Description
Grandma’s Thanksgiving Turkey Stuffing is a classic, savory side dish made with hearty French bread cubes, sautéed onions and celery, and seasoned with poultry spices. This comforting casserole bakes to a golden, crispy perfection, making it the perfect accompaniment to your holiday turkey feast.
Ingredients
Scale
Stuffing Ingredients
- 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 prevent sticking and ensure even baking.
- Prepare Vegetables: In a skillet over medium-high heat, melt the unsalted butter. Add the diced yellow onion and chopped celery, and sauté for 10–12 minutes until the vegetables are fragrant and softened, building a flavorful base for the stuffing.
- Combine Ingredients: In a large mixing bowl, combine the dry French bread cubes with the sautéed onion and celery mixture. Sprinkle in the salt, ground black pepper, and poultry seasoning. Pour in the low-sodium chicken stock and add the two large eggs. Gently stir the mixture until all ingredients are evenly coated, ensuring the bread absorbs the flavorful liquids.
- Assemble and Bake: Transfer the prepared stuffing mixture to the greased casserole dish, spreading it out evenly. Place in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the stuffing is heated through with a crispy crust.
- Serve: Remove the casserole from the oven, garnish with fresh parsley if desired, and serve warm as a delicious side for your Thanksgiving turkey.
Notes
- Use stale or day-old French bread for the best texture in the stuffing, as it absorbs liquids without becoming too mushy.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the eggs or replace with a plant-based alternative.
- You can prepare the stuffing mixture ahead of time and refrigerate it before baking; just add a few extra minutes to the baking time if baking from cold.
- Add chopped fresh herbs such as sage, thyme, or parsley for extra flavor.
- If you prefer a moister stuffing, add an extra 1/4 cup of chicken stock gradually until you reach your desired consistency.
