Name: Grandma’s Thanksgiving Turkey Stuffing Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 13-15 cups dry bread cubes (about 2 1/4 pound loaves French bread); 2 1/4 teaspoons salt; 1 teaspoon ground black pepper; 1 1/2 tablespoons poultry seasoning; 1 1/2 cups unsalted butter; 1 cup chopped celery; 1 cup diced yellow onion; 1 1/2 cups chicken stock (low sodium); 2 large eggs

There’s something truly comforting in every bite of Grandma’s Thanksgiving Turkey Stuffing Recipe. It’s not just stuffing; it’s a warm hug on your holiday plate, packed with buttery richness and cozy spices that bring family and memories right to your kitchen.

A white oval plate filled with a single layer of golden brown bread stuffing made up of uneven chunky bread pieces mixed with small bits of green celery. The stuffing has a slightly crispy texture on top with a mix of soft and crunchy bread, speckled with black pepper and herbs. There are two sprigs of fresh green herbs, one rosemary and one thyme, placed on the right side of the plate. The plate sits on a white marbled surface with a brown and white striped cloth napkin partially visible on the lower left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grandma’s Thanksgiving Turkey Stuffing Recipe
Top Tip
How to Serve Grandma’s Thanksgiving Turkey Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grandma’s Thanksgiving Turkey Stuffing Recipe

Why You'll Love This Recipe

I honestly cherish this recipe because it reminds me of sitting around Grandma’s kitchen table, smelling the sautéed onions and celery mingling with melted butter. It’s that nostalgic flavor that makes Thanksgiving feel whole, and I’m sure you’ll feel the same magic in every forkful.

Classic Comfort: The buttery base and savory poultry seasoning hit all those familiar, warm flavor notes you want in stuffing.
Simple Ingredients: You probably have everything in your pantry already, making it an easy but impressive addition to your feast.
Customizable Texture: Using French bread cubes that soak up just enough juice gives you that perfect moistness without sogginess.
Great Make-Ahead Potential: Prep it a day or two before, then bake right before serving—stress-free holiday planning!

The image shows a white oval plate filled with golden brown bread stuffing. The stuffing is made of many irregular chunks of bread with crispy browned edges and softer inside parts mixed with small bits of green celery. On top and to one side of the plate, two sprigs of fresh green herbs, rosemary and thyme, rest as decoration. The plate sits on a white marbled surface with a red and white striped cloth partially under it. The textures of the stuffing look crunchy and soft in different places, with a warm, toasted color palette. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together in such a straightforward way, but each one has a purpose. The French bread cubes soak up the butter and broth to stay moist, while the savory poultry seasoning and salt balance out the richness perfectly. Here’s what you’ll need and a few tips to get the best results.

Flat lay of a pile of irregular, golden-brown dried bread cubes, a few whole uncracked brown eggs with clean shells, a small mound of pale yellow unsalted butter, a handful of fresh green celery stalks with crisp leaves, a small pile of diced bright yellow onion, a small white ceramic bowl filled with coarse salt crystals, another small white bowl holding freshly ground black pepper, a small white bowl containing poultry seasoning powder in warm brown tones, and a small white bowl filled with golden chicken stock, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Dry Bread Cubes: Preferably French bread—it’s sturdy and absorbs lots of flavor without turning mushy. If you have time, drying your own bread cubes works best.
Unsalted Butter: Using unsalted lets you control the salt level precisely, which is key to balancing flavor.
Chopped Celery: Adds a mild crunch and freshness that brightens the stuffing.
Diced Yellow Onion: Sweet when sautéed, onions add depth and a cozy aroma.
Salt: Enhances all the flavors—don’t skimp here, but adjust if you’re using salted broth.
Ground Black Pepper: A little pepper brings warmth and a mild kick without overpowering.
Poultry Seasoning: The soul of the recipe, with herbs like sage and thyme giving that unmistakable turkey-day taste.
Chicken Stock: I go for low sodium to manage salt levels, but rich broth makes the stuffing juicy and flavorful.
Large Eggs: They help bind the mixture, keeping the stuffing from falling apart while baking.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love shaking things up a bit depending on the occasion or who’s at the table. This stuffing is a perfect base to customize—whether you want to add a pop of berries or make it completely vegetarian, you can make it yours and still honor Grandma’s original flavors.

Variation: Adding chopped apples and toasted pecans gives the stuffing a sweet crunch that I tried last year—it was a hit with my family and added a fresh twist to the classic.
Herb Swap: Try fresh sage and rosemary instead of poultry seasoning for a fresher, earthier profile.
Vegetarian Version: Use vegetable broth instead of chicken stock and add mushrooms sautéed with garlic to boost the umami.
Make It Gluten-Free: Substitute bread cubes with gluten-free bread—just toast it first so it absorbs the liquid well.

Step-by-Step: How I Make Grandma’s Thanksgiving Turkey Stuffing Recipe

Step 1: Sautéing the Aromatics to Perfection

Start by warming the butter over medium-high heat and gently sautéing the diced onion and chopped celery. Take your time here—about 10-12 minutes until they’re tender and the onions are translucent. This step builds the base flavor, so you want them soft but not browned. Keep stirring so nothing sticks.

Step 2: Mixing in the Bread Cubes

Place your dry bread cubes in a large mixing bowl—you’ll want them to be just the right amount of dried, not rock hard but definitely without moisture. Pour the warm butter, onion, and celery mixture over the cubes and toss until they’re evenly coated. This step is crucial for that moist, rich stuffing texture.

Step 3: Adding Seasonings, Stock, and Eggs

Sprinkle the salt, black pepper, and poultry seasoning over the bread mixture. Pour in the chicken stock little by little so you don’t over-saturate. Crack in the eggs and mix everything gently but thoroughly until well combined. The eggs act as a binder so your stuffing holds nicely when baked.

Step 4: Baking to Golden Perfection

Spread the stuffing evenly in a buttered casserole or baking dish, then pop it in the preheated 350ºF oven. Bake for about 30-35 minutes, until the top turns beautifully golden and slightly crisped. I like to check around the 30-minute mark to avoid over-drying—every oven is a little different!

Top Tip

Through making this recipe countless times, I’ve learned a few tricks that make all the difference—whether it’s nailing the texture or avoiding common pitfalls like soggy stuffing or bland taste.

Dry Your Bread Properly: I always recommend drying your own bread cubes over two days rather than buying bagged cubes. It soaks up juices better and textures are way more satisfying.
Don’t Skip the Butter: Butter is the flavor carrier here — if you skimp on it, your stuffing can turn dryness into a problem.
Use Low Sodium Broth: This way you control the salt and avoid an overly salty dish, especially since the bread can soak up a lot of seasoning.
Check Baking Time Early: Every oven’s heat varies. I’ve learned to peek a bit early so I can pull it out at that beautiful golden stage without drying it out.

How to Serve Grandma’s Thanksgiving Turkey Stuffing Recipe

Thanksgiving stuffing - Serving Suggestion

Garnishes

I usually sprinkle fresh parsley or rosemary right before serving—it adds a pop of color and a fresh, herbal kick that makes the richness feel lighter. Plus, it looks so festive on the platter!

Side Dishes

This stuffing pairs beautifully with roasted turkey (obviously!), mashed potatoes with gravy, cranberry sauce, and green bean casserole. It balances out the feast perfectly, offering richness and texture.

Creative Ways to Present

One year, I baked the stuffing inside a hollowed-out pumpkin for presentation—it was a showstopper and kept the stuffing warm while guests enjoyed appetizers! You could also make mini stuffing muffins for a bite-sized appetizer or side that’s fun to serve at a casual gathering.

Make Ahead and Storage

Storing Leftovers

I always cool leftover stuffing quickly, then store it in an airtight container in the fridge. It stays great for about 4 days and reheats beautifully, making it a fantastic next-day side or snack.

Freezing

I’ve frozen this stuffing many times without any quality loss. Just cool to room temperature, pack it tightly in a freezer-safe container, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat covered in the oven at 350ºF for about 20 minutes, adding a splash of broth on top if it looks dry. This helps restore moisture and keeps it tasting fresh, like the day you made it.

Frequently Asked Questions:

Can I use a different type of bread for this stuffing?

Absolutely! While I recommend French bread for its absorbency and texture, you can use sourdough, Italian, or even a sturdy white bread. Just make sure to dry the cubes well to soak up those delicious flavors.

Is it necessary to sauté the onions and celery first?

Yes, sautéing the onions and celery releases their natural sweetness and softens them, which enhances the stuffing’s overall flavor and prevents any raw taste.

Can this stuffing be cooked inside the turkey?

This recipe is designed for baking in a casserole dish. While you can stuff a turkey with it, baking stuffing inside the bird requires careful temperature monitoring to ensure both the turkey and stuffing reach safe internal temperatures. Baking separately often yields better texture and safety.

How do I avoid soggy stuffing?

To avoid soggy stuffing, make sure your bread cubes are properly dried and don’t add too much broth at once. Baking in a well-greased dish and watching your baking time closely helps create that crispy, golden top everyone loves.

Final Thoughts

This Grandma’s Thanksgiving Turkey Stuffing Recipe feels like a celebration of tradition and love with every bite. It’s simple enough for a cook of any skill level, yet rich enough to feel like a special heirloom dish. I hope you enjoy making and sharing it as much as my family and I do—it’s the side that truly makes the holiday feel like home.