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Grandma’s Thanksgiving Stuffing

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A cherished holiday stuffing recipe featuring sourdough bread, fresh herbs, and aromatic vegetables, perfect for Thanksgiving.

Ingredients

Scale
  • 10 cups cubed sourdough or French bread
  • 1 large onion, finely diced
  • 2 cups finely chopped celery (about 3–4 stalks)
  • 2 tbsp sage, finely chopped
  • 2 tbsp thyme, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 4 cups low-sodium broth (chicken or vegetable)
  • ½ cup unsalted butter, melted
  • Salt and pepper, to taste

Instructions

  1. Prepare the Bread: Start by cubing the bread into bite-sized pieces. Spread them out on a baking sheet or in a large bowl and let them dry out for a few hours or overnight.
  2. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the finely diced onion and chopped celery. Sauté until softened, about 5-7 minutes.
  3. Add Fresh Herbs: Once the onions and celery are tender, add the chopped sage, thyme, and rosemary. Cook for another 2-3 minutes.
  4. Combine with Bread: In a large mixing bowl, combine the dried bread cubes with the sautéed vegetables and herbs. Toss gently to combine.
  5. Pour in Broth: Gradually pour the low-sodium broth over the bread mixture, mixing until the bread is moist but not soggy.
  6. Season: Taste and season with salt and pepper as necessary.
  7. Bake: Preheat the oven to 350°F (175°C). Transfer the stuffing to a greased baking dish, cover with foil, and bake for about 30 minutes. Uncover and bake for an additional 15-20 minutes until golden brown.

Notes

Prepare the stuffing a day ahead for convenience. This recipe is versatile; feel free to add vegetables or nuts based on your taste.

Nutrition

Find it online: https://hwepodcast.com/grandmas-thanksgiving-stuffing/