Julie Clark
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Grandma’s Thanksgiving Turkey Stuffing
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My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!
Are you all so excited that Thanksgiving is almost here? I think I love Thanksgiving more than Christmas. And one reason why? The food, of course! It’s all about the corn casserole, mashed potatoes and pumpkin pie.
Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving menu: Grandma’s Thanksgiving Turkey Stuffing.
This recipe was my Grandma’s Thanksgiving stuffing recipe, passed down to my mom. I grew up enjoying this savory traditional stuffing recipe, and now my kids are enjoying the tradition, too!
Turkey Stuffing vs Dressing
What’s the difference? It’s simple…stuffing is “stuffed” inside the bird. Dressing is usually baked on the side. My mom usually stuffs the turkey. I usually stuff the turkey AND bake dressing on the side.
Call this recipe whichever you’d like and bake it whichever way you prefer. You’ll love this best turkey dressing or homemade stuffing recipe either way!
Ingredients
- Our recipe has just a few key stuffing spices: poultry seasoning, salt and black pepper. You’ll also get flavor from the butter, onion, celery and chicken stock, but for the most part, all that savory flavor comes from poultry seasoning.
- We use a pre-mixed poultry seasoning that you can buy in the spice aisle at the grocery store. You can mix your own if you’d like. It generally has sage, rosemary, thyme, marjoram, a touch of nutmeg and black pepper.
Why put eggs in stuffing?
Why add eggs to turkey stuffing? Many of you have asked this question. The main reason is because my grandma did it, my mom continued making stuffing this way, and there is just no better stuffing. 🙂 Simple, right?
I’ve never not put eggs in stuffing, but also, the eggs act as a binder. They prevent the stuffing from being crumbly and help it hold together.
Best Bread for Stuffing
If you’ve never made Thanksgiving turkey stuffing before, you may think it is difficult. Our recipe is very simple, though and starts with the bread.
I recommend a heavier white bread (such as French or Italian bread) for turkey stuffing. Even sourdough bread would be delicious!
You can also use dried hot dog or hamburger buns that you may have sitting in your freezer. Sometimes I throw in whole wheat bread. This recipe is versatile!
- You’ll want to start this recipe about two days beforehand. Cut fresh bread into 1″ cubes and put them in a big bowl.
- Leave the bread cubes sitting out for about 48 hours so they dry out. Stir them once or twice a day so all of the bread dries out evenly. If you run out of time, dry the bread cubes in the oven preheated to a low heat.
About the bread cubes
We say to use 13-15 cups of bread cubes. Make sure the bread cubes are tightly packed into the cup. Don’t drop them in so there is a lot of air around them, but press them down into the cup. This will help make sure you have enough bread to soak up the liquid. If you like a drier stuffing, use more bread cubes.
How to Make Turkey Stuffing
- Sauté the veggies. When it comes time to make the stuffing, sauté the onions and celery in butter over medium heat until the veggies are tender. This is the best aroma ever. Of all the smells of Thanksgiving dinner cooking, this is the one that always starts it all off. There’s just nothing better.
- Mix the stuffing. Place the bread cubes in a large bowl. Then add the butter mixture and the rest of the ingredients. You can also mix the stuffing right in the casserole dish.
- Bake the stuffing. Spread the stuffing evenly in a 9×13″ baking pan or a pretty 2 quart baking dish. Bake for 30-35 minutes or until golden brown.
Is it safe to stuff a turkey?
Yes. But here are a few tips:
- Spoon the stuffing into the turkey loosely. You don’t want to pack it in. Plan about ¾ cup of stuffing per 1 pound of turkey.
- For food safety reasons, stuff the turkey immediately before you place it in the oven. Have the oven preheated and ready to go. Stuff the turkey, then pop it in the oven.
- Make sure the center of the stuffing cooks to 165 degrees Fahrenheit. You’ll need a long thermometer to go through the turkey and test it. But it is safe to eat if cooked to the correct temperature. Use an instant-read thermometer to test the temperature.
I like both stuffed turkeys and unstuffed. I prefer my stuffing just a little crispier, so cooking it in a casserole dish allows the top of the bread to get a little toasty. And who doesn’t like herbed, buttered, toasted bread?!
For food safety guidelines as far as stuffing the turkey, you can read some info from the USDA here.
Can you make turkey stuffing in the slow cooker?
Yes! Spray the slow cooker with cooking spray, then add the bread cube mixture. Cover and cook on low for about 6-8 hours. Check the internal temperature to make sure it cooks through. This will help save space for the rest of your Thanksgiving meal.
Other Thanksgiving Recipes
- cornbread stuffing
- sweet potato casserole
- Thanksgiving dinner rolls
- chicken stuffing casserole
- turkey and stuffing casserole
- green bean casserole pizza
- Thanksgiving breakfast casserole
I hope you enjoy this Thanksgiving turkey stuffing recipe as much as my family has over the past decades. Just read the reviews below to see how many people have loved this! It’s continually one of our most popular holiday recipes and we thank you for that.
Grandma’s Thanksgiving Turkey Stuffing
Grandma’s Thanksgiving Turkey Stuffing. This is a long-time family recipe for simple and savory turkey stuffing. Bake it in the oven or in the turkey!
Servings 10
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
- 13-15 cups dry bread cubes* about 2 1 pound loaves (We like to use a heavier bread such as French bread so it soaks up more juice)
- 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 (I use low sodium chicken broth)
- 2 large eggs
Instructions
- Preheat the oven to 350ºF. Spray a 2 quart casserole or 9×13" 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 ½ 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 ¼ teaspoons salt, 1 teaspoon ground black pepper, 1 ½ tablespoons poultry seasoning, 1 ½ 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.
Video
Notes
*I like to make my own dried bread cubes . Two days before preparing the stuffing, I cut bread into 1″ cubes, then allow them to dry in a big bowl for about 48 hours. Stir the bread cubes once or twice a day so they dry out evenly. They should be dry so they soak up the liquid in the recipe.
*We say to use 13-15 cups of bread cubes. This is homemade dry bread cubes that still have a little bit of softness to them. Make sure the bread cubes are tightly packed into the cup. Don’t drop them in so there is a lot of air around them, but press them down into the cup (even dried homemade bread cubes will press down in a little). This will help make sure you have enough bread to soak up the liquid. If you like a drier stuffing or if you use store bought crispy bread cubes, use more.**
Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 380kcal | Carbohydrates: 21g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 1029mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1.8mg
Same recipe our family has always used.only difference is we crush up the liver and incorporate that into the stuffing.gives a bit more beefy flavor.my gram hated cooking and baking but boy could she cook.used to make waffle cookies one at a time,cast iron mold over stove.started in September so everyone could have a box for I’ve want to make them but it takes 10lb of butter.
HOLY THIS IS GOOD NEVER MIND PLEASE SEND ME EMAILS EVERY DAY
If you haven’t tried this recipe then please do because this is the best I have ever had always a winner on my table! ” heaven in my mouth”