Delicious Grandma’s Thanksgiving Stuffing Recipe

ByCole Matthews
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SPREAD LOVE

why make this recipe

Grandma’s Thanksgiving Stuffing is a classic recipe that brings warmth and comfort to the holiday table. This stuffing is not just a side dish; it’s a dish filled with love and cherished memories. It pairs perfectly with turkey and adds a delicious flavor to any Thanksgiving feast. The ingredients are simple and easy to find, making this recipe perfect for every home cook.

how to make Delicious Grandma’s Thanksgiving Stuffing

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

Directions:

  1. Begin by preheating your oven to 350°F (175°C).
  2. In a large bowl, combine the cubed bread and set it aside.
  3. In a skillet, melt the unsalted butter over medium heat.
  4. Add the diced onion and chopped celery to the skillet and sauté until they are soft and translucent, about 5-7 minutes.
  5. Stir in the fresh herbs and cook for another minute to release their fragrant oils.
  6. Pour the onion and celery mixture over the bread cubes.
  7. Gradually add the low-sodium broth, mixing gently until the bread is moist but not soggy.
  8. Season with salt and pepper to taste.
  9. Transfer the stuffing to a greased baking dish and cover it with aluminum foil.
  10. Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown.

how to serve Delicious Grandma’s Thanksgiving Stuffing

Serve the stuffing hot alongside your turkey and other Thanksgiving dishes. It can be spooned directly from the baking dish or served in a separate bowl for guests to help themselves. Adding a sprinkle of fresh herbs on top can make it look even more inviting.

how to store Delicious Grandma’s Thanksgiving Stuffing

If you have leftovers, allow the stuffing to cool completely before storing it. Place it in an airtight container and store it in the refrigerator. Leftovers can be kept for about 3-4 days. For longer storage, you can freeze the stuffing in a freezer-safe container for up to 3 months. Just remember to reheat it thoroughly before serving.

tips to make Delicious Grandma’s Thanksgiving Stuffing

  • For best flavor, use a mix of fresh herbs and dried herbs if necessary.
  • Add cooked sausage or mushrooms for extra flavor and texture.
  • Adjust the amount of broth based on how moist you like your stuffing.

variation

Try adding dried cranberries or chopped nuts for a sweet and crunchy twist. You can also substitute the sourdough bread with cornbread for a different taste.

FAQs

Can I prepare this stuffing in advance?
Yes! You can prepare the stuffing the day before, mix the ingredients, and refrigerate it. Bake it the next day just before serving.

Can I make this stuffing gluten-free?
Absolutely! Use gluten-free bread and ensure the broth is also gluten-free.

Is it okay to cook stuffing inside the turkey?
Cooking stuffing inside the turkey is traditional, but make sure the stuffing reaches an internal temperature of 165°F (74°C) for food safety.

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Delicious Grandma’s Thanksgiving Stuffing

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A classic Thanksgiving stuffing that combines simple ingredients and cherished memories for a comforting holiday dish.

Ingredients

Scale
  • 10 cups sourdough or French bread, cubed
  • 1 large onion, finely diced
  • 2 cups celery, finely chopped (about 3–4 stalks)
  • 2 tbsp fresh sage, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 4 cups low-sodium broth (chicken or vegetable)
  • ½ cup unsalted butter (1 stick), melted
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the cubed bread and set it aside.
  3. In a skillet, melt the unsalted butter over medium heat.
  4. Add the diced onion and chopped celery to the skillet and sauté until soft and translucent, about 5-7 minutes.
  5. Stir in the fresh herbs and cook for an additional minute.
  6. Pour the onion and celery mixture over the bread cubes.
  7. Gradually add the low-sodium broth, mixing gently until the bread is moist but not soggy.
  8. Season with salt and pepper to taste.
  9. Transfer the stuffing to a greased baking dish and cover with aluminum foil.
  10. Bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until golden brown.

Notes

Best served hot alongside turkey. Can be made in advance and stored in the refrigerator for 3-4 days or frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 30mg

Keywords: stuffing, Thanksgiving, holiday recipe, side dish

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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