Grandma’s Thanksgiving Stuffing..The Best Ever

Grandma’s Thanksgiving Stuffing..The Best Ever

One Of The Best Stuffing Recipes You’ll Ever Find.

Whenever I think of Thanksgiving I think of my Grandma's Thanksgiving Stuffing. It was the best stuffing I have ever tasted. Her stuffing was made from scratch and that is why it was so delicious. I have made it so many times through the years.
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!
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! 
Ever wonder what the difference between dressing and stuffing is? It is the way that it is cooked. Dressing is cooked in a separate dish while stuffing is stuffed into the turkey to cook.
Dry Bread….make your own dried bread cubes, or buy them in the deli or bakery section of the grocery store. 
Butter…. unsalted butter for this recipe
Celery…use the entire stalk
Poultry Seasoning…in the spice isle of your local grocery store
Thyme and Sage…dried or fresh
Salt and Pepper…season to taste
Chicken Stock…purchase in your local grocery store
How much stuffing do you make for a big family? Use 1 cup for a normal meal or about 1 ½ cups per person for Thanksgiving. This recipe will feed about 15 people for a regular meal, or 10 people for Thanksgiving.
 Slow Cooker Mac and Cheese…via Six Sisters Stuff.
Easy Homemade Cranberry Sauce...via The Gracious Wife.
I will always remember my grandma in her little kitchen making this stuffing, I hope you enjoy this recipe!
This is the BEST stuffing recipe ever!
Prep Time 1 hour 20 minutes
Cook Time 1 minute
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Servings 15
Calories 775 kcal


  • 16 cups  Dry Bread Cubes (3 large loaves of bread for homemade)
  • 1/2 cup  cup Butter
  • 2 cups diced onions
  • 2 cups diced celery
  • 3 tsp  poultry seasoning
  • 1 tbsp dried Thyme
  • 2 tbsp dried Sage 
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 large eggs
  • 3 cups  chicken broth
  • 2 2 carrots, finely diced (1 cup)
  • 1 pound breakfast bulk sausage



  • 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. 


  • 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!
Keyword classic, family loved recipe, grandma’s thanksgiving stuffing