Grandma's Thanksgiving Stuffing Recipe

Prep Time: 1 hr 20 mins | Cook Time: 1 hr | Total Time: 2 hrs 20 mins | Servings: 15 people

With the perfect balance of chewy and moist, sweet and savoury, this easy Thanksgiving Stuffing unquestionably withstood the test of time. Made this from scratch or with a couple of shortcuts and impress everybody.

Ingredients

Homemade Breadcrumbs for Stuffing:

16 c. Dry Bread Cubes homemade* or store-bought (3 large loaves of bread for homemade)

Grandma’s Stuffing:

½ c. Butter

2 c. Onion ½-inch dice

2 c. Celery ½-inch dice

3 teaspoons Poultry Seasoning

½ teaspoon Thyme fresh chopped or dried

½ teaspoon Sage fresh chopped or dried

1 teaspoon salt

½ teaspoon Ground Black Pepper

2 large eggs

1 ½-3 c. Chicken Broth can substitute vegetable Stock (The quantity of chicken broth needed will vary on how dense and moist your bread is. You want your stuffing to be moist but no standing broth before it bakes.)

1 tbsp Parsley fresh chopped for garnish

How to make Grandma’s Thanksgiving Stuffing

Homemade Breadcrumbs for Stuffing:

Step 1: Prepare the oven. Preheat it to 250 degrees.

Step 2: Cut the bread into about 1/2 to 3/4-inch pieces of cubes using a serrated bread knife. On a baking sheet, lay the pieces in one layer.

Step 3: Place in the preheated oven and bake for about an hour. Toss the pieces a couple of times so they won’t dry out all the way through.

Step 4: Set the pieces aside while making the rest of the stuffing. Or if you’ve made these ahead, let the pieces cool completely before transferring to an airtight container and store for up to a week at room temperature.

Classic Stuffing Recipe (Grandma’s Old Fashioned Stuffing):

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Melt the butter in a large pot over medium heat. Once the butter has melted, add the onion and celery to the pot and cook for about 8 minutes, stirring often until tender and translucent.

Step 3: To the pot, add the poultry seasoning, thyme, sage, salt, and 1 ½-inch cups of the chicken broth. Add in the eggs and whisk until incorporated.

Step 4: Into a large bowl, place the dry cubed bread. Pour over the chicken broth and celery mixture. Fold the ingredients carefully until you have a moist stuffing and no standing liquid remains. Add up to half an inch of chicken broth if the stuffing seems a bit dry.

Step 5: Using a non-stick cooking spray, grease a 9 x 13-inc baking dish. Into the prepared dish, evenly spread the stuffing.

Step 6: Place in the preheated oven and bake for about 45 to 60 minutes until the top is lightly golden brown. Note to gently stir every 15 to 20 minutes.

Step 7: Take out of the oven and top with some chopped fresh parsley.

Step 8: Enjoy Immediately.

Notes:

Homemade Dry Bread Cubes:

Prepare the oven. Preheat it to 250 degrees.

Into about 1/2 to 3/4-inch cubed pieces, cut the bread, then lay them in a single layer on a baking sheet.

Place in the preheated oven and bake for about an hour. Toss the pieces a couple of times so they won’t dry out all the way through.

Set the pieces aside while making the remaining stuffing. Or if you’ve made this ahead, allow the pieces to cool completely first before transferring them into an airtight container and storing them for a week at room temperature.

Nutrition Facts:

Grandma's Thanksgiving Stuffing Recipe

Rebecca Prep Time: 1 hr 20 mins | Cook Time: 1 hr | Total Time: 2 hrs 20 mins | Servings: 15 people With the perfect balance of chewy and moist,… General Recipes Grandma’s Thanksgiving Stuffing Recipe European Print This

Serves: 15 Prep Time: 1 hr 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 584 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

Homemade Breadcrumbs for Stuffing:
16 c. Dry Bread Cubes homemade* or store-bought (3 large loaves of bread for homemade)
Grandma's Stuffing:
½ c. Butter
2 c. Onion ½-inch dice
2 c. Celery ½-inch dice
3 teaspoons Poultry Seasoning
½ teaspoon Thyme fresh chopped or dried
½ teaspoon Sage fresh chopped or dried
1 teaspoon salt
½ teaspoon Ground Black Pepper
2 large eggs
1 ½-3 c. Chicken Broth can substitute vegetable Stock (The quantity of chicken broth needed will vary on how dense and moist your bread is. You want your stuffing to be moist but no standing broth before it bakes.)
1 tbsp Parsley fresh chopped for garnish

Instructions

Homemade Breadcrumbs for Stuffing:

Step 1: Prepare the oven. Preheat it to 250 degrees.

Step 2: Cut the bread into about 1/2 to 3/4-inch pieces of cubes using a serrated bread knife. On a baking sheet, lay the pieces in one layer.

Step 3: Place in the preheated oven and bake for about an hour. Toss the pieces a couple of times so they won’t dry out all the way through.

Classic Stuffing Recipe (Grandma's Old Fashioned Stuffing):

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Melt the butter in a large pot over medium heat. Once the butter has melted, add the onion and celery to the pot and cook for about 8 minutes, stirring often until tender and translucent.

Step 3: To the pot, add the poultry seasoning, thyme, sage, salt, and 1 ½-inch cups of the chicken broth. Add in the eggs and whisk until incorporated.

Step 5: Using a non-stick cooking spray, grease a 9 x 13-inc baking dish. Into the prepared dish, evenly spread the stuffing.

Step 6: Place in the preheated oven and bake for about 45 to 60 minutes until the top is lightly golden brown. Note to gently stir every 15 to 20 minutes.

Step 7: Take out of the oven and top with some chopped fresh parsley.

Step 8: Enjoy Immediately.

Notes

Homemade Dry Bread Cubes: Prepare the oven. Preheat it to 250 degrees. Into about 1/2 to 3/4-inch cubed pieces, cut the bread, then lay them in a single layer on a baking sheet. Place in the preheated oven and bake for about an hour. Toss the pieces a couple of times so they won’t dry out all the way through. Set the pieces aside while making the remaining stuffing. Or if you’ve made this ahead, allow the pieces to cool completely first before transferring them into an airtight container and storing them for a week at room temperature.