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Close-up of golden brown homemade stuffing with bread cubes, celery, and fresh parsley in a white baking dish.
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.
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Prep Time 32 minutes
Cook Time 40 minutes
Total Time 1 hour 12 minutes
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
  • 9x13-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 9x13-inch (23x33 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.