Classic Grandma’s Thanksgiving Stuffing

This classic Thanksgiving stuffing recipe features day-old bread cubes combined with sautéed aromatics, fresh herbs, and broth, then baked until golden brown and crispy for a savory side dish that complements any holiday meal.

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Prep Time 45

Cook Time 55

Total Time 1 55

Servings 8 people

Calories 350 kcal

Equipment

Large baking sheet
Large skillet or Dutch oven
Very large mixing bowl
9x13 inch baking dish
Aluminum foil

Ingredients

Main Ingredients

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

Instructions

Cut day-old bread into 1-inch cubes and spread on a large baking sheet. Air dry overnight or bake at 250°F (120°C) for 20-30 minutes until lightly toasted and dry.
Melt butter in a large skillet over medium heat, then cook diced onions and celery for 8-10 minutes until soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
Remove the skillet from heat and stir in the chopped fresh sage, thyme, rosemary (if using), and parsley.
In a very large mixing bowl, combine the dried bread cubes with the sautéed onion and herb mixture. Pour 2 cups of broth over the bread, toss gently to moisten, and let sit for 5 minutes to absorb; add more broth if needed.
Gently fold in the lightly beaten eggs, which will help bind the stuffing together.
Season the mixture with salt and black pepper, taste and adjust as needed, then transfer the stuffing to a lightly buttered 9x13 inch baking dish.
Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F (190°C) oven for 30 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden brown and crispy.
Remove from the oven and let the stuffing rest for 10-15 minutes before serving to allow the flavors to meld and the stuffing to set.

Notes

For best results, ensure bread cubes are truly day-old or thoroughly dried. Adjust the amount of broth to achieve a moist but not soggy consistency. Allowing the stuffing to rest after baking helps it set and intensifies the flavors.