Grandma's Thanksgiving Stuffing Recipe

A hearty, flavorful stuffing recipe passed down through generations, with a story of family, tradition, and the comforting aromas of the holidays.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Bread

1 loaf sturdy white or country bread cut into 1 inch cubes and left out to dry overnight

Aromatics

1/2 cup unsalted butter melted
2 medium yellow onions finely chopped
3 large celery stalks finely chopped

Herbs

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

Liquid

4 cups low sodium chicken or turkey broth warm
2 large eggs lightly beaten

Equipment

9x13-inch baking dish,
Large skillet or Dutch oven
large mixing bowl,

Method

Preheat your oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.
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.
Sprinkle the dried sage, thyme, and crushed rosemary over the softened vegetables. Continue to cook for another minute, stirring constantly. This step is very important; the heat wakes up the dried herbs and makes them incredibly fragrant.
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.
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.
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.
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. 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.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 3gSugar: 4gVitamin A: 50IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

This is a traditional method for stuffing a turkey. For safety and better texture, it's recommended to bake the stuffing separately in a casserole dish. If your bread is fresh, dust it with a bit of flour or leave it to dry overnight to ensure a better texture. Warm broth helps the bread absorb the liquid evenly.

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