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Delicious Grandma’s Thanksgiving Stuffing Recipe


  • Author: Charlotte Flores
  • Total Time: 1 hour
  • Yield: Serves 8

Description

This traditional Thanksgiving stuffing is a flavorful combination of tender bread cubes, sautéed vegetables, and fragrant herbs. Perfectly crisp on the outside and moist on the inside, it’s a must-have dish for your holiday table.

 


Ingredients

  • Bread (sourdough or French): 10 cups cubed
  • Onion: 1 large, finely diced
  • Celery: 2 cups, finely chopped (about 3-4 stalks)
  • Fresh herbs: 2 tbsp sage, 2 tbsp thyme, 1 tbsp rosemary (all finely chopped)
  • Low-sodium broth: 4 cups (chicken or vegetable)
  • Unsalted butter: ½ cup (1 stick), melted
  • Salt and pepper: To taste

Instructions

  • Prepare Ingredients
    Preheat oven to 350°F (175°C). Cube the bread and allow it to dry overnight or toast it lightly. Finely chop the onion, celery, and fresh herbs.
  • Sauté Vegetables
    Melt butter in a large skillet over medium heat. Add the onion and celery, cooking until tender (5-7 minutes). Season lightly with salt and pepper.
  • Combine Ingredients
    Place bread cubes in a large mixing bowl. Pour the sautéed vegetable mixture over them. Add chopped herbs, then season with additional salt and pepper. Gradually stir in warm broth until the mixture is evenly moistened.
  • Bake
    Transfer the stuffing to a greased baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until the top is golden brown and crisp.
  • Serve
    Let the stuffing cool slightly before serving. Enjoy it as a side dish with turkey or other festive favorites!

Notes

  • Adjust the amount of broth based on your desired stuffing consistency.
  • For extra flavor, add cooked sausage or diced apples to the mixture before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g