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Grandma’s Thanksgiving Stuffing

A delightful, savory mixture of soft bread cubes, fresh herbs, sautéed onions, and celery that evokes nostalgia and love during the Thanksgiving feast.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf day-old bread, cubed (about 10 cups) Use different types of bread for varied texture and flavor.
  • 1 cup celery, diced
  • 1 cup onions, diced
  • 1/2 cup unsalted butter
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried) Fresh herbs can be substituted with dried.
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2-3 cups vegetable broth Add gradually to avoid sogginess.
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spread the cubed bread evenly on a baking sheet and toast it in the oven for about 10-15 minutes until slightly golden and crispy.
Cooking
  1. In a large skillet over medium heat, melt the butter. Add the diced onions and sauté for about 5 minutes until translucent. Then add the diced celery and cook for another 5 minutes until tender.
  2. In a large mixing bowl, combine the toasted bread cubes, sautéed onion and celery mixture, parsley, sage, thyme, salt, and pepper. Toss until well combined.
  3. Gradually pour in the vegetable broth, starting with 2 cups. Moisten the bread without making it soggy. Mix gently to coat every piece.
  4. Transfer the stuffing to a greased baking dish and cover it with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil during the last 10 minutes for a crispy top.
  5. Once baked, let the stuffing cool slightly before serving. Enjoy with your favorite holiday dishes!

Notes

Avoid mush by being cautious with broth amount. Different bread choices can alter the texture. Can be made gluten-free with gluten-free bread. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.