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 such as 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 incredibly comforting about the aroma that fills the house when you bake my Grandma’s Thanksgiving Turkey Stuffing Recipe. It’s that nostalgic blend of butter, herbs, and savory bread that always makes the holiday feel complete. Trust me, this is one stuffing that deserves a spot on your Thanksgiving table.

The dish shows a close-up of stuffing on a white oval dish, placed on a white marbled surface. The stuffing is made of many small, unevenly torn pieces of golden brown bread with a crispy texture on the outside and softer inside. Mixed throughout are bits of green celery and small dark seasoning specks, adding color and texture. On the top right corner of the dish, there are two fresh herb sprigs, green with slender leaves. The overall look is warm, savory, and rustic, with the bread pieces piled loosely but evenly across the dish. 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’ve made a lot of stuffings over the years, but nothing quite matches the cozy, rich flavor of my Grandma’s Thanksgiving Turkey Stuffing Recipe. It’s a mix of simple ingredients that work together to make something that feels both classic and special.

Comforting, Traditional Flavor: The combination of butter, celery, onion, and poultry seasoning instantly takes me back to family gatherings around the dinner table.
Perfect Texture: Using a sturdy bread like French bread means the stuffing soaks up every bit of broth and butter without turning into mush.
Easy to Customize: You can add your own twist with herbs or nuts—making it perfect for your family’s tastes.
Reliable & Crowd-Pleasing: Every time I bring this dish, guests ask for seconds—it's that good!

A white oval dish filled with a single layer of golden brown stuffing made of torn bread pieces mixed with small bits of green celery. The stuffing appears soft but slightly crunchy on top with some darker toasted spots. On the right side of the dish, there are fresh green sprigs of rosemary and thyme placed as garnish. The dish is set on a white marbled surface with a brown and white striped cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses straightforward ingredients that harmonize beautifully. The rich butter and chicken stock keep the stuffing moist and flavorful, while the combo of celery and onions add that vital savory crunch and sweetness. A sturdy, dry bread is key — it’s the sponge that holds all those flavors together.

Flat lay of a large heap of homemade dried French bread cubes, a small mound of golden unsalted butter sticks, a handful of freshly chopped celery stalks, a portion of diced yellow onion, two whole clean brown eggs, a small white ceramic bowl filled with light golden chicken stock, a small white bowl containing coarse salt crystals, a small white bowl with ground black pepper, a small white bowl with poultry seasoning herbs, and a few sprigs of fresh parsley placed symmetrically, all arranged on simple white ceramic dishes placed 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: Use French bread or a heavier loaf because it absorbs moisture well without falling apart. Homemade dried cubes work best if you have the time.
Unsalted Butter: Gives richness without overpowering flavors; allows you to control salt with seasoning.
Chopped Celery: Adds a fresh, mild crunch and aromatic depth.
Diced Yellow Onion: Sweetens and enhances the overall savory profile.
Salt & Black Pepper: Essential for seasoning — don’t skimp! These bring all the elements together.
Poultry Seasoning: A traditional herb blend that ties the stuffing perfectly to your turkey.
Chicken Stock: I recommend low sodium to better control saltiness. It keeps the stuffing moist and succulent.
Large Eggs: Bind everything together so your stuffing holds its shape when baked.

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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

While Grandma’s recipe is perfect as is, I always like to encourage you to make it your own. Maybe you’re into a little extra herbiness or want to add nuts or dried fruit for a touch of sweetness and crunch. Here’s how I’ve played around with this recipe over the years.

Variation: One year, I added chopped pecans and dried cranberries, giving it that festive zing that my guests loved. It’s a great way to add texture and flavor without losing the classic vibe.
Gluten-Free Adaptation: I’ve also used gluten-free bread cubes with good results—just make sure they’re dried properly to soak up the liquids well.
Herb Boost: Feel free to toss in some fresh chopped sage or thyme with the poultry seasoning to deepen the herbaceous notes.

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

Step 1: Prepare Your Bread Cubes

I like to cut my bread into 1-inch cubes about two days before Thanksgiving and leave them out in a large bowl to dry evenly. Give them a good stir once or twice a day. This little patience pays off — dry bread cubes soak up the buttery broth perfectly without turning soggy.

Step 2: Sauté The Aromatics

In a large skillet, melt the butter over medium-high heat and sauté the onions and celery for about 10-12 minutes until they’re soft and fragrant. This step builds the base of flavor—don’t rush it, or you’ll miss some of that sweetness and depth that makes this stuffing stand out.

Step 3: Combine and Season

Once your veggies are ready, pour the buttery mixture over the bread cubes in a big bowl. Add salt, pepper, poultry seasoning, chicken stock, and eggs. Turn everything gently with a big spoon or your hands until well combined. Press down the bread cubes in your measuring cups too — this ensures you’ve got enough bread to soak up all those delicious liquids.

Step 4: Bake to Golden Perfection

Spread the mixture evenly in a greased casserole dish, then bake at 350°F for 30-35 minutes until the top is beautifully golden and crisp around the edges. You want it set but still moist inside — the hallmark of a perfect stuffing.

Top Tip

Through trial and error, I’ve learned a few nuggets that help this stuffing shine every holiday season.

Perfect Bread: Homemade dried bread cubes make the biggest difference — they soak up all flavors without turning mushy like store-bought crispy cubes sometimes do.
Sauté Slowly: Don’t rush the celery and onion — cooking them low and slow unlocks their sweetness and layers of flavor.
Measure Bread Properly: Pack the bread cubes fairly tightly into your measuring cup to match the recipe’s liquid balance for ideal moisture.
Avoid Overbaking: Keep an eye in the final minutes and take the stuffing out as soon as it’s golden — overbaking dries it out.

How to Serve Grandma’s Thanksgiving Turkey Stuffing Recipe

Thanksgiving stuffing - Serving Suggestion

Garnishes

I like to finish it off with a sprinkle of fresh chopped parsley—it brightens the dish visually and adds a fresh note that contrasts beautifully with the rich, buttery stuffing. Sometimes, I add a few sprigs of rosemary on top just before serving for that extra holiday flair.

Side Dishes

This stuffing pairs so well with a juicy roast turkey, but I’ve also served it alongside cranberry sauce, buttery mashed potatoes, and roasted Brussels sprouts for a complete, crowd-pleasing meal.

Creative Ways to Present

For special occasions, I’ve baked this stuffing inside hollowed-out mini pumpkins or small gourds—a fun and festive presentation that guests always love. You can also bake it in individual ramekins for guests, making the experience feel a little more special and personalized.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. They stay fresh and tasty for up to four days—perfect for second helpings or a post-holiday snack.

Freezing

This stuffing freezes wonderfully. After baking, cool it completely and freeze in portions inside labeled freezer-safe containers. When you want it again, thaw overnight in the fridge and reheat gently in the oven—it still tastes just like fresh.

Reheating

I usually reheat leftovers covered with foil at 325°F for about 20 minutes, then uncover for another 5 to crisp the top back up. This keeps the inside moist and the outside with that desirable golden crust.

Frequently Asked Questions:

Can I prepare Grandma’s Thanksgiving Turkey Stuffing Recipe ahead of time?

Absolutely! You can prepare the stuffing mixture a day ahead and keep it refrigerated before baking it fresh on Thanksgiving Day for the best texture and flavor.

What type of bread works best for this stuffing?

I recommend a sturdier bread like French bread or a dense white bread. It holds up well to soaking and keeps the stuffing from becoming too mushy. Avoid super soft sandwich breads unless you dry them thoroughly first.

Can I make this stuffing gluten-free?

Yes! You can swap the bread cubes for gluten-free bread cubes. Just make sure they’re dried properly to soak up the liquids without turning soggy.

How do I prevent the stuffing from drying out?

The key is balancing the amount of chicken stock and butter so it’s moist but not soggy. Also, don’t overbake it. Pull the stuffing out as soon as it turns golden and set for the best texture.

Final Thoughts

This stuffing isn’t just a side dish to me—it’s a little piece of family tradition you get to make at home and share with people you care about. When you make Grandma’s Thanksgiving Turkey Stuffing Recipe, you’re making memories along with a delicious dish. I’m sure once you try it, it’ll become a holiday favorite for you and your loved ones, just like it is for me.