This classic Thanksgiving stuffing recipe has truly withstood the test of time. It offers the perfect balance of chewy and moist textures combined with savory herbs, making it the side dish my family looks forward to most every single year.
Handed down from my Grandma, this recipe is a cherished tradition in our home. Whether you are a beginner in the kitchen or a seasoned holiday cook, you will find these clear instructions easy to follow for a perfect, golden-brown result.
Why You Will Love This Recipe
- Time-Tested Flavor: It features a classic, cozy taste that feels just like home.
- Make Ahead Friendly: You can prep the ingredients ahead of time to save precious kitchen space on the big day.
- Easy Steps: The instructions are straightforward, ensuring the perfect texture—crispy on top and tender on the inside.
- Flexible Ingredients: This base recipe works beautifully with different types of bread, herbs, and optional add-ins.
Ingredients
- 16 cups dry bread cubes (about 3 large loaves of bread)
- 1/2 cup butter (salted or unsalted)
- 2 cups onion, 1/2-inch diced
- 2 cups celery, 1/2-inch diced
- 3 teaspoons poultry seasoning
- 1/2 teaspoon thyme (fresh chopped or dried)
- 1/2 teaspoon sage (fresh chopped or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken broth (plus up to 1/2 cup extra if needed)
- 2 large eggs
- 1 tablespoon fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Preheat your oven to 250 degrees Fahrenheit. Using a serrated bread knife, cut your bread into 1/2-inch to 3/4-inch cubes. Lay them in a single layer on a baking sheet and bake for about one hour, tossing occasionally, until they are completely dried out. Remove and set aside.
- Increase the oven temperature to 350 degrees Fahrenheit.
- In a large pot over medium heat, melt the butter. Add the diced onion and celery. Cook, stirring frequently, for about 8 minutes until the vegetables are tender and translucent.
- Add the poultry seasoning, thyme, sage, salt, pepper, and 1 1/2 cups of chicken broth to the pot. Stir to combine, then remove from heat.
- In a small bowl, whisk the eggs and stir them into the warm onion and broth mixture.
- Place the dried bread cubes into a very large bowl. Pour the onion and broth mixture over the bread. Gently fold everything together. The stuffing should be moist, but there should be no standing liquid at the bottom of the bowl. If it seems too dry, add the extra 1/2 cup of broth gradually.
- Spray a 9×13-inch baking dish with non-stick spray. Spread the stuffing evenly into the dish.
- Bake for 45-60 minutes, stirring gently every 15-20 minutes, until the top is lightly golden brown.
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Expert Tips / Pro Tips
The most important rule for stuffing is that it should be moist without having standing liquid in the bottom of the dish. Because different types of bread absorb moisture at different rates, always add your broth slowly. If you are making your own bread cubes, check the bakery section of your local grocery store for day-old bread, which is often cheaper and dries out perfectly.
Variations & Substitutions
You can easily customize this dish to suit your preferences. Try swapping the chicken broth for vegetable stock to keep it vegetarian. For a richer flavor, brown some breakfast or Italian sausage and fold it into the mixture before baking. If you enjoy a touch of sweetness, add diced apples and dried cranberries, or add toasted pecans for a nutty crunch.
Serving Suggestions
This stuffing is the star of any holiday table. Serve it alongside a classic herb-roasted turkey, creamy mashed potatoes, and roasted green beans. For smaller gatherings, this recipe also pairs wonderfully with a simple herb-crusted turkey breast.
Storage, Freezing & Reheating
If you are prepping ahead, you can assemble the stuffing up to 24 hours in advance. Cover the dish and keep it in the refrigerator until you are ready to bake. To store leftovers, keep them in an airtight container in the fridge for up to 1 week. You can also freeze the stuffing for up to 2 months. When reheating, cover with foil and warm in the oven at 325-350 degrees Fahrenheit; add a splash of broth if the stuffing appears too dry.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 769kcal |
| Carbohydrates | 123g |
| Protein | 28g |
| Fat | 18g |
| Sodium | 1506mg |
| Fiber | 11g |
FAQ
How much stuffing should I make per person?
We recommend planning for about 1 cup per person for a regular meal, or 1 1/2 cups per person for a large Thanksgiving feast. This recipe serves approximately 15 people for a standard meal.
What is the best bread to use?
Sturdy breads like French bread, sourdough, or white bakery loaves hold their shape best. Avoid soft, pre-sliced sandwich bread as it tends to become mushy during the baking process.
How do I prevent soggy stuffing?
The secret is to ensure your bread cubes are thoroughly dried before mixing. Also, add your broth gradually and bake the dish uncovered for at least part of the time to allow the top to get nice and crispy.
Grandma’s Classic Thanksgiving Herb Bread Stuffing
Ingredients
Method
- Preheat oven to 250 degrees F. Cut bread into 1/2″ to 3/4″ cubes, spread on a baking sheet, and bake for about 1 hour, tossing occasionally until dried through.
- Increase oven temperature to 350 degrees F. In a large pot, melt butter over medium heat. Add onion and celery, cooking until tender and translucent, about 8 minutes.
- Stir in poultry seasoning, thyme, sage, salt, pepper, and 1 1/2 cups chicken broth. Remove from heat and stir in the beaten eggs.
- Place dried bread cubes in a large bowl. Pour the onion and broth mixture over the bread and fold gently until moist but without standing liquid. Add extra broth if needed.
- Transfer mixture to a greased 9″ x 13″ baking dish. Bake for 45-60 minutes, stirring gently every 15-20 minutes, until the top is golden brown.
- Remove from oven, garnish with fresh parsley, and serve immediately.