Every Thanksgiving table has that one dish everyone looks forward to, and for me, it’s always been Grandma’s Thanksgiving Stuffing Recipe. I can still remember the smell of toasted bread cubes, onions, and herbs filling her kitchen as we crowded around, sneaking little bites before it hit the table. This recipe is the definition of comfort: soft, flavorful, and perfectly golden on top. It’s simple, timeless, and exactly what you need to make your holiday dinner unforgettable.
Ingredients
1 loaf day-old bread, cut into cubes (about 10 cups)
1 stick (1/2 cup) unsalted butter
1 large onion, diced
3 celery stalks, chopped
3 garlic cloves, minced
2 tsp poultry seasoning
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 1/2 cups chicken or turkey broth
2 large eggs, lightly beaten
2 tbsp fresh parsley, chopped
Optional: 1/2 cup cooked sausage or chopped apples for variation
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. In a skillet, melt butter and sauté onion, celery, and garlic until softened. Stir in poultry seasoning, sage, thyme, salt, and pepper. In a large bowl, combine toasted bread, sautéed veggies, broth, eggs, and parsley. Mix until moistened (not soggy). Transfer mixture into baking dish. Cover with foil and bake 25 minutes. Remove foil and bake another 15 minutes until golden on top. Serve warm alongside turkey and gravy.
Watch the full video tutorial in the video section.
Substitutions
For a gluten-free version, use gluten-free bread cubes. To make it vegetarian, swap the broth for vegetable stock. For a flavor twist, add cranberries, sausage, or nuts for more texture. For a dairy-free option, use olive oil instead of butter.
Equipment
Large mixing bowl
Baking sheet
9×13 baking dish
Skillet
Wooden spoon
Measuring cups and spoons
Storage
Refrigerator: Keeps up to 4 days in an airtight container.
Freezer: Freeze stuffing (unbaked) for up to 2 months. Bake directly from frozen, adding 15 minutes cook time.
Reheating: Warm in oven at 325°F until heated through. Add broth if dry.
Top Tips
Use day-old bread for the best texture—it holds up without becoming mushy. Don’t oversoak—just moisten bread enough so it bakes fluffy, not soggy. Cover during baking for tenderness, then uncover for a crispy top. Double the recipe if feeding a big holiday crowd.
FAQs
Can I prepare stuffing ahead of time? Yes, assemble the mixture the night before and refrigerate. Bake fresh on Thanksgiving day.
What’s the best bread for stuffing? A mix of white and sourdough works beautifully for flavor and texture.
Can I stuff the turkey with this recipe? Yes, but cook stuffing separately first if you want a crispier result.
How do I keep stuffing moist? Use enough broth and cover with foil to lock in moisture.