Grandma’s Thanksgiving stuffing is that classic dish filled with soft bread cubes, plenty of herbs like sage and thyme, and a little bit of onion and celery to give it a nice crunch. It’s the kind of stuffing that smells like home and feels like a big warm hug on the holiday table.
I’ve always loved how this recipe brings everyone around the table and starts the conversation. The way Grandma made it just right—not too dry, not too soggy—makes it the stuffing that everyone asks for again and again. I like to add a little extra butter on top before baking because it gives that perfect golden finish and extra flavor.
When I make this stuffing, I remember sitting in Grandma’s kitchen, helping to tear the bread and sneak some bits before they went into the pan. It’s simple, comforting, and reminds me that some of the best meals are the ones made with love and shared with family. This is definitely one of those recipes that makes Thanksgiving feel complete.
Key Ingredients & Substitutions
Bread: Day-old white bread is perfect here—it soaks up the broth without falling apart. If you prefer, try sourdough or whole wheat for more flavor and texture. Just avoid fresh bread, which turns mushy.
Butter: Unsalted butter is best for controlling salt. You can swap with olive oil for a dairy-free version, but butter adds a richer taste.
Herbs: Sage, thyme, and rosemary give that classic stuffing flavor. Fresh herbs work great if you have them on hand; just use about 1 tablespoon of each. Dried herbs are convenient and still tasty.
Broth: Low-sodium chicken or vegetable broth adds flavor and moisture. If you want more depth, homemade broth works wonderfully. Adjust amount so stuffing stays moist but not soggy.
Eggs: Eggs help hold everything together and give structure during baking. For a vegan option, try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
How Do You Get the Stuffing Moist but Not Soggy?
Finding the right balance of moisture in stuffing is key. Too wet and it’s mushy; too dry and it’s crumbly.
- Toast your bread cubes first. This helps them absorb liquid without turning to mush.
- Start by adding 2 cups of broth mixed with beaten eggs to the bread. Toss gently to combine.
- Add broth gradually, a little at a time. The bread should feel moist and soft but not swimming in liquid.
- Once you bake it covered, the stuffing steams and stays moist. Removing foil at the end helps create a crispy top layer.
- If leftover stuffing seems dry when reheating, add a splash of broth and cover it to keep moisture in.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even baking and crispy edges.
- Large skillet – great for sautéing onions, celery, and garlic evenly.
- Mixing bowl – big enough to toss bread cubes with veggies and broth without spilling.
- Measuring cups and spoons – help you get the herbs and broth just right.
- Wooden spoon or spatula – gentle for mixing and scraping the skillet.
- Aluminum foil – covers the stuffing during baking to keep it moist.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a smoky, meaty boost that pairs well with herbs.
- Stir in chopped apples or dried cranberries for a touch of sweetness and texture contrast.
- Mix in toasted nuts like pecans or walnuts for crunch and a nutty flavor.
- Use fresh mushrooms sautéed with the onions to add an earthy richness to the stuffing.
Grandma’s Thanksgiving Stuffing
Ingredients You’ll Need:
For the Stuffing:
- 10 cups day-old white bread, cut into 1/2-inch cubes
- 1 cup (2 sticks) unsalted butter
- 2 cups yellow onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 2-3 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 cup fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2-3 cups low-sodium chicken broth (or vegetable broth)
- 2 large eggs, beaten
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 10-15 minutes to toast the bread cubes. Baking time totals around 45-50 minutes. Altogether, expect about 1 hour to make this delicious stuffing from start to finish.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the bread cubes out evenly on a baking sheet. Bake them for 10-15 minutes, until they’re lightly toasted but still soft inside. Let them cool while you prepare the veggies.
2. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking for 8-10 minutes until tender but not browned. Stir in the garlic, sage, thyme, rosemary, parsley, salt, and pepper. Cook for another 2 minutes until fragrant.
3. Combine and Bake:
Put the toasted bread cubes in a big bowl. Add the sautéed vegetable and herb mixture. In a measuring cup, beat the eggs with 2 cups of chicken broth. Pour this gently over the bread and veggies, tossing carefully to coat everything. Add more broth if needed so the stuffing feels moist but not soupy.
Transfer the mixture into a lightly greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and slightly crispy. Let it sit for 5 minutes before serving.
Can I Use Different Types of Bread for This Stuffing?
Absolutely! While day-old white bread is traditional, you can use sourdough, whole wheat, or even a mix of breads. Just make sure the bread is slightly stale or toasted so it absorbs the broth without becoming mushy.
How Do I Make This Stuffing Ahead of Time?
You can prepare the stuffing mixture up to the point before baking, then cover and refrigerate it overnight. When ready to serve, bring it to room temperature and bake as directed, adding a few extra minutes if needed.
Can I Make This Stuffing Vegan?
Yes! Swap the butter with olive oil or a vegan butter substitute, use vegetable broth, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to help bind the stuffing.
How Should I Store and Reheat Leftover Stuffing?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or microwave individual portions, adding a splash of broth if it seems dry.
