Grandma's Thanksgiving Bread Stuffing

This classic Thanksgiving stuffing captures pure comfort with toasted bread cubes and plenty of rich, savory flavor. Every year, my family gathers around the kitchen as the scent of butter and herbs fills the house, reminding us that sometimes the best dishes are simple and made together.

I remember the first time I made Grandma’s version solo The sense of pride and nostalgia as it baked was unbeatable Now my cousins insist I bring this every year for our Thanksgiving feast

Ingredients

• Dry bread cubes: Create the recipe’s base and perfect texture Use hearty homemade or bakery style bread for best results Avoid pre seasoned or super soft varieties
• Butter: Essential for deep flavor Select a high quality unsalted option to control seasoning
• Onion: Adds a sweet aromatic base Yellow onions are classic but you can use white as well
• Celery: Contributes freshness and a slight crunch Look for bright green, crisp stalks
• Poultry seasoning: Classic blend that pulls the flavors together Check that yours is fresh for maximum aroma
• Thyme: Brings earthy notes I love using fresh thyme leaves from the garden when I have them
• Sage: Gives authentic holiday depth Dried and fresh both work so choose what is available
• Salt: Brings all flavors together Use fine sea salt for even distribution
• Black pepper: Delivers essential warmth Freshly ground is best for deep savory notes
• Chicken broth: Lends moisture and subtle richness Low sodium lets you adjust seasoning to taste
• Eggs: Bind everything together Farm fresh eggs make a difference in texture and color
• Parsley: Adds a pop of color and fresh finish Look for flat leaf parsley for the brightest flavor

Instructions

Prepare the Bread Cubes:

Preheat your oven to a gentle 250 degrees and use a serrated bread knife to carve the loaves into half to three quarter inch cubes Arrange these cubes in a single layer on a baking sheet Bake for about one hour tossing occasionally so they dry completely and develop a subtle crunch This slow toasting guarantees the stuffing will not be soggy

Sauté the Aromatics:

Once your bread is ready raise the oven temperature to 350 degrees In a large pot over medium heat melt the butter until foamy Add diced onion and celery Stir frequently for about eight minutes or until the vegetables become translucent and incredibly tender This builds a savory fragrant base

Build the Flavor:

Sprinkle in poultry seasoning thyme sage salt and black pepper Stir well to coat the vegetables Then pour in chicken broth and let the herb infused aroma fill the kitchen Take the pot off the heat

Combine with Eggs:

Whisk eggs in a small bowl until smooth Drizzle the eggs into the warm onion mixture stirring constantly This keeps the eggs from scrambling and helps bind the stuffing

Mix with Bread:

Pile the toasted bread cubes into a huge bowl Pour the flavorful broth and onion mixture all over the cubes Use gentle folding motions The goal is to moisten all the bread with no pockets of dry or standing liquid If needed stir in a splash more broth for the perfect consistency

Bake It:

Coat a nine by thirteen inch baking dish with a light layer of nonstick spray Spoon the stuffing into the dish and spread evenly Bake in the preheated oven for forty five to sixty minutes Every fifteen to twenty minutes give the stuffing a gentle stir This helps create golden edges throughout Pull it from the oven when the top is beautifully toasted

Finish and Serve:

Right before serving scatter a shower of freshly chopped parsley for color and freshness Serve hot and celebrate together

My favorite thing about this stuffing has to be the fresh thyme I snip from my little kitchen herb garden Just that bit of green instantly reminds me of baking with Grandma on crispy November mornings This recipe is such a treasure and seeing my family’s faces light up at dinner brings everything full circle

Storage Tips

Let any leftovers cool completely and store in airtight containers in the fridge for up to three days If you want to keep it longer portion the stuffing into freezer safe bags press out extra air and freeze for up to three months Thaw in the fridge before reheating Covered baking in the oven revives both flavors and texture

Ingredient Substitutes

If you do not have poultry seasoning use a blend of thyme sage and a pinch of rosemary Vegetable broth works for a vegetarian twist and you can swap in leeks or shallots for the onion For a richer version toss in sautéed mushrooms or even a handful of cooked sausage diced finely

Serving Suggestions

This stuffing pairs perfectly with classic roast turkey but is also wonderful alongside pork tenderloin or even a simple roast chicken Sometimes I sneak leftovers into breakfast by reheating with a poached egg on top or use as a hearty layer in a turkey sandwich

Cultural Moment

Stuffing is a staple at every American Thanksgiving table and each family brings their own twist This recipe echoes traditional flavors while letting the simple goodness of fresh bread and herbs shine It is the centerpiece that brings generations together in gratitude

Seasonal Adaptations

Try with apple cubes for autumn sweetness Add toasted pecans for crunch during winter Spring herbs like chives or dill can make the flavors feel extra bright When I need to stretch the recipe the first thing my family asks is if I have more bread for the pan A little extra broth and an extra loaf turns this into a real feast

Success Stories

My cousin first made this using gluten free bread and the results were spectacular so do not hesitate to adapt for family needs Neighbors who visited for Friendsgiving said this was better than any restaurant meal and wanted the recipe by the time dessert was served

Freezer Meal Conversion

Prepare the stuffing complete up to the baking step Let cool then cover tightly and freeze in the baking dish To serve thaw overnight in the fridge and bake as directed until steaming and golden Sometimes I bake individual portions in muffin tins for quick reheatable servings

This comforting stuffing brings everyone together and can easily be adapted for your family traditions. Enjoy every bite and make it part of your own holiday story.

Recipe FAQs

→ How do I dry bread cubes properly?

Cut bread into 1/2- to 3/4-inch cubes and bake in a 250-degree oven for about an hour, tossing occasionally until completely dry.

→ Can I make the bread cubes in advance?

Yes, let the dried bread cubes cool fully, then store in an airtight container at room temperature for up to one week.

→ Is it possible to add extra herbs?

Absolutely. Personalize the stuffing by adding extra fresh or dried herbs like rosemary or marjoram to your taste.

→ How do I keep the stuffing moist?

If the mixture looks dry before baking, add a little more chicken broth gradually until it’s just moist without extra liquid pooling.

→ Can I prepare stuffing ahead of time?

You can assemble the stuffing a day ahead, cover, and refrigerate. Bake just before serving for best texture and flavor.