Description
Grandma’s Thanksgiving Stuffing is a classic American side dish featuring toasted bread cubes combined with sautéed onions, celery, and aromatic herbs, all moistened with broth and baked to a golden perfection. This comforting and traditional recipe is perfect for holiday meals and can be customized with optional additions like sausage or dried fruits.
Ingredients
Scale
Bread and Eggs
- 1 loaf (16 oz) day-old white or sourdough bread, cut into ½-inch cubes
- 2 large eggs, beaten
Vegetables and Aromatics
- 1 cup unsalted butter
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ teaspoons dried sage
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 2 tablespoons chopped fresh parsley (optional)
Liquids
- 2½–3 cups chicken or turkey broth
Instructions
- Preheat and Toast Bread: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spread the bread cubes on a baking sheet and toast in the oven for 10–15 minutes until lightly crisp, then transfer to a large mixing bowl.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook for 7–8 minutes until softened. Stir in the garlic, salt, pepper, sage, thyme, and poultry seasoning. Cook for 1–2 more minutes, then remove from heat.
- Combine Ingredients: Pour the butter and vegetable mixture over the toasted bread cubes. Add the beaten eggs and 2½ cups of broth. Gently stir until the bread is evenly moistened. If it seems dry, add a bit more broth until the texture is soft but not soggy.
- Bake the Stuffing: Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until the top is golden brown.
- Garnish and Serve: Garnish with chopped parsley if desired and serve warm.
Notes
- You can prepare this stuffing a day in advance and refrigerate it—just bring it to room temperature before baking.
- Add cooked sausage, apples, or dried cranberries for a twist on the classic.
