Classic Grandma’s Thanksgiving Stuffing
This classic Thanksgiving stuffing recipe features stale bread, aromatic vegetables like onion and celery, and savory herbs, all moistened with broth and baked until golden brown. It's a comforting and essential side dish for any holiday feast.
Equipment
- Large skillet or Dutch oven
- Very large mixing bowl
- 9x13 inch baking dish
- Oven
Ingredients
Main Ingredients
- 8-10 cups stale white bread or sourdough cubed or torn
- 1 large onion chopped
- 3-4 stalks celery chopped
- 2-3 cloves garlic minced
- 2 teaspoons dried sage (or 2 tablespoons fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 3-4 cups chicken or vegetable broth warmed
- 1/2 cup unsalted butter (1 stick)
Optional Ingredients
- 1 large egg whisked (for extra binding)
- 1 cup leeks sliced
- 1 cup mushrooms chopped
Instructions
Preparation
- Dry bread by letting it sit out overnight or baking it at 250°F (120°C) for 15-20 minutes, then chop onions and celery, and mince garlic.
Cooking
- Melt butter in a large skillet over medium heat, sauté onions and celery for 8-10 minutes until softened, then stir in garlic, sage, thyme, and rosemary for 1-2 minutes until fragrant.
- Transfer the sautéed vegetables to a large mixing bowl with the dried bread cubes, slowly pour in warm broth while gently tossing to moisten, and season with salt and pepper.
- Preheat oven to 375°F (190°C), lightly grease a 9x13 inch baking dish, and spoon the stuffing mixture into it; bake for 30-40 minutes until golden brown.
Serving
- Remove the stuffing from the oven and let it rest for 5-10 minutes before serving.
Notes
For crispier stuffing, do not cover with foil during baking. For moister stuffing, cover loosely with foil for the first 30 minutes of baking, then remove for the last 15-20 minutes to achieve a crispy top.