Grandma’s Thanksgiving Stuffing Recipe

Savory Grandma’s Thanksgiving Stuffing for festive gatherings.

Ingredients

• 16 cups dry bread cubes, (about 3 large loaves of bread)
• 1/2 cup butter
• 2 cups onion, 1/2" diced
• 2 cups celery, 1/2" diced
• 3 teaspoons poultry seasoning
• 1/2 teaspoon thyme, fresh chopped or dried
• 1/2 teaspoon sage, fresh chopped or dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1½ cups chicken broth
• 2 large eggs
• 1 tablespoon parsley, chopped (for garnish)

Instructions

Step 1: Dry the Bread Cubes

Preheat the oven and cut your loaves into roughly 1/2" to 3/4" cubes, then spread them out in a single layer so each piece can dry evenly. Pop the tray into a low oven and let the cubes slowly lose moisture for about an hour, turning occasionally so the edges toast uniformly; when they’re done they should be crisp at the edges but still show the pale, porous interior of the bread. Remove them to cool completely while you move on to the aromatic base for the stuffing.

Step 2: Cook the Vegetables

Warm butter in a large pan until it smells nutty and then add the diced onions and celery, stirring so each piece becomes soft and translucent. Cook gently for several minutes until the vegetables have relaxed into glossy, tender slivers with the faintest hint of color at the edges—they should be aromatic, buttery, and pliable but not brown. Transfer the cooked vegetables into your main mixing vessel and rest a wooden spoon on the rim so the workspace still feels alive and in use.

Step 3: Combine Flavors

Stir poultry seasoning, thyme, sage, salt, and pepper into the warm vegetable mixture so the spices bloom in the residual heat. Measure and pour in the chicken broth while the mixture is still warm, then whisk two eggs in a small bowl and fold them in to bind everything together. You want a glossy, slightly viscous seasoned liquid that clings to a spoon—deeply fragrant and ready to hydrate the bread. Keep the whisk or spoon in the bowl to show the action that just happened.

Step 4: Mix with Bread Cubes

Dump the cooled, dried bread cubes into a large mixing bowl and pour the warm broth-and-vegetable mixture over them. Gently fold the pieces until each cube is well coated and you can see shiny, moistened pockets next to still-crispy corners; the goal is an even balance of soft interior and toasted exterior. Let the mixture rest briefly so the bread soaks through, then give it one more gentle fold before transferring it to your baking vessel.

Step 5: Bake the Stuffing

Turn the moistened bread into a prepared 9” x 13” dish, smoothing the surface and making sure the top has some open crouton-like pieces that will crisp up in the oven. Bake until the top is a deep golden brown and the interior is steaming and tender, stirring once or twice during cooking for even color. Finish with chopped fresh parsley for a bright green contrast and serve straight from the baking dish while the crust still sings.

Notes

• Ensure bread cubes are completely dried to prevent sogginess.
• Stir occasionally while baking for an even crust.
• Add more broth if stuffing appears too dry.