Grandma's Classic Thanksgiving Stuffing
A heartwarming and flavorful stuffing recipe, perfect for your Thanksgiving feast. This recipe uses dried bread for a perfectly textured stuffing, enhanced with herbs and a rich broth.
Equipment
- Large Mixing Bowl
- Large skillet
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 1 pound Italian Bread, cubed and dried overnight
- 1 cup Celery, chopped
- 1 cup Onion, chopped
- 1/2 cup Fresh Parsley, chopped
- 1 teaspoon Dried Sage
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter
- 4 Large Eggs, lightly beaten
- 4 cups Chicken Broth Or vegetable broth for a vegetarian option
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add celery and onion and cook until softened, about 5-7 minutes.
- In a large bowl, combine the dried bread cubes, cooked celery and onion, parsley, sage, thyme, salt, and pepper.
- Add the beaten eggs to the bread mixture and stir to combine.
- Gradually pour in the chicken broth, stirring until the bread is evenly moistened. Do not over-soak. The mixture should be moist but not soggy.
- Pour the stuffing mixture into a greased 9x13 inch baking dish.
- Bake for 45-60 minutes, or until golden brown and heated through. If the top is browning too quickly, cover loosely with foil.
- Let stand for 10 minutes before serving. This allows the stuffing to set slightly.
Notes
For a richer flavor, you can add 1/2 cup of cooked sausage or ground meat to the stuffing mixture. Adjust the amount of broth as needed depending on the type of bread used. Leftovers can be stored in the refrigerator for up to 3 days.