Can I use store-bought bread cubes?

Absolutely! Just choose unseasoned ones so you can control the flavors yourself.

Can I make Grandma’s Thanksgiving Stuffing ahead of time?

Yes! Prepare everything up to the baking step, cover tightly, and refrigerate overnight. Bake it fresh the next day.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days, or freeze for up to a month. Reheat covered with foil at 350°F until warm.

Thanksgiving Stuffing Delight: 5 Easy Flavor Boosts

Name: Thanksgiving Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 10 cups cubed sourdough or French bread (about 1–1.5 loaves, slightly stale); 1 large yellow onion, finely diced; 2 cups celery, finely chopped (about 3–4 stalks); 2 tablespoons fresh sage, chopped; 2 tablespoons fresh thyme leaves; 1 tablespoon fresh rosemary, finely chopped; 4 cups low-sodium chicken or vegetable broth (warmed); ½ cup (1 stick) unsalted butter, melted; Salt and pepper, to taste

Description

This classic Grandma’s Thanksgiving Stuffing is buttery, herby, and perfectly golden. Made with cubed sourdough bread, sautéed onions, celery, and fresh herbs, this cozy side dish brings warmth and nostalgia to every holiday table. Simple, flavorful, and truly timeless!

Ingredients

Scale

10 cups cubed sourdough or French bread (about 1–1.5 loaves, slightly stale)
1 large yellow onion, finely diced
2 cups celery, finely chopped (about 3–4 stalks)
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
4 cups low-sodium chicken or vegetable broth (warmed)
½ cup (1 stick) unsalted butter, melted
Salt and pepper, to taste

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Instructions

Prep the Ingredients:
Preheat the oven to 350°F (175°C). Cube the stale bread and place it in a large mixing bowl. Chop the onion, celery, and herbs.
Sauté Vegetables:
In a large skillet, melt the butter over medium heat. Add onion and celery, cooking for 5–7 minutes until tender and fragrant. Season lightly with salt and pepper.
Combine the Mixture:
Pour the sautéed veggies over the cubed bread. Add herbs and toss gently. Gradually pour in the warm broth while mixing until evenly moistened.
Bake the Stuffing:
Transfer the mixture into a greased 9×13-inch baking dish. Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until the top is golden and crisp.
Serve & Enjoy:
Serve warm alongside turkey, gravy, or your favorite holiday sides.

Notes

Make-Ahead Tip: Prepare up to one day ahead, refrigerate, and bake before serving.
Customization: Add cooked sausage, diced apples, or cranberries for a flavorful twist.
Bread Tip: If your bread isn’t stale, toast cubes at 250°F for 20 minutes before using.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: side dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup (approx.)
Calories: 240 kcal
Sugar: 3 g
Sodium: 430 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 25 mg