The Best Grandma's Thanksgiving Stuffing: A Classic Holiday Recipe
This Grandma's Thanksgiving Stuffing is a timeless holiday recipe featuring dried bread cubes, sautéed vegetables, and fresh herbs baked to golden perfection. Moist on the inside, crispy on top, and full of nostalgic flavor, this homemade stuffing is the perfect Thanksgiving side dish.
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 9x13-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.
Notes
For best results, use sturdy, dried bread and avoid soft sandwich bread. Make ahead by drying bread and sautéing vegetables in advance.