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Grandma’s Thanksgiving Stuffing Recipe

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This traditional stuffing features cubed bread, onions, celery, and a perfect blend of herbs, all baked to golden perfection. It’s moist on the inside, crisp on the outside, and filled with classic Thanksgiving flavors.

Ingredients

Scale
  • 1 loaf (16 oz) day-old bread, cubed (white, sourdough, or French bread works well)
  • 1/2 cup (115 g) unsalted butter
  • 1 medium onion, finely chopped
  • 3 stalks celery, finely chopped
  • 2 cloves garlic, minced (optional)
  • 2 1/2 cups (600 ml) chicken or turkey broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the bread:
    • Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet in a single layer and toast for 15-20 minutes, or until dry but not browned. Let them cool and place them in a large mixing bowl.
  2. Sauté the aromatics:
    • In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened, about 5 minutes. Stir in the garlic (if using) and cook for another 1 minute.
  3. Combine the ingredients:
    • Pour the sautéed mixture over the bread cubes. Sprinkle with parsley, sage, thyme, rosemary, salt, and pepper. Toss to combine.
  4. Add the broth and eggs:
    • Slowly pour the broth over the bread mixture, stirring gently to evenly moisten. The bread should be soft but not soggy. Add the beaten eggs and mix until fully incorporated.
  5. Bake the stuffing:
    • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture to the dish, spreading it out evenly.
    • Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crisp.
  6. Serve:
    • Let the stuffing cool for a few minutes before serving. Garnish with additional fresh herbs if desired.

Notes

  • Make ahead: Prepare the stuffing up to the point of baking, cover, and refrigerate for up to 1 day. Bake just before serving.
  • Customizations: Add cooked sausage, diced apples, dried cranberries, or toasted nuts for extra flavor.
  • Vegetarian option: Substitute vegetable broth for chicken broth.

Find it online: https://ukfinda.com/grandmas-thanksgiving-stuffing-recipe/