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 (use low sodium chicken broth); 2 large eggs

There’s just something about the aroma of a warm, well-made stuffing that feels like home, right? That’s exactly why Grandma’s Thanksgiving Turkey Stuffing Recipe holds a special place on my holiday table — it’s comforting, flavorful, and honestly, it makes the whole house smell incredible.

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

This isn’t just any stuffing recipe — it’s a time-tested classic that’s been passed down, and I promise, once you try Grandma’s Thanksgiving Turkey Stuffing Recipe, you’ll see why it’s a star every year on our Thanksgiving plate. It strikes the perfect balance of moist, savory, and just a little bit buttery.

Classic Comfort: The familiar flavors of celery, onion, and poultry seasoning bring that nostalgic warmth you want for holiday meals.
Perfect Texture: Using sturdier bread like French bread helps soak up the juices without turning mushy, giving you that ideal stuffing bite.
Simple Ingredients: No fancy add-ins here — just pantry staples that come together beautifully and easily.
Versatile & Customizable: It works great as a side dish or inside the turkey, and I’ll share a few tweaks to make it your own.

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

Let’s talk ingredients — each one plays a role in making Grandma’s Thanksgiving Turkey Stuffing Recipe shine. From the bread to the broth, I’ve got some handy tips so your stuffing turns out just right.

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: I recommend using a sturdy bread like French bread because it soaks up all the buttery, savory juices without falling apart.
Unsalted butter: This adds richness and helps soften the veggies; using unsalted lets you control the saltiness.
Celery: Classic in stuffing — it adds crunch and a fresh, slightly herbal flavor.
Yellow onion: Sweated down to sweet perfection, it brings depth to every bite.
Salt and black pepper: Essential for seasoning — I like to go a little lighter on salt and adjust as I go.
Poultry seasoning: This blend of herbs is what ties it all together with that quintessential stuffing taste.
Chicken stock: Low sodium works best here since you control your salt; it moistens the bread just right.
Large eggs: Eggs give the stuffing structure so it holds together nicely 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 always encourage making this recipe your own. I’ve tried adding nuts or dried fruit for a sweet crunch, but sometimes I just like to keep it simple — it’s your holiday, your call! Don’t be afraid to tweak the herbs or swap out the broth for turkey stock if you have it.

Variation: One year, I swapped half the chicken stock for apple cider — it added such a nice subtle sweetness that everyone commented on. Feel free to play around!
For gluten-free: Try your favorite gluten-free bread cubes, just be extra careful with liquid absorption so it doesn’t get soggy.
Make it vegan: You can use vegan margarine instead of butter and a flax egg in place of the eggs to keep it moist and binding.

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

Step 1: Get the bread cubes ready

Two days before Thanksgiving, I start by cutting my bread into 1-inch cubes and leaving them out in a large bowl to dry. This extra step makes all the difference — the bread soaks up the stock without getting mushy. I stir them once or twice a day to dry evenly. You can skip this if you’re short on time, but trust me, it’s worth it for the perfect texture.

Step 2: Sauté your veggies

I melt the butter in a skillet over medium-high heat, then add chopped onions and celery. I sauté them for about 10-12 minutes until they're tender and fragrant. This step builds so much flavor — don’t rush it! You’re looking for soft veggies and buttery goodness without browning them too much.

Step 3: Combine everything

Into a large bowl go the dried bread cubes. I pour the buttery veggie mixture over and gently toss to coat. Then, I sprinkle in salt, pepper, and poultry seasoning, add the chicken stock and eggs, and mix everything really well. At this point, the bread should be moist but not swimming in liquid.

Step 4: Bake to golden perfection

I spread the stuffing evenly into a 2-quart casserole dish or a 9x13 pan that’s been greased well. Then, it goes into a 350ºF oven for 30-35 minutes. Watch for that beautiful golden crust on top — that’s your cue it’s ready. If the top gets too brown before the middle is heated through, loosely tent with foil.

Top Tip

Over the years, I’ve learned a few tricks that really make Grandma’s Thanksgiving Turkey Stuffing Recipe come out just right every single time.

Use sturdy bread: French, sourdough, or even a hearty country loaf will hold up better — avoid soft sandwich bread that disintegrates.
Don’t skip drying your bread: It might seem like an extra step, but dry bread soaks up liquids beautifully without becoming mushy.
Butter your baking dish: This helps the edges get crispy and prevents sticking.
Let it rest before serving: I usually let mine sit for about 10 minutes after baking so the flavors meld and the temperature stabilizes.

How to Serve Grandma’s Thanksgiving Turkey Stuffing Recipe

Thanksgiving turkey stuffing - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or rosemary on top right before serving. It adds a pop of color and a fresh herbal note that brightens up the richness of the dish. Sometimes I toss a few toasted pecans or dried cranberries on top for a little extra texture and sweetness—holiday vibes, you know?

Side Dishes

This stuffing pairs so well with turkey, of course, but also mashed potatoes, green bean casserole, and a tangy cranberry sauce. I like to balance the richness with some bright, fresh veggies to round out the meal.

Creative Ways to Present

For special occasions, I sometimes bake the stuffing inside the turkey cavity for extra flavor (just be sure it reaches a safe temp). Another idea is to make individual stuffing muffins using a muffin tin — they’re adorable, perfectly portioned, and the crispy edges are irresistible!

Make Ahead and Storage

Storing Leftovers

I always store leftover stuffing in an airtight container in the fridge. It keeps well for about 4 days, and it’s great to reheat for lunch or dinner during the week after Thanksgiving.

Freezing

If I have extra, I’ve frozen portions successfully — just wrap tightly in foil and place in a freezer-safe bag. When you’re ready, thaw in the fridge overnight before reheating.

Reheating

I reheat stuffing in the oven at 350ºF, covered with foil for about 20 minutes to keep it moist, then uncover for the last 5 minutes to crisp up the top. Stove-top reheating works too — add a splash of broth and heat gently, stirring occasionally.

Frequently Asked Questions:

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

Yes! You can prepare the mixture fully up to the baking stage, cover it tightly, and refrigerate overnight. Then bake it fresh the next day for best texture and flavor.

What type of bread works best for this stuffing?

I recommend a denser, crusty bread like French or sourdough which soaks up the liquid nicely without becoming mushy. Avoid store-bought soft sandwich bread for best results.

Can I make this stuffing gluten-free?

Absolutely. Use your favorite gluten-free bread cubes, but keep an eye on the liquid amounts as gluten-free bread can absorb moisture differently. Drying the cubes beforehand helps maintain good texture.

Is it safe to bake stuffing inside the turkey?

Yes, but make sure the stuffing reaches an internal temperature of 165ºF to ensure it’s safe to eat. It’s sometimes tricky to get both the turkey and stuffing fully cooked, so many prefer baking stuffing separately.

Final Thoughts

This recipe has been a holiday staple in my family for years, largely because it’s reliable and full of that warm, homey flavor we all crave during Thanksgiving. Grandma’s Thanksgiving Turkey Stuffing Recipe isn’t just about ingredients or steps; it’s about gathering around the table and sharing memories. I hope you give it a try and it becomes a favorite on your holiday menu, too!