Grandma’s Thanksgiving Turkey Stuffing Recipe
Grandma’s Thanksgiving Turkey Stuffing is a classic, comforting side dish made with dried bread cubes, sautéed celery and onion, poultry seasoning, and chicken stock. Baked to a golden brown, this flavorful stuffing brings warmth and tradition to your holiday meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Stuffing Base
- 13-15 cups dry bread cubes (about 2 loaves of heavy white bread like French or Italian)
Vegetables and Seasonings
- 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
Liquid and Binder
- 1 ½ cups chicken stock (low-sodium preferred)
- 2 large eggs
Instructions
- Prepare the Bread Cubes: If your bread is not already dried, cut it into 1-inch cubes. Let the cubes dry out for 48 hours at room temperature or dry them quickly in a 250°F (120°C) oven for 20-30 minutes, stirring occasionally to ensure even drying.
- Sauté the Vegetables: In a large skillet over medium-high heat, melt the unsalted butter. Add the chopped celery and diced yellow onion, sautéing for 10-12 minutes until the vegetables are tender and fragrant.
- Combine Ingredients: In a large mixing bowl, place the dried bread cubes. Pour the sautéed butter, celery, and onion mixture over the bread. Add salt, black pepper, poultry seasoning, chicken stock, and eggs. Stir gently but thoroughly to combine all ingredients evenly.
- Bake the Stuffing: Grease a 9×13-inch baking dish and transfer the stuffing mixture into it. Spread it out evenly. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is nicely golden brown and the stuffing is heated through.
- Serve Warm: Optionally garnish with fresh parsley or herbs. Serve this comforting Thanksgiving turkey stuffing warm alongside your favorite holiday dishes.
Notes
- Drying the bread cubes properly is essential for the perfect texture; avoid using fresh bread to prevent soggy stuffing.
- Low-sodium chicken stock is recommended to control salt levels, but you can adjust seasoning to taste.
- For added flavor, consider adding sautéed mushrooms, garlic, or fresh herbs like sage and thyme.
- This recipe can be made a day ahead; store in the refrigerator and bake just before serving.
- Use unsalted butter to better control the saltiness of the stuffing.
