There are certain dishes that are the heart and soul of a holiday meal, and this Grandma’s Thanksgiving Stuffing is one of them. This is a timeless, old-fashioned recipe that brings back all the cozy, comforting flavors of a traditional Thanksgiving. It’s a simple, savory, and incredibly delicious stuffing made with sturdy bread, aromatic vegetables, and a classic blend of fresh herbs. Forget the boxed mix—this homemade stuffing is wonderfully moist on the inside with a perfectly golden-brown and crispy top. It’s the perfect, classic side dish for your holiday table.
Why This is the Ultimate Classic Thanksgiving Stuffing
This recipe is a holiday staple for so many reasons.
- Incredibly Flavorful: The combination of sautéed celery and onion with fresh sage, thyme, and rosemary creates a deep, savory, and aromatic flavor that is quintessentially Thanksgiving.
- Perfect Texture: Using dried or stale bread is the secret to a stuffing that is perfectly moist and flavorful without ever becoming soggy or mushy.
- Simple and Timeless: This is a straightforward, no-fuss recipe that relies on simple, high-quality ingredients to create a truly spectacular result.
- The Perfect Make-Ahead Dish: You can prepare parts of this recipe in advance, freeing up your time and oven space on the big day.
Your Simple Ingredient Checklist
This recipe uses classic, wholesome ingredients for a truly authentic taste.
The Ingredient Lineup:
- 1 loaf (about 1 lb) of sturdy white bread (like sourdough or French bread), cut into 1-inch cubes and left out to dry overnight.
- 1 stick (½ cup) of unsalted butter
- 2 large yellow onions, finely diced
- 4 celery stalks, finely diced
- 2-3 cloves garlic, minced (optional)
- Fresh Herbs: 2 tbsp chopped fresh sage, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary.
- 4 cups of low-sodium chicken or vegetable broth, warmed
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Follow these simple steps for a perfect, classic stuffing.
Part 1: Prepare the Base
- Dry the Bread: The most crucial step! The day before, cut your bread into 1-inch cubes. Spread them out on a baking sheet and let them sit out on the counter, uncovered, for at least 12-24 hours to become stale and dry. (Alternatively, you can toast the fresh bread cubes in a 300°F oven for 20-25 minutes until dry).
- Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook, stirring occasionally, for 8-10 minutes, until they are very soft and translucent. Add the optional minced garlic and cook for one more minute until fragrant.
Part 2: Assemble and Bake
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish.
- Combine Ingredients: In a very large bowl, combine the dried bread cubes, the sautéed vegetable mixture, and the chopped fresh herbs.
- Add the Liquids: Drizzle about half of the warm broth over the bread mixture and toss gently. In a small bowl, whisk the lightly beaten eggs into the remaining broth. Pour this mixture over the stuffing and continue to toss gently until all the bread is evenly moistened. Season generously with salt and pepper.
- Bake: Transfer the stuffing to your prepared baking dish. Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is beautifully golden brown and crisp.
- Serve: Let the stuffing rest for a few minutes before serving warm.
Frequently Asked Questions (FAQ)
1. Can I prepare this stuffing ahead of time? Yes, this is a great make-ahead recipe! You can dry out the bread cubes several days in advance. You can also sauté the vegetables a day or two ahead and store them in an airtight container in the fridge. On Thanksgiving morning, you can assemble the entire dish, cover it, and keep it in the refrigerator. Just be aware you may need to add 10-15 minutes to the covered baking time if it’s starting from cold.
2. What is the best kind of bread for homemade stuffing? The best bread is a sturdy, firm-textured bread like sourdough, a good quality French loaf, or challah. Avoid soft, pre-sliced sandwich bread, as it can easily turn to mush. The key is to make sure the bread is very dry and stale before you start.
3. Can I cook this stuffing inside the turkey? For food safety reasons, it is now recommended by the USDA to cook your stuffing in a separate baking dish rather than inside the turkey. It is difficult for the stuffing inside the bird to reach a safe internal temperature of 165°F without overcooking the turkey meat. Baking it separately ensures it is cooked safely and allows the top to get wonderfully crispy.
4. How do I make sure my stuffing isn’t soggy? The number one secret to preventing soggy stuffing is using properly dried, stale bread cubes. If your bread is still fresh and soft, it will act like a sponge and become mushy. Drying it out first allows it to absorb the broth while still maintaining its structure. Also, be sure not to add too much broth—you want the bread to be moistened, not swimming in liquid.
The Best Grandma’s Thanksgiving Stuffing: A Classic Holiday Recipe
Equipment
- Large Skillet or Dutch Oven For sautéing vegetables
- Large mixing bowl For combining stuffing ingredients
- 9×13-inch baking dish For baking stuffing
- Foil To cover while baking
Ingredients
- 1 loaf (~1 lb) sturdy white bread (sourdough or French), cubed & dried
- 1/2 cup unsalted butter
- 2 large yellow onions, finely diced
- 4 stalks celery, finely diced
- 2-3 cloves garlic, minced (optional)
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 4 cups low-sodium chicken or vegetable broth, warmed
- 2 large eggs, lightly beaten
- to taste salt and freshly ground black pepper
Instructions
- Cut bread into 1-inch cubes and dry overnight, or toast at 300°F for 20–25 minutes until firm.
- Melt butter in a skillet. Sauté onion and celery 8–10 minutes until soft. Add garlic, cooking 1 more minute. Stir in fresh herbs.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, combine dried bread, sautéed vegetables, and herbs.
- Pour half the warm broth over mixture, toss gently. Whisk eggs into remaining broth and pour over. Toss until evenly moistened. Season generously.
- Transfer stuffing to prepared dish. Cover with foil and bake 30 minutes. Remove foil and bake 15–20 minutes until golden and crisp on top.