Delicious Grandma’s Thanksgiving Stuffing Recipe

Nothing says Thanksgiving quite like the aroma of warm, savory stuffing filling the kitchen. This recipe brings back the cozy memories of my grandmother bustling around the stove, gently stirring the bread cubes with herbs and butter until the whole house smelled like pure comfort.

Made from scratch, this stuffing is hearty, flavorful, and the perfect companion to your Thanksgiving turkey or even as a stand-alone side. It’s simple enough for beginners, yet has all the old-fashioned charm of a dish passed down for generations.

Why You’ll Love This Recipe

• Classic holiday flavor with simple ingredients
• Easy to prepare ahead of time and bake when ready
• Crispy golden top with a soft, savory center
• Pairs perfectly with turkey, chicken, or even roast beef
• Family-tested and approved through generations

Ingredients

• 10 cups day-old bread cubes (1 lb / 450 g) – White or sourdough works best; slightly stale bread holds flavor.
• 1 cup unsalted butter (2 sticks / 226 g) – For richness and golden crisp edges.
• 2 cups yellow onion, diced (about 2 medium) – Adds sweetness and depth.
• 1 ½ cups celery, chopped (about 4 stalks) – Essential crunch and freshness.
• 2 ½ cups chicken broth (590 ml) – Use low-sodium to control salt.
• 2 large eggs, beaten – Helps bind the stuffing.
• 2 tsp poultry seasoning – Traditional blend of sage, thyme, rosemary, and marjoram.
• 1 tsp salt – Adjust to taste, especially if broth is salted.
• ½ tsp black pepper – Freshly ground for warmth.
• Fresh parsley (¼ cup, chopped) – Brightens the dish at the end.

Step-by-Step Instructions

1. Prep the bread (10 minutes)
   • Cut bread into 1-inch cubes. Spread on baking sheets and toast at 300°F (150°C) for 15 minutes, until dry but not browned.
2. Cook the vegetables (12 minutes)
   • In a large skillet, melt butter over medium heat. Add onion and celery. Cook until soft and fragrant, about 10 minutes.
3. Mix the stuffing (10 minutes)
   • In a large bowl, combine bread cubes, cooked vegetables, poultry seasoning, salt, and pepper. Pour in broth gradually. Add beaten eggs. Stir until bread is moist but not soggy.
4. Bake (40 minutes)
   • Transfer to a greased 9×13-inch (23×33 cm) casserole dish. Cover with foil. Bake at 350°F (175°C) for 30 minutes. Remove foil and bake uncovered for 10 minutes, until golden on top.

You Must Know

• Use day-old bread for best texture. Fresh bread makes stuffing mushy.
• Always taste your broth it may already be salty.
• You can prepare ahead and refrigerate overnight before baking.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in oven at 325°F (160°C) until warm, adding a splash of broth if dry.
• Freeze up to 2 months; thaw in fridge before reheating.

Ingredient Substitutions

• Butter → olive oil for a lighter version.
• Chicken broth → vegetable broth for vegetarian stuffing.
• White bread → cornbread or whole wheat for different flavors.

Serving Suggestions

• Classic with roast turkey and gravy.
• As a side with roast chicken or beef.
• Shape into muffin tins for single-serve stuffing cups.

Cultural Context

Stuffing has roots in European cuisine, where herbs and bread were used to stretch meals and add flavor. In the U.S., Thanksgiving stuffing became a staple, especially in the Northeast, where sage and bread cubes created the traditional version we still love today.

Pro Tips

• Dry bread completely before mixing for the best texture.
• Don’t overmix—gentle stirring keeps bread cubes intact.
• For a crispy edge, spread stuffing thinly in a larger pan.
• Add sautéed mushrooms or apples for extra flavor.

Recipe FAQs

Lucy

Grandma’s Thanksgiving Stuffing

This homemade Thanksgiving stuffing is a warm, savory, and nostalgic side dish filled with buttery bread cubes, sautéed onions and celery, traditional herbs, and just the right touch of broth — a comforting classic passed down through generations.

Print Recipe Pin Recipe

Prep Time 32 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 10 cups day-old bread cubes (white or sourdough)
• 1 cup unsalted butter (2 sticks)
• 2 cups yellow onion, diced
• 1.5 cups celery, chopped
• 2.5 cups chicken broth (low-sodium)
• 2 large eggs, beaten
• 2 tsp poultry seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh parsley, chopped

Equipment

• baking sheets
• large skillet
• large mixing bowl
• 9×13-inch casserole dish
• aluminum foil

Method

 

1. Cut bread into 1-inch cubes. Spread on baking sheets and toast at 300°F (150°C) for 15 minutes, until dry but not browned.
2. In a large skillet, melt butter over medium heat. Add onion and celery. Cook until soft and fragrant, about 10 minutes.
3. In a large bowl, combine bread cubes, cooked vegetables, poultry seasoning, salt, and pepper. Pour in broth gradually. Add beaten eggs. Stir until bread is moist but not soggy.
4. Transfer to a greased 9×13-inch (23×33 cm) casserole dish. Cover with foil. Bake at 350°F (175°C) for 30 minutes. Remove foil and bake uncovered for 10 minutes, until golden on top.

Notes

Use day-old bread for best texture and avoid sogginess. Taste your broth beforehand to adjust seasoning. Make ahead and refrigerate overnight for easy baking on the big day. For a vegetarian version, use vegetable broth instead of chicken broth.