Why You’ll Love This Recipe

I Love This Stuffing Because It’s Both Nostalgic And Versatile. The Sautéed Onion And Celery Bring A Subtle Sweetness, While Fresh Herbs Like Sage, Thyme, And Rosemary Infuse The Bread With A Cozy, Aromatic Flavor. The Broth Keeps It Perfectly Moist Without Being Mushy, And Baking It Creates That Irresistible Golden Top. It Pairs Beautifully With Roast Turkey But Is Just As Good On Its Own Or Alongside Other Holiday Favorites.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

10 Cups Cubed Bread (Sourdough Or French)
1 Large Onion, Finely Diced
2 Cups Celery, Finely Chopped (About 3–4 Stalks)
2 Tablespoons Fresh Sage, Finely Chopped
2 Tablespoons Fresh Thyme, Finely Chopped
1 Tablespoon Fresh Rosemary, Finely Chopped
4 Cups Low-Sodium Broth (Chicken Or Vegetable)
1/2 Cup Unsalted Butter (1 Stick), Melted
Salt And Pepper, To Taste

Directions

I Preheat The Oven To 350°F (175°C). I Cube The Bread And Let It Dry Overnight Or Lightly Toast It In The Oven Until Firm.
In A Large Skillet, I Melt The Butter Over Medium Heat, Then Add The Onion And Celery. I Cook Them Until Soft And Fragrant, About 5–7 Minutes, Seasoning With A Pinch Of Salt And Pepper.
I Place The Bread Cubes In A Large Mixing Bowl, Then Pour The Cooked Vegetable Mixture Over Them. I Stir In The Chopped Herbs And Add More Salt And Pepper To Taste.
Gradually, I Stir In The Warm Broth Until The Bread Is Evenly Moistened But Not Soggy.
I Transfer The Mixture To A Greased Baking Dish, Cover With Aluminum Foil, And Bake For 30 Minutes. I Then Remove The Foil And Bake For An Additional 15 Minutes, Until The Top Is Golden Brown And Crisp.
I Let The Stuffing Cool Slightly Before Serving Alongside Turkey, Gravy, And Other Holiday Classics.

Servings And Timing

This Recipe Serves 8 People, Making It Ideal For A Family Gathering.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour

Variations

I Sometimes Add Cooked Sausage For A Savory Twist Or Diced Apples For A Sweet Contrast.
When I Want A Nutty Flavor, I Mix In Toasted Pecans Or Walnuts.
For A More Rustic Texture, I Use Whole Wheat Bread Cubes Instead Of White Or Sourdough.
I’ve Also Added Dried Cranberries For A Pop Of Sweetness And Color.
To Make It Vegan, I Swap The Butter For Olive Oil Or Vegan Butter And Use Vegetable Broth.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Fridge For Up To 3 Days. To Reheat, I Cover The Stuffing With Foil And Bake At 350°F Until Warm, About 15–20 Minutes. I Sometimes Drizzle A Bit Of Extra Broth Over The Top Before Reheating To Keep It Moist.

FAQs

Can I Make This Stuffing Ahead Of Time?

Yes, I Often Assemble The Stuffing The Day Before, Cover It, And Store It In The Fridge. On Thanksgiving Day, I Bake It Just Before Serving.

Can I Use Store-Bought Stuffing Cubes?

Yes, Pre-Packaged Bread Cubes Work Well. I Still Like To Toast Them A Bit For Better Flavor And Texture.

How Do I Prevent Stuffing From Getting Soggy?

I Add The Broth Gradually Until The Bread Is Moistened But Not Overly Wet. The Top Will Crisp Up Nicely During Baking.

Can This Recipe Be Made Gluten-Free?

Yes, I Use Gluten-Free Bread Cubes And Make Sure My Broth Is Gluten-Free As Well.

Do I Have To Bake It?

No, I Sometimes Use This Recipe As A Classic Turkey Dressing, Stuffing It Inside The Bird. I Just Make Sure To Cook It To A Safe Internal Temperature Of 165°F.

Conclusion

Delicious Grandma’s Thanksgiving Stuffing Is The Kind Of Recipe That Brings Tradition And Comfort To The Holiday Table. With Its Perfect Balance Of Crisp Edges And Moist, Flavorful Bread Inside, It Complements Turkey, Gravy, And All The Fixings. I Love How Easy It Is To Customize, Yet It Always Delivers That Classic Stuffing Flavor Everyone Looks Forward To Each Year.