Grandma’s Thanksgiving Turkey Stuffing
Classic herbed stuffing with golden-toasted bread cubes, sautéed onions and celery, and a rich broth-egg binder.
Ingredients
Bread
- 12 cups cubed day-old French bread
Vegetables & Herbs
- 1 cup unsalted butter 2 sticks
- 2 cups chopped onion
- 2 cups chopped celery
- 0.25 cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 2 teaspoons salt
- 1 teaspoon black pepper
Liquid & Binder
- 2 large eggs
- 2 1/2 –3 cups chicken broth
Instructions
Preparation
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- Spread cubed bread on a baking sheet and bake 10–15 minutes until dried and lightly golden. Transfer to a large bowl.
Cooking the Base
- In a large skillet over medium heat, melt butter. Add onion and celery; sauté 8–10 minutes until softened and translucent.
- Stir in parsley, poultry seasoning, sage, salt, and pepper; cook 1 minute until fragrant.
Combining
- Remove skillet from heat. Whisk in chicken broth and eggs until the mixture is smooth.
- Pour vegetable-broth mixture over bread cubes. Toss gently until all cubes are evenly coated.
Baking
- Transfer stuffing to the prepared dish. Cover with foil and bake 30 minutes.
- Uncover and bake 10–15 minutes more until the top is golden and crisp.
- Let stuffing rest 5 minutes before serving.
Notes
Use day-old bread for the best texture.
Adjust broth by ¼-cup increments to avoid sogginess.
Cool completely before covering to keep the topping crisp.
Adjust broth by ¼-cup increments to avoid sogginess.
Cool completely before covering to keep the topping crisp.