Description
Grandma’s Thanksgiving Stuffing is a classic, savory side dish featuring toasted bread cubes mixed with sautéed onions, celery, garlic, and fresh herbs, all moistened with broth and baked to golden perfection. This comforting recipe brings traditional flavors to your holiday table with a delightful crispy top and tender inside.
Ingredients
Scale
Bread and Broth
- 1 loaf of stale bread, cubed (about 10 cups)
- 2 1/2 cups chicken or vegetable broth
Vegetables and Herbs
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon dried rosemary
Others
- 1/2 cup unsalted butter
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a large baking dish thoroughly to prevent sticking.
- Toast Bread Cubes: Spread the cubed stale bread evenly on a baking sheet and bake for 10-15 minutes until they are dried out and slightly toasted. Transfer the toasted bread cubes into a large mixing bowl.
- Sauté Vegetables: In a skillet, melt the unsalted butter over medium heat. Add the diced onion, celery, and minced garlic, and cook for about 5 minutes until the vegetables are softened but not browned.
- Add Herbs and Seasoning: Stir in the fresh parsley, thyme, sage, salt, black pepper, and dried rosemary into the skillet. Cook for another minute until the herbs are fragrant.
- Combine Mixture: Pour the fragrant vegetable and herb mixture over the toasted bread cubes in the mixing bowl.
- Moisten the Bread: Add the beaten eggs and broth to the bowl. Mix gently, ensuring the bread cubes are moistened but not soggy. Adjust the amount of broth if necessary to achieve the right consistency.
- Prepare for Baking: Transfer the stuffing mixture into the greased baking dish, spreading it out evenly.
- Bake: Bake the stuffing uncovered in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy, and the inside is cooked through.
Notes
- Using stale bread helps to absorb the broth better without becoming too mushy.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- Fresh herbs provide a brighter flavor than dried herbs; fresh is recommended when possible.
- Feel free to add cooked sausage or nuts for added texture and flavor.
- Cover the dish with foil for the first 30 minutes of baking to keep the stuffing moist, then uncover to crisp the top if preferred.
