Grandma’s Thanksgiving Stuffing

Grandma’s Thanksgiving Stuffing

This classic Thanksgiving stuffing recipe is made from scratch with day-old bread, sautéed onions and celery, fresh herbs, and chicken broth. It’s always a favorite side dish for the holidays. Learn how to make fluffy, flavorful stuffing with this easy step-by-step recipe.

What kind of bread works best for stuffing?

  • Look for sturdy breads with a tight crumb like sourdough, French, or Italian bread. Avoid soft sandwich breads which can get too mushy.

Should the bread be cubed or torn into pieces?

  • Cubing the bread into even pieces helps the stuffing bake evenly. Feel free to tear some by hand for a rustic look.

How far in advance can I make the stuffing?

  • You can prepare it through step 6 up to 2 days in advance. Store covered in the fridge until ready to bake.

Can I use boxed stuffing mix instead?

  • Homemade is best, but you can use 3 boxes of stove-top stuffing if needed. Reduce broth to 1 cup and follow box instructions.

What can I add to the stuffing?

  • Try dried cranberries, chopped apples, sausage, pecans, or chestnuts for extra flavor and crunch.


  • 16 cups cubed bread (day-old sourdough, Texas toast, and multigrain bread)
  • 2 cups diced yellow onions (about 1 large onion)
  • 2 cups diced celery (about 4 stalks)
  • 6 tbsp unsalted butter
  • 1 1/2 – 2 cups chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1 tbsp poultry seasoning
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  1. Preheat the oven to 250°F (120°C).
  2. Cut the bread into 3/4-inch cubes. You can remove the crusts if desired. Place the bread cubes in a single layer on two baking sheets.
  3. Bake the bread cubes for 50-60 minutes, stirring halfway through. The bread should be lightly toasted and dried out but not burnt.
  4. While the bread is baking, dice the onions and celery into small pieces. Melt the butter in a skillet over medium-high heat.
  5. Add the onions and celery and sauté for about 30 minutes until translucent.
  6. Add the thyme, sage, poultry seasoning and stir to combine. Pour in 1 1/2 cups chicken broth and let sit.
  7. Once the bread is toasted, transfer it to a large bowl. Pour the onion-celery mixture and broth over the bread.
  8. Gently mix together. Add more broth as needed until the bread is moistened but not soggy.
  9. Season with pepper and salt.
  10. Transfer the stuffing to a greased 9×13-inch baking dish. If preparing ahead, cover and refrigerate at this point.
  11. Bake at 350°F (175°C) for 45-50 minutes until heated through, stirring every 20 minutes.
  12. Let cool slightly before serving. Enjoy!


  • Let the bread cubes dry out overnight on a baking sheet for best results. The drier the bread, the more broth it will absorb.
  • Use low-sodium chicken or vegetable broth to control saltiness. Taste and season with more salt and pepper if needed.
  • Sauté the aromatic vegetables over medium-high heat to release their full flavor. Don’t rush this step.
  • Add broth gradually and stir gently to evenly moisten without over-saturating the bread.
  • Bake the stuffing separately from the turkey to maximize crispy tops and edges. The stuffing bake time may vary.
  • For a crunchy top, spray with cooking spray or brush with melted butter before baking.


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