Grandma’s Stuffing Recipe – The Ultimate Comfort Dish
Grandma’s Stuffing Recipe is the kind of dish that steals the show every Thanksgiving. Buttery, herby, and perfectly balanced between soft and crisp, it’s more than food it’s family tradition in a baking dish. From the first whiff of onions and celery in sizzling butter to that golden top fresh from the oven, this recipe brings comfort, nostalgia, and a flavor you’ll crave year-round.
Table of Contents
Table of Contents
Grandma’s Stuffing Recipe
- Total Time: 2 hours 5 minutes
- Yield: 10 to 15 servings 1x
Description
A buttery, herby stuffing with perfectly crisp edges and a tender, flavorful center, just like Grandma used to make.
Ingredients
- 16 cups dry bread cubes (about 3 large loaves of bread)
- 1/2 cup butter
- 2 cups onion cut into 1/2 inch dice
- 2 cups celery cut into 1/2 inch dice
- 3 teaspoons poultry seasoning
- 1/2 teaspoon thyme fresh chopped or dried
- 1/2 teaspoon sage fresh chopped or dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 and 1/2 cups chicken broth
- 2 large eggs
- 1 tablespoon parsley chopped for garnish
Instructions
1. Preheat oven to 250 degrees. Cut bread into 1/2 to 3/4 inch cubes and arrange in a single layer on a baking sheet. Bake for 1 hour, tossing occasionally, until completely dry. Remove from oven and set aside.
2. Preheat oven to 350 degrees. Melt butter in a large pot over medium heat. Add onion and celery and cook until tender and translucent, about 8 minutes.
3. Add poultry seasoning, thyme, sage, salt, pepper, and 1 and 1/2 cups chicken broth. Stir well and remove from heat.
4. Whisk eggs in a small bowl and stir them into the onion mixture.
5. Place dried bread cubes in a large mixing bowl. Pour broth mixture over bread and fold gently to combine. Add up to 1/2 cup more broth if needed for moisture.
6. Lightly coat a 9×13 inch baking dish with nonstick spray. Spread stuffing evenly in the dish.
7. Bake for 45 to 60 minutes, stirring gently every 15 to 20 minutes, until top is golden brown. Sprinkle with parsley before serving.
Notes
If making dried bread cubes ahead, cool completely and store in an airtight container at room temperature for up to 1 week.
Plan for about 1 cup per person for a regular meal or 1 and 1/2 cups for Thanksgiving.
This recipe feeds about 15 people for a normal meal or 10 for Thanksgiving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 47mg
Ingredients
- 16 cups dry bread cubes (about 3 large loaves of bread)
- 1/2 cup butter
- 2 cups onion cut into 1/2 inch dice
- 2 cups celery cut into 1/2 inch dice
- 3 teaspoons poultry seasoning
- 1/2 teaspoon thyme fresh chopped or dried
- 1/2 teaspoon sage fresh chopped or dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 and 1/2 cups chicken broth
- 2 large eggs
- 1 tablespoon parsley chopped for garnish
How to Make Grandma’s Stuffing Recipe
Dry Bread Cubes
Preheat the oven to 250 degrees.
Using a serrated bread knife, cut the bread into 1/2 inch to 3/4 inch cubes and arrange them in a single layer on a baking sheet. Bake for about one hour, tossing occasionally to ensure they dry evenly. Remove from the oven and set aside.
To Make the Stuffing
Preheat the oven to 350 degrees.
In a large pot over medium heat, melt the butter. Add onion and celery and cook while stirring frequently until both are tender and translucent, about eight minutes. Add poultry seasoning, thyme, sage, salt, pepper and 1 and 1/2 cups of chicken broth, then stir well. Remove from heat. In a separate small bowl, whisk the eggs and stir them into the onion mixture.
Place the dry bread cubes in a large mixing bowl. Pour the broth and onion mixture over the bread and gently fold until evenly coated. The stuffing should be moist with no standing liquid. If it seems dry, add up to 1/2 cup more chicken broth.
Lightly coat a 9 by 13 inch baking dish with nonstick spray. Spread the stuffing evenly in the dish. Bake for 45 to 60 minutes, stirring gently every 15 to 20 minutes until the top is lightly golden brown. Remove from the oven and sprinkle with chopped parsley before serving.
How to Serve Grandma’s Stuffing
Serve Grandma’s stuffing piping hot straight from the oven while the top is still golden and crisp. It pairs beautifully with roast turkey, chicken, or even a baked ham. For a classic Thanksgiving plate, add a generous spoonful alongside mashed potatoes, green beans, and cranberry sauce. If you are serving buffet style, keep the stuffing warm in a covered dish or a chafing dish so guests can enjoy it at the perfect temperature. A drizzle of turkey gravy over the top adds an extra layer of comfort and flavor.
How to Perfect Grandma’s Stuffing
- Always start with completely dried bread cubes to avoid soggy stuffing.
- Fresh herbs give the most vibrant flavor, though quality dried herbs are a good alternative.
- Season the onion and celery mixture before adding it to the bread so flavors are balanced.
- Add broth gradually to control moisture and prevent overly wet stuffing.
- Stir gently to keep the bread cubes intact for a light and airy texture.
- Use homemade chicken broth for a richer, deeper flavor.
Common Mistakes to Avoid
- Using fresh bread without drying it first, which leads to heavy and soggy stuffing
- Overmixing the bread cubes, causing them to break down into mush
- Adding all the broth at once instead of adjusting gradually for the right moisture
- Skipping the taste test on the onion and celery mixture before combining with bread
- Baking without stirring, which can result in uneven texture and browning
- Leaving the stuffing uncovered for too long in the oven, causing it to dry out completely
Storage and Reheating Instructions
Allow the stuffing to cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to four days. For longer storage, place in a freezer safe container and freeze for up to three months. To reheat from the refrigerator, place the stuffing in an oven safe dish, cover with foil, and warm at 350 degrees for about 20 minutes until heated through. From frozen, thaw overnight in the refrigerator before reheating. To restore crispness, remove the foil for the last five minutes of reheating.
Frequently Asked Questions
What is the secret to good stuffing
The secret is starting with properly dried bread, seasoning in layers, and adding broth gradually to get the perfect moist yet fluffy texture. Fresh herbs and good quality broth make all the difference.
What is traditional stuffing made of
Traditional stuffing is made with bread cubes, butter, onions, celery, broth, herbs such as sage and thyme, and simple seasonings like salt and pepper.
What does adding an egg to stuffing do
Eggs act as a binder, helping the stuffing hold its shape while adding richness and structure without making it heavy.
What is the best kind of bread to use for stuffing
The best bread is sturdy and slightly dense, such as sourdough, French bread, or a quality white sandwich loaf. The key is that it is fully dried before using so it absorbs flavors without turning soggy.
Conclusion
Grandma’s stuffing recipe is proof that the simplest ingredients can create the most memorable dishes. With its buttery aroma, crisp golden top, and perfectly seasoned, tender center, this stuffing turns any meal into a celebration. Whether you are making it for a holiday feast or a comforting Sunday dinner, it carries the warmth of tradition to the table. Make it once, and it will become part of your family’s story, just as it has been in mine for generations.
