Delicious Grandma’s Thanksgiving Stuffing
A warm, nostalgic dressing featuring cubed sourdough or French bread, sautéed onion and celery, fresh herbs, and savory broth—simple, flavorful, and perfect for holiday tables.
Equipment
- Large Skillet
- Mixing Bowl
- Baking dish
Ingredients
Main Ingredients
- 10 cups bread (sourdough or French) cubed
- 1 large onion finely diced
- 2 cups celery finely chopped (about 3–4 stalks)
- 2 tbsp fresh sage finely chopped
- 2 tbsp fresh thyme finely chopped
- 1 tbsp fresh rosemary finely chopped
- 4 cups low-sodium broth chicken or vegetable
- ½ cup unsalted butter melted (1 stick)
- Salt and pepper to taste
Instructions
- Prep your workspace—cube the bread and chop vegetables and herbs.
- Optional: Toast the cubed bread in the oven at 350°F until golden, about 10 minutes.
- In a large skillet, melt butter over medium heat. Add onion and celery, sautéing for 5–7 minutes until translucent; season lightly with salt and pepper.
- In a large mixing bowl, combine the sautéed vegetables with the bread cubes, tossing to coat evenly.
- Stir in fresh herbs, then gradually pour in the broth, mixing until the bread is moist but not soggy. Adjust seasoning with salt and pepper as needed.
- Preheat oven to 350°F (175°C). Grease a baking dish and transfer the stuffing mixture into it, pressing it down slightly for a crispy top.
- Cover with foil and bake for ~25 minutes. Remove foil and bake another 10–15 minutes until top is golden and crispy.
- Let rest for 10–15 minutes before serving to allow flavors to meld.
Notes
This stuffing is easy to prepare ahead—assemble the night before and bake on the day. It’s versatile: add nuts, dried fruit, or swap broths and butter to match dietary needs.