Every Thanksgiving table has its stars—the golden turkey, creamy mashed potatoes, and the sweet, spiced pies—but for me, the heart of the holiday has always been stuffing. It’s that savory, aromatic side dish that ties everything together, filling the kitchen with the comforting scent of butter, herbs, and bread slowly baking until crisp on top and tender inside.
My Grandma’s Thanksgiving Stuffing Recipe is more than just a dish—it’s a memory, a tradition, and one of those comfort food Thanksgiving favorites that make the holiday complete. Each year, she made it with day-old sourdough bread, plenty of onions and celery, and fresh herbs she grew right in her little backyard garden.
This recipe is the version she passed down to me, but I’ll also share a few homemade bread stuffing ideas and modern twists you can try. Whether you’re a fan of classic holiday side dishes or looking for creative, family-friendly Thanksgiving recipes, this stuffing will feel right at home on your table.
Grandma’s Thanksgiving Stuffing
Ingredients
- 10 cups bread cubes sourdough or French, dried overnight or lightly toasted
- 1 large onion, finely diced
- 2 cups celery, finely chopped about 3–4 stalks
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 cups low-sodium broth chicken or vegetable
- ½ cup unsalted butter, melted 1 stick
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cube the bread and let it dry overnight, or lightly toast it until crisp. Dice onion and celery, then chop the herbs.
- In a large skillet, melt the butter over medium heat. Add onion and celery, cooking until tender (about 5–7 minutes). Lightly season with salt and pepper.
- In a big mixing bowl, place the dried bread cubes. Pour the sautéed vegetables over the bread. Add herbs and seasonings.
- Gradually pour in broth, gently stirring until evenly moistened. Adjust broth based on desired texture.
- Transfer mixture into a greased baking dish. Cover with foil and bake for 30 minutes.
- Remove foil and bake for 15 more minutes, until the top is golden brown and slightly crisp.
- Let rest a few minutes before serving. Pair with turkey, gravy, or your favorite classic holiday side dishes.
Notes
Nutrition
Why This Stuffing Deserves a Place at Your Feast
A Classic Made Easy
When planning a big meal, simplicity matters. That’s why this stuffing falls perfectly into the category of easy Thanksgiving recipes—it’s made with accessible ingredients, comes together quickly, and doesn’t demand advanced cooking skills.
A Burst of Holiday Aroma
Few things smell more festive than herb-infused holiday recipes. The combination of sage, thyme, rosemary, and parsley creates that unmistakable Thanksgiving fragrance that feels like a warm hug the second you step into the kitchen.
Make-Ahead Friendly
Stress on the big day is real. The beauty of this recipe is that it doubles as one of those lifesaving make-ahead Thanksgiving dishes. You can prepare the stuffing mixture a day in advance, keep it covered in the fridge, and just bake it before serving.
Traditional vs. Modern Options
Grandma’s recipe is a timeless classic, but today’s cooks love to experiment. From sausage and apple stuffing to vegetarian versions packed with mushrooms, the beauty of stuffing lies in its versatility. That’s where the fun of exploring traditional vs. modern stuffing recipes comes in—you can stay true to the original or branch out with bold new flavors.
Grandma’s Thanksgiving Stuffing Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: ~250 per serving
Ingredients:
- 10 cups bread cubes (sourdough or French, dried overnight or lightly toasted)
- 1 large onion, finely diced
- 2 cups celery, finely chopped (about 3–4 stalks)
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 cups low-sodium broth (chicken or vegetable)
- ½ cup (1 stick) unsalted butter, melted
- Salt and pepper, to taste
Directions:
1. Prepare Ingredients
Preheat oven to 350°F (175°C). Cube the bread and let it dry overnight, or lightly toast it until crisp. Dice onion and celery, then chop the herbs.
2. Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add onion and celery, cooking until tender (about 5–7 minutes). Lightly season with salt and pepper.
3. Combine Ingredients
In a big mixing bowl, place the dried bread cubes. Pour the sautéed vegetables over the bread. Add herbs and seasonings. Gradually pour in broth, gently stirring until evenly moistened. Adjust broth based on desired texture.
4. Bake
Transfer mixture into a greased baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes, until the top is golden brown and slightly crisp.
5. Serve
Let rest a few minutes before serving. Pair with turkey, gravy, or your favorite classic holiday side dishes like mashed potatoes and green bean casserole.
Ingredient Breakdown & Substitutions
- Bread: Sourdough is hearty and tangy, while French bread gives a softer crumb. Cornbread works if you love Southern flair. (Perfect for homemade bread stuffing ideas).
- Broth: Use chicken broth for rich flavor or veggie broth for a vegetarian version.
- Herbs: Fresh is best, but dried herbs work in a pinch. Just use half the amount.
- Add-Ins: Sausage, diced apples, dried cranberries, or mushrooms all make flavorful upgrades.
Variations to Try
- Sausage & Apple Stuffing – Savory sausage paired with tart apples makes a hearty, sweet-savory dish.
- Mushroom & Herb Vegetarian Stuffing – Perfect for plant-based guests without losing depth of flavor.
- Cornbread Stuffing – A Southern twist that adds a sweet, crumbly texture.
- Gluten-Free Stuffing – Simply swap in your favorite gluten-free bread.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked stuffing for up to a month. Reheat in the oven until warm.
- Make-Ahead: Prep everything a day before and refrigerate. On Thanksgiving, just bake it fresh!
FAQs About Thanksgiving Stuffing
1. Can I use fresh bread instead of dried?
It’s best to use dried bread because it absorbs broth more evenly. If using fresh, toast lightly to remove excess moisture.
2. How do I keep stuffing moist?
Add broth gradually until the bread is well-moistened but not soggy. Covering the dish with foil during baking also locks in moisture.
3. Can I cook stuffing inside the turkey?
Yes, but be cautious. The stuffing must reach 165°F for food safety, which can dry out the turkey. Oven-baking is easier and safer.
4. What’s the difference between stuffing and dressing?
Traditionally, “stuffing” is cooked inside the bird, while “dressing” is baked separately. Today, most people use the terms interchangeably.
Wrapping Up the Cozy Holiday Magic
Thanksgiving isn’t just about food—it’s about comfort, nostalgia, and gathering around the table. This stuffing recipe delivers all that and more. Whether you stick to Grandma’s tried-and-true version or experiment with herb-infused holiday recipes, stuffing is the one dish that guarantees happy sighs at every table.
Looking for more inspiration? Try my Alabama Pecan Bread for a sweet side, or these Salted Maple Pecan Pie Bars for dessert perfection.
And don’t forget to check out our Pinterest boards here and join the holiday conversation on Facebook for more festive recipes.