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Delicious Grandma’s Thanksgiving Stuffing Recipe

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Grandma’s Thanksgiving Stuffing is a time-honored family recipe that combines hearty bread cubes with savory vegetables, aromatic herbs, and a rich, buttery flavor. This classic stuffing is perfectly seasoned with sage, thyme, and a touch of rosemary, creating the ultimate side dish for your Thanksgiving table. Baked until golden and crisp on top, with a soft and flavorful interior, this stuffing is sure to be the star of your holiday feast.

Ingredients

Scale
  • 1 loaf day-old white or whole wheat bread, cut into cubes (about 8 cups)
  • 1/2 cup butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/4 tsp dried rosemary (optional)
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 large eggs, beaten

Instructions

  • Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  • Spread the bread cubes in a single layer on a baking sheet and toast in the oven for 10-12 minutes, until golden and slightly crispy. Remove and set aside.
  • In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, cooking until softened, about 5-7 minutes.
  • Stir in the dried sage, thyme, and rosemary, cooking for another minute to release the flavors.
  • In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables. Add the fresh parsley, and season with salt and pepper to taste.
  • Gradually pour in the chicken or vegetable broth, stirring until the bread cubes are evenly moistened.
  • Gently fold in the beaten eggs, making sure they are fully incorporated.
  • Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 25-30 minutes.
  • After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and crispy.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

  • For extra flavor, try adding cooked sausage or bacon to the stuffing mixture.
  • If you prefer a more moist stuffing, you can add more broth as needed.
  • This recipe can be made ahead: Assemble the stuffing up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature before cooking.
  • If you don’t have day-old bread, you can dry out fresh bread by cutting it into cubes and letting it sit out for a few hours.

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