Grandma's Thanksgiving Stuffing Recipe

Prep Time: 1 hr 20 mins | Cook Time: 1 hr | Total Time: 2 hrs 20 mins | Yield: 15 Servings

Thanks, grams! This recipe will always have a very special place in my heart. This was passed on to me by my grandmother. Now, allow me to share it with you! Just follow these steps for they will guide you to perfection. Enjoy!

Ingredients:

Homemade Breadcrumbs for Stuffing

16 c Dry Bread Cubes homemade* or store-bought (3 large loaves of bread for homemade)

Ingredients for Grandma’s Stuffing

2 large Eggs

½ teaspoon Sage fresh chopped or dried

½ teaspoon Thyme fresh chopped or dried

3 teaspoon Poultry Seasoning

½ c Butter

2 c Onion ½” dice

1 ½-3 c Chicken Broth can substitute vegetable Stock (The amount of chicken broth needed will depend on how dense and moist your bread is. You want your stuffing to be moist but no standing broth before it bakes.)

2 c Celery ½” dice

1 tbsp Parsley fresh chopped for garnish

½ teaspoon Ground Black Pepper

1 teaspoon salt

Directions:

For the Homemade Breadcrumbs Stuffing:

Prepare the oven and preheat to 125 degrees C or 250 degrees F.

Slice the bread into small cubes with a serrated bread knife.

Arrange the bread slices onto a baking sheet.

Place them inside the preheated oven and bake the bread slices for 1 hour. Make sure to move the bread slices from time to time.

Remove the bread slices from the oven and allow them to cool at room temperature.

For the Classic Stuffing:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place a large pot on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the celery and onion, then sauté until soft.

Add the sage, thyme, 1 ½ cups of chicken broth, and poultry seasoning. Stir until well blended.

In a mixing bowl, add the bread slices, celery mixture, and chicken broth. Stir until well mixed. Add more broth if needed.

Apply cooking spray in a 9×13-inch baking dish.

Transfer the mixture into the prepared baking dish and spread it evenly.

Place it inside the preheated oven and bake for about an hour or until done. Make sure to stir from time to time.

Allow the stuffing to rest at room temperature for about a minute.

Sprinkle freshly chopped parsley on top to garnish.

Serve hot and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to a week.

Nutrition Facts:

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