This Grandma’s Thanksgiving Stuffing recipe is a timeless favorite, featuring perfectly seasoned bread cubes tossed with aromatic herbs, onions, and celery. Every bite bursts with comforting flavors reminiscent of festive family gatherings. Whether you bake it inside a turkey or on its own, this traditional stuffing will be the star of your holiday table!
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 loaf (450 g) day-old bread, cut into 1-inch cubes
- ½ cup (115 g) unsalted butter
- 1 large onion, finely chopped
- 2 cups (240 g) celery, diced
- 3 cloves garlic, minced
- 2 ½ tsp poultry seasoning
- 1 tsp dried thyme
- ½ tsp sage
- ½ tsp salt
- ½ tsp black pepper
- 2 ½ cups (590 ml) chicken or vegetable broth
- 2 large eggs, lightly beaten
Directions
Preparing the bread
- Preheat your oven to 300°F (150°C). Spread the bread cubes in a single layer on a baking sheet and bake for 20-25 minutes, stirring halfway through, until they’re lightly toasted. Remove and set aside to cool.
Cooking the vegetables
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, about 8-10 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant. Stir in the poultry seasoning, thyme, sage, salt, and black pepper.
Combining and baking
- In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable mixture.
- Pour in the broth gradually, stirring gently until the bread is moist but not soggy. Add the beaten eggs and toss to combine.
- Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
Notes
- Bread choice: Use a hearty loaf like sourdough or French bread for the best texture.
- Make ahead: You can prepare the stuffing a day in advance. Just store it in the fridge and bake before serving.
- Optional add-ins: Diced apples, cooked sausage, or dried cranberries can add a sweet or savory twist.
Conclusion
This Grandma’s Thanksgiving Stuffing brings warmth and tradition to your holiday table. It’s the ultimate side dish that everyone will be craving year after year. Try this beloved recipe, and let it become a cherished part of your Thanksgiving celebrations!
Frequently Asked Questions
Can I make the stuffing ahead of time, and if so, how far in advance?
Yes, you can definitely prepare this stuffing a day in advance. After assembling the stuffing, cover the baking dish tightly with plastic wrap or foil and refrigerate. On the day of serving, bake the stuffing as directed, adding a few extra minutes to the covered baking time if needed, until heated through and the top is golden brown and crispy. You can also freeze the unbaked stuffing for up to a month; thaw completely in the refrigerator before baking.
What bread is best for this stuffing, and can I use different types?
For the best texture and flavor, use a hearty loaf of bread like sourdough or French bread. These breads hold their shape well and absorb the broth without becoming mushy. You can also use other types of bread, but avoid very soft breads like white bread, as they may become too soggy. If using a softer bread, you might need to toast it longer or use slightly less broth.
How do I know when the stuffing is perfectly cooked?
The stuffing is perfectly cooked when the internal temperature reaches 165°F (74°C). Visually, the top should be golden brown and crispy, while the inside should be moist but not soggy. You can also test for doneness by inserting a knife into the center; it should come out clean. Aromatic cues include a savory, herb-infused aroma, indicating the vegetables and herbs have fully melded with the bread and broth.
Can I double or scale down this stuffing recipe?
Yes, you can easily double the recipe. Use a larger baking dish, such as a 9×13 inch or two 8×8 inch pans. You may need to increase the baking time slightly, so keep an eye on it. If scaling down, use a smaller baking dish and reduce the cooking time accordingly, watching for the same visual and textural cues for doneness. Adjust the ingredient amounts proportionally.
Are there any nutritional benefits to this Thanksgiving stuffing?
While stuffing is a treat, it does offer some nutritional value. The celery and onion provide fiber and antioxidants. The herbs contribute vitamins and antioxidants. The bread provides carbohydrates for energy, and the eggs add protein. Consider adding extra vegetables like diced apples or dried cranberries for additional vitamins and fiber.
Grandma’s Thanksgiving Stuffing
A classic Thanksgiving stuffing made with homemade bread, celery, and onions. A perfect side dish for your holiday meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 cups cubed white bread preferably stale
- 1 cup butter unsalted
- 1.5 cups chopped celery
- 1 cup chopped onion
- 2 tablespoons fresh sage chopped
- 1 teaspoon salt or to taste
- 1 teaspoon ground black pepper
- 2 cups chicken broth more as needed
Instructions
Preparation Steps
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large skillet over medium heat. Cook and stir celery and onion until the onion is translucent, about 10 minutes.
- In a large bowl, combine celery mixture, bread cubes, and seasonings. Mix in enough chicken broth to reach your desired moistness.
- Transfer mixture to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven until golden brown, about 45 minutes.
Notes
Stuffing can be prepared a day ahead and baked before serving.
