Grandma’s Thanksgiving Turkey Stuffing is the kind of recipe that brings everyone running to the kitchen before the turkey even hits the table. The buttery aroma, the savory herbs, and the comforting crunch on top—it’s pure nostalgia baked in a casserole dish. Whether you bake it inside the bird or let it crisp up beautifully in the oven, this classic stuffing never disappoints.
It’s simple, hearty, and exactly what Thanksgiving memories are made of. If your family’s like mine, there’s always that one cousin who swears they’re “just going to taste it,” but somehow their plate is full before grace is even said. This Grandma’s Thanksgiving Turkey Stuffing recipe is living proof that sometimes the simplest dishes are the ones that steal the show.
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What is Grandma’s Thanksgiving Turkey Stuffing?
At its heart, Grandma’s Thanksgiving Turkey Stuffing is a tender, buttery bread mixture that soaks up all the cozy, savory flavors of the holidays. Think golden cubes of French bread tossed with sautéed onions, celery, rich butter, and the perfect balance of salt, pepper, and poultry seasoning. The result? A side dish that’s soft in the middle with just the right amount of crisp edges. It’s like a warm hug for your taste buds.
What makes Grandma’s version so special isn’t just the ingredients—it’s the love and care baked into every pan. This recipe is flexible enough to bake in a casserole dish or stuffed directly into your Thanksgiving turkey for those who love that extra touch of flavor. No fancy tricks, just simple, honest ingredients coming together to create that timeless holiday magic.
Reasons to Try Grandma’s Thanksgiving Turkey Stuffing
There’s something irreplaceable about a recipe that’s been passed down for generations, and Grandma’s Thanksgiving Turkey Stuffing is one of them. First off, it’s incredibly easy. Even if you’re juggling kids, relatives, and a turkey timer, this stuffing comes together in under an hour. Second, it’s versatile—you can bake it separately for that crisp, golden crust or stuff it right inside your turkey for a juicier texture. Third, it’s forgiving.
Don’t have homemade bread cubes? Store-bought works just fine. Plus, it tastes even better the next day (if you have any left). The buttery richness and savory seasoning balance perfectly with your Thanksgiving spread—especially alongside creamy casseroles like this Paula Deen Corn Casserole or a comforting Holiday Green Bean Casserole.
Ingredients Needed to Make Grandma’s Thanksgiving Turkey Stuffing
- 13–15 cups dry bread cubes (about two 1-pound loaves of heavier bread like French bread)
- 1½ cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2¼ teaspoons salt
- 1 teaspoon ground black pepper
- 1½ tablespoons poultry seasoning
- 1½ cups chicken stock (low sodium)
- 2 large eggs
Instructions to Make Grandma’s Thanksgiving Turkey Stuffing
Making Grandma’s Thanksgiving Turkey Stuffing isn’t complicated—it’s just about layering simple steps with care (and maybe a little love). This step-by-step guide will walk you through everything you need to know, from preparing your bread cubes to pulling that golden, buttery masterpiece out of the oven. Ready? Let’s dive in!
Step 1: Prep the Bread Cubes Like Grandma Did
The foundation of any great stuffing starts with the bread. In this step-by-step guide, grab two loaves of French bread (or another hearty bread like sourdough) and cut them into 1-inch cubes. The goal is to have 13–15 cups in total. If you’re making this a day or two ahead, spread the cubes out in a large bowl and let them dry for about 48 hours, stirring once or twice a day so they dry evenly.
If you’re short on time (and let’s be honest, who isn’t during the holidays?), you can speed things up by toasting the cubes in a 250°F oven for 30 minutes, tossing halfway through. The bread should feel dry but not rock-hard. If you want more holiday prep hacks like this, check out my Creamy Corn Casserole for Thanksgiving—another easy make-ahead favorite.
Step 2: Sauté the Veggies Until They Sing
This is where the magic really begins. In this step-by-step part of the process, melt 1½ cups of unsalted butter in a large skillet over medium-high heat. Once melted, toss in your diced onion and chopped celery. The sizzling sound and buttery aroma will instantly feel like home. Sauté the veggies for about 10–12 minutes, stirring occasionally, until they’re tender and translucent. Don’t rush this—this step builds the flavor base for the entire stuffing.
The butter will pick up the sweetness of the onion and the mild earthiness of the celery, creating a rich, savory aroma that’s impossible to resist. For a cozy kitchen companion, you might also enjoy my Holiday Green Bean Casserole, which uses a similar sauté technique for that perfect holiday flavor.
Step 3: Combine Everything in One Big, Happy Bowl
Now it’s time to bring all those elements together in this step-by-step part of the recipe. Place the bread cubes in a large mixing bowl. Carefully pour the warm butter, onion, and celery mixture over them. Give it a good stir to coat every piece of bread evenly—this is where the flavor really soaks in. Next, sprinkle in 2¼ teaspoons of salt, 1 teaspoon of ground black pepper, and 1½ tablespoons of poultry seasoning.
Pour 1½ cups of chicken stock (use low sodium if you can) over the mixture, then crack in 2 large eggs. Mix everything thoroughly but gently—use a folding motion instead of mashing. The bread should be moist but not soggy; if it feels too dry, add a little extra broth, one tablespoon at a time. This balance is the key to achieving that soft interior and golden crust Grandma was famous for.
Step 4: Transfer and Bake to Golden Perfection
You’re in the home stretch of this step-by-step recipe! Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or a 2-quart casserole dish with non-stick spray. Spread the stuffing evenly in the dish, pressing it down just a bit so it’s compact but still airy. Slide it into the oven and bake uncovered for 30–35 minutes, or until the top turns a gorgeous golden brown and the edges are crisp.
If you’re someone who loves extra crunch (and who doesn’t?), pop it under the broiler for 2–3 minutes at the end—just watch closely so it doesn’t burn. When it’s done, garnish with fresh parsley or rosemary for a festive touch. For a complete Thanksgiving plate, serve it with a juicy Cranberry Orange Glazed Turkey Breast or alongside creamy Sweet Potato Casserole with Pecan.
Step 5: Serve, Share, and Savor Every Bite
This final step-by-step moment is the best part—serving! Let the stuffing cool for about 10 minutes before spooning it out. This short wait allows it to set slightly, so it holds together beautifully on your plate. The contrast between the buttery, tender inside and the crisp, golden edges is pure holiday perfection. Pair it with turkey gravy or even leftover cranberry sauce for an extra pop of flavor. If you’re planning your full Thanksgiving menu, you might also like my Thanksgiving Leftover Turkey Stew, a cozy way to use up all those next-day leftovers.
What to Serve with Grandma’s Thanksgiving Turkey Stuffing
This classic side dish plays well with nearly every Thanksgiving favorite. Serve it alongside juicy turkey, creamy mashed potatoes, or a tangy Cranberry Orange Glazed Turkey Breast. It also pairs beautifully with Sweet Potato Casserole with Pecan or a cozy Creamy Corn Casserole for Thanksgiving. For a comforting meal the day after, serve leftover stuffing with a drizzle of turkey gravy or mix it into your Thanksgiving Leftover Turkey Stew. It’s the gift that keeps on giving.
Key Tips for Making Grandma’s Thanksgiving Turkey Stuffing
- Use hearty bread. Skip the soft sandwich loaves and go for denser bread like French or sourdough—it absorbs flavor better.
- Dry your bread properly. If you have time, let the cubes sit out for two days, stirring once a day. No time? Toast them in the oven at 250°F for 30 minutes.
- Don’t over-moisten. The bread should be moist, not soggy. You can always add a bit more broth if it feels too dry before baking.
- Make ahead. You can prep everything a day in advance, then bake it fresh on Thanksgiving morning.
- Add your twist. Toss in cooked sausage, chopped apples, or fresh herbs if you want to make it your own—but Grandma’s version truly needs no improvement.
Storage and Reheating Tips for Grandma’s Thanksgiving Turkey Stuffing
Leftovers? Lucky you. Store your stuffing in an airtight container in the fridge for up to 4 days. When reheating, sprinkle a few drops of chicken stock on top before popping it into the oven at 350°F for about 15–20 minutes. This brings back that perfect texture—crispy on the outside, moist inside. You can also microwave individual portions for a quick fix, though oven reheating keeps it more like fresh. If you’ve made a big batch, freeze portions for up to 3 months. To reheat frozen stuffing, thaw overnight in the fridge, then warm it in the oven until heated through.
FAQs
Can I stuff this into my turkey? Absolutely! Just make sure it reaches 165°F internally for safety.
Can I use store-bought bread cubes? Yes, but you might need a bit more broth since they tend to be drier.
Can I make it vegetarian? Swap chicken stock for vegetable broth—it’ll still be delicious.
How do I make it ahead? Assemble the stuffing, cover it tightly, and refrigerate overnight. Bake fresh the next day.
Final Thoughts
Grandma’s Thanksgiving Turkey Stuffing is more than a recipe—it’s tradition, comfort, and love wrapped up in one delicious dish. It’s proof that you don’t need fancy ingredients to create something unforgettable. Whether this is your first Thanksgiving hosting or your twentieth, this stuffing will earn a permanent place on your table (and in everyone’s heart).
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Grandma’s Thanksgiving Turkey Stuffing: A Simple, Delicious Family Classic
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Grandma’s Thanksgiving Turkey Stuffing is a simple, savory, and classic holiday side dish made with buttery sautéed vegetables, dry bread cubes, and poultry seasoning. It’s a nostalgic favorite perfect for baking in the oven or stuffing inside a turkey.
Ingredients
- 13–15 cups dry bread cubes (about 2 one-pound loaves of French bread)
- 1 1/2 cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups chicken stock (low sodium)
- 2 large eggs
Instructions
1. Preheat the oven to 350ºF. Spray a 2-quart casserole or 9×13-inch baking dish with cooking spray.
2. In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10–12 minutes, until tender.
3. Place the bread cubes in a large mixing bowl.
4. Pour the butter, onion, and celery mixture over the bread cubes and mix.
5. Add the salt, pepper, poultry seasoning, chicken stock, and eggs. Mix until well combined.
6. Spread the stuffing evenly into the prepared baking dish.
7. Bake for 30–35 minutes, or until golden brown.
8. Garnish with fresh parsley or rosemary, if desired.
9. Serve warm.
Notes
Use homemade dried bread cubes for best texture and flavor. Cut bread into 1-inch cubes and let them dry for 48 hours, stirring occasionally.
Tightly pack the bread cubes when measuring to ensure you have enough to soak up the liquid.
If using store-bought crispy bread cubes, consider adding more stock or slightly increasing the amount to avoid a dry texture.
Leftovers keep well in the fridge for up to 4 days in an airtight container.
