Grandma's Thanksgiving Stuffing (Print-Friendly Version)
Herb and bread stuffing baked golden with onion, celery, and a buttery, savory flavor. A Thanksgiving favorite.
# Ingredients List:
→ Base
01 -
16 cups dry bread cubes (approximately 3 large loaves), cut into 1.25–2 cm pieces
→ Aromatics
02 -
2 cups onion, diced (1.25 cm)
03 -
2 cups celery, diced (1.25 cm)
→ Fats
04 -
120 g unsalted butter
→ Seasonings
05 -
3 teaspoons poultry seasoning
06 -
0.5 teaspoon thyme, fresh chopped or dried
07 -
0.5 teaspoon sage, fresh chopped or dried
08 -
1 teaspoon salt
09 -
0.5 teaspoon black pepper
→ Liquids and Binders
10 -
375 ml chicken broth, plus up to 120 ml additional if needed
11 -
2 large eggs
→ Finishing Touch
12 -
1 tablespoon fresh parsley, chopped (for garnish)
# How to Make It:
01 -
Preheat the oven to 120°C. Using a serrated knife, cut bread into 1.25–2 cm cubes and spread in a single layer on baking sheets. Bake for approximately 60 minutes, tossing periodically until fully dried. Remove and set aside to cool.
02 -
In a large pot over medium heat, melt butter. Add diced onions and celery, cooking and stirring frequently until tender and translucent, about 8 minutes.
03 -
Add poultry seasoning, thyme, sage, salt, pepper, and 375 ml chicken broth to the pot. Stir to combine, then remove from heat. Beat eggs in a small bowl and blend into the mixture.
04 -
Transfer dried bread cubes to a large mixing bowl. Pour the broth and onion mixture over the bread. Gently fold until combined, ensuring the mixture is moist without pooling liquid. If excessively dry, add up to 120 ml additional broth as needed.
05 -
Lightly grease a 23 x 33 cm baking dish with nonstick spray. Evenly distribute the stuffing mixture in the dish.
06 -
Bake in a preheated 175°C oven for 45–60 minutes, stirring carefully every 15–20 minutes, until the top develops a light golden colour.
07 -
Remove from oven and garnish with chopped fresh parsley. Serve immediately.
# Extra Tips:
01 -
Dried bread cubes may be prepared in advance and stored in an airtight container for up to 1 week at room temperature.
02 -
Plan for approximately 250 ml (1 cup) per serving for regular meals, or 375 ml (1.5 cups) per serving for festive occasions.