Cozy Grandmas Thanksgiving Stuffing Recipe: A Heartwarming Classic

Memories of grandma’s thanksgiving stuffing dance through my kitchen, filling the air with nostalgia and warmth.

Crisp autumn leaves and familiar aromas transport me back to childhood gatherings.

Soft bread cubes mingle with savory herbs, creating a recipe that whispers family traditions.

Sage and thyme weave their magic, transforming simple ingredients into something extraordinary.

Rich flavors tell stories of generations past, connecting us through shared culinary love.

Each spoonful carries deep emotional significance beyond mere sustenance.

You can recreate this cherished recipe and make new memories that honor treasured family moments.

Why Grandma’s Thanksgiving Stuffing Feels Like Home

• Savor Family Heritage: Grandma's treasured recipe connects generations, bringing nostalgic comfort and traditional flavors to the holiday table.
• Master Layered Flavor Technique: Toasting bread cubes, browning sausage, and sautéing vegetables create complex, rich taste dimensions that elevate classic stuffing.
• Customize with Confidence: Easily adaptable recipe allows home cooks to adjust herbs, swap meat, or add personal ingredients while maintaining the classic stuffing structure.
• Stress-Free Holiday Cooking: Simple step-by-step instructions ensure even novice cooks can create a professional-quality side dish without complicated techniques or expensive ingredients.

Everything You Need For Grandma’s Thanksgiving Stuffing

• Bread Cubes: A classic foundation that provides structure and absorbs the flavorful liquids in the stuffing.

• Ground Sausage: Adds rich, savory flavor and meaty texture to the traditional holiday dish.

• Onions, Celery: These vegetables create a delicious flavor base and provide a subtle, sweet undertone to the stuffing.

• Dried Sage, Thyme, Salt, Black Pepper: A classic herb blend that delivers warm, earthy notes and enhances the overall taste profile.
• Fresh Parsley, Fresh Rosemary: Bright, fresh herbs that add a layer of complex herbal flavor to the dish.

• Chicken Broth, Eggs: These ingredients help to moisten the bread and bind all components together, creating a cohesive stuffing texture.

• Butter: Provides richness and helps to sauté vegetables, adding depth of flavor to the stuffing.

How To Make Grandma’s Thanksgiving Stuffing Step By Step

Step 1: Prepare Oven and Baking Dish

Warm up the oven to 375°F and coat a large baking dish with butter or cooking spray to prevent sticking.

Step 2: Toast Bread Cubes

Spread bread cubes on a baking sheet and roast in the oven for 10-12 minutes, stirring occasionally until they turn golden and crispy.

Step 3: Cook Sausage

Brown ground sausage in a large skillet over medium-high heat, breaking it into tiny pieces until completely cooked with no pink remaining.

Step 4: Sauté Vegetables

• Chopped celery
• Diced onions

Sauté until vegetables become soft and translucent, about 5-6 minutes.

Step 5: Season Vegetable Mixture

• Dried sage
• Thyme
• Salt
• Black pepper

Stir to distribute seasonings evenly.

Step 6: Combine Liquid Ingredients

• Chicken broth
• Eggs

Mix until well blended.

Step 7: Mix Stuffing Components

• Toasted bread cubes
• Cooked sausage
• Sautéed vegetables
• Fresh parsley
• Fresh rosemary

Step 8: Moisten Stuffing

Pour broth and egg mixture over bread mixture, gently folding to ensure everything is moistened without breaking bread cubes.

Step 9: Prepare for Baking

Transfer stuffing to the prepared baking dish, spreading evenly with uniform thickness.

Step 10: Bake Stuffing

Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking 15-20 minutes until top turns golden brown and crispy.

Step 11: Rest and Serve

Allow stuffing to rest for 10 minutes before serving, letting flavors blend and settle.

Tips To Nail Grandma’s Thanksgiving Stuffing

• Toast Bread Carefully: Stir bread cubes frequently during toasting to achieve even golden color and prevent burning.
• Select Sausage Wisely: Choose high-quality ground sausage with robust flavor for maximum taste depth in the stuffing.
• Control Moisture Perfectly: Add broth gradually and gently fold to prevent soggy or dry stuffing, maintaining ideal texture.
• Enhance Herb Freshness: Use fresh rosemary and parsley instead of dried herbs for brighter, more vibrant flavor profile.
• Resting is Crucial: Allow stuffing to rest after baking, which helps ingredients meld together and creates better overall taste and consistency.

Tasty Twists On Grandma’s Thanksgiving Stuffing

• Vegetarian Stuffing Sensation: Replace ground sausage with diced mushrooms or plant-based meat crumbles for a hearty vegetarian version that maintains rich flavor and texture.
• Cornbread Classic: Swap traditional bread cubes with crumbled cornbread for a Southern-inspired stuffing that adds a sweet and crumbly dimension to the classic recipe.
• Mediterranean Herb Fusion: Incorporate feta cheese, chopped olives, and Mediterranean herbs like oregano and basil to transform the traditional stuffing into a vibrant, Mediterranean-inspired side dish.
• Apple Walnut Harvest: Mix in diced apples and toasted walnuts for a seasonal stuffing that brings a delightful crunch and subtle sweetness to the traditional recipe.

What Goes Great With Grandma’s Thanksgiving Stuffing

• Pair with Roasted Turkey: Classic thanksgiving stuffing deserves its perfect partner – a perfectly roasted turkey with crispy skin and juicy meat. The herbal notes in the stuffing complement the rich turkey flavor beautifully.
• Recommended Wine Pairing: Choose a medium-bodied Pinot Noir with subtle earthy undertones that match the sage and thyme in the stuffing. Its soft tannins and fruity profile cut through the richness of the dish.
• Cranberry Sauce Companion: Add a tangy homemade cranberry sauce on the side to provide a bright, acidic contrast to the dense, savory stuffing. The sweet-tart flavor balances the hearty sausage and herb-infused bread cubes.

How To Store Grandma’s Thanksgiving Stuffing The Right Way

• Store cooled stuffing in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer stuffing to freezer-safe containers or zip-lock bags, removing excess air to prevent freezer burn, and store for up to 1 month.
• Warm refrigerated stuffing in the oven at 350°F, covered with foil to retain moisture, for about 15-20 minutes until heated through.
• Always use clean utensils when handling stored stuffing and discard if it develops an off smell or shows signs of mold.

Grandma’s Thanksgiving Stuffing FAQ

• Is this stuffing suitable for vegetarians?

No, this recipe contains ground sausage and chicken broth, which are meat-based ingredients.

• Can I prepare the stuffing in advance?

Yes, you can assemble the stuffing a day ahead and refrigerate. Just add an extra 10-15 minutes to baking time when cooking from cold.

• What type of bread works best for this recipe?

Day-old or slightly stale bread is ideal. Sourdough, white bread, or challah are excellent choices that provide good texture and absorb flavors well.

• How do I prevent the stuffing from becoming too dry?

Use enough chicken broth and eggs to moisten the bread cubes, and cover with foil during initial baking to retain moisture before crisping the top.

Grandmas Thanksgiving Stuffing Recipe

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4.6 from 9 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Grandma’s thanksgiving stuffing brings nostalgic warmth to holiday tables, blending generations of culinary love. Herbs, bread cubes, and secret family touches create a comforting side dish that connects family memories and delicious tradition.

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Ingredients

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Main Ingredients:

• 1 loaf bread, cubed
• 1 lb ground sausage
• 2 cups chicken broth
• 2 large eggs

Vegetables:

• 1 cup celery, chopped
• 1 cup onions, diced
• 1/2 cup fresh parsley, chopped

Seasonings and Extras:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1/4 cup fresh rosemary, chopped

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Instructions

1. Preheat the oven to 375°F and generously grease a large baking dish to prevent sticking.
2. Spread bread cubes on a baking sheet and toast in the oven for 10-12 minutes until golden and crisp, stirring occasionally to ensure even browning.
3. In a large skillet, cook ground sausage over medium-high heat, breaking it into small crumbles until fully browned and no pink remains.
4. Remove sausage and in the same skillet, melt butter and sauté chopped celery and onions until translucent and fragrant, approximately 5-6 minutes.
5. Add dried sage, thyme, salt, and black pepper to the vegetable mixture, stirring to distribute seasonings evenly.
6. In a separate mixing bowl, whisk chicken broth and eggs together until well combined.
7. Transfer toasted bread cubes to a large mixing bowl, then add cooked sausage, sautéed vegetables, fresh parsley, and fresh rosemary.
8. Pour the broth and egg mixture over the bread mixture, gently folding to ensure all ingredients are moistened without breaking bread cubes.
9. Transfer the stuffing mixture to the prepared baking dish, spreading it evenly and ensuring a uniform thickness.
10. Cover with aluminum foil and bake for 25 minutes, then remove foil and continue baking for an additional 15-20 minutes until the top is golden brown and crispy.
11. Let the stuffing rest for 10 minutes before serving to allow flavors to meld and settle.

Notes

• Ensure bread cubes are completely dry before toasting to achieve maximum crispiness and prevent soggy stuffing.
• Swap ground sausage with vegetarian sausage crumbles or diced mushrooms for a plant-based alternative that maintains rich, savory flavors.
• Chop vegetables uniformly to guarantee even cooking and consistent texture throughout the stuffing.
• Avoid overmixing when combining ingredients to prevent bread from breaking down and maintain a rustic, chunky consistency.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 90 mg