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 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 recommended); 2 large eggs

There’s something truly comforting about the classic flavors in Grandma’s Thanksgiving Turkey Stuffing Recipe. Every bite takes me back to those cozy holiday kitchens, with its buttery, savory aroma filling the air, and I promise you, it’s worth making this stuffing your new tradition.

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 been making this stuffing for years, and what keeps me coming back is how incredibly versatile and foolproof it is. It’s the perfect balance of buttery crisp edges, tender bread soaked with savory stock, and that touch of warmth from the poultry seasoning. It’s exactly what you want on Thanksgiving, or any time you need a little comfort food hug.

Rich Butter Flavor: This recipe calls for plenty of butter to give you that melt-in-your-mouth richness you can’t ignore.
Perfect Bread Texture: Using heavier bread like French bread means the stuffing soaks up juices beautifully without turning mushy.
Simple Ingredients, Big Impact: You probably have everything on hand, and the combination just works magically every time.
Great Make-Ahead Option: Whether you prep your bread cubes early or assemble ahead, this stuffing is super convenient around the busy holidays.

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

Each ingredient in Grandma’s Thanksgiving Turkey Stuffing Recipe plays an important role in delivering that classic, cozy flavor. The key to success here is starting with the right bread and layering in sautéed aromatics that bring the whole dish alive.

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:I prefer using French bread for its sturdy crumb that absorbs the stock without becoming soggy — homemade dried cubes work best if you have the time.
Unsalted Butter:Generous butter adds deep flavor and helps soften the veggies while giving the stuffing a luscious texture.
Chopped Celery:This brings a subtle crunch and freshness that balances the richness.
Diced Yellow Onion:The slight sweetness of cooked onions is essential to flavor depth.
Salt & Black Pepper:Basic but crucial seasonings to enhance all the components.
Poultry Seasoning:This is the secret herb blend that gives that holiday, timeless turkey-sidekick vibe.
Chicken Stock:Low sodium is my choice here so you control the saltiness; this liquid soaks into the bread and ties it all together.
Large Eggs:They bind everything so your stuffing holds its shape and isn’t crumbly when served.

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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 love keeping this recipe classic, but sometimes I tweak it to suit who I'm cooking for—more herbs, less butter, or adding a secret ingredient or two. Feel free to make it yours!

Variation: Adding chopped mushrooms or cranberry bits gives it a fresh twist—I’ve seen how the tartness pairs wonderfully with the buttery bread cubes.

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

Step 1: Prep and Sauté the Aromatics

Start by heating the butter in a large skillet over medium-high heat. Toss in your diced onion and chopped celery, and sauté until they’re soft and fragrant—usually about 10-12 minutes. I always watch closely here; the key is to get tender veggies without browning them too much since that can overpower the delicate flavor of the stuffing.

Step 2: Mix the Base

Place your dry bread cubes in a big bowl. Pour that luscious butter, celery, and onion mixture right over the cubes, then gently toss until everything’s combined and the bread starts to get that golden gloss.

Step 3: Season and Bind

Add salt, pepper, and your poultry seasoning, then pour in the chicken stock. Crack in the eggs last and stir everything carefully until you’ve got a beautifully moistened mixture that’s ready for its baking debut.

Step 4: Bake to Perfection

Transfer the stuffing into a cooking spray–prepared casserole dish and spread it evenly. Pop it into your preheated 350ºF oven and bake for around 30-35 minutes. You’re aiming for a golden top with crispy edges but still moist inside. Every Thanksgiving, the smell from the oven is like a warm hug waiting at the table.

Top Tip

Over the years, I've learned a few tricks that really make Grandma’s Thanksgiving Turkey Stuffing Recipe shine and help avoid common pitfalls.

Dry Your Bread Right: I always dry out my bread cubes for at least 48 hours, stirring occasionally so the cubes dry evenly without molding. This makes a huge difference in how the bread absorbs the liquids without turning mushy.
Butter Counts: Don’t skimp on butter—it’s the foundation for the rich flavor and moist texture.
Don’t Overmix: When adding stock and eggs, fold gently to keep the bread cubes intact; this prevents a soggy or overly dense stuffing.
Watch Your Bake Time: Pull it out just as the top turns golden—leave it too long and the edges can dry out.

How to Serve Grandma’s Thanksgiving Turkey Stuffing Recipe

Thanksgiving Turkey Stuffing - Serving Suggestion

Garnishes

I’m a sucker for fresh parsley chopped and sprinkled on top just before serving—it adds a lovely pop of color and fresh herb aroma. Rosemary sprigs or even a little sage can bring that festive flair right to your plate.

Side Dishes

I always pair this stuffing with roasted turkey, cranberry sauce, green beans almondine, and buttery mashed potatoes. The flavors complement each other beautifully, making each bite sing.

Creative Ways to Present

For special occasions, I’ve baked the stuffing inside hollowed-out squash or even stuffed it into turkey legs—it makes for such a unique presentation that guests love, plus it keeps the stuffing extra moist and flavorful.

Make Ahead and Storage

Storing Leftovers

Leftovers are gold in my house! I store them in airtight containers in the fridge for up to 4 days. Just make sure to cool the stuffing fully before sealing to keep it fresh and tasty.

Freezing

Freezing works like a charm. I recommend dividing the stuffing into portions, freezing in sealed containers or freezer bags, and thawing overnight in the fridge before reheating. This way, you always have a comforting side on hand.

Reheating

For leftovers, I reheat covered in the oven at 350ºF until warmed through—usually about 15-20 minutes. Covering keeps it moist, and then I uncover in the final minutes for that crispy top again.

Frequently Asked Questions:

Can I use store-bought bread cubes instead of making my own?

Absolutely! Store-bought bread cubes can be used, but keep in mind they tend to be drier and crispier, so you might want to adjust the amount of chicken stock to make sure the stuffing stays moist enough.

Is it better to cook stuffing inside the turkey or separately?

Cooking stuffing separately, like in this recipe, gives you more control over its texture and ensures even cooking. It also reduces any food safety concerns, and you get that perfect golden crust on top every time.

Can I make this stuffing ahead of time?

Yes! You can prepare the stuffing mixture up to a day in advance, then cover and refrigerate it. When you’re ready, bake as directed. This saves you time on the holiday and helps flavors meld beautifully.

How do I ensure the stuffing isn’t too dry or too soggy?

The key lies in the bread you use and the amount of stock added. Using heavier bread that can soak up liquid without falling apart is important. Also, adding stock gradually and mixing gently helps balance moisture perfectly. If the mixture feels dry, add a splash more stock; if too soggy, add a handful more bread cubes.

Final Thoughts

This Grandma’s Thanksgiving Turkey Stuffing Recipe is more than just a side dish; it’s a memory maker, a tradition, and a flavor-packed crowd-pleaser. Whether it’s your first time or your hundredth, I hope this recipe helps you create moments around your table as warm and inviting as the stuffing itself. Give it a try—you’ll be so glad you did.