Description
Grandma’s Thanksgiving Stuffing is a classic holiday side dish featuring stale bread cubes combined with sautéed aromatics, fresh herbs, and broth, then baked until golden and crispy on top. This comforting recipe blends traditional flavors like sage, thyme, and rosemary, making it the perfect savory companion to your Thanksgiving turkey or any festive meal.
Ingredients
Scale
Bread
- 1 loaf of stale bread, cubed (about 10 cups)
Vegetables & Herbs
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon dried rosemary
Other Ingredients
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs, beaten
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a large baking dish to ensure the stuffing doesn’t stick during baking.
- Dry Bread Cubes: Spread the cubed stale bread evenly on a baking sheet and bake for 10-15 minutes to dry them out slightly, which helps achieve a perfect texture. Then transfer the bread cubes to a large mixing bowl.
- Sauté Vegetables: In a skillet, melt the unsalted butter over medium heat. Add diced onion, celery, and minced garlic, cooking for about 5 minutes until softened and fragrant.
- Add Fresh Herbs and Seasonings: Stir in fresh parsley, thyme, sage, salt, black pepper, and dried rosemary. Cook for an additional minute to release the aromas of the herbs.
- Combine Vegetable Mixture with Bread: Pour the sautéed vegetable and herb mixture over the bread cubes in the mixing bowl.
- Mix in Eggs and Broth: Add the beaten eggs and chicken or vegetable broth gradually, mixing gently until the bread cubes are moistened but not soggy. Adjust broth quantity if necessary for the desired consistency.
- Transfer to Baking Dish: Spread the stuffing mixture evenly into the prepared greased baking dish.
- Bake Stuffing: Bake uncovered for 40-45 minutes until the top is golden brown and crispy, and the stuffing is heated through. Remove from oven and let it cool slightly before serving.
Notes
- Using stale bread helps the stuffing absorb the broth better without becoming mushy.
- You can substitute fresh herbs with 1 teaspoon each of dried herbs if fresh are unavailable.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add cooked sausage, nuts, or dried fruits for extra flavor and texture.
- Make sure not to oversoak the bread to keep the stuffing light and fluffy.
