Grandma’s Thanksgiving Turkey Stuffing Recipe
Grandma’s Thanksgiving Turkey Stuffing is a classic, savory side dish made with dried bread cubes, sautéed celery and onion in butter, seasoned with poultry herbs, and baked to golden perfection. This comforting stuffing pairs beautifully with roast turkey and brings a nostalgic holiday flavor to your table.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Stuffing Base
- 13-15 cups dry bread cubes (about 2 loaves of heavy white bread like French or Italian)
Vegetables and Seasonings
- 1 ½ cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2 ¼ teaspoons salt
- 1 teaspoon ground black pepper
- 1 ½ tablespoons poultry seasoning
Liquids and Binder
- 1 ½ cups chicken stock (low-sodium preferred)
- 2 large eggs
Instructions
- Prepare the Bread Cubes: If your bread is not already dried, cut it into 1-inch cubes and let them dry for 48 hours at room temperature. Alternatively, spread the bread cubes on a baking sheet and dry them in a preheated 250°F (120°C) oven for 30 minutes, stirring every 10 minutes to ensure even drying.
- Sauté the Vegetables: In a large skillet, melt 1 ½ cups of unsalted butter over medium-high heat. Add the chopped celery and diced yellow onion, then sauté for 12 minutes until the vegetables become tender and fragrant.
- Combine Ingredients: In a large mixing bowl, place the dried bread cubes. Pour the sautéed vegetable and butter mixture over the bread cubes. Add 2 ¼ teaspoons salt, 1 teaspoon ground black pepper, 1 ½ tablespoons poultry seasoning, 1 ½ cups low-sodium chicken stock, and 2 large eggs. Stir gently but thoroughly to combine all ingredients evenly.
- Bake the Stuffing: Grease a 9×13-inch baking dish and transfer the stuffing mixture evenly into it. Bake in a preheated oven at 350°F (175°C) for 35 minutes or until the top develops a golden brown crust.
- Serve Warm: Optionally garnish with fresh parsley or other herbs before serving. Serve the stuffing warm alongside your Thanksgiving turkey or holiday main dishes.
Notes
- For best flavor, use a sturdy bread like French or Italian that holds up well when dried.
- If using store-bought bread cubes, ensure they are plain and unsalted to control seasoning.
- You can prepare the bread cubes a few days in advance and store them in an airtight container.
- Make sure not to oversaturate the bread with stock to avoid soggy stuffing; mix gently to absorb the moisture evenly.
- Feel free to add herbs like fresh sage or thyme for extra aroma.
- For a crispier top, broil for the last 2-3 minutes watching carefully to prevent burning.
