Description
Grandma’s Thanksgiving stuffing recipe brings nostalgic comfort from generations of family gatherings. Hearty bread cubes, aromatic herbs, and delicate seasonings combine to create a classic side dish that connects hearts around the holiday table.
Ingredients
Scale
- 1 loaf (16 oz / 453 g) day-old bread, cubed (white, sourdough, or French bread)
- 2 ½ cups (600 ml) chicken or turkey broth
- 2 large eggs, lightly beaten
- ½ cup (115 g) unsalted butter
- 1 medium onion, finely chopped
- 3 stalks celery, finely chopped
- 2 cloves garlic, minced (optional)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions
- Bread Preparation: Meticulously spread bread cubes across a baking sheet, dehydrating them in a 250°F oven until completely crisp and dry without achieving color, ensuring uniform texture throughout.
- Aromatic Base Development: Melt butter in a skillet, gently sauté onions and celery until translucent, introducing minced garlic during the final moments to intensify the foundational flavor profile.
- Seasoning Integration: Combine toasted bread cubes with sautéed vegetables, thoroughly incorporating parsley, sage, thyme, rosemary, salt, and pepper, ensuring every morsel receives an even distribution of herbs and spices.
- Moisture Equilibration: Gradually stream warm chicken broth over the bread mixture, folding gently to maintain structural integrity. Whisk eggs into the composition, creating a cohesive binding that prevents dry pockets while maintaining delicate texture.
- Baking Technique: Transfer the mixture into a greased baking dish, spreading evenly. Cover with aluminum foil and bake at 375°F for 30 minutes, then uncover to achieve a golden, crispy surface during the final 15-20 minutes of cooking.
- Finishing Touch: Remove from oven and allow the stuffing to rest for 10 minutes, permitting flavor melding and structural stabilization. Optionally garnish with fresh herb sprigs before presenting to enhance visual appeal and aromatic complexity.
Notes
- Bread Drying Technique: Ensure bread cubes are completely dried but not browned by using low oven temperature around 250°F, spreading them evenly on a baking sheet for uniform texture.
- Vegetable Sauté Secrets: Cook onions and celery in butter slowly until soft and translucent, adding garlic at the last minute to prevent burning and maximize aromatic depth.
- Moisture Management: Add warm broth gradually and mix gently to prevent soggy stuffing, controlling liquid absorption for perfect consistency without making the mixture too wet.
- Herb Balance Tip: Crush dried herbs between fingers before adding to release more intense flavors, and adjust seasoning proportions based on personal preference while maintaining traditional herb blend.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 210
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg