Why Make This Recipe
This classic Grandma’s Thanksgiving Stuffing recipe offers unrivaled comfort with savory flavors and delightful textures. It’s easy to follow for anyone, ensuring a crowd-pleasing dish that both young and old will love. Its versatile nature provides a perfect base for personal touches. Plus, it’s make-ahead friendly to reduce holiday stress.
How to Make Classic Grandma’s Thanksgiving Stuffing
You will cut and dry bread cubes. Then you will sauté aromatics like onions, celery, and garlic in butter. Next, you will infuse these with fresh herbs and broth. You will combine the bread cubes with this hot mixture. Finally, you will bake the stuffing until it is golden brown and crispy on top.
Ingredients of Classic Grandma’s Thanksgiving Stuffing
- Stale white bread or sourdough, cut into 1/2 to 3/4-inch cubes (about 10-12 cups)
- 2 large yellow onions, finely chopped
- 4 celery stalks, finely chopped
- 4 cloves fresh garlic, minced
- 1 cup unsalted butter (2 sticks)
- 4-6 cups chicken or turkey broth (low sodium preferred)
- 1/4 cup fresh sage, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 large eggs, lightly beaten (optional, for extra richness)
Directions of Classic Grandma’s Thanksgiving Stuffing
- Prepare the Bread: Spread the bread cubes on a large baking sheet. Let them air dry overnight, or bake in a 250°F (120°C) oven for 15-20 minutes until dry and lightly toasted.
- Sauté the Aromatics: Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onions and celery. Cook for 8-10 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Infuse with Herbs and Broth: Add the fresh sage, thyme, and parsley to the vegetable mixture. Pour in 4 cups of chicken or turkey broth. Bring the mixture to a simmer. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed.
- Combine and Moisten: Transfer the toasted bread cubes to a very large mixing bowl. Pour the hot broth mixture over the bread cubes. Gently toss with a large spoon or your hands until all the bread is evenly moistened. Do not overmix to avoid soggy stuffing. If using, add the lightly beaten eggs and mix until just combined. If the mixture seems too dry, add more broth, 1/2 cup at a time, until it reaches your desired moisture level.
- Bake the Stuffing: Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish. Transfer the stuffing mixture into the prepared baking dish. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Golden Brown Top: Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and crispy.
- Rest and Serve: Let the stuffing rest for 10-15 minutes before serving.
How to Serve Classic Grandma’s Thanksgiving Stuffing
Serve this classic Grandma’s Thanksgiving stuffing steaming hot. It partners perfectly with roasted turkey or baked ham. A generous dollop of homemade cranberry sauce complements its savory flavors. It also tastes excellent alongside creamy mashed potatoes and gravy. Do not forget to include it as a key part of a hearty Thanksgiving leftovers sandwich.
How to Store Classic Grandma’s Thanksgiving Stuffing
Store leftover classic Grandma’s Thanksgiving stuffing in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave or place the stuffing in an oven-safe dish, cover it with foil, and bake at 350°F (175°C) until heated through, about 20-30 minutes. Adding a splash of extra broth before reheating can help keep it moist.
Tips to Make Classic Grandma’s Thanksgiving Stuffing
- Always use stale or lightly toasted bread cubes to prevent mushy stuffing.
- Taste the broth mixture before combining it with bread; adjust salt and pepper as needed.
- Do not overmix the stuffing when combining. Gentle folding ensures an ideal texture.
- The amount of broth may vary slightly based on your bread’s dryness; add it gradually until moist but not wet.
- Covering the stuffing with foil during the initial baking traps moisture, ensuring it stays tender.
Variation
- Adding Ground Poultry Sausage: Cook 1 pound of ground poultry sausage until browned. Drain any excess fat. Stir the cooked sausage into the stuffing mixture before baking.
- Fruit & Nut Additions: For a touch of sweetness and crunch, mix in 1 cup of dried cranberries, 1 cup of chopped apples, or 1 cup of toasted pecans or walnuts with the bread mixture.
- Vegetable Boosts: Sauté 8 ounces of sliced mushrooms, 1 cup of roasted butternut squash cubes, or 2 cups of fresh spinach with the onions and celery.
- Herb Swaps: Experiment with other fresh herbs like rosemary or marjoram. A poultry seasoning blend can also replace some of the fresh herbs.
FAQs
Q1: Can I make classic Grandma’s Thanksgiving stuffing ahead of time?
Yes, you can absolutely prepare the bread and sauté the vegetables a day or two in advance. You can also assemble the entire classic Grandma’s Thanksgiving stuffing mixture (without baking) and store it in the refrigerator overnight. Just remember to bring it to room temperature for about 30 minutes before baking to ensure even cooking.
Q2: What’s the best type of bread for classic Grandma’s Thanksgiving stuffing?
For the best classic Grandma’s Thanksgiving stuffing, a sturdy white bread like a good quality white sandwich bread, sourdough, or even a challah works wonderfully. The key is to use stale bread (day-old is perfect) or to toast fresh bread cubes lightly. This prevents the stuffing from becoming mushy and allows it to absorb the broth beautifully.
Q3: How do I prevent my classic Grandma’s Thanksgiving stuffing from being dry?
The secret to a moist classic Grandma’s Thanksgiving stuffing lies in the broth. Ensure you add enough broth to moisten all the bread cubes without making them soggy. Covering the stuffing with foil for most of the baking time also helps trap moisture. If your stuffing seems too dry after baking, you can always drizzle a little extra warm broth over individual servings.
Classic Grandma’s Thanksgiving Stuffing with Sausage and Herbs
Ingredients
Equipment
Method
- Spread bread cubes on a baking sheet to dry overnight or toast them in a 250°F (120°C) oven for 15-20 minutes until lightly toasted.
- Brown the ground poultry sausage in a large skillet or Dutch oven over medium heat, then drain any fat and set aside.
- Melt butter in the skillet, then sauté chopped onions and celery for 8-10 minutes until soft; add minced garlic and cook for another minute.
- Stir in fresh sage, thyme, and parsley, then add 4 cups of broth and bring the mixture to a simmer, seasoning with salt and pepper to taste.
- Combine the toasted bread and cooked sausage in a large bowl, pour the hot broth mixture over them, and gently toss until moistened; incorporate beaten eggs if using, and add more broth as needed.
- Preheat oven to 375°F (190°C), transfer the stuffing to a buttered 9x13-inch baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 20-30 minutes until the top is golden brown and crispy.
- Allow the stuffing to rest for 10-15 minutes before serving.