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-pound loaves; preferably heavier bread like French bread); 1 1/2 cups unsalted butter; 1 cup chopped celery; 1 cup diced yellow onion; 2 1/4 teaspoons salt; 1 teaspoon ground black pepper; 1 1/2 tablespoons poultry seasoning; 1 1/2 cups chicken stock (low sodium preferred); 2 large eggs

There’s something about the smell of sage and buttery onions mingling with bread that just feels like home. This Grandma’s Thanksgiving Turkey Stuffing Recipe is exactly that kind of comforting, classic dish you’ll want on your holiday table every year. It’s the kind of stuffing that brings everyone to the kitchen, asking for seconds and sharing stories.

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 have fond memories of my grandma bustling around the kitchen with this stuffing baking in the oven, filling the house with the most amazing aroma. What sets this recipe apart is how it balances simple, wholesome ingredients with soulful flavors that everyone loves. You’ll find that making this will instantly turn your Thanksgiving into a tradition worth repeating.

Classic Comfort: It delivers that nostalgic, flavorful taste that’s true to a homemade Thanksgiving stuffing.
Perfect Texture: The use of slightly heavier bread, like French bread, soaks up juices beautifully without turning soggy.
Simple Yet Bold Flavors: Butter, celery, onion, and poultry seasoning come together in perfect harmony to complement your turkey.
Easy to Customize: Whether you want to add sausage, nuts, or herbs, this recipe is a flexible canvas for your family’s tastes.

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

Every ingredient in Grandma’s Thanksgiving Turkey Stuffing Recipe is carefully chosen to build layers of flavor and texture. Using a sturdy bread that can soak up all the buttery, savory goodness without turning mushy is key. I usually opt for French bread, and sometimes I make my own dried cubes ahead of time — the dryness really helps absorb the stock and butter perfectly.

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: Using French bread or a similarly dense bread ensures that the stuffing holds together and absorbs the flavors well. Homemade dried cubes give you the best texture.
Unsalted butter: Adds richness and allows you to control the saltiness in the dish.
Chopped celery: Brings a subtle crunch and fresh flavor, balancing the rich butter.
Diced yellow onion: Sweet and aromatic, perfect for flavor depth when sautéed.
Salt & ground black pepper: Essential seasonings that elevate every bite.
Poultry seasoning: The star spice mix that gives the stuffing its signature Thanksgiving flavor.
Chicken stock: A good-quality low sodium broth provides moisture and savory depth.
Large eggs: Bind everything together so your stuffing doesn’t fall apart after baking.

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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 that this Grandma’s Thanksgiving Turkey Stuffing Recipe is so easy to tweak depending on what you have on hand or your family’s preferences. Feel free to customize it to add your own spin — trust me, it only gets better with personal touches!

Add Sausage: One year, I browned some sausage and mixed it in — it made the stuffing heartier, and everyone raved about it.
Include Nuts or Dried Fruit: Tossing in toasted pecans or dried cranberries adds a delightful crunch and sweetness.
Herb Variations: I sometimes swap poultry seasoning for fresh sage and thyme for a fresher herbal kick.
Make It Vegetarian: Just swap the chicken stock for vegetable broth, and it’s just as delicious.

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

Step 1: Sauté the Veggies Until Tender and Fragrant

Start by melting butter in a large skillet over medium-high heat. Toss in your chopped onions and celery, then sauté them for about 10-12 minutes. You’re looking for translucent onions and soft celery — this slow cooking really brings out a sweet, savory base that’s essential to the stuffing’s flavor.

Step 2: Combine the Bread Cubes with the Flavor Base

Place your dry bread cubes in a large bowl. Pour the buttery onion and celery mixture over them and gently toss until the bread is coated. This ensures every cube absorbs some of the savory fat and flavor.

Step 3: Mix in the Seasonings, Stock, and Eggs

Sprinkle in the salt, pepper, and poultry seasoning. Pour in the chicken stock and crack in the eggs. Stir everything well to combine — the eggs help hold it all together while the stock moistens the bread. Make sure everything is evenly distributed.

Step 4: Bake to Golden Perfection

Transfer this mixture to a greased casserole dish— I usually pick a 2-quart or a 9x13” baking dish. Spread it out evenly, then bake at 350ºF for 30-35 minutes. You’re aiming for a beautifully golden top with a soft, moist middle. If you see the edges browning too quickly, cover loosely with foil for the last 10 minutes.

Top Tip

After making this stuffing several times, I've found that the texture and flavor really depend on the bread and the broth. Getting these right transforms the whole dish from “meh” to “wow.” Here are my go-to tips:

Use Dense Bread: I always dry my bread cubes for at least two days, stirring them a couple of times daily. This preps them to soak just the right amount of broth without turning mushy.
Low Sodium Broth: Using a low sodium chicken stock gives you control over salt levels, especially since the bread absorbs flavor intensely.
Don’t Skip the Eggs: Eggs are your binder, so don’t leave them out! They add structure and help the stuffing hold its shape after baking.
Watch Your Oven Time: Keep an eye on the baking—you want a golden crust, but not a dried-out inside. Loosely foil it if the top browns too fast.

How to Serve Grandma’s Thanksgiving Turkey Stuffing Recipe

Thanksgiving stuffing - Serving Suggestion

Garnishes

I like to finish the stuffing with a sprinkle of fresh parsley—it adds a burst of green color and a mild freshness that livens up every bite. Sometimes I throw in a few sprigs of rosemary on top before baking for an extra hint of that woodsy aroma.

Side Dishes

This stuffing shines alongside classic Thanksgiving sides like roasted turkey, mashed potatoes with gravy, cranberry sauce, and green bean casserole. Together, it creates that perfectly balanced plate you’ll be craving all year.

Creative Ways to Present

For family gatherings, I love serving this stuffing in a cast-iron skillet or even stuffing it inside hollowed-out acorn squash for a festive touch. It’s a fun presentation that gets everyone asking for the recipe, especially the kids!

Make Ahead and Storage

Storing Leftovers

After the feast, I immediately transfer leftovers to an airtight container and store them in the fridge. The stuffing stays moist and flavorful for up to 4 days, making for easy weekday lunches or sides.

Freezing

I’ve frozen this stuffing before with great results. Just cool it completely, portion it out in freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To keep that golden crust, I reheat leftovers in the oven at 325ºF, covered loosely with foil until warmed through—about 15-20 minutes. If you’re in a hurry, a quick zap in the microwave works, but you might lose some crispness.

Frequently Asked Questions:

Can I use store-bought bread cubes instead of making my own?

You can, but dry bread cubes from the store tend to be drier than homemade dried cubes, so you might want to add a bit more broth to keep the stuffing moist and flavorful. Pressing the bread cubes firmly when measuring also helps maintain the right texture.

Is it necessary to sauté the vegetables first?

Yes! Sautéing the onion and celery softens them and brings out their sweetness, which adds a richer flavor to the stuffing. Skipping this step might leave you with bite of raw veggies that don’t meld as well with the bread and spices.

Can I prepare the stuffing a day ahead?

Absolutely. You can mix all the ingredients, cover the dish tightly with foil, and refrigerate overnight. When ready to serve, bake it as directed—it might take a few extra minutes since it’s coming straight from the fridge.

What’s the best way to make this stuffing gluten-free?

To make this gluten-free, substitute the bread cubes with your favorite gluten-free bread. Just be sure to dry the bread cubes similarly so they absorb the moisture without becoming mushy. You may also want to check that your chicken stock is gluten-free.

Final Thoughts

This Grandma’s Thanksgiving Turkey Stuffing Recipe is truly a treasure I’m happy to keep sharing every holiday season. It’s simple, authentic, and filled with love – the kind of recipe that brings people together around the table. I hope you enjoy making it as much as I do, and that it becomes a cherished part of your own family traditions.