If you ask anyone in my family what dish absolutely must be at our holiday table, you’ll get a chorus of the same answer: Grandma’s Thanksgiving Stuffing. This golden, savory creation is the heart and soul of our feast, bringing comfort and nostalgia in every bite. With toasted cubes of bread, fragrant herbs, buttery sautéed vegetables, and plenty of love, this classic stuffing is more than a side dish—it’s a treasured tradition that fills the kitchen (and your heart) with unforgettable aromas and memories.
Ingredients You’ll Need
Making Grandma’s Thanksgiving Stuffing is all about letting humble, flavorful ingredients shine. Each component plays a special role, from texture and color to aroma and richness, creating layers of comfort with minimal effort. Here’s everything you’ll need—and why you shouldn’t skip a single one!
- Day-old bread cubes: Using white or sourdough bread that’s a bit stale helps the stuffing soak up all the good flavors without getting mushy.
- Unsalted butter: The foundation of rich flavor and golden color, butter also softens the veggies to perfection.
- Chopped onion: Adds sweetness and an unmistakable savory depth after sautéing.
- Chopped celery: Gives the stuffing its signature texture and a gentle, herbal crunch.
- Minced garlic: For a warm, aromatic base that lingers wonderfully in each bite.
- Dried sage, thyme, and rosemary: The “trifecta” of classic stuffing herbs—fragrant, earthy, and oh-so-cozy.
- Salt and black pepper: Essential seasoning to balance and boost all the homey flavors.
- Chicken or turkey broth: Moistens the bread, ties everything together, and infuses each bite with savory goodness.
- Beaten eggs: They help bind the mixture, giving your stuffing just the right amount of structure.
- Fresh parsley (optional): A pop of green and a fresh, herby finish right before serving.
How to Make Grandma’s Thanksgiving Stuffing
Step 1: Toast the Bread Cubes
Start by preheating your oven to 350°F (175°C). Spread those day-old bread cubes in a single layer on a baking sheet. Toast them for 10 to 15 minutes until they’re dry to the touch and lightly golden. This step is the secret to a stuffing that’s never soggy—plus, your kitchen will instantly smell like the holidays. Transfer the toasted cubes to a big mixing bowl so they’re ready for their flavorful companions.
Step 2: Sauté the Vegetables
Time to build that soul-warming base! Melt the butter in a skillet over medium heat, then add your finely chopped onion, celery, and garlic. Sauté everything gently for 6–8 minutes, stirring occasionally, until everything is softened and smells irresistible. Don’t rush it—letting the veggies mellow in butter is what infuses Grandma’s Thanksgiving Stuffing with unbeatable flavor.
Step 3: Add the Herbs and Seasonings
Sprinkle in the dried sage, thyme, rosemary, salt, and black pepper right into the skillet with the onion and celery mixture. Stir well to awaken the herbs—this is where the stuffing’s iconic aroma really takes shape. Pour the vegetable and herb mixture over the bread cubes in your mixing bowl so every crouton can soak up the goodness.
Step 4: Combine with Broth and Eggs
In a separate bowl, whisk together the chicken or turkey broth and the beaten eggs until fully blended. Pour this mixture over the bread and vegetable medley. Gently toss everything together with a spatula, making sure the bread is evenly moistened but not smashed. Let the bowl sit undisturbed for 5–10 minutes to give the cubes time to plump up and absorb every drop of flavor.
Step 5: Bake to Golden Perfection
Grease a 9×13-inch baking dish, then transfer the stuffing mixture into it and spread it out evenly. Cover the dish with foil and pop it into your hot oven. Bake for 30 minutes, then remove the foil and bake for another 15–20 minutes until the top is beautifully golden and crisp. If you’re feeling fancy, sprinkle it with chopped fresh parsley just before serving for a splash of color and flavor.
How to Serve Grandma’s Thanksgiving Stuffing
Garnishes
For that final touch, a handful of freshly chopped parsley adds a merry green color and a delicate, herby note that brightens up every bite. For an extra flourish, you can scatter on a few toasted pecans or little curls of browned butter for irresistible aroma and crunch.
Side Dishes
Grandma’s Thanksgiving Stuffing is the best friend of juicy roast turkey, but it also cozies up beautifully alongside mashed potatoes, tart cranberry sauce, honeyed carrots, or a crisp green bean casserole. Pairing it with classic sides lets every familiar flavor shine and makes for the most satisfying, well-balanced holiday plate.
Creative Ways to Present
Stuffing doesn’t just belong in a big casserole dish—try scooping it into pretty ramekins for individual servings or packing it into muffin tins for adorable, golden-baked stuffing “cups.” This not only looks festive but also gives guests golden, crispy edges in every portion.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grandma’s Thanksgiving Stuffing (lucky you!), simply let it cool, then cover tightly and refrigerate for up to four days. The flavors actually deepen overnight, making your next-day meal extra delicious.
Freezing
You can freeze stuffing for the long haul, too! Portion it into airtight, freezer-safe containers or resealable bags, squeezing out as much air as possible. It will keep happily for up to three months. Just thaw in the fridge overnight before reheating.
Reheating
To revive that just-baked taste, sprinkle a bit of broth over the stuffing and reheat covered in a 350°F oven for 15–20 minutes. If you’re short on time, the microwave works as well, but the oven brings back that signature crisp top we all love.
FAQs
Can I use different types of bread for Grandma’s Thanksgiving Stuffing?
Absolutely! While white or sourdough bread is classic, you can mix in whole wheat, French, or even challah for added flavor and texture. Just be sure it’s a little stale so it absorbs the liquid well.
How can I make this stuffing vegetarian?
Simply swap in vegetable broth for the chicken or turkey broth, and you’ll have a hearty, vegetarian version of Grandma’s Thanksgiving Stuffing that everyone at the table can enjoy.
Can I add sausage, apples, or other mix-ins?
Yes! Browned breakfast sausage, diced apples, toasted nuts, or even dried cranberries are all delicious ways to put a unique spin on Grandma’s classic recipe without losing its charm.
Can this stuffing recipe be made gluten-free?
Definitely! Use your favorite gluten-free bread and make sure your broth is gluten-free as well—the rest of Grandma’s Thanksgiving Stuffing ingredients are naturally gluten-free.
What’s the best way to keep the stuffing moist?
Don’t skimp on the broth, and make sure not to overbake! Letting the mixture rest before baking helps the bread absorb liquid, and covering with foil during the first part of baking keeps everything tender and moist inside.
Final Thoughts
If you’ve never made Grandma’s Thanksgiving Stuffing before, I hope you’ll try it this season and discover why it’s the beloved centerpiece of our family’s feast. It’s pure comfort, endlessly adaptable, and a guaranteed crowd-pleaser—every bite is a taste of cherished tradition. Here’s to new memories around the table, one forkful at a time!
Print
Grandma’s Thanksgiving Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Grandma’s Thanksgiving Stuffing is a classic holiday side dish that brings warmth and nostalgia to the table. This homemade stuffing, made with fragrant herbs and savory vegetables, is a perfect accompaniment to your Thanksgiving feast.
Ingredients
Bread Cubes:
- 1 loaf (about 14 oz) day-old white or sourdough bread (cut into 1/2-inch cubes)
Vegetable Mixture:
- 1/2 cup unsalted butter
- 1 large onion (finely chopped)
- 3 celery stalks (finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Broth Mixture:
- 2 1/2 cups chicken or turkey broth
- 2 large eggs (beaten)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for 10–15 minutes until dry and golden.
- Sauté Vegetables: In a skillet, melt butter over medium heat. Sauté onion, celery, and garlic until softened. Add sage, thyme, rosemary, salt, and pepper.
- Combine Ingredients: Pour the vegetable mixture over the bread cubes. Whisk together broth and eggs, then pour over the mixture. Let sit to absorb.
- Bake: Transfer stuffing to a baking dish, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 15–20 minutes until golden and crisp.
- Serve: Sprinkle with parsley before serving.
Notes
- You can make this stuffing a day ahead and refrigerate before baking.
- For added flavor, stir in cooked sausage or chopped apples.
- Use vegetable broth for a vegetarian version.
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