Grandma's Thanksgiving Turkey Stuffing
User Reviews
4.7
Grandma's Thanksgiving Turkey Stuffing
Description
Grandma's Thanksgiving Turkey Stuffing uses 13-15 cups of dried bread cubes as its base, typically a denser bread like French bread for better absorption. The bread soaks up a mixture of sautéed celery and onion cooked in butter, seasoned with salt, black pepper, and poultry seasoning. Chicken stock is added alongside eggs to help bind the ingredients together. The stuffing is spread evenly in a baking dish and baked at 350ºF until the top is golden brown, creating a comforting texture with a tender inside and a slightly crisp crust.
The stuffing has a savory flavor profile, with the focus on classic poultry seasoning and the rich taste imparted by butter and chicken broth. The sautéing of aromatics adds a softened, sweet contrast to the hearty bread base. Baking it results in a firm dish that retains moisture from the stock while offering a pleasant bite from the bread cubes. It pairs naturally with roasted turkey and other holiday sides.
To serve, warm the stuffing and accompany it with roasted turkey or other Thanksgiving mains. It works well spooned beside gravy or mixed with turkey drippings. Leftovers should be stored in an airtight container in the refrigerator and consumed within four days to maintain freshness and safety.
Drying your own bread cubes by cutting and air-drying for 48 hours ensures optimal absorption and texture; tightly packing the cubes into measuring cups helps achieve an accurate amount. Using heavier, denser bread enhances the ability of the stuffing to soak up liquid without collapsing.
Ingredients
- 13-15 cups bread cubes about 2 1 pound loaves (We like to use a heavier bread such as French bread so it soaks up more juice, dry
- 1 1/2 cups butter unsalted
- 1 cup celery chopped
- 1 cup yellow onion diced
- 2 1/4 teaspoons salt
- 1 teaspoon black pepper ground
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups chicken stock (I use low sodium chicken broth)
- 2 large egg
Instructions
- Preheat the oven to 350ºF. Spray a 2 quart casserole or 9x13" baking dish with cooking spray.
- In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender. 1 1/2 cups unsalted butter, 1 cup chopped celery, 1 cup diced yellow onion
- Place the bread cubes in a large bowl. 13-15 cups dry bread cubes*
- Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well. 2 1/4 teaspoons salt, 1 teaspoon ground black pepper, 1 1/2 tablespoons poultry seasoning, 1 1/2 cups chicken stock, 2 large eggs
- Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
- Garnish with fresh parsley or other fresh herbs such as rosemary if desired.
Notes
- Dry bread cubes at home by cutting bread into 1-inch pieces and air-drying for around 48 hours to improve liquid absorption.
- Pack bread cubes tightly when measuring to ensure the correct quantity for proper consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, reheating before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 111mg | 37% |
| Sodium | 1029mg | 43% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
