Grandma’s Thanksgiving Stuffing
This isn’t a fussy recipe that requires hours of prep or complicated techniques. It’s an easy homemade stuffing recipe that anyone can make, whether it’s your first Thanksgiving or your fiftieth.
Equipment
- Large mixing bowl
- Skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- 9x13-inch baking dish
- Aluminum Foil
Ingredients
For the Stuffing:
- 10 cups day-old bread cubes white, sourdough, or a mix
- 1 cup unsalted butter 2 sticks
- 2 cups diced onions
- 2 cups diced celery
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 teaspoons fresh sage chopped (or 1 tsp dried)
- 1 teaspoon fresh thyme chopped (or 1/2 tsp dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs lightly beaten
Optional Add-Ins:
- 1 cup chopped mushrooms
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped pecans or walnuts
- 1/2 cup cooked sausage crumbled
Instructions
Step 1: Prep Your Bread
- Preheat your oven to 350°F (175°C).
- Cut or tear your day-old bread into roughly 1-inch cubes.
- Spread the cubes on a baking sheet and toast for 10–12 minutes until lightly golden. This helps prevent sogginess and gives a slight crunch.
- Pro Tip: If your bread is already a little dry, you can skip the toasting, but toasting gives the stuffing extra texture and flavor.
Step 2: Sauté the Veggies
- In a large skillet, melt the butter over medium heat.
- Add the onions and celery, cooking for 5–7 minutes until softened.
- Stir in the garlic, sage, thyme, salt, and pepper, cooking for another 1–2 minutes until fragrant.
- Pro Tip: Keep stirring so the garlic doesn’t burn—it should smell aromatic, not bitter.
Step 3: Combine Ingredients
- In a large mixing bowl, add your toasted bread cubes.
- Pour the sautéed vegetables and melted butter over the bread.
- Add the parsley and any optional ingredients like cranberries, nuts, or sausage.
- Gently toss everything together until evenly combined.
Step 4: Add Broth and Eggs
- Slowly pour the chicken or vegetable broth over the mixture, stirring gently.
- Add the beaten eggs and fold them in carefully to help bind the stuffing.
- Pro Tip: You want the bread moist but not soggy. Start with 2 cups of broth, then add more if needed—just enough so the bread absorbs it without falling apart.
Step 5: Bake the Stuffing
- Transfer the mixture to a greased 9x13-inch baking dish.
- Cover loosely with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and slightly crisp.
- Pro Tip: For extra flavor, you can bake half inside your turkey cavity and half in a separate dish—either way, it’s delicious!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280 kcal
- Carbohydrates: 32 g
- Protein: 6 g
- Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 45 mg
- Sodium: 600 mg
- Fiber: 2 g
- Sugar: 3 g