Description
Grandma’s Thanksgiving Turkey Stuffing is a classic, savory side dish featuring crispy baked bread cubes combined with sautéed onions and celery, seasoned with poultry spices, and moistened with chicken stock and eggs. This comforting stuffing recipe is perfect for holiday gatherings, offering a golden, crispy top with a moist, flavorful interior.
Ingredients
Scale
Dry Ingredients
- 13–15 cups dry bread cubes (French bread recommended)
- 2 1/4 tsp salt
- 1 tsp ground black pepper
- 1 1/2 tbsp poultry seasoning
Vegetables
- 1 cup chopped celery
- 1 cup diced yellow onion
Wet Ingredients
- 1 1/2 cups low-sodium chicken stock
- 2 large eggs
- 1 1/2 cups unsalted butter
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, melt the unsalted butter over medium-high heat. Add the diced yellow onion and chopped celery, and sauté for 10–12 minutes until the vegetables are soft and fragrant, which enhances their flavor in the stuffing.
- Combine Ingredients: In a large mixing bowl, combine the dry bread cubes with the sautéed onion and celery. Season with salt, ground black pepper, and poultry seasoning. Pour in the low-sodium chicken stock and add the two large eggs. Gently stir everything together to evenly coat the bread without breaking it up too much.
- Assemble and Bake: Transfer the stuffing mixture into the prepared casserole dish, spreading it out evenly. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and crispy, indicating that the stuffing is cooked through and flavorful.
- Serve: Remove the stuffing from the oven and let it cool slightly. Garnish with fresh parsley if desired, then serve warm alongside your Thanksgiving turkey and other dishes.
Notes
- Using stale or dried bread cubes helps the stuffing absorb the liquids better without becoming mushy.
- For extra flavor, consider adding cooked sausage or mushrooms to the sautéed vegetables.
- Poultry seasoning can be substituted or supplemented with fresh herbs like sage, thyme, and rosemary.
- Low-sodium chicken stock keeps salt levels in control and lets the other flavors shine.
- If you prefer a moister stuffing, add a little more chicken stock before baking.
