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- 1 loaf of day-old bread, cubed (about 10 cups) - 1 cup unsalted butter - 1 large onion, finely chopped - 3 celery stalks, finely chopped - 3 cloves garlic, minced - 2 cups low-sodium chicken or vegetable broth - 2 teaspoons dried sage - 1 teaspoon dried thyme - 1 teaspoon rosemary, chopped - Salt and pepper to taste - 1/2 cup fresh parsley, chopped - 1/2 cup walnuts or pecans, chopped - 1 cup dried cranberries or raisins I love starting with fresh ingredients. Day-old bread is a must. It soaks up the flavors well. The butter adds richness while the onion and celery give it a nice base. Garlic brings a warm aroma that fills the kitchen. I choose low-sodium broth to keep the dish balanced. The herbs add depth. Sage is classic for stuffing, while thyme and rosemary add a lovely touch. I always taste and adjust salt and pepper to suit my liking. Fresh parsley gives a pop of color and a fresh taste. Optional nuts or dried fruits can add crunch or sweetness. I often use walnuts or cranberries. They bring a surprise in every bite. It's all about personal touch. Feel free to mix and match to make it your own! - Preheat your oven to 350°F (175°C). - Spread cubed bread on a baking sheet to toast. First, I start by preheating my oven to 350°F. This temperature helps the stuffing cook evenly. Next, I take a loaf of day-old bread and cut it into cubes. I spread these cubes on a baking sheet. I toast the bread in the oven for about 10-15 minutes. This step makes the bread crispy and helps it soak up the flavors later. Once they are lightly crispy, I take them out and let them cool. - Melt butter in a skillet and sauté onion and celery. - Add minced garlic and cook until fragrant. In a large skillet, I melt one cup of unsalted butter over medium heat. The butter adds rich flavor. Once melted, I add one finely chopped large onion and three finely chopped celery stalks. I sauté them for about 5-7 minutes. They should feel soft and smell great. Next, I stir in three cloves of minced garlic. I let it cook for one more minute. This step releases a lovely aroma! - Combine toasted bread, sautéed vegetables, broth, and seasonings. - Transfer to a baking dish and bake accordingly. Now, I take a large mixing bowl. I add the toasted bread, the sautéed vegetables, and two cups of low-sodium chicken or vegetable broth. I mix everything well. I want the bread to soak in the broth. Next, I add two teaspoons of dried sage, one teaspoon of dried thyme, and one teaspoon of chopped rosemary. I season with salt and pepper to taste. If I want to add some crunch, I include half a cup of chopped walnuts or pecans. For sweetness, I might add one cup of dried cranberries or raisins. I fold everything together gently. Then, I transfer this mixture to a greased baking dish. I cover it loosely with foil. I bake it in the preheated oven for 30 minutes. After that, I remove the foil and bake for another 15-20 minutes. This time helps the top get golden and crispy. Once it’s done, I let it rest for a few minutes before serving. - Ensure bread is well-toasted for optimal texture. - Taste the mixture before baking for seasoning adjustments. Toasting the bread is key. It helps to make the stuffing crisp outside and soft inside. I like to lay out the cubed bread on a baking sheet and toast it at 350°F for about 10-15 minutes. Keep an eye on it to avoid burning. When you mix the bread with the broth, it should soak in well without turning mushy. Before you bake, taste the mixture. This helps you check the flavors. If it needs more salt or herbs, add a bit before it goes in the oven. - Garnish with fresh parsley for presentation. - Pair with homemade gravy for added flavor. For the best look, I add fresh parsley on top of the stuffing just before serving. It adds a nice green color and freshness. If you want to elevate the dish, serve it with homemade gravy. The gravy adds moisture and rich flavor, making each bite even better. - Don't skip the resting time before serving. - Avoid overcooking the stuffing to prevent dryness. Letting the stuffing rest after baking is very important. It allows the flavors to settle and makes serving easier. If you cut into it right away, it can fall apart. Also, be careful not to overcook it. A dry stuffing is not what we want. Aim for a golden top, but keep the inside moist and fluffy. {{image_2}} If you want a nut-free stuffing, just leave out the walnuts or pecans. This makes it safe for those with nut allergies. The dish still tastes great without them. You won't miss the nuts at all! Adding dried fruits can give your stuffing a sweet twist. Try using apricots or cherries for a fun change. These fruits add color and flavor that makes the stuffing unique. You can mix and match fruits to find your perfect blend. For a gluten-free option, swap the regular bread for gluten-free bread. This allows everyone to enjoy the dish, regardless of dietary needs. Make sure to check that your broth is also gluten-free. With these simple changes, everyone can share in the joy of Grandma’s stuffing. Store any leftover stuffing in an airtight container. It will keep fresh in the fridge for up to 4 days. This way, you can enjoy it again without losing flavor. Make sure to cool it down first before sealing it up. To reheat the stuffing, preheat your oven to 350°F (175°C). Place the stuffing in an oven-safe dish. Cover it with foil to keep it moist. Heat until warmed through, about 20-25 minutes. This method helps restore its tasty texture. If you want to save stuffing for later, freeze it in a sealed container. It can last for up to 2 months in the freezer. Be sure to label the container with the date. When you're ready to eat, thaw it in the fridge overnight before reheating. This keeps it safe and delicious! To make stuffing from scratch, follow my recipe. Start with day-old bread, about 10 cups cubed. Melt one cup of unsalted butter in a large skillet. Sauté one chopped onion and three chopped celery stalks until soft. Add three cloves of minced garlic and cook for one more minute. In a large bowl, mix the toasted bread, sautéed veggies, and two cups of low-sodium broth. Then, add two teaspoons of dried sage, one teaspoon of dried thyme, and one teaspoon of chopped rosemary. Season with salt and pepper to taste. Optionally, you can add half a cup of chopped walnuts or pecans, and one cup of dried cranberries or raisins. Combine everything well, transfer to a baking dish, cover loosely with foil, and bake. Yes, you can make your stuffing a day ahead. Prepare it as usual but do not bake it right away. Store the uncooked stuffing in your fridge. When you're ready, take it out, let it sit at room temperature for about 30 minutes, then bake it. This way, you save time on the big day. Day-old bread is the best choice for stuffing. I love using sourdough or French bread. They soak up the broth well and give great texture. Fresh bread can be too soft and gummy, so always go for bread that has dried out a bit. You should bake stuffing at 350°F for about 30-40 minutes. Cover it with foil for the first 30 minutes. This keeps it moist. Then, take off the foil and bake for an extra 15-20 minutes. This step makes the top nice and crispy. This blog covers how to make a tasty stuffing from scratch. You need day-old bread, butter, onions, celery, and chicken broth. I shared tips on roasting, mixing, and baking. Remember to taste your mixture and adjust spices before baking. Always let it rest to keep it moist. You can even make it nut-free or gluten-free! Store leftovers in the fridge or freeze for later. Happy cooking, and enjoy your delicious stuffing!

Grandma’s Classic Thanksgiving Stuffing

Make your Thanksgiving unforgettable with Grandma’s Classic Thanksgiving Stuffing! This savory recipe combines day-old bread, fresh herbs, and optional nuts and cranberries for a dish that's bursting with flavor. Perfectly crispy on top and soft inside, it's the ultimate side for your holiday feast. Click through to discover step-by-step instructions and impress your family with this delicious tradition!
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Ingredients
  

1 loaf of day-old bread, cubed (about 10 cups)

1 cup unsalted butter

1 large onion, finely chopped

3 celery stalks, finely chopped

3 cloves garlic, minced

2 cups low-sodium chicken or vegetable broth

2 teaspoons dried sage

1 teaspoon dried thyme

1 teaspoon rosemary, chopped

Salt and pepper to taste

1/2 cup fresh parsley, chopped

1/2 cup walnuts or pecans, chopped (optional)

1 cup dried cranberries or raisins (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    Spread the cubed bread on a baking sheet and toast in the oven for about 10-15 minutes, until lightly crispy. Remove and let cool.

      In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened, about 5-7 minutes.

        Stir in the minced garlic and cook for an additional minute until fragrant.

          In a large mixing bowl, combine the toasted bread, sautéed vegetables, and broth. Mix well, ensuring the bread absorbs the liquid.

            Add the sage, thyme, rosemary, salt, pepper, parsley, and any optional ingredients like nuts and dried cranberries. Fold everything together gently until combined.

              Transfer the stuffing mixture to a greased baking dish, covering it loosely with foil.

                Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.

                  Once done, let it rest for a few minutes before serving.

                    Prep Time: 20 min | Total Time: 1 hr | Servings: 8-10

                      - Presentation Tips: Serve the stuffing in the baking dish and garnish with fresh parsley for a pop of color. You can also carve out a small space in the center to place a small bowl of gravy for drizzling.