Grandma’s Thanksgiving Stuffing: A Little Bit of Love in Every Bite
Whenever I think of Thanksgiving I think of my Grandma’s Thanksgiving Stuffing. It was the best stuffing I have ever tasted. Stuffing is one of the best parts of Thanksgiving. It is easy to make and I love how it always takes me back to my childhood!
Every Thanksgiving table has its stars — the golden turkey, the creamy mashed potatoes, maybe even Aunt Jackie’s pumpkin pie that miraculously disappears before dessert is officially served. But there’s one dish that quietly steals the show every single year: stuffing.
Some folks call it “dressing,” some say “stuffing,” but no matter what you call it, it’s the dish that brings everyone back to the table for seconds (and sometimes thirds).
Grandma’s Thanksgiving Stuffing is more than a side dish. It’s tradition, memory, and comfort all baked into one glorious casserole. It’s Grandma standing at the stove, butter melting in her cast-iron skillet as onions and celery fill the house with the smell of home. It’s the moment you sneak a spoonful before dinner, just to “make sure it tastes right.”
As the turkey and stuffing are baking your house will smell like Thanksgivings you remember through the years…comfy, warm and happy.This stuffing recipe has been my family’s favorite Thanksgiving side dish forever!
So when you make this stuffing, don’t rush it. Take your time. Taste as you go. Put on some music, let the kitchen fill with good smells, and remember all the hands that stirred the bowl before yours.
Because the secret ingredient — the one that makes it taste like home — has always been love.
INGREDIENTS YOU WILL NEED
Dry Bread
Butter
Onion
Celery
Poultry Seasoning
Thyme and Sage
Salt and Pepper
Chicken Stock
You can stuff it right inside the turkey if you want, but I always bake mine in a buttered casserole dish. That way, the edges get nice and crispy, and the middle stays soft and tender.
I cover it with foil for a bit, then uncover it toward the end to let the top brown. When it comes out of the oven, golden and steaming, it’s almost too pretty to eat — but don’t worry, that never stops anyone.
So when you sit down at the table this year and reach for that heaping spoonful of golden, buttery stuffing, remember: you’re not just tasting bread and herbs. You’re tasting generations of care, laughter, and togetherness.
I will always remember my grandma in her little kitchen making this stuffing, I hope you enjoy this recipe!
Happy Thanksgiving!
Ingredients
- 16 cups Dry Bread Cubes (3 large loaves of bread for homemade)
- 1/2 cup butter
- 2 cups diced onions
- 2 cups diced celery
- 3 tsp poultry seasoning
- 1 tbsp dried Thyme
- 2 tbsp dried Sage
- 1 tsp tsp salt
- 1/2 tsp ground pepper
- 2 large eggs
- 3 cups chicken broth
- 1 cup carrots, finely diced
- 1 pound breakfast bulk sausage
Instructions
- Preheat oven to 250 degrees.
- Use a serrated bread knife, cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
- Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
- Remove from the oven and set aside while you make the rest of the stuffing.
HOW TO MAKE GRANDMA'S THANKSGIVING STUFFING
- Preheat oven to 350 degrees.
- In a large pot over medium heat, add butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent ~ about 8 minutes.
- Add the poultry seasoning, thyme, sage, salt and 1 ½" cups of the chicken broth. Add eggs and whisk until combined.
- Put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together, If it seems a little dry, add up to ½ cup of the additional chicken broth.
- Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
- Bake in the preheated oven for 45-60 minutes. The top should be lightly golden brown.
- Enjoy!