Thanksgiving Stuffing Recipe

Thanksgiving Stuffing Recipe: Grandma’s Classic

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There’s nothing cozier than the warm, herb-scented comfort of a Thanksgiving Stuffing Recipe that fills the house with browned butter, sautéed onions, celery, and toasted bread. This approachable, grandma-style stuffing is forgiving for beginners, rewarding with crisp edges, a moist center, and an aroma that practically begs the family to the table.

Why You’ll Love This1.1 Recipe

  • Quick and easy to prepare for busy holiday kitchens—simple steps, big flavor.
  • Uses simple, wholesome ingredients you likely already have on hand.
  • Perfect for family meals or entertaining—scales well and stays delicious reheated.

A Little Background

Stuffing is a classic Thanksgiving side with roots in both frugality and festivity—turning stale bread and pantry herbs into a luxurious, savory accompaniment to roast turkey. This version follows the familiar, time-tested approach many families call “grandma’s stuffing”: sautéed aromatics, plenty of butter, fresh herbs, and just enough stock to keep the interior tender while the top bakes to a golden crust. It’s a seasonal staple that evokes memories and makes a table feel complete.

Key Ingredients for perfect Thanksgiving Stuffing Recipe

  • Day-old bread (6–8 cups): Cubed—stale bread soaks up stock without turning mushy.
  • Unsalted butter (6 tbsp): For sautéing vegetables and adding rich flavor.
  • Onion & celery (about 1½ cups): Classic aromatics for savory depth.
  • Chicken or turkey stock (1–2 cups): Controls moisture—use more for creamier stuffing.
  • Fresh herbs (sage, thyme, parsley): Bright, earthy notes that define the holiday taste.

Step-by-Step Instructions to make Thanksgiving Stuffing Recipe

  1. Preheat the oven to 350°F (175°C). Spread cubed day-old bread on a baking sheet and toast for 8–12 minutes until lightly crisp; transfer to a large mixing bowl.
  2. In a skillet, melt butter over medium heat. Add diced onion and celery and cook until softened and translucent, about 6–8 minutes. Stir in chopped fresh sage and thyme for the last minute.
  3. Pour the softened vegetables and any pan juices over the toasted bread. Season with salt and pepper, then add 1 cup of warm chicken or turkey stock and gently toss; add more stock a little at a time until the mixture is moist but not soggy. For extra richness, stir in one beaten egg.
  4. Transfer the mixture to a greased 9×13 baking dish, pressing lightly. Cover with foil and bake 25 minutes, remove foil and bake another 15–20 minutes until the top is golden and crisp. Let rest 5–10 minutes before serving.

Pro Tips & Variations

  • Practical cooking tip: Use slightly stale bread—fresh bread will make the stuffing gummy. Cube and dry it in the oven if needed.
  • Storage suggestion: Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 325°F oven until warmed through to preserve moisture.
  • Optional variations: Add cooked sausage, chopped apples, toasted pecans, or dried cranberries for texture and flavor contrasts.

Serving Suggestions

Serve this stuffing alongside roast turkey with pan gravy, mashed potatoes, and cranberry sauce. It also pairs well with roasted vegetables and a crisp white wine or a full-bodied cider for a festive Thanksgiving spread.

Thanksgiving Stuffing Recipe

A cozy, herb-packed bread stuffing with buttery sautéed onions and celery—crisp on top, tender in the center, and perfect for holiday feasts.
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Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 10 people
Calories 260 kcal

Equipment

  • 1 Large skillet for sautéing aromatics
  • 1 9x13-inch baking dish
  • 1 Large Mixing Bowl
  • 1 Baking Sheet for drying/toasting bread
  • 1 Aluminum foil to cover while baking

Ingredients
  

Bread & Aromatics

  • 10 cups day-old bread, cut into 1-inch cubes about 1 lb; use French, Italian, or sandwich bread
  • 8 tbsp unsalted butter divided
  • 1 large yellow onion, diced about 1½ cups
  • 4 stalks celery, diced about 1½ cups
  • 2 cloves garlic, minced optional

Herbs & Seasoning

  • 1 tbsp fresh sage, finely chopped
  • 2 tsp fresh thyme leaves, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp poultry seasoning optional
  • 1.25 tsp kosher salt to taste
  • 0.75 tsp black pepper freshly ground

Moisture & Bind

  • 1.5 cups low-sodium chicken or turkey stock plus more as needed
  • 1 large egg, beaten optional for a richer set

Optional Add-Ins

  • 12 oz Italian sausage, cooked and crumbled optional
  • 0.5 cup toasted pecans or walnuts, chopped optional
  • 0.5 cup dried cranberries optional

Instructions
 

Prep the Bread

  • Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 8–12 minutes until dry and lightly crisp. Transfer to a large mixing bowl.

Cook Aromatics

  • Melt 6 tbsp butter in a large skillet over medium heat. Add onion and celery and cook, stirring, until softened and translucent, 6–8 minutes. Stir in garlic (if using), sage, thyme, and parsley; cook 1 minute until fragrant.

Combine & Season

  • Scrape the aromatics and melted butter over the bread. Sprinkle with salt, pepper, and poultry seasoning (if using). Drizzle in 1 cup warm stock and gently toss. Add more stock a little at a time until the bread is evenly moistened but not soggy. Fold in beaten egg if you prefer a richer set; add any optional mix-ins.

Bake

  • Grease a 9x13-inch baking dish with the remaining 2 tbsp butter. Spoon in the stuffing and press lightly. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more until the top is golden and crisp and the center is steamy.

Serve

  • Let rest 5–10 minutes before serving so the stuffing sets and slices cleanly.

Notes

Make-ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake an extra 5–10 minutes if going straight from the fridge. To reheat leftovers, cover with foil and warm at 325°F until hot; splash with a little stock if needed to refresh moisture.

Nutrition

Serving: 150gCalories: 260kcalCarbohydrates: 28g
Keyword Bread Stuffing, Herb Stuffing, Stuffing, Thanksgiving
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