1/2 to 3 cups chicken or vegetable broth
• ▢ 2 large eggs beaten
• ▢ 1/4 cup fresh parsley chopped

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish.
• Dry the Bread: Spread the cubed bread on a baking sheet and bake in the preheated oven for 10-15 minutes, until slightly dried out. Alternatively, leave it out overnight to become stale.
• Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook for 5-7 minutes until softened. Add the minced garlic, sage, thyme, rosemary, salt, and pepper, and cook for an additional 2 minutes, stirring occasionally.
• Combine Ingredients: In a large mixing bowl, combine the dried bread cubes with the sautéed vegetable mixture. Pour in the chicken or vegetable broth gradually, stirring to moisten the bread. Add just enough broth to make the mixture moist but not soggy. Stir in the beaten eggs and chopped parsley.
• Bake the Stuffing: Transfer the stuffing mixture to the prepared baking dish and cover it with foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
• Serve: Let the stuffing cool for a few minutes before serving.