This is the cozy, classic stuffing that made every holiday feel special at my grandma’s table. Buttery bread cubes, soft onion and celery, and lots of sage bake up golden and fragrant. It is simple, comforting, and perfect for Thanksgiving.
Why You’ll Love This Grandma’s Thanksgiving Stuffing Recipe
- Classic flavor with simple ingredients you can trust
- Golden top with a tender, custardy center
- Make ahead friendly to ease holiday stress
- Flexible base for sausage, apple, or mushroom add-ins
- Tested tips for perfect moisture and texture
Grandma’s Thanksgiving Stuffing Recipe Ingredients & Substitutions
- Day-old bread, 1 lb (about 10 cups, 1 inch cubes). Any sturdy white, sourdough, or French bread works. Use gluten free bread if needed.
- Unsalted butter, 8 tbsp (113 g). Swap part or all for olive oil for dairy free.
- Yellow onion, 2 medium, finely chopped.
- Celery, 4 stalks, finely chopped.
- Garlic, 3 cloves, minced. Optional but lovely.
- Fresh sage, 2 tbsp finely chopped. Substitute 2 tsp dried.
- Fresh thyme, 1 tbsp leaves. Substitute 1 tsp dried.
- Fresh parsley, 2 tbsp chopped.
- Poultry seasoning, 1 to 2 tsp. Optional boost of classic flavor.
- Kosher salt, 1.5 tsp, and black pepper, 1 tsp, to taste.
- Low sodium chicken or turkey broth, 2.5 to 4 cups, warmed. Use vegetable broth for vegetarian.
- Eggs, 2 large, lightly beaten. Optional, for extra custardy center and sliceable squares.
- Butter for the dish, 1 tbsp, to grease.
Notes: Drier bread needs more broth. If your bread is very fresh, dry it in the oven first for best texture.
Step-by-Step Instructions to Make Grandma’s Thanksgiving Stuffing Recipe
Prep the bread
Cut bread into 1 inch cubes and spread on two baking sheets. Dry in a 250 F oven for 30 to 40 minutes, stirring once, until crisp to the touch but not browned. Cool.
Sauté the aromatics
Melt butter in a large skillet over medium heat. Add onion and celery with a pinch of salt. Cook 8 to 10 minutes until soft and translucent. Stir in garlic; cook 1 minute.
Season generously
Add sage, thyme, parsley, poultry seasoning, remaining salt, and pepper. Warm 30 seconds to bloom the herbs.
Combine bread and vegetables
Place dried bread cubes in a large mixing bowl. Scrape in the buttery vegetables and toss to coat every piece.
Add broth and eggs
Whisk warm broth with eggs if using. Pour in 2.5 cups to start, tossing gently. The bread should be evenly moistened with a few dry spots left. Add more broth, a little at a time, until the mix feels plush but not soggy.
Rest to hydrate
Let the mixture sit 10 minutes so the liquid fully absorbs. If it looks dry afterward, splash in more broth.
Pan and cover
Grease a 9×13 inch baking dish with butter. Fill with stuffing, gently pressing to level. Cover tightly with foil.
Bake
Bake at 350 F for 30 minutes covered. Remove foil and bake 20 to 30 minutes more until the top is golden and edges are crisp. Center should be hot and set.
Rest and serve
Let stand 10 minutes before serving so slices hold together.
If stuffing a turkey
For food safety, stuff just before roasting and ensure the stuffing reaches 165 F in the center. Do not partially cook. I prefer baking in a casserole for the best texture and easier temperature control.
Tips for Success
- Dry the bread: Moist bread equals gummy stuffing. Oven drying gives consistent results.
- Warm the broth: Warm liquid absorbs more evenly and keeps the butter from seizing.
- Season in layers: Salt the vegetables, then taste the hydrated stuffing and adjust.
- Check moisture: Squeeze a handful. It should hold together lightly without dripping.
- Cover, then uncover: Steam sets the center, uncovering crisps the top.
Variations of Grandma’s Thanksgiving Stuffing Recipe
- Sausage stuffing: Brown 1 lb mild Italian or breakfast sausage; add with the vegetables.
- Apple and cranberry: Stir in 1 diced tart apple and 1/2 cup dried cranberries for sweet-tart pops.
- Mushroom and herb: Sauté 12 oz sliced mushrooms until browned and add extra thyme.
- Cornbread blend: Use half cornbread cubes and half white bread for a tender, slightly sweet bite.
- Dairy free: Use olive oil and skip eggs.
Serving Suggestions: What to Pair with Grandma’s Thanksgiving Stuffing Recipe
- Roast turkey or herb-roasted chicken with pan gravy
- Tangy cranberry sauce for bright contrast
- Green beans, roasted Brussels sprouts, or a crisp fall salad
- Mashed potatoes or sweet potato casserole for extra comfort
Storage & Reheating Instructions
- Refrigerate: Cool completely, then store airtight up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Cover with foil and warm at 325 to 350 F for 15 to 25 minutes, adding a splash of broth if dry. Broil 1 to 2 minutes to re-crisp the top if desired.
Memories Made Around the Table
Grandma always set the stuffing on the table last, just as everyone sat down. The steam smelled like butter and Thanksgiving. She would tap the spoon twice on the dish, smile, and say, Now it is a holiday.
FAQs
What is the difference between stuffing and dressing? Traditionally, stuffing was cooked inside the bird, while dressing baked in a dish. Most of us use the words interchangeably. I recommend baking in a casserole for texture and safety.
Can I make this ahead? Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add a splash of warm broth if it looks dry, then bake as directed, adding 5 to 10 extra minutes.
What kind of bread is best? Sturdy white, sourdough, or French bread holds moisture without turning mushy. Avoid very soft sandwich bread or bread with lots of seeds for this classic version.
Do I have to use eggs? No. Eggs make the center a bit richer and sliceable. Skip them for a looser, craggy texture.
Can I make it vegetarian or gluten free? Use vegetable broth and olive oil for vegetarian. Choose gluten free bread and check labels on broth and poultry seasoning for gluten free.
Final Thoughts
This is the reliable, holiday-tested stuffing that feels like a warm hug. With the right bread, careful seasoning, and just enough broth, you will get a golden top and tender center every time. I hope it brings your table the same comfort it brings mine.
Grandma's Thanksgiving Stuffing
Equipment
- 2 Baking Sheet
- 1 Large Skillet
- 1 9x13 inch baking dish
- 1 Aluminum foil
- 1 Large mixing bowl
- 1 Whisk
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Stuffing
- 1 lb day-old bread about 10 cups, 1-inch cubes; sturdy white, sourdough, or French
- 8 tbsp unsalted butter for sautéing
- 2 medium yellow onions finely chopped
- 4 stalks celery finely chopped
- 3 cloves garlic minced (optional)
- 2 tbsp fresh sage finely chopped; or 2 tsp dried
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 2 tbsp fresh parsley chopped
- 1.5 tsp poultry seasoning optional; 1 to 2 tsp to taste
- 1.5 tsp kosher salt plus more to taste
- 1 tsp black pepper freshly ground, to taste
- 3 cup low sodium chicken or turkey broth warmed; use vegetable broth for vegetarian; add more as needed
- 2 large eggs lightly beaten; optional, for a custardy center
For the pan
- 1 tbsp butter to grease the baking dish
Instructions
- Cut bread into 1-inch cubes and spread on two baking sheets. Dry in a 250°F oven for 30 to 40 minutes, stirring once, until crisp to the touch but not browned. Cool.
- Melt butter in a large skillet over medium heat. Add onion and celery with a pinch of salt. Cook 8 to 10 minutes until soft and translucent. Stir in garlic; cook 1 minute.
- Add sage, thyme, parsley, poultry seasoning, remaining salt, and pepper. Cook about 30 seconds to bloom the herbs.
- Place dried bread cubes in a large mixing bowl. Scrape in the buttery vegetables and toss to coat every piece.
- Whisk warm broth with the eggs (if using). Pour in about 2 1/2 cups to start, tossing gently. The bread should be evenly moistened with a few dry spots left. Add more broth, a little at a time, until the mixture feels plush but not soggy.
- Let the mixture rest 10 minutes so the liquid fully absorbs. If it looks dry afterward, splash in more broth.
- Grease a 9x13-inch baking dish with butter. Fill with stuffing, gently pressing to level. Cover tightly with foil.
- Bake at 350°F for 30 minutes covered. Remove foil and bake 20 to 30 minutes more, until the top is golden and the edges are crisp. The center should be hot and set.
- Let stand 10 minutes before serving so slices hold together.
- If stuffing a turkey: Stuff just before roasting and ensure the stuffing reaches 165°F in the center. Do not partially cook. Baking in a casserole yields the best texture and easier temperature control.