Classic Grandma's Thanksgiving Stuffing
A comforting and savory classic, this Thanksgiving stuffing combines dried bread with sautéed onions, celery, and fresh herbs, baked to a perfect golden crisp.
Equipment
- Baking sheet
- Large skillet
- Large bowl
- Small bowl
- 9x13 inch baking dish
- Aluminum foil
- Oven
Ingredients
Main Ingredients
- Stale white bread or sourdough/brioche
- 1 yellow onion
- a few celery stalks
- several tablespoons unsalted butter
- a few sprigs fresh sage
- a few sprigs fresh thyme
- a small bunch fresh parsley
- salt to taste
- black pepper to taste
- chicken or vegetable broth enough to moisten
- 1-2 eggs optional
Instructions
Preparation
- Cut stale bread into 1-inch cubes and spread on a baking sheet to air dry for several hours or overnight.
- Melt butter in a large skillet over medium heat, then add chopped yellow onions and celery and cook for 8-10 minutes until soft. Stir in chopped fresh sage, thyme, and parsley; cook for 1 minute until fragrant.
Assembly & Baking
- In a large bowl, combine dried bread cubes with sautéed vegetables and herbs. Whisk the broth with the optional beaten eggs, then gradually pour over the bread mixture, stirring gently until evenly moistened.
- Taste the mixture and adjust salt and black pepper as needed.
- Lightly grease a 9x13 inch baking dish, spread the stuffing mixture evenly, cover tightly with aluminum foil, and bake in a preheated oven at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
Notes
For extra flavor, consider adding cooked sausage or mushrooms to the stuffing mixture. Adjust the amount of broth to your preferred consistency, ensuring the bread is moist but not soggy.