Grandma’s Thanksgiving Stuffing : Crispy Top, Cozy Center

Thanksgiving Stuffing

Old-school comfort with modern ease: golden, crunchy edges and a soft, savory middle packed with onion, celery, and fresh herbs. It tastes like family gatherings in a baking dish

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hour

Ingredients

• 10 cups day-old bread cubes (sourdough or French)
• 1 large yellow onion, finely diced
• 2 cups celery, finely chopped (about 3–4 stalks)
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary, finely chopped
• 4 cups low-sodium chicken or vegetable broth (warm)
• ½ cup (1 stick) unsalted butter, melted
• Salt & black pepper, to taste

Step-by-Step Instructions

1. Dry the bread
   Preheat oven to 350°F (175°C). If bread isn’t stale, lightly toast the cubes on a sheet pan until just dry (8–10 min). Cool.
2. Sauté the veg
   In a large skillet over medium heat, melt butter. Cook onion + celery with a pinch of salt/pepper until tender, 5–7 min.
3. Combine the mix
   Add bread to a large bowl. Pour sautéed veggies over top. Sprinkle in sage, thyme, rosemary and a little more salt/pepper. Toss.
4. Moisten
   Drizzle in warm broth, tossing gently until evenly hydrated. (The bread should be moist but not soggy—add broth gradually.)
5. Bake to perfection
   Transfer to a greased baking dish. Cover loosely with foil and bake 30 min. Remove foil and bake 15 min more until the top is golden and crisp.
6. Rest & serve
   Let stand 5–10 min, then fluff and serve alongside turkey and gravy. Happy feasting!

Pro Tips

• Moisture control: Add broth gradually for your ideal texture; different breads absorb differently.
• Flavor booster: Brown ½ lb sausage and fold in, or add diced apples & toasted pecans for sweet-crunchy vibes.
• Make-ahead win: Assemble (unbaked), cover, and refrigerate up to 24 hours; bake day-of, adding a splash of broth if needed.

Nutrition Information (Estimated)

Disclaimer:

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Thanksgiving Stuffing

Old-school comfort with modern ease: golden, crunchy edges and a soft, savory middle packed with onion, celery, and fresh herbs. It tastes like family gatherings in a baking dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Main ingredients

• 10 cups day-old bread cubes (sourdough or French)
• 1 large yellow onion, finely diced
• 2 cups celery, finely chopped (about 3–4 stalks)
• 2 tbsp fresh sage, chopped
• 2 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary, finely chopped
• 4 cups low-sodium chicken or vegetable broth (warm)
• ½ cup (1 stick) unsalted butter, melted
• Salt & black pepper, to taste

Method

 

Preparation

1. Preheat oven to 350°F (175°C). If bread isn’t stale, lightly toast the cubes on a sheet pan until just dry (8–10 min). Cool.
2. In a large skillet over medium heat, melt butter. Cook onion and celery with a pinch of salt and pepper until tender, 5–7 min.
3. Add bread to a large bowl. Pour sautéed veggies over top. Sprinkle in sage, thyme, rosemary, and a little more salt and pepper. Toss.
4. Drizzle in warm broth, tossing gently until evenly hydrated. (The bread should be moist but not soggy—add broth gradually.)
5. Transfer to a greased baking dish. Cover loosely with foil and bake for 30 min. Remove foil and bake an additional 15 min until the top is golden and crisp.
6. Let stand 5–10 min, then fluff and serve alongside turkey and gravy.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2g

Notes

Moisture control: Add broth gradually for your ideal texture; different breads absorb differently. Flavor booster: Brown ½ lb sausage and fold in, or add diced apples & toasted pecans for sweet-crunchy vibes. Make-ahead win: Assemble (unbaked), cover, and refrigerate up to 24 hours; bake day-of, adding a splash of broth if needed.

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