Name: Grandma's Delicious Thanksgiving Stuffing-Family Favorite
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: 16 cups dry bread cubes (about 3 large loaves of bread); 1/2 cup butter; 2 cups onion, 1/2" diced; 2 cups celery, 1/2" diced; 3 teaspoons poultry seasoning; 1/2 teaspoon thyme, fresh chopped or dried; 1/2 teaspoon sage, fresh chopped or dried; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups chicken broth; 2 large eggs; 1 tablespoon parsley, chopped (for garnish)

Grandma’s Thanksgiving Stuffing Recipe isn’t just a side dish; it’s a warm hug on a plate, a fragrant invitation to gather around the table, and a delicious testament to traditions passed down through generations. There’s a reason why, year after year, this classic stuffing recipe consistently steals the show. It’s that perfect blend of savory, herbaceous, and comforting textures that instantly evokes feelings of nostalgia and togetherness. What truly sets this Grandma’s Thanksgiving Stuffing Recipe apart is the love and care baked into every single bite. We’re talking about perfectly toasted bread cubes, a generous medley of aromatic vegetables sautéed to tender perfection, and just the right whisper of sage and thyme that creates an unforgettable aroma filling your entire home. This isn’t your average, hastily assembled stuffing; this is the recipe that has graced countless Thanksgiving tables, creating cherished memories with every forkful.

Ingredients:

16 cups dry bread cubes (about 3 large loaves of bread)
1/2 cup butter
2 cups onion, 1/2″ diced
2 cups celery, 1/2″ diced
3 teaspoons poultry seasoning
1/2 teaspoon thyme, fresh chopped or dried
1/2 teaspoon sage, fresh chopped or dried
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups chicken broth
2 large eggs
1 tablespoon parsley, chopped (for garnish)

Preparing the Bread Cubes

The foundation of any great stuffing is well-prepared bread. For Grandma’s Thanksgiving Stuffing Recipe, we want bread that’s slightly dried out but not completely hard. This allows it to absorb the savory flavors without becoming mushy. You can achieve this by cubing your bread a day or two in advance and leaving it out on a baking sheet at room temperature. Alternatively, if you’re short on time, you can spread the bread cubes in a single layer on a large baking sheet and toast them in a preheated oven at 300°F (150°C) for about 10-15 minutes, stirring occasionally, until they feel dry to the touch. Be careful not to brown them too much, as this can make the stuffing taste burnt. You’ll need approximately 16 cups of these dried bread cubes, which usually comes from about three large loaves of bread.

Sautéing the Aromatics

This step is crucial for building the deep, comforting flavor profile of our stuffing. In a large skillet or Dutch oven, melt the 1/2 cup of butter over medium heat. Once the butter is melted and shimmering, add the finely diced 2 cups of onion and 2 cups of celery. Cook these vegetables, stirring occasionally, until they are softened and translucent, which usually takes about 8-10 minutes. You’re not looking for them to brown significantly, but rather to become tender and release their natural sweetness. This gentle cooking process mellows their raw bite and allows them to meld beautifully with the other ingredients.

Combining the Dry Ingredients

Once your vegetables are nicely softened, it’s time to introduce the key seasonings that give this stuffing its signature aroma and taste. Sprinkle the 3 teaspoons of poultry seasoning, 1/2 teaspoon of thyme (whether you’re using fresh chopped or dried), and 1/2 teaspoon of sage (again, fresh or dried works well here) directly over the softened onions and celery in the skillet. Stir everything together and cook for another minute, allowing the heat to awaken the fragrant oils in the herbs and spices. This brief toasting enhances their flavor intensity. Then, add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mixture. Stir to ensure the seasonings are evenly distributed throughout the vegetable and butter mixture.

Bringing it All Together

Now, it’s time to combine the dry bread cubes with the flavorful sautéed vegetable and spice mixture. Transfer the toasted bread cubes to a very large mixing bowl. If you’re using a skillet or Dutch oven that’s large enough, you can add the bread cubes directly to it, but a separate bowl often makes for easier and more thorough mixing. Pour the sautéed onion, celery, and spice mixture over the bread cubes. Using a large spoon or your clean hands, gently toss everything together. The goal here is to evenly coat all of the bread cubes with the butter and aromatics. Don’t be afraid to get in there and really mix it; you want every piece of bread to have a chance to absorb those delicious flavors.

Adding the Wet Ingredients and Baking

In a separate small bowl, whisk together the 1 1/2 cups of chicken broth and the 2 large eggs until they are well combined. The eggs act as a binder, helping to hold the stuffing together while still keeping it wonderfully moist and tender. Pour this liquid mixture evenly over the bread and vegetable mixture in the large bowl. Again, gently toss to distribute the liquid. The bread will begin to absorb the moisture.

Now, transfer the stuffing mixture to a greased 9×13 inch baking dish. You can pack it down lightly, but avoid pressing it too firmly, as this can result in a dense, heavy stuffing. Cover the baking dish tightly with aluminum foil. Place the dish in a preheated oven at 375°F (190°C) and bake for 30 minutes. After 30 minutes, remove the aluminum foil and continue baking for another 15-20 minutes, or until the top is golden brown and slightly crisp. This uncovered baking time allows the top to develop a lovely texture.

Serving

Once the stuffing is beautifully golden and fragrant, remove it from the oven. Let it rest for a few minutes before serving. This brief resting period allows the flavors to meld further and the stuffing to set up slightly. Just before bringing it to the table, sprinkle the chopped fresh parsley over the top for a burst of color and a hint of fresh, herbaceous flavor. This Grandma’s Thanksgiving Stuffing Recipe is best served warm alongside all your favorite Thanksgiving dishes.

Conclusion:

There you have it – the beloved Grandma’s Thanksgiving Stuffing Recipe, a true testament to comfort and tradition! This recipe, passed down through generations, promises a perfectly moist and flavorful stuffing that will be the star of your holiday table. Its savory aroma and delightful texture are guaranteed to evoke warm memories and create new ones with every bite. Don’t be afraid to embrace the simplicity and richness of this classic dish.

When serving, this stuffing truly shines alongside roasted turkey, glazed ham, or even as a vegetarian main course when made with vegetable broth. Consider a drizzle of cranberry sauce or a dollop of gravy for an extra layer of festive flavor. For those feeling adventurous, feel free to add a handful of toasted pecans or chopped apples for a delightful crunch and sweetness. Making this Grandma’s Thanksgiving Stuffing Recipe is more than just cooking; it’s about sharing love and creating a memorable experience for your loved ones. I encourage you to give it a try and experience the magic for yourself!

Frequently Asked Questions:

Can I make this stuffing ahead of time?

Absolutely! You can prepare the entire stuffing mixture, without baking, up to 24 hours in advance. Store it covered in the refrigerator. When ready to bake, simply transfer it to your baking dish, cover with foil, and bake as directed, adding a few extra minutes to ensure it’s heated through.

What are some ways to make this stuffing gluten-free?

To make Grandma’s Thanksgiving Stuffing Recipe gluten-free, simply substitute the regular bread with your favorite gluten-free bread. Ensure the bread is dried out thoroughly for the best texture. You might also need to adjust the amount of broth slightly, as gluten-free bread can absorb liquid differently.