Grandma's Thanksgiving Stuffing Recipe
A classic, savory Thanksgiving stuffing made with day-old bread, butter-sweated aromatics, fresh herbs, and a perfect ratio of stock — Grandma’s Thanksgiving Stuffing Recipe delivers a moist interior and golden, crisp top. Easy to adapt (sausage, cornbread, vegetarian or gluten-free) and ideal for make-ahead holiday prep.
Ingredients
- 1½ –2 pounds 12–16 cups day-old bread, cut into ¾–1" cubes (see bread notes)
- 6 tablespoons 85 g unsalted butter, divided
- 2 tablespoons olive oil optional, for browning
- 2 cups yellow onion finely diced (about 2 medium onions)
- 2 cups celery finely diced (about 4–5 stalks)
- 3 –4 garlic cloves minced
- 2 tablespoons fresh sage minced (or 2 teaspoons dried)
- 2 tablespoons fresh parsley chopped
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon fresh rosemary minced (optional)
- 1½ teaspoons kosher salt adjust to taste
- 1 teaspoon freshly ground black pepper
- Pinch of ground nutmeg optional
- 2 –2½ cups low-sodium chicken or turkey stock use vegetable stock for vegetarian
- 2 large eggs lightly beaten
- ¼ cup whole milk or ¼–½ cup heavy cream if you prefer richer stuffing — optional
- Optional add-ins pick what you like:
- 8 oz 225 g breakfast sausage, browned and drained
- 1 cup dried cranberries or cherries
- 1 cup toasted pecans or walnuts chopped
- 1 –1½ cups diced apples Honeycrisp, Gala
- 1 cup sautéed mushrooms cremini or shiitake
- 1 cup cooked and crumbled bacon
Instructions
- Prep the bread: Cut day-old bread into ¾–1" cubes. If using fresh bread, spread cubes on a baking sheet and dry in a 250°F (120°C) oven for 15–25 minutes until just crisp; cool completely.
- Make aromatics: In a large skillet over medium heat, melt 4 tablespoons butter with the olive oil. Add diced onion and celery with a pinch of salt; sweat gently 8–10 minutes until translucent and tender (don’t brown heavily). Add minced garlic and cook 30–60 seconds until fragrant. Remove from heat.
- Add herbs & seasonings: Stir in sage, thyme, parsley, rosemary (if using), black pepper and nutmeg; cook 30 seconds to bloom the flavors.
- Prepare optional add-ins: If using sausage, brown it thoroughly and drain. Sauté mushrooms until their liquid evaporates. Lightly cook apples or crisp bacon. Let add-ins cool slightly.
- Combine bread & aromatics: In a large bowl or roasting pan, combine bread cubes, the aromatic mixture, and any optional add-ins. Toss gently to distribute.
- Mix liquids: Whisk together 2 cups stock, beaten eggs, and the milk (or cream if using). Slowly pour liquid over the bread mixture while tossing gently. Stop when the texture resembles a wrung-out sponge; add up to ½ cup more stock only if needed.
- Rest: Let the mixture sit 15–30 minutes at room temperature so the bread absorbs liquid evenly. (If making ahead, cover and refrigerate now — see Notes.)
- Bake (casserole method — recommended): Preheat oven to 350°F (175°C). Butter a 9x13" or similar casserole dish. Transfer the stuffing, dot the top with the remaining butter, and cover tightly with foil. Bake covered 30 minutes, then remove foil and bake another 15–20 minutes until the top is golden and crisp.
- (Optional) Stuff the bird: If stuffing the turkey (note safety below), do so immediately before roasting and make sure the center of the stuffing reaches 165°F (74°C).
- Finish & serve: Let the stuffing rest 5–10 minutes after baking. Serve warm, garnished with a few fresh sage leaves or chopped parsley.
Notes
- Bread choice: Use a sturdy, slightly stale loaf — white sandwich bread, country loaf, sourdough, or baguette all work. For cornbread stuffing, replace half or all the bread with crumbled cornbread (toasted/dried first). For gluten-free, use sturdy GF bread and toast well.
- Moisture control: Add stock gradually. Aim for a moist but not soggy texture — like a wrung-out sponge. If it seems too wet, fold in extra toasted bread cubes.
- Make-ahead: Prepare through Step 6 (mix & moisten), cover tightly and refrigerate up to 48 hours. Bring close to room temperature for 30–60 minutes before baking; add 5–10 minutes to covered baking time.
- Freeze: Prepare through Step 6, cool completely, freeze in airtight container up to 3 months. Thaw overnight in refrigerator before baking.
- Reheat: Fully baked stuffing can be refrigerated 3–4 days. Reheat covered at 325°F (160°C) until warmed through (20–30 minutes), then uncover and crisp top 10 minutes at 375°F (190°C).
- Food safety: If stuffing the turkey, be sure center of stuffing reaches 165°F (74°C). Baking separately is safer and yields a better texture.
- Flavor boosts: Add a splash (1–2 tbsp) of dry sherry or Marsala to the aromatic pan before combining, or stir in a teaspoon of Dijon mustard for depth. Finish with a teaspoon of sherry vinegar or lemon juice to brighten.
- Crisp topping: For extra crunch, sprinkle panko or toasted breadcrumbs mixed with melted butter and bake uncovered for the final 10–15 minutes.