Ingredients
Here’s everything you’ll need to make Grandma’s classic Thanksgiving stuffing:
- 1 loaf of day-old bread (about 10 cups, cubed)
- The bread forms the base of the stuffing. Using day-old or slightly stale bread is essential because it soaks up the broth without becoming mushy.
- 1 large onion, diced
- Adds a savory flavor and a bit of sweetness when cooked.
- 3-4 stalks celery, diced
- Brings crunch and freshness to the stuffing.
- 2 cloves garlic, minced
- A little garlic goes a long way in adding depth.
- 1/2 cup butter
- Helps create a rich, flavorful base for sautéing the vegetables.
- 2 teaspoons dried sage
- Sage is the classic herb in stuffing, adding that distinctive earthy flavor.
- 1 teaspoon dried thyme
- Complements the sage and adds another layer of herbiness.
- Salt and pepper, to taste
- Don’t skimp on seasoning—taste as you go.
- 2-3 cups chicken or vegetable broth
- The broth moistens the bread and carries the flavor of the herbs and vegetables.
- 2 large eggs, beaten
- The eggs help bind the stuffing and give it structure.
- Optional: 1/2 cup cooked sausage or turkey bacon, crumbled
- For extra heartiness and a bit of meaty flavor.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). While the oven heats, you can get started on preparing your stuffing.
- Cube the Bread: If your bread isn’t already cubed, go ahead and cut it into bite-sized pieces (about 1-inch cubes). Spread the cubed bread onto a large baking sheet and let it sit out for a few hours to dry. If you don’t have time, toast the cubes in the oven at 350°F for 10-15 minutes until slightly crisp.
- Sauté the Vegetables: In a large skillet over medium heat, melt the butter. Once melted, add the diced onions and celery, sautéing for about 8-10 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute, just until fragrant.
- Season the Veggies: Sprinkle the sage and thyme over the vegetables, stirring to coat everything in the herbs. Season with a pinch of salt and pepper. Cook for another 1-2 minutes to allow the herbs to bloom and release their flavors into the butter and vegetables.
- Combine the Bread and Veggies: In a large mixing bowl, combine the cubed bread and the sautéed vegetables. Toss everything together gently, making sure the bread gets an even coating of the butter and herb mixture.
- Add the Broth: Slowly pour in 2 cups of the broth, tossing the bread cubes as you go. You want the bread to absorb the liquid but not become too soggy. If the mixture still looks dry, add more broth, a little at a time, until the bread is moist but not soaked through.
- Add the Eggs: Beat the eggs in a small bowl, then drizzle them over the bread mixture. Stir gently to combine. The eggs will help bind the stuffing, giving it that classic fluffy yet firm texture.
- Optional: Add Sausage or Bacon: If you’re using cooked sausage or turkey bacon, crumble it into the bread mixture and stir until evenly distributed. This adds a savory depth and makes the stuffing heartier.
- Transfer to a Baking Dish: Grease a 9×13-inch baking dish and spread the stuffing mixture evenly into the dish. Press it down gently, but don’t pack it in too tightly—this ensures it stays light and fluffy as it bakes.
- Bake the Stuffing: Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 20-25 minutes, or until the top is golden brown and crispy. The edges should be slightly crunchy, while the center remains soft and moist.
- Let it Rest: Once out of the oven, let the stuffing rest for 5-10 minutes before serving. This helps the flavors meld and makes it easier to slice or scoop.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 10