Grandma’s Thanksgiving Stuffing Recipe

There’s something a little magic about the aroma of Grandma’s stuffing drifting from the oven, like a warm hug for the whole house. This Simple, Proven recipe brings that same Authentic, cozy flavor to your table with Easy steps and pantry-friendly ingredients. Whether you love it softly spoonable or baked with a golden, toasty top, this is the Ultimate, family-approved stuffing you’ll come back to every single year. Let’s get your kitchen smelling Amazing!

Classic Grandma’s Thanksgiving Stuffing Recipe (the Tested method)

Yield: 8–10 servings | Time: 20 min prep + 40–50 min bake

Ingredients

• 12 cups day-old bread cubes (white, sourdough, or a mix)
• 1/2 cup unsalted butter (1 stick)
• 1 large onion, finely diced (about 1½ cups)
• 3–4 ribs celery, finely diced (about 1½ cups)
• 2–3 tsp poultry seasoning (or 1½ tsp each dried sage + thyme)
• 1/4 cup fresh parsley, chopped (optional but lovely)
• 1–1½ tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2–3 cups low-sodium chicken or turkey broth, warmed
• 2 large eggs, lightly beaten (for a richer, more set stuffing—optional)

Step-by-step

• Dry the bread (Grandma’s little secret):
  Spread cubes on sheets and toast at 275°F for 20–30 minutes until dry, not browned. Cool.
• Sauté the aromatics:
  Melt butter in a large skillet. Cook onion and celery over medium heat until soft and glossy, 8–10 minutes. Stir in poultry seasoning, salt, pepper, and parsley.
• Combine:
  In a big bowl, toss bread with the buttery veggies. Drizzle in warm broth (start with 2 cups) until cubes are evenly moist but not soggy. Stir in eggs if using.
• Bake:
  Transfer to a buttered 9×13 dish. Cover with foil and bake at 350°F for 25 minutes; uncover and bake 15–25 minutes more, until hot and lightly golden on top.
• Serve:
  Fluff with a fork. If you like it extra toasty, broil 1–2 minutes—watch closely.

Make-Ahead Grandma’s Thanksgiving Stuffing Recipe (Helpful holiday shortcut)

• One day ahead: Assemble in the baking dish, cover tightly, and refrigerate up to 24 hours.
• Day of: Remove from fridge while oven preheats. If mixture seems dry, splash 1/4–1/2 cup warm broth, then bake as directed (add 5–10 extra minutes).

Practical Tips for Thanksgiving Stuffing Success

• Bread texture = bottom line flavor: A mix of white and sourdough adds structure and a Beautiful, bakery-style chew.
• Moisture check: Squeeze a handful, if it holds together but doesn’t ooze, you’re golden.
• Season boldly: Taste the sautéed onion-celery mix before adding to bread; adjust salt and herbs there.
• Broth warmth matters: Warm liquid absorbs quickly and evenly for Reliable results.
• Pan choice: A shallow 9×13 yields more crispy edges; a deeper dish gives softer, spoonable stuffing.

Bonus Ideas to Elevate Your Thanksgiving Stuffing

• Savory sausage: Brown 1 lb mild Italian or breakfast sausage; fold in.
• Apple + pecan: Add 1 diced tart apple and 1/2 cup toasted pecans for a Fascinating sweet-savory vibe.
• Mushroom umami: Sauté 8 oz mushrooms with butter and a splash of broth.
• Herb garden: Finish with fresh sage, thyme, and a pat of butter for a restaurant-worthy finish.
• Gluten-free twist: Use your favorite GF loaf; dry it well for a Sturdy, satisfying bite.

FAQ – Grandma’s Thanksgiving Stuffing Recipe

Bring back those treasured flavors with this Authentic, family-favorite classic. If this recipe made your heart (and house) feel warm, pin it for later, share it with your besties, and try it this Thanksgiving—Grandma would be Delighted!