Grandma’s Traditional Thanksgiving Stuffing has withstood the test of time. It has the perfect balance of chewy and moist, sweet and savory, and can be made entirely from scratch or with some simple shortcuts. I'll show you the best homemade stuffing recipe for your holiday meal.
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Grandma’s Thanksgiving Stuffing Video Tutorial
**NOTE: In this video I forgot to show adding the eggs. whoops! Go ahead and add your beaten eggs with the broth. All the directions are in the recipe card below.
The Best Thanksgiving Stuffing Recipe
This recipe for Grandma’s Thanksgiving Stuffing is the Thanksgiving side dish our family looks forward to most each year. It has been handed down from my Grandma, and now we are passing it along to you!
Grandma’s Thanksgiving Stuffing is made entirely from scratch, although you can speed up the prep time by about an hour and use bread cubes from the deli.
It’s made with chicken broth, a mixture of amazing savory herbs and spices, and just the right amount of butter. A little crunchy on top and soft and chewy in the middle, it’s everything you want in a classic stuffing recipe.
If you're looking for a great turkey recipe, be sure to check ours, and if you're feeding a smaller crowd this year or need to make a little extra turkey, this recipe for Herb Turkey Breast is so easy to make. And if you want to try something new, our Smoked Turkey Recipe is tender and delicious. This Thanksgiving Stuffing Recipe is the perfect dressing for your holiday meal. Keep reading to learn how to make homemade stuffing from scratch!
Gluten-Free Grandma's Thanksgiving Stuffing
All you need to do to make this stuffing gluten-free is to use gluten-free bread. You should be able to find either loaves or sliced gluten-free bread at the grocery store. From there, making the homemade dry bread cubes would be exactly the same process as it would for regular bread.
Homemade Bread Cubes
- Preheat the oven to 250 degrees.
- Cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
- Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
- Remove from the oven and set aside while you make the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.
Ingredients in Thanksgiving Stuffing Recipe
- Dry Bread - you can make your own dried bread cubes, or buy them in the deli or bakery section of the grocery store. You want them to be about ½” - ¾” in size.
- Butter - you can use salted or unsalted butter for this recipe.
- Onion - white or yellow onions work great.
- Celery - you can use the entire stalk, cutting it into uniform ½” pieces.
- Poultry Seasoning - you should be able to find this in the spices section at the store.
- Thyme and Sage - we prefer fresh herbs, but in a pinch, dried will work, too.
- Salt and Pepper
- Chicken Stock - you can purchase stock in the box from the store, or even make your own. You can also use vegetable stock to make this vegetarian.
- Parsley - fresh chopped parsley is an optional garnish. It adds a nice freshness to your stuffing.
How to Make Thanksgiving Dressing
- Preheat oven to 350 degrees.
- In a large pot over medium heat, add the butter and let it melt. Next, add the onion and celery and cook, stirring frequently, until your celery and onions are tender and translucent - about 8 minutes.
- Add the poultry seasoning, thyme, sage, salt, pepper, and 1 ½" cups of the chicken stock.
- Put the dry cubed bread into a large bowl and pour the chicken stock and celery mixture over the top of the bread. Gently fold the ingredients together - the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to ½ cup of the additional chicken stock.
- Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
- Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.
- Remove from the oven and top with chopped fresh parsley before serving Immediately. Enjoy!
When you are calculating how much stuffing to make for a crowd, we recommend about 1 cup for a normal meal or about 1 ½ cups per person for Thanksgiving.
By these portion sizes, this recipe will feed about 15 people for a regular meal, or 10 people for Thanksgiving.
Stuffing is best warm and fresh, but leftovers will keep airtight in the fridge for up to 5 days.
If you want to make this the day before Thanksgiving, make the stuffing but do not bake. You can store the filling in a covered bowl, or another airtight container, up to 48 hours before baking.
Once you are ready to bake, prepare your 9” x 13” baking dish with non-stick cooking spray, add the stuffing from the fridge and bake for 45-60 minutes, or until the top is crusty and lightly golden brown.
If you plan to make your own dried bread cubes, you can use a mixture of sourdough, French bread, and wheat bread for Grandma’s Thanksgiving Stuffing. It’s best to try and find fresh bakery loaves rather than pre-sliced sandwich bread which has a lot of moisture.
Pro-tip: save yourself a little money and look for bread in the marked-down or day-old section of the bakery section at your local grocery store!
- Side Dishes- Mashed Red Potatoes, Pecan Crust Sweet Potatoes, Cheesy Potatoes, and Appetizers.
- Pies- Classic Pumpkin Pie, Razzleberry Pie, Chocolate Cream Pie, and Blackberry Pie too.
- Rolls- Quick Rolls, Crescent Rolls, and Potato Rolls.
- More Thanksgiving Favorites- Cute Chocolate Turkeys, Fruit Tray and Turkey Veggie Platter.
Variations and Tips
- Be sure to watch the Youtube video above to learn all the tips and tricks.
- If you love a sweeter stuffing recipe, try our Apple and Sausage Stuffing, or our Cornbread Stuffing Recipe.
- You can make it a little sweeter by substituting a cup of apple juice for chicken broth.
- Add some roasted slivered almonds or dried and then plumped cranberries.
- You can make this a day ahead, just don't bake it yet. Store it in a gallon bag in the fridge until you're ready to bake it.
- Feel free to add a little extra broth if needed. Remember, you want the stuffing moist without liquid in the baking dish.
- The amount of broth needed will depend on the type of bread you use. The most important thing to remember is your stuffing should be moist but without standing broth at the bottom of the baking dish.
Grandma's Thanksgiving Stuffing Recipe
Ingredients
Homemade Breadcrumbs for Stuffing
- 16 cups Dry Bread Cubes homemade or store-bought (3 large loaves of bread for homemade)
Ingredients for Grandma's Stuffing
- ½ cup Butter
- 2 cups Onion ½" diced
- 2 cups Celery ½" diced
- 3 teaspoon Poultry Seasoning
- ½ teaspoon Thyme fresh chopped or dried
- ½ teaspoon Sage fresh chopped or dried
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 large Eggs
- 1 ½-3 cups Chicken Broth can substitute vegetable Stock (The amount of chicken broth needed will depend on how dense and moist your bread it. You want your stuffing to be moist but no standing broth before it bakes.)
- 1 tablespoon Parsley fresh chopped for garnish
Instructions
How to Make Homemade Breadcrumbs for Stuffing
- Preheat oven to 250 degrees.
- Using a serrated bread knife, cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
- Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
- Remove from the oven and set aside while you make the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.
How to Make a Classic Stuffing Recipe (Grandma's Old Fashioned Stuffing)
- Preheat oven to 350 degrees.
- In a large pot over medium heat, add butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent ~ about 8 minutes.
- Add the poultry seasoning, thyme, sage, salt and 1 ½" cups of the chicken broth. Add eggs and whisk until combined.
- Put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together - the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to ½ cup of the additional chicken broth.
- Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
- Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.
- Remove from the oven and top with chopped fresh parsley before serving Immediately. Enjoy!
Notes
*How to Make Homemade Dry Bread Cubes:
- Preheat the oven to 250 degrees.
- Cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
- Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
- Remove from the oven and set aside while you make the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.
Nutrition
Here are some more of the Best Thanksgiving Recipes:
- Crockpot Turkey Breast
- Best Turkey Breast Recipe
- Rump Roast Slow Cooker
- Top Round Roast Recipe
- Ham Cheese Ball
- Pumpkin Cheesecake Recipe
More Recipes You'll love...
- Appetizer Recipes
- Breakfast Casseroles
- Dessert Recipes
- Christmas Recipes
- Thanksgiving Recipes
- Thanksgiving Side Dishes
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
Grandma's Thanksgiving Stuffing is made with chicken broth, a mixture of amazing savory herbs and spices, and just the right amount of butter. A little crunchy on top and soft and chewy in the middle, it’s everything you want in a classic stuffing recipe.
Rosemarie Janousek
My dad’s homemade stuffing was the only stuffing I ate growing up. He didn’t have a lot of patience in teaching me to cook and I never learned how to make his stuffing. After looking through all of his recipes I couldn’t find his stuffing (he must have just KNOWN).
I came across yours and after reading the recipe I went for it. It is the CLOSEST taste to my dad’s I’ve had yet! Thank you! This will be in my Thanksgiving meals from now on!
Though, I do make the bread crumbs differently than you. I do it my dads way. Put out the loaves (spread out) overnight and let it stale/dry out. Then cut into cubes Thanksgiving morning. A tradition I won’t change as I got to help my dad do it as a kid and loved being able to mix it all up! ????
Thank you again! You made my thanksgiving special!
frederick
trying for first time. over 65, male. i miss family get together, but this will make up. the smell brings back old memories. in oven now. thanks for simplifying.
Jill Baird
Sending you love this holiday season!
Suzi
Loved the recipe, a lot like my Mothers that she made for years. Only real difference is that she ALWAYS use to add a few cloves of garlic, it makes it even better!! Just LOVED it.
Laura
Thank you so much for a fantastic recipe! By using bakery bread and stirring during baking, I solved my mushy texture problem! This recipe is going in the permanent collection.
Becca
I was wondering where the eggs come in? It’s in the directions but wasn’t shown in the video.
Jill Baird
I forgot to show it in the video or it accidently got edited out. Add your eggs when you add the broth.
Kathy
Would you think that I could add sausage to the stuffing ?
Jill Baird
You bet! I also have a recipe with sausage and apples. It's delish too. https://thecarefreekitchen.com/best-sausage-and-apple-stuffing-recipe/
Traci
I put the seasonings in the broth and then whisked the eggs in, Then poured over the bread. I was worried the hot onions and celery would cook the eggs! It turned out great, loved the recipe.
Jamie
Can you make this in a crock pot? I need to keep warm for a dinner in a room without an oven,
Ashley
I was wonder this myself. Will it turn out the same in a crockpot?
Jill Baird
I would probably bake it in the oven and then just keep in on warm in the crockpot. Part of baking it is removing some of the moisture, while leaving all the flavors and also getting a little bit of a crusty top. It keeps the stuffing from being mushy. Adding it to a crockpot after baking would work great. Most crockpots have a warm setting.
Brande
Ok seriously... 2nd recipe I’ve tried and LOVED from The Carefree Kitchen! This stuffing is the best I have ever had and will NEVER go back to Pepperidge farms or stove EVERRRR in my life!! The toasted tops of this stuffing is a real winner, while still being nice and moist. I must say I used an extra 1/2 cup broth right before I transferred to the oven just in case (there was no liquid at the bottom still) and it probably would have been fine without! Basically obsessed with this site and can’t wait to try more! THANK YOU!!
The Carefree Kitchen
Thank you so much for the feedback! You made my day! I can't wait for you to try more too!
Sandy miller
Can I mix it now n put in fridge n bake it tomorrow?
Jill Baird
You bet! Just put it in a ziplock bag and then bake it tomorrow.
Jill Baird
Yes, that works great!
Lucinda
Hi! I can't wait to try this! going to make it tonight and cook tomorrow
Question.. where does the egg come in? The ingredients calls for two eggs but in the video I don't see where the eggs were added? LOL Then I read back thru the comments.
Happy Thanksgiving All!
LR
Hi I was actually wondering if there is anything that can be substituted for the eggs?
Jill Baird
You can make it without the eggs. Just watch your moisture a little more carefully. Add a little more broth if needed.
Heather
If you want a smaller batch, can we just split the recipe in half?
Jill Baird
You bet! A half recipe will work great!
Meghan
I made the homemade bread crumbs using wheat bread, and 3 loaves yielded 32c of bread crumbs!!! Yikes!!! I measured out 16c and added other ingredients- the amount of onion, celery and spices was spot on for the 16c bread but I needed way more broth and used a total of 4c. I also had to use my next size up casserole dish- 9x13 would have been too small. I have it prepped and ready to bake tomorrow- it smells and looks great, but I’m going to make an extra pan for my mother with all the extra bread cubes lol!! Happy Thanksgiving!
The Carefree Kitchen
It's a little tricky on measurements because breads come in all different densities and takes in more liquid. Sorry it didn't work out for you.
Lisa
Can this stuffing be made a day ahead???
Ashley
I was wondering the same thing!
Trish Hennessy
Yes, it can be. Just reheat it.
Judy M
This stuffing looks delicious but I have never heard of putting it in a casserole dish. Our family all put the stuffing in the turkey and roast it the traditional way. Our thanksgiving dinner is passed but I will try your recipe for Christmas….but it will be stuffed in the turkey!
Jill Baird
You can use this recipe to stuff a turkey or bake in a pan! We loooove stuffing so we always like to make extra!
Carol
Yes. Pour it into your pan, cover with lid or Press and Seal wrap. Cook the next day.
I think the dressing is even better this way. It lets the flavors blend.
Jill Baird
You can make this a day ahead, just don't bake it yet. Store it in a gallon bag in the fridge until you're ready to bake it.
Wendy
Made this tonight for early Thanksgiving dinner. I had to add more broth each time I stirred during the 10 min intervals, careful not to overdo. Would have been super dry had I not. Could be because I used cornbread instead of white/wheat bread, idk. Turned out great! My hubby says reminded him of his Granma’s! Says no one has been able to replicate before ????
Also had to divide into 2 dishes (too much for 1 9x12 dish.
Thanks for sharing!
The Carefree Kitchen
So glad to hear your hubby loved it. Yeah, the cornbread could be a little more dry. Best wishes, happy thanksgiving!
elizabeth
Does the 16 cups fit in one 9x13 baking dish?
The Carefree Kitchen
It kind of depends on what bread you use and how dense it is. Mine fit in a 9 by 13" but some people are reporting it's too full. You could do a large baking sheet (Cookie Sheet) or even 2 9 by 13" baking dishes.
The Carefree Kitchen
Yes, it should fit in there great.
Jamie
Hi can I use Pepperidge farm seasoned bread crumbs instead of bread crumbs?
Tammy
I was wondering the same thing it seems my granny did that but she would also use one pan of cornbread with the seasoned breadcrumbs
The Carefree Kitchen
I actually haven't tried this recipe with cornbread. It should probably work just fine. Let me know how it goes!
Suzanne
I just came across your recipe on Pinterest. I’m planning on making this next year (it’s the day before Thanksgiving right now) & have a question about the celery & onion. My family doesn’t like the pieces - I have to purée it. I think it adds so much to texture, but do you think I could purée them with some chicken broth? Also does it matter if you use stock or broth?
Jill Baird
I would cook them before you puree it. Yes, I think it would work find to just add the celery and onions to chicken broth and blend it before you add it.
The Carefree Kitchen
You bet! It should translate over to prepared bread crumbs just fine. Add enough broth to moisten the bread but no standing broth in the bottom fo the bowl. Best wishes!
Tammie
I must warn you (2.5 years later ????????????), I’ve tried both, white bread, cut into cubes a couple days ahead beats Pepperidge Farms, hands down!!
This looks great!! I make a very similar stuffing. Mine is an old Pennsylvania Dutch recipe. I use white bread, 1/2 chicken broth & 1/2 milk & tons of butter ???? ???? ????! Otherwise, they’re damn close!! Thanks for sharing ????
Tammie
Sorry for all of the ?’s. Apparently, emojis do not work here.
Jill Baird
Thanks, Tammie, great suggestions. I haven't tried using milk! Now I'm curious and will have to try that!
The Carefree Kitchen
yes but you may need to adjust the amount of broth. You want the bread to be moist but no broth standing in the bottom of the pan.
Toni
Are the eggs optional? I see them in the recipe but not the step by step or the video.
Karen
I noticed that too. Put the eggs in, it holds it together.
The Carefree Kitchen
The egg are optional but the recipe will be more moist with eggs. I forgot to add eggs in the video and it turned out great but preferably, use eggs.
Jennifer
If I prepare the stuffing today, and put in fridge to bake tomorrow, do I use the chicken broth too or will it make it too soggy overnight?
The Carefree Kitchen
It will turn out okay without eggs but it's better to add the eggs. I just forgot when I was filming the video. Oh geesh!
Karen
Can you make this in a crockpot?
The Carefree Kitchen
It will be much more moist in the crockpot. The oven kind of dries it out and in so doing, makes the flavors more intense. Another option would be to make it in the oven and then transfer to the crockpot to keep it warm for an hour or so.
The Carefree Kitchen
It would be tricky to bake in a slow cooker but you can certainly keep in warm in a slow cooker.
Sara
Could I put the bread in the toaster instead of the oven to dry it out to save a little time? I’m excited to try this on Thanksgiving!!
Amy
Can you stuff a turkey with this?
The Carefree Kitchen
You bet!
The Carefree Kitchen
Sure!
The Carefree Kitchen
I haven't tried the toaster oven but you can also cut it up and then leave it out on the counter over night to dry it out. You can also make this a day or two before Thanksgiving and then just cook it on the big day.
The Carefree Kitchen
It's best to do it in the oven. You want to not only toast it a little but draw moisture out of the bread. It keeps the stuffing from being soggy.
Jill Baird
Yeah, that will work. You can also cube your bread and let it sit out on the counter for a couple days.
Jessica
Hi! Can this be made ahead or will it be dried out if I reheat it?
The Carefree Kitchen
Jessica,
There is a section above called "How Far in Advance Can You Make This Classic Stuffing Recipe?" that describes how to make this ahead of time.
Hope it answers your question!
The Carefree Kitchen
It's best to make it to the stage just before baking if you're making it ahead. Just mix it up, cover with plastic wrap and store in the fridge until you're ready to bake it. Then you can bake it before your Thanksgiving dinner. Best of luck! I hope you have a great thanksgiving!
Emely
Hello wondering how many loaves of regular white bread does it take to equate the 16c of bread cubes?
The Carefree Kitchen
I estimate about 3 loaves!
Scott
No comment just a question. Can I use chicken stock instead of chicken broth? If so how much will it change the taste? Will it taste better or worse?
Also I will be using this to stuff a turkey with.
The Carefree Kitchen
Scott,
Either will work great! Stock might give it a slightly richer flavor if you are using homemade. Otherwise, you shouldn't notice much of a difference.
Enjoy!
Robyn Cronin
What’s the best bread to use?
The Carefree Kitchen
Hi Robyn,
There is actually a paragraph about this above titled "What is the Best Kind of Bread for Classic Bread Stuffing?"
Hope that helps!
The Carefree Kitchen
You bet, chicken stock and chicken broth will both work. Best of luck!
Molly R Pavilonis
Do not actually stuff the turkey! Great way to have soggy stuffing and get salmonella!
Stef
I have stuffed the turkey myself for 20 years and my father and grandmother before me. No one has gotten sick. If you can eat the turkey without getting sick you can eat the stuffing. I prefer my stuffing from the turkey versus the extra one I put in the oven. This is my exact recipe, minus the eggs.
Tricia
Can I prepare ahead of time and freeze this to take out of town?
Jill Baird
You bet! Just prepare up until the point when you bake it. Instead just put it in gallon ziplock bags and freeze until your dinner. Thaw fully before adding to a baking dish and baking. Best of luck!
The Carefree Kitchen
Yes, you can use chicken stock and chicken broth interchagebly.
Jim U
I plan on using this recipe for T-Giving. Sounds exactly like my grandma’s recipe except she used a pinch of this and a pinch of that when it came to the seasonings. It will be stuffed in the bird. It will be interesting to see how the bird vs pan differ (if any) in taste. Will let you know.
The Carefree Kitchen
My Grandma's recipe had a few pinches too. haha! Best wished on your TUrkey Day! Yes, please let me know!
andrea ortiz
This sounds so yummy! Wondering if I can stuff a turkey with this recipe and if so how big of a turkey?
Hope
I would say this would stuff a fairly large turkey, probably 20lb or so. If you do a larger turkey, just stuff and put the extra dressing in a smaller pan. Happy Thanksgiving ????
The Carefree Kitchen
Yes, I think that would work great!
The Carefree Kitchen
To be honest, I haven't stuffed a turkey with this recipe. I usually just bake it in a baking dish and then stuff by turkey with an apple, onion, and some seasonings. I find that makes really tender and juicy turkey! I'm sure this recipe will work great in your turkey though. Let me know how it goes! ????