GRANDMA'S THANKSGIVING STUFFING RECIPE
This is a classic, comforting Thanksgiving stuffing recipe, reminiscent of Grandma's kitchen. It's packed with flavor from savory herbs, celery, onion, and bread, creating a perfect accompaniment to your holiday turkey.
Ingredients
- 1 loaf about 1 pound day-old bread (white, sourdough, or a combination), cut into 1-inch cubes
- ½ cup 1 stick unsalted butter
- 1 large onion chopped
- 2 celery stalks chopped
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ½ teaspoon salt or to taste
- 4 cups chicken broth or turkey broth
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh sage optional, for extra flavor
- 1 egg lightly beaten (optional, helps bind the stuffing)
Instructions
- Prepare bread: Spread the bread cubes in a single layer on a baking sheet and let them dry out slightly, either overnight or by baking them in a low oven (200°F/93°C) for about 20-30 minutes. This helps prevent the stuffing from being soggy.
- Sauté vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook until softened, about 8-10 minutes.
- Add herbs and seasonings: Stir in the dried sage, thyme, rosemary, salt, and pepper. Cook for 1 minute more, until fragrant.
- Combine ingredients: In a large bowl, combine the dried bread cubes, sautéed vegetables, chicken broth (or turkey broth), fresh parsley, fresh sage (if using), and egg (if using). Stir gently until the bread is evenly moistened. Don't overmix.
- Bake stuffing: Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15-30 minutes, or until the top is golden brown and crispy.
- Serve: Serve the stuffing warm.
Notes
- Bread: Day-old bread is key to a good stuffing. You can use any type of bread you like, but white, sourdough, or a combination are classic choices.
- Broth: Chicken or turkey broth adds flavor to the stuffing. Use low-sodium broth to control the salt level.
- Herbs: Fresh herbs add a brighter flavor, but you can use dried herbs if you prefer. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- Egg: The egg helps to bind the stuffing together, but it's optional. If you prefer a less dense stuffing, you can omit the egg.
- Baking Time: Baking times may vary slightly depending on your oven and the size of your baking dish. The stuffing is done when the top is golden brown and crispy and it's heated through.