Description
Grandma’s Thanksgiving Turkey Stuffing is a classic, savory side dish featuring crispy golden bread cubes blended with sautéed celery and onions, seasoned with poultry spices, and baked to perfection. This comforting recipe serves as the perfect complement to your holiday turkey feast.
Ingredients
Scale
Stuffing
- 13–15 cups dry bread cubes (French bread recommended)
- 1 1/2 cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2 1/4 tsp salt
- 1 tsp ground black pepper
- 1 1/2 tbsp poultry seasoning
- 1 1/2 cups low-sodium chicken stock
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to ensure the stuffing doesn’t stick during baking.
- Prepare Vegetables: In a skillet over medium-high heat, melt the unsalted butter. Add chopped celery and diced yellow onion, sautéing them for 10 to 12 minutes until fragrant and tender, enhancing their natural sweetness and flavor.
- Combine Ingredients: In a large mixing bowl, combine the dry bread cubes with the sautéed celery and onion mixture. Sprinkle in the salt, ground black pepper, and poultry seasoning. Pour in the low-sodium chicken stock and add the two large eggs. Stir gently to evenly coat all the bread cubes and incorporate the liquids without crushing the bread.
- Assemble and Bake: Transfer the stuffing mixture into the greased casserole dish. Spread it evenly and bake in the preheated oven for 30 to 35 minutes until the top turns golden brown and the stuffing is heated through with a slightly crispy crust.
- Serve: Remove the stuffing from the oven, let it cool slightly, garnish with fresh parsley if desired, and serve warm alongside your Thanksgiving turkey or favorite holiday dishes.
Notes
- French bread is recommended for the best texture, but any sturdy bread can be used.
- For added flavor, consider adding chopped fresh herbs like sage or thyme.
- Ensure the chicken stock is low-sodium to control the saltiness of the stuffing.
- To make ahead, prepare the stuffing mixture and refrigerate it for up to 24 hours before baking.
- Eggs help bind the stuffing, but can be omitted for a dairy-free or egg-free version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
