Best Grandma’s Thanksgiving Stuffing Recipe
Best Grandma’s Thanksgiving Stuffing Recipe is a timeless classic filled with the comforting flavors of soft bread cubes, savory herbs, tender onions, and a touch of buttery goodness. It’s the…
Tip: save now, cook later.Best Grandma’s Thanksgiving Stuffing Recipe is a timeless classic filled with the comforting flavors of soft bread cubes, savory herbs, tender onions, and a touch of buttery goodness. It’s the kind of stuffing that fills the house with the warm smell of holiday memories and makes everyone’s mouth water before dinner even begins.
I’ve always loved how this recipe brings people together. There’s something so special about Grandma’s touch—using just the right amount of sage and thyme, and making sure the bread is perfectly soaked but not mushy. I find that letting it sit a little before baking lets all the flavors really soak in, which makes every bite just right.
My favorite way to enjoy this stuffing is right out of the baking dish, alongside golden turkey and mashed potatoes. It’s the dish that I look forward to every year, and I’m sure it’ll become a family favorite for you too. If you ask me, nothing says Thanksgiving like Grandma’s stuffing on the table, full of love and deliciousness.
Key Ingredients & Substitutions
Bread Cubes: Day-old white or sourdough bread work best for texture. If you prefer gluten-free, try a gluten-free loaf toasted and cubed. Avoid too soft bread to keep the stuffing from getting mushy.
Butter: Unsalted butter adds richness and helps soften the veggies. You can swap with olive oil for a lighter touch, but the flavor will be less creamy.
Herbs: Fresh sage, thyme, and rosemary bring the classic holiday aroma. Dried herbs work in smaller amounts (half the fresh quantity). Don’t skip them — they’re key to Grandma’s flavor!
Broth: Chicken broth adds depth, but vegetable broth is a great vegetarian option. Use low-sodium broth to control saltiness.
Eggs: They bind everything together and help the stuffing hold its shape. For a vegan version, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
How Do You Get Stuffing Moist but Not Soggy?
Moist stuffing comes from the right amount of broth and gentle mixing. Here’s how to nail it:
- Pour the broth and eggs slowly over the bread cubes.
- Gently toss or use your hands to coat all pieces without mashing them.
- Add broth gradually—you want the bread soft but not falling apart.
- If the mixture feels dry, add a splash more broth; too wet? Add some extra bread cubes.
Resting the mixture before baking lets the flavors soak in, making every bite tasty. Cover with foil during baking to keep moisture, then uncover at the end for a crispy top.
Equipment You’ll Need
- Large mixing bowl – roomy enough to toss all the bread and veggies without spilling.
- 12-inch skillet – perfect for sautéing onions, celery, and garlic evenly.
- Measuring cups and spoons – to get your butter, herbs, and broth just right.
- 9×13-inch baking dish – big enough to bake the stuffing evenly and get a crispy top.
- Aluminum foil – helps keep the stuffing moist while baking.
Flavor Variations & Add-Ins
- Add cooked sausage for a hearty, meaty twist that sharpens the flavor.
- Mix in diced apples or dried cranberries for a sweet contrast that brightens the dish.
- Use cornbread cubes instead of white bread for a Southern-style, buttery texture.
- Try chopped walnuts or pecans to add crunch and a nutty flavor.
Best Grandma’s Thanksgiving Stuffing Recipe
Ingredients You’ll Need:
Main Ingredients:
- 12 cups day-old bread cubes (white or sourdough bread recommended)
- 1 cup (2 sticks) unsalted butter
- 2 large onions, finely chopped
- 4 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 to 2 ½ cups chicken broth (or vegetable broth)
- 2 large eggs, beaten
Optional Add-Ins:
- ½ cup chopped fresh parsley
- 1 cup cooked and crumbled sausage or chopped nuts for extra texture and flavor
How Much Time Will You Need?
Plan for about 15 minutes of prep time, around 10 minutes to sauté your veggies, and about 45-50 minutes total baking time (including covered and uncovered baking). So, expect under an hour from start to finish, perfect for Thanksgiving day!
Step-by-Step Instructions:
1. Prepare the Oven and Bread:
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or casserole pan so the stuffing doesn’t stick. Place your day-old bread cubes in a very large bowl—it’s where all the magic will happen!
2. Cook the Vegetable Mixture:
In a large skillet, melt the butter over medium heat. Add the chopped onions, celery, and garlic and cook, stirring often, until the vegetables are soft and translucent, about 8-10 minutes. Once softened, stir in fresh or dried sage, thyme, rosemary, salt, and pepper. Cook another 1-2 minutes until the herbs release their wonderful aroma.
3. Combine Everything:
Pour the warm veggie and herb mixture over the bread cubes. Toss gently until all the bread is coated. If you want, stir in parsley, cooked sausage, or chopped nuts at this point for extra flavor and texture.
In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this liquid slowly over the bread mixture. Use your hands or a large spoon to toss everything gently, making sure the bread is moist but not mushy. Add a bit more broth if needed to achieve that perfect moistness.
4. Bake the Stuffing:
Transfer the stuffing mixture into the buttered baking dish and spread it evenly. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, and bake uncovered for another 15-20 minutes until the top turns golden brown and gets a crispy finish.
5. Serve Warm and Enjoy!
Take the stuffing out of the oven and let it rest a few minutes before serving. This helps flavors settle and makes it easier to dish out. Your classic Grandma’s Thanksgiving stuffing is now ready to delight everyone at your holiday table!
Can I Use Frozen Bread for the Stuffing?
Yes! Just make sure to thaw the bread completely and let any excess moisture dry out a bit before cubing. Stale, slightly dry bread works best for soaking up all the delicious flavors.
How Can I Make This Stuffing Vegetarian?
Simply swap the chicken broth for vegetable broth and skip adding sausage. The herbs and sautéed veggies provide plenty of flavor to keep it tasty and satisfying.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! Mix everything as directed, then cover and refrigerate the unbaked stuffing overnight. When ready, bake it covered, adding a few extra minutes to the cooking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crispy top intact, or microwave for a quicker warm-up but expect the texture to soften.
