Grandma’s Thanksgiving Savory Stuffing (Print-Friendly Format)
Tender bread cubes baked with savory vegetables, herbs, and broth for a comforting holiday side.
# Ingredients You’ll Need:
→ Base
01 -
10 cups bread cubes (sourdough or French), dried or lightly toasted
→ Vegetables
02 -
1 large onion, finely diced
03 -
2 cups celery, finely chopped (about 3–4 stalks)
→ Herbs
04 -
2 tablespoons fresh sage, finely chopped
05 -
2 tablespoons fresh thyme, finely chopped
06 -
1 tablespoon fresh rosemary, finely chopped
→ Liquids
07 -
4 cups low-sodium broth (chicken or vegetable), warmed
→ Fats & Seasoning
08 -
120 grams unsalted butter, melted
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat the oven to 175°C. Cut the bread into 2 cm cubes and allow to dry overnight or toast on a baking tray for several minutes until dry.
02 -
Finely dice the onion, chop the celery, and finely chop sage, thyme, and rosemary.
03 -
Melt butter in a large skillet set over medium heat. Sauté onion and celery until softened, about 5–7 minutes. Season lightly with salt and pepper.
04 -
Place bread cubes in a large mixing bowl. Add sautéed vegetables and chopped herbs. Season with additional salt and pepper as needed. Gradually pour in warm broth, stirring until bread is evenly moistened but not soggy.
05 -
Transfer mixture into a greased baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and crisp.
06 -
Let stuffing cool slightly before serving. Serve as a side to your holiday meal.
# Extra Tips:
01 -
Adjust broth quantity for your desired stuffing texture; more for moist, less for a firmer consistency.
02 -
For added depth, fold in cooked sausage or diced apple before baking.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days.