There are some dishes that do more than just nourish our bodies; they nourish our souls, wrapping us in a warm embrace of cherished memories and the comforting embrace of home. For many of us, none embodies this feeling quite like Thanksgiving stuffing. It’s not just a side dish; it’s a testament to generations of love, laughter, and shared tables. Today, we’re not just making stuffing; we’re resurrecting a beloved tradition, a recipe passed down with care and affection: Classic Grandma’s Thanksgiving Stuffing. Get ready to fill your kitchen with an aroma that signals everything wonderful about the holidays.

Why Make This Recipe

You will love this classic recipe. It tastes exactly like the Thanksgiving stuffing you remember from childhood. It is authentic and heartwarming. This stuffing has a perfect blend of savory herbs, aromatic vegetables, and tender bread. This makes a symphony of flavors in every bite. It is surprisingly easy to make. It is good for new cooks. This stuffing is a guaranteed hit at any holiday gathering. It brings smiles all around. You can easily change this recipe to fit your taste. This lets you make it truly your own.

How to Make Classic Grandma’s Thanksgiving Stuffing

Making Classic Grandma’s Thanksgiving Stuffing follows simple steps. First, you prepare the bread by cutting and drying it. Then, you cook the vegetables until they are soft. After that, you add herbs and butter. You combine the bread, cooked vegetables, and broth. Next, you gently mix in beaten eggs to bind everything. Season the mixture and put it into a baking dish. Finally, you bake it until it is golden and delicious.

Ingredients of Classic Grandma’s Thanksgiving Stuffing

12 cups day-old bread cubes (like white sandwich bread, sourdough, or rustic white loaf)
1/2 cup unsalted butter, plus more for greasing the dish
2 cups yellow onions, finely diced (about 2 medium)
2 cups celery stalks, finely diced (about 4 stalks)
3 cloves garlic, minced
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped (optional)
1/4 cup fresh parsley, chopped
3 cups chicken or vegetable broth, plus more if needed
2 large eggs, lightly beaten
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

Directions of Classic Grandma’s Thanksgiving Stuffing

Prepare the Bread: Cut your day-old bread into 1-inch cubes. Spread the bread cubes in an single layer on a large baking sheet. Let them air dry overnight, or bake them in a preheated 250°F (120°C) oven for 20-30 minutes, stirring occasionally, until lightly toasted and dry.
Sauté the Aromatics: Melt the 1/2 cup of unsalted butter in a large skillet or Dutch oven over medium heat. Add the finely diced onions and celery. Cook them for 8-10 minutes, until they soften and turn translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Herbs: Remove the skillet from the heat. Stir in the chopped fresh sage, thyme, rosemary (if using), and parsley.
Combine Ingredients: In a very large mixing bowl, combine the dried bread cubes and the sautéed onion and herb mixture. Pour 2 cups of the chicken or vegetable broth over the bread mixture. Gently toss to combine, making sure all the bread cubes get moistened. Let it sit for 5 minutes to absorb the liquid. If the mixture still seems too dry, add the remaining 1 cup of broth, a little at a time, until the bread is moist but not soggy.
Bind with Egg: Gently fold in the lightly beaten eggs. These will help bind the stuffing together.
Season and Transfer: Season the mixture with salt and black pepper. Taste and adjust seasonings as needed. Transfer the stuffing mixture to a lightly buttered 9×13 inch baking dish or equivalent.
Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake in a preheated 375°F (190°C) oven for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and crispy.
Rest and Serve: Remove from the oven and let the stuffing rest for 10-15 minutes before serving. This allows the flavors to meld and the stuffing to set.

How to Serve Classic Grandma’s Thanksgiving Stuffing

Serve Classic Grandma’s Thanksgiving Stuffing alongside roasted turkey. You can also enjoy it with baked chicken or baked fish. You can garnish it with fresh herbs or a spoonful of cranberry sauce.

How to Store Classic Grandma’s Thanksgiving Stuffing

Store leftover Classic Grandma’s Thanksgiving Stuffing in an airtight container. Keep it in the refrigerator for up to 3-4 days.

Tips to Make Classic Grandma’s Thanksgiving Stuffing

Do not overmix the stuffing. Just combine the ingredients gently.
Adjust the liquid. If your bread is very dry, you might need a little more broth.
Cover the dish first when baking. This keeps it moist. Then, uncover it to make the top crispy.
Let the stuffing rest for a moment after baking. This helps the flavors settle.

Variation

Sausage Stuffing: Add your favorite cooked crumbled sausage to make it heartier. Ensure the sausage is fully cooked before adding.
Mushroom & Chestnut: For an earthy taste, add sautéed mushrooms and chopped roasted chestnuts.
Apple & Cranberry: Include diced apples and dried cranberries for a sweet and tart flavor.
Cornbread Stuffing: Swap out regular bread for cornbread cubes for a different texture and taste.
Gluten-Free Option: Use gluten-free bread to make this recipe suitable for those with dietary needs.

FAQs

Q1: Can I make Classic Grandma’s Thanksgiving Stuffing ahead of time?

Yes! You can prepare most of the parts a day or two before. You can cube and dry the bread. You can chop the vegetables. You can even mix the stuffing and put it in the refrigerator. Just add the rest of the broth and bake it on the day you want to eat it.

Q2: What kind of bread is best for Classic Grandma’s Thanksgiving Stuffing?

For the best Classic Grandma’s Thanksgiving Stuffing, use day-old white sandwich bread. Sourdough or a good quality rustic white loaf also works well. The slightly stale bread soaks up flavors better without becoming soggy.

Q3: How do I store and reheat leftover Classic Grandma’s Thanksgiving Stuffing?

Put leftover Classic Grandma’s Thanksgiving Stuffing in a sealed container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave. For a crispy top, heat it in the oven at 350°F (175°C) until it is hot. You can add a little broth to keep it from drying out.

Q4: My Classic Grandma’s Thanksgiving Stuffing came out dry. What went wrong?

If your stuffing is dry, it might not have enough liquid, or the bread was too dry to begin with. Make sure your bread is wet enough from the broth. Do not be afraid to add more if it still looks dry before baking. Covering the dish when you first bake it also helps keep it moist.

Q5: Can I add meat to this Classic Grandma’s Thanksgiving Stuffing recipe?

Certainly! Adding cooked turkey sausage, or even diced cooked turkey can make your Classic Grandma’s Thanksgiving Stuffing even heartier. Cook any meat fully before mixing it into the stuffing with the other ingredients.