Go Back
Grandma's Classic Thanksgiving Herb Bread Stuffing

Grandma's Classic Thanksgiving Herb Bread Stuffing

This classic Thanksgiving stuffing recipe has withstood the test of time. It has the perfect balance of chewy and moist, sweet and savory, and can be made entirely from scratch.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 15 people
Course: Side Dish, Thanksgiving
Cuisine: American
Calories: 769
Ingredients Method Notes

Ingredients
  

Ingredients
  • 16 cups dry bread cubes about 3 large loaves, cut into 1/2" to 3/4" pieces
  • 1/2 cup butter
  • 2 cups onion 1/2" diced
  • 2 cups celery 1/2" 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 beaten
  • 1 tablespoon parsley chopped, for garnish

Method
 

Instructions
  1. 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.
  2. 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.
  3. Stir in poultry seasoning, thyme, sage, salt, pepper, and 1 1/2 cups chicken broth. Remove from heat and stir in the beaten eggs.
  4. 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.
  5. 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.
  6. Remove from oven, garnish with fresh parsley, and serve immediately.

Notes

If making bread cubes ahead of time, store in an airtight container at room temperature for up to 1 week. Stuffing can be assembled 24 hours in advance and refrigerated before baking.