Grandma’s Thanksgiving Turkey Stuffing Recipe
Grandma’s Thanksgiving Turkey Stuffing is a classic and comforting side dish made with crispy bread cubes, sautéed celery and onions, seasoned with poultry spices, and baked to golden perfection. Perfect for holiday gatherings and complements turkey beautifully.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Bread Cubes
- 13-15 cups dry bread cubes (about 2 loaves of heavy white bread like French or Italian)
Vegetables and Seasoning
- 1 ½ cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2 ¼ teaspoons salt
- 1 teaspoon ground black pepper
- 1 ½ tablespoons poultry seasoning
Other Ingredients
- 1 ½ cups low-sodium chicken stock
- 2 large eggs
Instructions
- Prepare the Bread Cubes: If not already dried, cut bread into 1-inch cubes and allow them to dry for 48 hours. Alternatively, dry the cubes in a 250°F (120°C) oven for 20-30 minutes, stirring occasionally to ensure even drying.
- Sauté the Vegetables: In a large skillet, melt the unsalted butter over medium-high heat. Add the chopped celery and diced onion, and sauté for 10-12 minutes until the vegetables are tender and fragrant.
- Combine Ingredients: In a large mixing bowl, add the dried bread cubes. Pour the sautéed butter, celery, and onion mixture over the bread cubes. Add salt, black pepper, poultry seasoning, low-sodium chicken stock, and eggs. Stir everything gently but thoroughly to combine all ingredients well.
- Bake: Transfer the stuffing mixture into a greased 9×13-inch baking dish. Spread the mixture evenly in the dish. Bake in a preheated oven at 350°F (175°C) for 35 minutes or until the top is golden brown and slightly crisp.
- Serve: Once baked, optionally garnish the stuffing with fresh parsley or herbs for color and flavor. Serve warm alongside your turkey or main dish.
Notes
- For easiest drying, use bread that is a day old or slightly stale to start.
- Low-sodium chicken stock helps control saltiness but regular stock can be used as well.
- You can add fresh herbs like sage or thyme for additional flavor.
- Make sure not to over-soak bread cubes in stock to avoid soggy stuffing.
- Butter can be substituted with olive oil for a lighter version.
- This stuffing can be prepared a day in advance and baked right before serving.
