Grandma's Thanksgiving Stuffing Recipe

4.14 from 755 votes

Grandma's Thanksgiving Stuffing Recipe

This Thanksgiving Stuffing is a classic stuffing recipe that has withstood the test of time. It’s got the perfect balance of chewy and moist, sweet and savory and can be made entirely from scratch, or with some simple shortcuts.

Prep Time1 20

Cook Time1

Total Time2 20

Course: Side Dish

Cuisine: American

Servings: people

Calories: 769kcal

Author: The Carefree Kitchen

Ingredients

16 cups dry bread cubes (about 3 large loaves of bread)
1/2 cup butter
2 cups onion 1/2" diced
2 cups celery 1/2" diced
3 teaspoons poultry seasoning
1/2 teaspoon thyme fresh chopped or dried
1/2 teaspoon sage fresh chopped or dried
1 teaspoon salt
1/2 teaspoon black pepper
1½ cups chicken broth
2 large eggs
1 tablespoon parsley chopped (for garnish)

US Customary - Metric

Instructions

Dry Bread Cubes

Preheat oven to 250 degrees.
Using a serrated bread knife, cut the bread into 1/2" to 3/4" 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.

To Make the Stuffing

Preheat oven to 350 degrees.
In a large pot over medium heat, add the butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent —about 8 minutes.
Next, add the poultry seasoning, thyme, sage, salt, pepper, and 1½ cups of the chicken broth and stir. Remove from the heat. In a small bowl, whisk the eggs and then stir into the onion mixture.
Put the dry cubed bread into a large bowl and pour the chicken broth and onion 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 1/2 cup additional chicken broth.
Spray a 9" x 13" baking dish with nonstick cooking spray, then spread the stuffing evenly over the bottom.
Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes, until the top is lightly golden brown.
Remove from the oven and top with chopped fresh parsley before serving. Enjoy!

Video

Notes

If you make the dried bread cubes ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.
Serving size: I recommend planning to serve about 1 cup per person for a normal meal or about 1 1/2 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.

Nutrition