Grandma's Thanksgiving Classic Stuffing (Print-Friendly Format)
Comforting stuffing with golden bread cubes, sautéed onion, celery, and savory herbs for Thanksgiving gatherings.
# Ingredients You’ll Need:
→ Base
01 -
16 cups dry bread cubes (approximately 3 large loaves), cut into 1.5–2 cm pieces
→ Aromatics and Vegetables
02 -
2 cups onion, diced 1.25 cm
03 -
2 cups celery, diced 1.25 cm
→ Seasonings
04 -
3 teaspoons poultry seasoning
05 -
0.5 teaspoon fresh or dried thyme, chopped
06 -
0.5 teaspoon fresh or dried sage, chopped
07 -
1 teaspoon salt
08 -
0.5 teaspoon black pepper
→ Liquids and Fats
09 -
0.5 cup unsalted butter
10 -
1.5 cups chicken broth, plus up to 120 ml additional if needed
11 -
2 large eggs
→ Finishing
12 -
1 tablespoon fresh parsley, chopped for garnish
# How to Make It:
01 -
Preheat oven to 120°C. Slice bread into 1.5–2 cm cubes and arrange in a single layer on a baking sheet. Bake for approximately 60 minutes, tossing a few times, until completely dry. Set aside.
02 -
Increase oven temperature to 175°C. In a large pot over medium heat, melt butter. Add diced onion and celery, cook stirring frequently until vegetables are translucent and tender, about 8 minutes.
03 -
Add poultry seasoning, thyme, sage, salt, pepper, and 360 ml chicken broth to the softened vegetables. Stir well and remove pot from heat. In a small bowl, whisk eggs then stir them into the hot mixture until evenly combined.
04 -
Transfer dry bread cubes to a large mixing bowl. Pour vegetable and broth mixture over the bread. Gently fold until the cubes are uniformly moist but without excess liquid. If the mixture appears dry, gradually add up to 120 ml more broth.
05 -
Lightly grease a 23 x 33 cm baking dish with nonstick spray. Spread stuffing evenly in the dish. Bake at 175°C for 45–60 minutes, stirring gently every 15–20 minutes, until the top is golden brown.
06 -
Remove stuffing from oven. Sprinkle with freshly chopped parsley and serve hot.
# Extra Tips:
01 -
Dried bread cubes can be prepared in advance and stored in an airtight container at room temperature for up to one week.
02 -
Plan for approximately 250 ml (1 cup) cooked stuffing per person as a side dish, or up to 375 ml (1.5 cups) for festive meals.