Grandma Classic Stuffing
Learn how to make Grandma's classic stuffing recipe with toasted bread cubes, sautéed vegetables, and savory herbs, baked to golden perfection.
Equipment
- oven
- baking sheet
- large mixing bowl
- skillet or Dutch oven
- knife
- cutting board
- measuring cups
- measuring spoons
- 9x13-inch baking dish
- spatula or large spoon
Ingredients
Main Ingredients
- 12 cups stale white bread, cut into 1/2-inch cubes from about 1 1/2 pounds of day-old white bread
- 1/2 cup unsalted butter
- 1 large yellow onion, finely chopped
- 4 stalks celery, finely chopped
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup fresh parsley, finely chopped optional
Instructions
- Preheat your oven to 300°F. Spread the bread cubes in an even layer on a large baking sheet. Bake for 10 to 15 minutes, tossing once halfway through, until the bread is lightly toasted and dried out but not browned. This step helps prevent your stuffing from becoming soggy. Remove the bread from the oven and transfer it to a very large mixing bowl. Increase the oven temperature to 375°F.
- In a large skillet or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Add the finely chopped yellow onion and celery to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened and become translucent, but avoid letting them brown.
- Stir the 1 teaspoon of dried sage, 1/2 teaspoon of dried thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper into the softened vegetables. Continue to cook for another 1 minute, stirring constantly, until the herbs become fragrant.
- Pour the hot vegetable and herb mixture directly over the dried bread cubes in the very large mixing bowl. Add the 2 cups of low-sodium chicken broth and the 2 lightly beaten large eggs. If using, stir in the 1/4 cup of fresh finely chopped parsley now.
- Using a large spoon or your clean hands, gently mix all the ingredients together until the bread cubes are evenly moistened. Be careful not to overmix, as this can break down the bread too much. The stuffing should be moist but not soggy, and some bread pieces should still largely retain their shape.
- Lightly grease a 9x13-inch baking dish. Spoon the stuffing mixture into the prepared dish, spreading it evenly. You can leave it loosely packed for a more rustic texture or gently press it down for a firmer result.
- Bake the stuffing in the preheated 375°F oven for 30 to 40 minutes, or until the top is golden brown and crispy, and the stuffing is heated through to at least 165°F. For a moister stuffing, you may cover it loosely with aluminum foil for the first 20 minutes of baking, then remove the foil for the remaining time to allow the top to brown.
Notes
For a moister stuffing, cover it loosely with aluminum foil for the first 20 minutes of baking.