Grandma’s Thanksgiving Stuffing Recipe: A Savory Classic

Is there any dish more deeply woven into the fabric of Thanksgiving than a big, beautiful pan of homemade stuffing? It’s the heart of the meal, the savory star that everyone sneaks a second helping of when they think no one is looking. This Grandma’s Thanksgiving Stuffing Recipe is my tribute to those timeless flavors, passed down through generations and perfected with a few cozy updates. It’s the one I rely on year after year to bring that unforgettable, so, so comforting taste of home to our holiday table.

Why You’ll Love This

You’ll love this recipe because it delivers that nostalgic, classic flavor without any fuss. We’re talking a perfect texture—crispy, golden edges with a soft, savory center that soaks up all the good gravy. And the best part? It’s incredibly forgiving. No fancy techniques or hard-to-find ingredients here. Just honest, from-scratch goodness that feels special enough for the holiday but is simple enough for any busy cook to master. So good.

Ingredients You’ll Need

• 1 loaf (16 oz) day-old rustic white bread, cut into 1-inch cubes: The sturdy base that holds its shape.
• ½ cup (1 stick) unsalted butter: For that rich, foundational flavor.
• 1 large yellow onion, diced: Adds a sweet, aromatic depth.
• 3 celery stalks, diced: Provides the essential crunch and freshness.
• 4 oz smoked turkey bacon, finely chopped: Gives a smoky, savory bite without the pork.
• 2 cloves garlic, minced: Because a little garlic makes everything better.
• 2 large eggs, lightly beaten: Helps bind everything together for the perfect slice.
• 2 ½ cups chicken or turkey broth: The key to a moist, never-dry finished dish.
• 2 tsp poultry seasoning: The classic blend that screams Thanksgiving.
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried): For that earthy, signature stuffing taste.
• 1 tsp fresh thyme leaves (or ½ tsp dried): Adds a lovely, herby note.
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Let’s Get Cooking Step by Step

1. Prep the Bread: If your bread isn’t already stale, spread the cubes in a single layer on two baking sheets. Bake at 300°F for about 15-20 minutes, tossing once, until dried out but not browned. Let them cool completely. This is your first step to the best homemade stuffing texture!
2. Cook the Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the smoked turkey bacon and cook for about 5 minutes until it starts to get crispy. Add the diced onion and celery and cook for another 8-10 minutes, until the vegetables are soft and translucent. Stir in the garlic and cook for just one more minute until fragrant.
3. Combine the Goodness: In a very large mixing bowl, combine the dried bread cubes and the vegetable-bacon mixture from the skillet. Toss everything together gently to ensure the bread is well coated in all that buttery goodness.
4. Add the Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the broth, beaten eggs, poultry seasoning, sage, thyme, salt, and pepper. Pour this mixture evenly over the bread and veggies. Using a large spoon or your hands (the best tool!), gently toss until every single bread cube is moistened. Let this sit for about 15 minutes so the bread can fully absorb the liquid.
5. Bake to Perfection: Preheat your oven to 375°F. Transfer the mixture to a greased 9×13 inch baking dish. Cover tightly with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-30 minutes, until the top is golden brown and crispy. You’ll know it’s done when the edges are crusty and the center is hot all the way through.

Classic Turkey Stuffing Tips For Success

• Dry That Bread: Seriously, don’t skip thoroughly drying your bread cubes! Fresh bread will turn your stuffing into a mushy mess. If you’re short on time, store-bought unseasoned croutons work in a pinch.
• Taste Your Broth: All broths have different salt levels. Give yours a quick taste before you add the full amount of salt to the recipe. You can always add more at the end.
• Let It Rest: That 15-minute rest after mixing is not a suggestion—it’s a must. It gives the bread time to drink up all the flavorful broth, ensuring every bite is moist.
• The Squish Test: To check if your stuffing has enough liquid, grab a handful and give it a gentle squeeze. A little broth should release. If it’s completely dry, add a splash more broth.
• For Crispy Top Lovers: For extra crunch, spread the stuffing in a shallower baking pan or even a sheet pan to maximize the surface area for browning.

Stuffing Variations & Substitutions

• Bread Swap: Feel free to use a different bread! A sourdough loaf will add a nice tang, whole wheat will make it heartier, or even a cornbread for a Southern twist.
• Vegetarian Delight: Easy! Just omit the turkey bacon and use a rich vegetable broth. For a flavor boost, add a tablespoon of balsamic vinegar to the veggie sauté to mimic that depth.
• Fruit & Nut: Add a cup of dried cranberries or chopped apples and a half-cup of toasted pecans or walnuts for a sweet and crunchy surprise.
• Sausage Style: Crumble and brown ½ lb of ground mild Italian turkey sausage instead of the bacon for a different savory profile.
• Gluten-Free: Use your favorite gluten-free bread, chopped and dried. Just note it may dry out a bit faster, so keep an eye on it.

Serving Ideas & Pairings

This stuffing is, of course, the ultimate partner for your perfectly roasted turkey. But it’s also fantastic alongside a glazed ham or even a simple roasted chicken any night of the week. For a true feast, serve it with creamy mashed potatoes, tangy cranberry sauce, and your favorite green vegetable, like green bean casserole or roasted Brussels sprouts. Honestly, a cold leftover sandwich the next day with turkey and a swipe of mayonnaise might just be the best part of Thanksgiving.

Storage & Reheating

Let the stuffing cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. To reheat, the oven is your best friend for regaining that crisp texture. Spread it in a baking dish, add a tiny splash of broth to keep it moist, cover with foil, and warm at 350°F for 20-25 minutes, uncovering for the last 5-10 minutes. You can also reheat portions in the microwave for a minute or two, though it won’t be as crispy. To freeze, pack it tightly in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• Can I make this stuffing ahead of time? Absolutely. You can dry the bread cubes and chop the veggies a day or two ahead. You can also assemble the entire dish, cover it tightly, and keep it in the fridge overnight. You may need to add a few minutes to the baking time since it will be going into the oven cold.
• Can you cook this stuffing inside the turkey? You can, but I actually prefer baking it separately. Cooking stuffing from scratch in a dish ensures it gets that wonderful crispy texture on top and cooks evenly and safely to the proper temperature (165°F) without overcooking the turkey.
• My stuffing came out dry. What happened? The bread was likely too dry to begin with, or it needed a bit more broth. Next time, do the squish test and don’t be afraid to add an extra ¼ cup of broth if it seems too dry before baking.
• What’s the best bread for homemade stuffing? A sturdy, neutral bread like a French or Italian loaf is perfect. It has a tight crumb that holds up to the liquid without disintegrating, giving you the best results for a classic turkey stuffing.