Grandma's Thanksgiving Stuffing
This classic stuffing recipe combines hearty bread, savory sausage, and aromatic vegetables with fresh herbs for the perfect holiday side dish. Crispy on top, tender in the middle, and bursting with flavor — just like Grandma used to make.
Equipment
- Baking sheet
- Large pot or Dutch oven
- Mixing Spoon
- Knife and cutting board
- 9x13-inch baking dish
- Oven
Ingredients
- 8 cups stale bread pieces (white and cornbread mix)
- 1 lb breakfast sausage
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp fresh sage (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1/2 cup unsalted butter (melted)
- 2–3 cups chicken or vegetable broth
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Instructions
- Tear or cut bread into bite-sized pieces. Spread on a baking sheet and let dry overnight.
- In a large pot or Dutch oven, cook sausage over medium heat until browned. Remove and set aside. Add onions and celery to the pot, sauté 5–7 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add crumbled sausage, dried bread, fresh herbs, and melted butter. Stir to combine. Slowly pour in broth until mixture is moistened but not soggy. Transfer to a greased 9x13 dish.
- Bake at 350°F (175°C) for 30–45 minutes until top is golden and crispy. Serve warm.
Notes
Use stale bread for the best texture and avoid soggy stuffing. Bake in a separate dish instead of inside the turkey for even cooking. Try remix variations with mushrooms, apples, cranberries, or different breads. Leftovers store well in the fridge for 3 days or freezer for 3 months.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 11gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 560mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 4mgCalcium: 90mgIron: 2.5mg
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