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Grandma’s Thanksgiving Stuffing Recipe

This classic Thanksgiving stuffing recipe has been passed down through generations. Perfectly moist, savory, and comforting, it combines bread cubes, herbs, and vegetables into the ultimate holiday side dish.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 15 people
Course: Side Dish
Cuisine: American
Calories: 769
Ingredients Equipment Method Notes

Ingredients
  

  • 16 cups dry bread cubes (about 3 large loaves of bread)
  • 1/2 cup butter
  • 2 cups onion, diced into 1/2-inch pieces
  • 2 cups celery, diced into 1/2-inch pieces
  • 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 (plus up to 1/2 cup more if needed)
  • 2 large eggs, whisked
  • 1 tablespoon parsley, chopped (for garnish)

Equipment

  • Serrated bread knife for cubing bread
  • large pot for sautéing vegetables and mixing broth
  • Large mixing bowl to combine bread and broth mixture
  • 9x13-inch baking dish for baking stuffing
  • Whisk for beating eggs
  • Oven for drying bread and baking stuffing

Method
 

  1. Preheat oven to 250°F. Cut bread into 1/2- to 3/4-inch cubes and spread on a baking sheet in a single layer. Bake for 1 hour, tossing occasionally, until dry. Set aside.
  2. Preheat oven to 350°F. In a large pot, melt butter over medium heat. Add onion and celery, cooking until tender and translucent, about 8 minutes.
  3. Stir in poultry seasoning, thyme, sage, salt, pepper, and 1½ cups chicken broth. Remove from heat. Whisk eggs in a small bowl and stir into onion mixture.
  4. Place bread cubes in a large bowl. Pour onion mixture over bread and gently fold until evenly moistened. Add up to 1/2 cup more broth if dry.
  5. Spray a 9x13-inch baking dish with nonstick spray. Spread stuffing evenly in dish. Bake uncovered for 45-60 minutes, stirring every 15-20 minutes, until golden brown on top.
  6. Remove from oven and garnish with fresh parsley. Serve warm.

Notes

If you make the dried bread cubes ahead of time, let them cool completely then store in an airtight container at room temperature for up to 1 week. Plan for 1 cup per person for a regular meal or 1½ cups for Thanksgiving. For a shortcut, use pre-dried stuffing cubes from the store.