Description

Grandma’s Thanksgiving Turkey Stuffing is a classic, savory side dish made with crispy French bread cubes sautéed with aromatic onions and celery, then combined with rich butter, poultry seasoning, and chicken stock before being baked to golden perfection. This hearty stuffing pairs beautifully with turkey and other holiday dishes for a traditional Thanksgiving feast.

Ingredients

Scale

Dry Ingredients

13–15 cups dry bread cubes (French bread recommended)
2 1/4 tsp salt
1 tsp ground black pepper
1 1/2 tbsp poultry seasoning

Vegetables and Liquids

1 cup chopped celery
1 cup diced yellow onion
1 1/2 cups low-sodium chicken stock
1 1/2 cups unsalted butter

Others

2 large eggs

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prepare it for the stuffing.
Prepare Vegetables: In a skillet, melt the unsalted butter over medium-high heat. Add the chopped onions and celery and sauté them for 10–12 minutes until they become fragrant and soft, releasing their natural sweetness.
Combine Ingredients: In a large bowl, combine the dry bread cubes with the sautéed onions and celery. Season the mixture with salt, ground black pepper, and poultry seasoning. Pour in the low-sodium chicken stock and add the two large eggs. Gently stir to evenly coat the bread with all ingredients without crushing the cubes.
Assemble and Bake: Transfer the stuffing mixture into the prepared casserole dish. Spread it evenly and bake for 30–35 minutes until the top is golden brown and crispy, indicating it is cooked through and perfect for serving.
Serve: Remove from the oven and let the stuffing cool slightly before serving as a delicious traditional side for your Thanksgiving turkey.

Notes

Use stale bread or dry it out in the oven beforehand to achieve the best texture.
You can prepare the stuffing the day before and refrigerate it. Bring to room temperature before baking.
For a vegetarian version, substitute chicken stock with vegetable stock and omit eggs or use egg alternatives.
Adjust seasoning to taste, especially salt, depending on the saltiness of your broth.
This stuffing can also be cooked inside the turkey cavity, but baking separately yields a crispier texture.