There is no dish that feels more like a holiday hug than a warm, savory spoonful of Grandma’s Stuffing Recipe. This classic Thanksgiving bread stuffing, rich with celery, onion, and fragrant herbs, is the homemade side dish that brings everyone to the table. It’s an easy, from-scratch casserole that bakes to perfection with a crispy, golden top and a tender, moist center.
My mother, Eva, kept our family’s most treasured recipes, and her stuffing was legendary. I can still picture her in the kitchen, the air filled with the scent of sage and thyme. Making this is my way of keeping her close, recreating the warmth and love that radiated from her kitchen.
What Makes This Stuffing So Special
- Classic Comfort: A traditional, old-fashioned bread stuffing with savory herbs that tastes just like home.
- Perfect Texture: Achieves the ideal balance of a crispy, golden-brown top and a soft, moist interior.
- Easy & Make-Ahead: A simple, beginner-friendly recipe that can be assembled in advance to save time on Thanksgiving day.
- Versatile Side: The perfect homemade dressing to serve alongside roast turkey, chicken, or pork.
Gathering Your Ingredients
- 12 cups day-old bread cubes (white or French bread)
- 1 cup unsalted butter
- 1 1/2 cups diced yellow onion
- 1 1/2 cups chopped celery
- 3 cups chicken or vegetable broth
- 1 1/2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
My Trusted Kitchen Helpers
A Good, Sturdy Baking Dish
My classic 9×13-inch baking dish is my go-to for this recipe; it holds the perfect amount and helps everything cook so evenly.
An Extra-Large Mixing Bowl
A really large mixing bowl is a lifesaver here, giving you plenty of room to gently toss everything together without crushing the bread.
Bringing It All Together, Step by Step
First, A Warm Oven and a Waiting Dish
Let’s begin by preheating the oven to 350°F (175°C). While it warms up, lightly grease your 9×13-inch baking dish. Having everything ready makes the process feel so calm and easy.
The Secret to Crispy, Not Soggy, Bread
Spread your day-old bread cubes out on a baking sheet. Toasting them for 10–15 minutes until they’re lightly crisp is the key to a stuffing that’s moist, not mushy. Once they’re done, set them aside to cool.
Filling the Kitchen with That Wonderful Aroma
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and let them cook for about 8–10 minutes. You’ll know they’re ready when they’re soft and your kitchen smells absolutely wonderful.
Waking Up the Herbs
Now, stir the sage, thyme, salt, and pepper right into the skillet with the vegetables. Let it all cook together for one more minute. This little step really awakens the dried herbs and makes the flavors sing.
Time to Combine Everything
In your largest mixing bowl, combine the toasted bread cubes, the beautifully sautéed vegetables, and the fresh parsley. Give it a gentle toss to introduce everything.
The Finishing Touches for Moisture
Gradually pour in the broth, tossing the bread mix as you go. You’re looking for the bread to be evenly moist but not swimming in liquid. Then, stir in the lightly beaten eggs; this is what holds the casserole together.
Baking Until Golden and Bubbly
Transfer the stuffing mixture to your prepared baking dish. Cover it with foil and bake for 30 minutes. Afterward, remove the foil and let it bake for another 15–20 minutes. That last bake is what gives you that best-ever crispy, golden-brown top.
A Quick Note on Nutrition
Please note that the nutritional values provided are an estimate and can vary based on the specific ingredients and quantities used.
For a Lighter, Healthier Stuffing
- Whole-Grain Goodness: For a nuttier flavor and extra fiber, swap the white or French bread for a hearty whole-wheat or sourdough loaf.
- Leaner Broth: Opt for a low-sodium chicken or vegetable broth to control the salt content without sacrificing flavor.
- Veggie Boost: Feel free to add more vegetables to the mix. Sautéed mushrooms or finely diced carrots would be a delicious and nutritious addition.
Ideas for Your Holiday Table
- The Classic Pairing: This stuffing is the perfect companion for a Thanksgiving turkey, soaking up all the delicious pan juices.
- Sunday Roast Chicken: It’s not just for holidays! Serve a smaller casserole of this stuffing alongside a simple roast chicken for a comforting Sunday dinner.
- Stuffed Veggies: For a creative twist, use the stuffing mixture to fill bell peppers or large portobello mushrooms before baking for an all-in-one side dish.
A Few Tips I’ve Learned Along the Way
- Using Fresh Bread: The biggest mistake is using soft, fresh bread, which can lead to a soggy dressing. Using day-old, dry bread is essential because it allows the cubes to absorb the broth and flavor without falling apart.
- Adding Too Much Broth at Once: Pouring in all the broth immediately can oversaturate the bread. Add it gradually, tossing as you go, until the bread is just moistened.
- Skipping the Final Uncovered Bake: Baking the stuffing covered is crucial for heating it through, but removing the foil for the last 15-20 minutes is what creates that irresistible crispy top. Don’t skip it!
Saving Some for Later
Any leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in an oven-safe dish, add a splash of broth to remoisten it, cover with foil, and bake at 350°F (175°C) for about 20 minutes, or until warmed through. You can remove the foil for the last few minutes to crisp it up again.
From My Kitchen to Yours
This recipe is more than just a side dish; it’s a piece of my family’s heart. It carries memories of laughter, gratitude, and the simple joy of being together. I hope that when you make this homemade stuffing, it brings that same warmth to your table and helps you create beautiful new memories with the ones you love.
Just in Case You’re Wondering
What’s the very best bread for stuffing?
The best choice is day-old, sturdy bread like a white loaf, French bread, or sourdough. The key is that the bread is dry, which helps it absorb all the broth and flavors without turning mushy.
Can I really make this ahead of time?
Absolutely! To make this easy dressing ahead, you can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 30 minutes before it goes into the oven; you may need to add a few extra minutes to the baking time.
I love sausage! Can I add it to this recipe?
Yes, adding cooked sausage is a very popular and delicious variation. Simply brown about one pound of your favorite bulk sausage, drain the fat, and mix it in with the sautéed vegetables and bread cubes.
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Grandma’s Stuffing Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
A classic, old-fashioned Thanksgiving bread stuffing rich with onion, celery, and fragrant herbs. Crispy on top and tender inside, this comforting casserole is the heart of any holiday table.
Ingredients
- 12 cups day-old bread cubes (white or French bread)
- 1 cup unsalted butter
- 1 1/2 cups diced yellow onion
- 1 1/2 cups chopped celery
- 3 cups chicken or vegetable broth
- 1 1/2 teaspoons salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the bread cubes on a baking sheet and toast for 10–15 minutes until lightly crisp. Set aside to cool.
- In a large skillet, melt butter over medium heat. Add diced onion and celery, cooking 8–10 minutes until soft.
- Stir in sage, thyme, salt, and pepper; cook for 1 more minute to release the aromas.
- In a large mixing bowl, combine toasted bread cubes, sautéed vegetables, and fresh parsley.
- Gradually pour in broth while tossing until the bread is evenly moist but not soggy. Stir in lightly beaten eggs.
- Transfer mixture to the baking dish. Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15–20 minutes until the top is golden and crisp.
- Serve warm as the perfect Thanksgiving or holiday side dish.
Notes
For extra flavor, add cooked sausage or sautéed mushrooms. Use day-old bread for best texture. To make ahead, assemble and refrigerate up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: stuffing, Thanksgiving, bread dressing, holiday side, herbs, casserole