Description
Grandma’s Thanksgiving Turkey Stuffing is a classic, comforting side dish featuring perfectly sautéed celery and onions mixed with savory bread cubes, seasoned with poultry seasoning, and baked to golden perfection. This recipe uses a hearty French bread for optimal moisture absorption, delivering a moist and flavorful stuffing that's perfect for holiday dinners.
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat the oven to 350ºF and spray a 2 quart casserole dish or 9×13 inch baking dish with cooking spray to prevent sticking.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat, then add the chopped celery and diced yellow onion. Sauté for 10-12 minutes until the vegetables are tender and fragrant.
- Combine Ingredients: Place the dry bread cubes in a large mixing bowl. Pour the sautéed butter, onion, and celery mixture over the bread cubes and toss to combine evenly.
- Add Seasonings and Liquids: Add salt, ground black pepper, poultry seasoning, chicken stock, and eggs to the bread mixture. Stir well to combine all ingredients thoroughly.
- Bake the Stuffing: Spread the stuffing mixture evenly into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is heated through.
- Garnish and Serve: Optionally, garnish the baked stuffing with fresh parsley or herbs like rosemary before serving warm.
Notes
- Make your own dried bread cubes by cutting bread into 1 inch cubes and drying in a large bowl for 48 hours, stirring occasionally for even drying.
- Press bread cubes firmly into the measuring cup to ensure correct quantity as loosely packed cubes will affect the texture and moisture absorption.
- If using store-bought crispy bread cubes, increase the amount of bread cubes as they are drier than homemade cubes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.
- Using low sodium chicken stock helps control saltiness in the dish.
- The nutritional info is an estimate; for precise data, consider using a nutrition calculator with your specific ingredient brands.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
