Grandma’s Thanksgiving Stuffing Recipe Family Favorite

Name: Grandma's Thanksgiving Stuffing Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 loaf sturdy white or country bread (cut into 1 inch cubes and left out to dry overnight); 1/2 cup unsalted butter (melted); 2 medium yellow onions (finely chopped); 3 large celery stalks (finely chopped); 2 teaspoons dried sage; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary (crushed); 1/2 cup fresh parsley (chopped); 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 4 cups low sodium chicken or turkey broth (warm); 2 large eggs (lightly beaten)

Published:

November 5, 2025

By:

katya bou

Grandma's Thanksgiving Stuffing Recipe : Grandma's Thanksgiving Stuffing Recipe Family Favorite

A Story of Sage and Memory: My Grandma’s Thanksgiving Stuffing

Have you ever stopped to wonder why, amidst a Thanksgiving table laden with a grand turkey, vibrant cranberry sauce, and pies of every description, it’s often the humble dish of stuffing that anchors our fondest memories? A recent poll I saw suggested that for over 60% of Americans, stuffing is the single side dish most associated with holiday nostalgia. It’s a quiet truth I’ve always known in my heart. Long before I ever dared to roast a whole turkey, the one recipe I needed to master was my grandmother’s. This is that Grandma’s Thanksgiving Stuffing Recipe; a recipe that smells like home, tastes like love, and carries the story of my family in every savory bite.

My Grandma Rose wasn’t a fancy cook. Her kitchen in our Midwestern home was small and perpetually steamy, the air thick with the scent of simmering stock and melting butter. Thanksgiving morning started not with the turkey, but with the sound of her knife, a rhythmic tap tap tap against a wooden board as she chopped celery and onions. She’d hand me a bowl of stale bread cubes, their edges sharp and dry, and tell me, “Cindy, your job is to guard the bread. It’s the most important part.” It was more than just a task; it was an invitation. She was teaching me that the best food isn’t about complicated techniques, but about simple, honest ingredients and the care you put into them. This homemade Thanksgiving stuffing is the heart of our holiday. It’s a testament to her belief that a meal can be a memory, and that the simplest dishes often hold the most love. Today, in my own kitchen here in Bend, with the scent of pine in the air and my own children, Olivia and James, circling the counters, I still feel her beside me every time I tear the bread and melt the butter. This isn’t just a recipe; it’s a reunion.

Why You’ll Love This Grandma’s Thanksgiving Stuffing Recipe

Beyond the beautiful story and nostalgia wrapped up in this dish, there are so many practical reasons this recipe has become a reader favorite and a cornerstone of my own family’s traditions. When my husband, Ethan, first tried it, he said it tasted “like a hug you can eat,” and I think that’s the perfect description. It strikes the perfect balance between being a cherished heirloom and an incredibly straightforward, crowd pleasing dish. It’s the best Thanksgiving stuffing recipe not because it’s revolutionary, but because it’s real, dependable, and deeply satisfying. It has that authentic, old fashioned Thanksgiving dressing character that’s so hard to find in store bought versions. Every time I serve it, I’m reminded that the most profound connections are often forged over the simplest plates of food. It represents everything I love about cooking: nourishment, community, and the quiet joy of making something with your hands.

Here’s why I know this will become a treasured part of your holiday celebration too:

It’s Unforgettably Moist and Flavorful: The biggest fear with stuffing is that it will be dry or bland. This recipe has a foolproof method that ensures every single piece of bread is saturated with savory broth, rich butter, and aromatic herbs. The addition of eggs creates a custardy, rich texture that holds everything together, resulting in a moist and flavorful stuffing that’s tender on the inside with a beautifully golden brown, slightly crisp top. It’s truly the perfect texture.
A Truly Easy Thanksgiving Stuffing Recipe: The holidays can be chaotic, but this stuffing doesn’t add to the stress. The steps are simple and can be broken down to make the process even smoother. You can dry the bread a day or two ahead and chop your vegetables the morning of. It’s a forgiving recipe that doesn’t require any special equipment or advanced culinary skills, making it perfect for both seasoned cooks and first time Thanksgiving hosts. It’s built on a foundation of simple, accessible techniques that deliver spectacular results without any fuss.
The Aroma Fills Your Home with Holiday Spirit: Before the turkey is even golden, the scent of this stuffing baking will signal to everyone that the feast is near. The combination of sautéed onions, celery, sage, and thyme is the quintessential fragrance of Thanksgiving. It’s a sensory experience that immediately brings comfort and joy, setting the perfect mood for a day of gratitude and togetherness. My son, James, always says he knows it’s Thanksgiving when the “good bread smell” fills the kitchen.
It’s a Celebration of Simple, Honest Ingredients: This recipe proves that you don’t need a long list of fancy items to create something spectacular. It relies on pantry staples: bread, butter, onions, celery, broth, and herbs. These are the building blocks of classic comfort food for a reason. This emphasis on simplicity allows the quality of each component to shine, creating a classic bread stuffing recipe that tastes pure, wholesome, and deeply satisfying.
The Perfect Canvas for Your Own Traditions: While I’ve kept this recipe true to my grandmother’s original, it’s also an incredibly versatile base. I think of it as a starting point for your own family’s story. Over the years, we’ve experimented with delicious additions, and I encourage you to do the same. This ability to adapt and personalize it is what will make it your family’s recipe. You can keep it as the simple, perfect Thanksgiving stuffing from scratch it is, or add a signature twist.

Ingredients for Grandma’s Thanksgiving Stuffing Recipe

One of the things I love most about this recipe is its beautiful simplicity. These are humble, hardworking ingredients that come together to create something truly magical. For the best flavor, use good quality butter and a flavorful stock.

1 loaf (about 1 pound) of sturdy white or country bread, cut into 1 inch cubes and left out to dry overnight
1/2 cup (1 stick) unsalted butter
2 medium yellow onions, finely chopped
3 large stalks celery, finely chopped
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 cup fresh parsley, chopped
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
4 cups low sodium chicken or turkey broth, warm
2 large eggs, lightly beaten

Substitutions:

For the Bread: Sourdough, challah, or even cornbread can be used for a different texture and flavor. If you’re in a pinch and don’t have time to air dry the bread, you can toast the cubes in a 300°F oven for 15 to 20 minutes until dry but not browned.
For the Broth: To make this a vegetarian Thanksgiving stuffing, simply swap the chicken or turkey broth for a rich vegetable broth.
For the Herbs: If you have fresh herbs, by all means, use them! The general rule is to use three times the amount of fresh herbs as dried. For this recipe, that would be 2 tablespoons fresh sage, 1 tablespoon fresh thyme, and 1 1/2 teaspoons fresh rosemary.

How to Make Grandma’s Thanksgiving Stuffing Recipe

Making this stuffing is a ritual for me. It’s a slow, mindful process that begins with the simple act of chopping vegetables. As the scent of onions and celery hitting hot butter fills the air, my kitchen starts to feel like a sanctuary. I hope you find that same peace and joy as you prepare this dish. We’ll walk through this together, step by step.

Step by Step Instructions

Prepare Your Pan and Bread: First, preheat your oven to 375°F (190°C). Generously butter a 9×13 inch baking dish. Place your dried bread cubes in the largest bowl you own. My grandma always said you need a bowl big enough to “mix with your heart,” and she was right. Giving yourself plenty of space prevents the bread from getting crushed.
Sauté the Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Once it’s shimmering, add the chopped onions and celery. Cook, stirring occasionally, for about 8 to 10 minutes, until the vegetables are very soft and translucent. You don’t want them to brown, just to become sweet and tender. This slow sauté builds the first layer of flavor.
Bloom the Herbs: Sprinkle the dried sage, thyme, and crushed rosemary over the softened vegetables. Continue to cook for another minute, stirring constantly. This step is so important; the heat wakes up the dried herbs and makes them incredibly fragrant. Your kitchen should now smell absolutely amazing. This is the scent of Thanksgiving.
Combine the Ingredients: Scrape the vegetable and herb mixture from the skillet directly into the large bowl with the bread cubes. Add the fresh parsley, salt, and pepper. Gently toss everything together until the bread is evenly coated with the vegetables and seasonings. Be gentle here; you want to keep the structure of the bread cubes intact.
Add the Liquid: In a separate medium bowl, whisk the two eggs together. Slowly pour in the 4 cups of warm chicken or turkey broth, whisking as you go to combine them. Now, pour this liquid mixture evenly over the bread.
Mix and Rest: Using a large spoon or a rubber spatula, gently fold the liquid into the bread mixture until everything is just moistened. Don’t overmix, or the stuffing can become dense. The goal is to have no dry pockets of bread left. Let the mixture sit for about 5 minutes to allow the bread to fully absorb all that wonderful, savory liquid.
Bake to Golden Perfection: Transfer the stuffing mixture to your prepared baking dish, spreading it into an even layer. You can dot the top with a few extra small pieces of butter if you want an even richer, browner crust (this was one of my grandpa’s favorite “secret” additions). Bake, uncovered, for 30 to 40 minutes, or until the top is golden brown and the center is hot and set. Let it rest for a few minutes before serving.

Pro Tips & Variations

Over the years, this Grandma’s Thanksgiving Stuffing Recipe has been a beloved fixture on our table, but part of the fun of a family recipe is how it evolves. A recipe isn’t a rigid set of rules; it’s a living story that we get to add our own chapters to. My grandma passed down the foundation, and my mom, my aunts, and now I have all added our own little flourishes depending on the year or what we have in our pantries. Ethan, my husband, is a firm believer that a little bit of sausage makes everything better, while I have a soft spot for the sweet and savory combination of apples and cranberries. These tips and variations are invitations to make this recipe your own. Think of them as suggestions, not requirements. The most important ingredient, after all, is the love you put into it. The heart of this Thanksgiving dressing with herbs lies in its comforting familiarity, but there’s always room for a little creative joy.

Pro-Tips for Perfect Stuffing:

Dry Bread is Non-Negotiable: This is the most important tip I can give you. The reason for using stale, dry bread is that it acts like a sponge, soaking up the broth, eggs, and melted butter without turning into a pile of mush. If your bread is fresh, it will just get soggy. Tearing or cubing the bread and leaving it out on a baking sheet on your counter for one to two days is the ideal method. If you’re short on time, toast the cubes in a low oven (300°F) for 15-20 minutes until they feel dry to the touch. This single step is the difference between a light, fluffy stuffing and a dense, heavy one.
Bake it Separately: While stuffing a turkey is a classic practice, most food safety experts (myself included) recommend baking your stuffing in a separate casserole dish. To ensure the stuffing inside a bird is cooked to a safe temperature (165°F), you often have to overcook the turkey, resulting in dry meat. Baking it separately gives you much better control. You get a beautifully moist and flavorful stuffing with a delicious golden brown crust, and your turkey remains juicy. It’s a win win.
Warm Your Broth: It might seem like a small detail, but adding warm broth to the bread mixture helps the cubes absorb the liquid more evenly and quickly. Cold broth can sometimes make the butter congeal and doesn’t soak in quite as well. I usually just heat my broth in a small saucepan on the stove or for a minute in the microwave before I mix it with the eggs. It’s a tiny step that makes a noticeable difference in the final texture.
Don’t Compress It: When you transfer the stuffing to the baking dish, spread it gently. Don’t pack it down. You want to leave some room for the heat to circulate, which helps create a lighter texture and those coveted crispy bits on top.

Fun Variations to Try:

Thanksgiving stuffing with sausage: This is Ethan’s favorite variation. Brown one pound of bulk pork or Italian sausage, breaking it up with a spoon, and drain off the fat. Add the cooked sausage to the bread mixture along with the sautéed vegetables. It adds a wonderfully rich, savory depth.
Thanksgiving stuffing with apples and Cranberries: For a touch of sweetness and tartness that pairs beautifully with turkey, add one large, tart apple (like a Granny Smith), peeled and diced, along with the onions and celery. Then, fold in 3/4 cup of dried cranberries with the fresh parsley. The result is a festive and vibrant twist on the classic.
Gluten free Thanksgiving stuffing: This recipe is easily adaptable. Simply use your favorite gluten free bread. Make sure it’s a sturdy loaf that will hold its shape. Let the cubes dry out just as you would with regular bread. The results are just as delicious, ensuring everyone at the table can enjoy it.
Thanksgiving stuffing with mushrooms and Chestnuts: For a deep, woodsy, and earthy flavor, sauté 8 ounces of sliced cremini or mixed wild mushrooms along with the onions and celery until they release their liquid and start to brown. Fold in 1 cup of cooked, chopped chestnuts at the end. This version feels especially elegant and cozy.

Serving Suggestions

For me, a spoonful of this classic stuffing is wonderful all on its own, a comforting bowl of savory bread pudding. But on the Thanksgiving table, it truly shines as part of a larger ensemble. It’s the ultimate team player, a perfect companion to all the other stars of the feast. When I map out my menu, I think about balance—the creamy, the tangy, the green, and the sweet. This Grandma’s Thanksgiving Stuffing Recipe is the savory, herbaceous anchor.

Here are a few of my favorite Thanksgiving side dish recipes and pairings to serve alongside this stuffing for a truly memorable meal:

The Perfect Roasted Turkey: This is the most classic pairing, of course. The savory, herb infused stuffing is the ideal counterpart to juicy, perfectly roasted turkey. A little bit of turkey, a little bit of stuffing, and a drizzle of gravy on a single forkful is, to me, the taste of Thanksgiving.
Creamy Mashed Potatoes and Gravy: You simply can’t have one without the other. Our family loves a big bowl of creamy mashed potatoes right next to the stuffing. The soft, buttery potatoes are a perfect textural contrast to the heartier stuffing, and a rich turkey gravy ties everything together beautifully.
Tangy Cranberry Sauce: A bright, tart cranberry sauce is essential for cutting through the richness of the stuffing and turkey. Whether you prefer it smooth or chunky, the burst of acidity provides a necessary and delicious contrast. The deep savory notes of the stuffing are perfectly balanced by the sweet tart flavor of the cranberries.
Green Beans with Toasted Almonds: To add a pop of color and a fresh, crisp element to the plate, I love to serve simple blanched green beans tossed with a little butter and toasted slivered almonds. It’s a light, healthy side that complements the richer dishes without competing with them.
Sweet Potato Casserole with Pecan Topping: For another layer of classic holiday flavor, a sweet potato casserole is a wonderful addition. The sweet, earthy potatoes and crunchy, nutty topping offer a different kind of comfort that sits so nicely alongside the savory stuffing.

For those who love exploring different culinary traditions, this classic bread stuffing is a wonderful counterpoint to other styles, like a Southern Grandma’s Corn Bread Dressing, which has a crumblier texture and a distinct sweetness from the cornbread. You can find a wonderful version of that here at Allrecipes.

Storage & Reheating

Leftover stuffing is one of the great joys of Thanksgiving weekend! It’s delicious on its own, in a turkey sandwich, or even with a fried egg on top for breakfast. Here’s how to store and reheat it to keep it tasting its best.

Storage:
Allow the stuffing to cool completely to room temperature. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. I recommend freezing it in smaller, portion sized containers so you can easily thaw just what you need.

Reheating:
The best way to reheat stuffing and bring back some of its wonderful texture is in the oven. Preheat your oven to 350°F (175°C). Place the stuffing in an oven safe dish, drizzle it with a tablespoon or two of chicken broth to add back some moisture, and cover it with foil. Bake for 15 to 20 minutes, or until it’s heated through. For the last 5 minutes, remove the foil to allow the top to get a little crispy again.

If you’re in a hurry, you can also reheat individual portions in the microwave. Place the stuffing on a microwave safe plate, cover it loosely, and heat in 60 second intervals until warm.

FAQ about Grandma’s Thanksgiving Stuffing Recipe

I get so many wonderful emails and comments about this recipe every year. It brings me so much joy to know it’s being made in kitchens all across the country! Here are answers to a few of the most common questions I receive.

1. Can I prepare this Thanksgiving stuffing recipe ahead of time?
Absolutely! Making parts of this ahead is one of my favorite holiday time savers. You can dry the bread cubes up to three days in advance and store them in an airtight container. You can also chop the onions and celery a day ahead and keep them in a sealed container in the fridge. You can even assemble the entire dish (without baking) the day before. Just cover the baking dish tightly with foil and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. You may need to add 10 to 15 minutes to the baking time since it’s starting from cold.

2. What were your Grandma’s secret stuffing ingredients?
This is my favorite question! People often imagine there’s a magical, secret ingredient. But the truth is, my Grandma’s secret stuffing ingredients were simply time and good quality staples. She always used the best salted butter she could find, a rich, homemade turkey stock, and she never, ever rushed the process of softening the onions and celery. The “secret” wasn’t a rare spice; it was the patience and love she put into those simple, foundational steps.

3. How do I make sure my stuffing is moist and flavorful but not soggy?
This is the classic stuffing dilemma! The key to perfectly moist and flavorful stuffing lies in two things: using very dry bread and not adding too much liquid. The dry bread cubes will absorb the broth without disintegrating. It’s also important to follow the recipe’s ratio of bread to liquid. If you add too much broth, it will become waterlogged. If you’re unsure, it’s better to start with a little less broth and add more if the mixture seems too dry. The final texture should be very moist, but the bread cubes should still hold their shape.

4. Can I bake this stuffing inside the turkey?
While that’s the traditional method, I strongly recommend baking it separately for food safety and quality reasons. To be safe, stuffing cooked inside a turkey must reach an internal temperature of 165°F. By the time the stuffing gets that hot, the turkey meat, especially the breast, is often overcooked and dry. Baking it in a separate dish allows you to cook both the turkey and the stuffing perfectly. Plus, you get those delicious, crispy golden brown edges that everyone loves!

Final Thoughts on Grandma’s Thanksgiving Stuffing Recipe

As the years go by, the Thanksgiving table in my home changes. Faces come and go, the kids grow taller, and new dishes sometimes make an appearance. But the one constant, the dish that ties every year to the last, is this one. This Grandma’s Thanksgiving Stuffing Recipe is more than just food to me. It’s a thread of connection, a tangible piece of my past that I can share with my future. It’s the story of my grandmother’s hands, the warmth of my childhood kitchen, and the love that has seasoned our family for generations.

When I pull that bubbling, golden brown dish from the oven and the scent of sage and butter fills my home, I’m not just a food writer in Oregon; I’m a little girl standing on a stool in a Midwestern kitchen, entrusted with the all important job of guarding the bread. My hope is that this recipe brings that same sense of warmth, connection, and delicious history to your table. For another perspective on creating a foundational dish, Food Network offers a great basic stuffing recipe that you can also build upon.

I don’t chase perfection in my kitchen; I chase connection. And this dish is pure connection.

If you make this recipe for your celebration, I would be so honored to hear about it. Please leave a comment below and let me know how it turned out or what special touches you added to make it your own. And if you love it, don’t forget to save this recipe to your favorite Pinterest board so you can find it again next year. Thank you for letting me share a piece of my heart with you.