Grandma’s Thanksgiving Stuffing Recipe

If there’s one dish that instantly transports me back to cozy family holidays, it’s Grandma’s Thanksgiving Stuffing. Loaded with buttery toasted bread, gently sautéed vegetables, and a perfume of fresh herbs, this classic side is pure comfort piled on your plate. With its golden crisp top and soft, savory interior, every bite is a reminder of festive feasts and togetherness. Whether you’re making it for the first time or reliving a tradition, Grandma’s Thanksgiving Stuffing is the heart and soul of the holiday table.

this Recipe

Ingredients You’ll Need

This stuffing is a testament to how a few simple ingredients, when handled with care, become much more than the sum of their parts. Every vegetable, spice, and dollop of butter brings its own gift to the party—don’t skip or skimp, because each one matters!

• Day-old white or sourdough bread: Slightly stale, hearty bread cubes soak up all the savory flavors without going mushy.
• Unsalted butter: This is what makes the veggies rich and the bread luxuriously tender—don’t fear the full cup!
• Yellow onion: Chopped onion adds a sweet, mellow base that defines the aroma of Grandma’s Thanksgiving Stuffing.
• Celery: Adds gentle crunch and a hint of earthiness—classic stuffing must-have, trust me.
• Garlic: Minced fresh, this brings a subtle, savory heat to the mix.
• Fresh parsley: Brightens the whole dish and ties the flavors together.
• Fresh sage (or dried): The nostalgic scent of Thanksgiving—use fresh for optimal flavor, but dried works in a pinch!
• Fresh thyme (or dried): Earthy and woodsy, thyme turns ordinary bread into a feast for the senses.
• Salt: Essential for seasoning every layer—taste as you go!
• Black pepper: Lends just the right amount of spice and warmth.
• Low-sodium chicken or vegetable broth: Moisten the bread and pull everything together—homemade broth is a bonus!
• Large eggs: Lightly beaten, eggs help bind the stuffing so you get the perfect, tender scoop.

How to Make Grandma’s Thanksgiving Stuffing

Step 1: Prepare the Bread

Start by preheating your oven to 350°F. If you didn’t plan ahead with day-old bread, don’t worry—just spread the bread cubes out on a baking sheet and toast them for about 10–15 minutes until they’re dry and a little crisp. This is the trick to stuffing that holds together but isn’t mushy. Set aside to cool while you work on the next step.

Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt that generous cup of butter (yes, a full cup—this is holiday food!). Add the chopped onions and celery, and cook them slowly, stirring occasionally, until they’re soft and fragrant—about 8–10 minutes. Now, stir in the minced garlic, parsley, sage, thyme, salt, and pepper. Enjoy that incredible aroma and sauté for another minute or two, just until the garlic mellows and the herbs release their oils.

Step 3: Combine Bread and Vegetables

Transfer your nicely toasted bread cubes to a giant mixing bowl. Pour the hot, buttery vegetable and herb mixture right over the top. Use a big spoon or your clean hands to toss everything together, making sure every bread cube gets a bit of that golden goodness. Take your time here—the better you combine, the more even the flavor.

Step 4: Add Broth and Eggs

In a separate bowl, whisk together the broth and eggs until combined. Slowly pour this mixture over the bread and vegetables, tossing gently as you go. The key is to add just enough liquid so the bread is evenly moistened but still holds its shape—you might not need all the broth. Too wet, and you’ll lose that perfect texture; too little, and it’ll be dry.

Step 5: Bake to Perfection

Transfer the stuffing mixture into your greased 9×13-inch baking dish, spreading it out evenly. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 20–25 minutes. You should see a lovely golden color on top, and if you gently shake the pan, it will be set and just a little jiggly in the very center—that’s exactly right for Grandma’s Thanksgiving Stuffing.

How to Serve Grandma’s Thanksgiving Stuffing

Garnishes

A sprinkle of chopped fresh parsley or a few extra whole herbs across the top adds a burst of color and announces true homemade goodness. For a special touch, try a quick dusting of flaky sea salt just before bringing it to the table—perfection!

Side Dishes

The classic pairing is, of course, roast turkey, but Grandma’s Thanksgiving Stuffing plays well with everything from golden mashed potatoes to tangy cranberry sauce and roasted veggies. The flavors are crowd-pleasing and versatile, so go ahead, heap it up alongside your favorite holiday mains.

Creative Ways to Present

If you want to impress, try baking the stuffing in individual ramekins for personal-sized portions, or use a decorative casserole dish to serve it family-style at the center of the table. Leftover stuffing also makes a wonderful base for mini “stuffing muffins”—just press into muffin tins and bake until crisp at the edges.

Make Ahead and Storage

Storing Leftovers

Cool the stuffing completely, then transfer to airtight containers and store in the refrigerator for up to four days. The flavors meld beautifully overnight, making leftovers practically irresistible.

Freezing

Grandma’s Thanksgiving Stuffing freezes remarkably well! Place cooled stuffing in freezer-safe containers or zip-top bags. Lay flat for easier thawing, and enjoy within two months for best texture and flavor.

Reheating

To reheat, transfer the stuffing back to a baking dish and add a splash of broth to prevent drying. Cover with foil and warm in a 350°F oven for 20–30 minutes. For crisper edges, uncover during the last five minutes of reheating.

FAQs

Can I make Grandma’s Thanksgiving Stuffing a day ahead?

Absolutely! Assemble everything the day before, cover tightly, and refrigerate. When ready to serve, bake as directed, adding an extra 5–10 minutes if going straight from the fridge.

What’s the best bread for Grandma’s Thanksgiving Stuffing?

Either white or sourdough works beautifully. The key is that it’s day-old (or oven-dried) so it won’t turn mushy. Avoid pre-sliced sandwich loaves if possible; a sturdy bakery-style or artisanal loaf handles much better.

Can this recipe be made vegetarian?

Definitely! Just substitute low-sodium vegetable broth for the chicken broth. All the flavor, none of the meat—Grandma would approve.

How can I add more flavor or texture?

Consider adding cooked sausage, diced apples, or pecans. These toss-ins give extra heartiness and bursts of contrasting flavor, taking Grandma’s Thanksgiving Stuffing to new heights.

Is this recipe gluten-free?

The classic version is not, but you can easily swap in your favorite gluten-free bread. Just be sure it’s firm enough to cube and toast as in the original version.

Final Thoughts

With every bite, Grandma’s Thanksgiving Stuffing brings warmth, memory, and comfort to the holiday table. Whether it’s at the heart of a big feast or a small gathering, I hope this recipe finds its way into your traditions and sparks the same joy for you. Give it a try—your guests (and your taste buds) will thank you!

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