Grandma’s Thanksgiving Turkey Stuffing

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Table of Contents
  1. Grandma’s Thanksgiving Turkey Stuffing Recipe
  2. What spices do you put in turkey stuffing?
  3. What does poultry seasoning have in it?
  4. How do you make traditional stuffing?
  5. Why Put Eggs in Stuffing?
  6. Is it safe to stuff a turkey?
  7. Slow Cooker Stuffing Recipe
  8. Grandma’s Thanksgiving Turkey Stuffing Recipe
  9. Other Thanksgiving Stuffing Recipes

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!

Stuffing….or dressing? Which is it in your house? What is the difference between the two? 

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!

Thanksgiving Turkey Stuffing title image

Grandma’s Thanksgiving Turkey Stuffing Recipe

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 classic stuffing recipe and was passed down to my mom.  I grew up enjoying this savory traditional stuffing recipe, and now my kids are enjoying the tradition, too!

What spices do you put in turkey stuffing?

Our recipe has just a few key seasonings: 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.

What does poultry seasoning have in it?

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.

How do you make traditional stuffing?

If you’ve never made Thanksgiving turkey stuffing before, you may think it is difficult.  Our recipe is very simple, though and calls for just a handful ingredients: bread, butter, onion, celery, chicken broth, eggs and spices.

  • You’ll want to start this recipe about two days beforehand. Cut fresh bread into 1″ cubes and put them in a big bowl. I like to use a heavier white bread (such as French or Italian bread).  You can also use dried hot dog/hamburger buns. Sometimes I throw in whole wheat bread. Use whatever kind of bread you prefer.

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.

  • 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.
a plate of stuffing, turkey and green beans
  • 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!

Why Put Eggs in Stuffing?

Pour this mixture over the dry bread cubes, then add the chicken stock, eggs and spices.

Why add eggs to bread 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 bit of a binder. They prevent the stuffing from being crumbly.

  • Mix it all up well and you’re ready to either stuff the bird or bake the stuffing in a casserole dish. It’s a big debate over who likes to stuff the turkey and who doesn’t.
stuffing in a baking pan with a spoon

Is it safe to stuff a turkey?

Here’s my answer: Do what you’d like.

Are both methods safe?

Yes. If you stuff a turkey with bread stuffing, 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.

Our Thermoworks ThermaPen tests the internal temperatures of meats, breads and cakes INSTANTLY. This instant-read thermometer is AMAZING.  Get it here.

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.

How to Stuff a Turkey

It’s important to 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.

When to Stuff a 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.

Slow Cooker Stuffing Recipe

This recipe also works well in the slow cooker. 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.

closeup of grandma's thanksgiving turkey stuffing
closeup of grandma's thanksgiving turkey stuffing

Grandma’s Thanksgiving Turkey Stuffing

4.61 from 710 votes
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


  • 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 cup chopped celery
  • 1 cup diced yellow onion
  • 1 1/2 cups unsalted butter
  • 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 broth)
  • 2 large eggs


  • 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.
  • Place the bread cubes in a large bowl.
  • Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well.
  • 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.
  • Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.



*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.**
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.**


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
Course Side Dish
Cuisine American
Calories 380
Keyword bread stuffing, thanksgiving dinner, thanksgiving side dish, thanksgiving stuffing, turkey dressing, turkey stuffing

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.

Q: Do you have a recipe that has stood the test of time?

Other Thanksgiving Stuffing Recipes

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Cece Thibodeau
3 years ago

This sounds like my mom’s recipe, almost! I toast my bread though rather than leaving it out. Best stuffing ever!

3 years ago

5 stars
I make this whenever I have turkey. I also add a # of mild italian sausage and some ground beef. It is awesome!

3 years ago

what kind of bread do you use? Brand?

Karen Long
3 years ago

5 stars
I made this last year, & used sourdough bread
(which I also make from scratch) It was sooo
GOOD!! Needless to say..I have been asked to make it again, for our family’s Thanksgiving.
Rave reviews from this recipe…😍😋 Thank you!! The aroma does remind me of my Grandma….& years gone by….

3 years ago

Would it be ok to cook dressing covered in foil? I like it moist and not browned. If so would I need to cook it longer?
Thank you

Michael Babineau
3 years ago

5 stars
I’m a single Dad trying to pull off a successful first Thanksgiving for my two boys. I love the reviews and more important I love that the creator herself takes the time to answer these comments. I will report back after Thanksgiving.

Thank you!


Debbie whitney
3 years ago

Can I make this the night before Thanksgiving?

Mabel Nelson
3 years ago

Just want you to know that I am a beginner – my family and I moved to the US a year ago and we really want to try this out this year.
So, here are the questions..
1) what do I do after the stuffing is done ? Do, we just stuff it into the turkey and allow the turkey to bake ?
2) If yes, how long should the turkey be baked ?
These could be very basic questions – mainly because I come from a land where no one does this…

Thank you

Schanel kidd
3 years ago

Hello I noticed the topic how to make the stuffing more moist? Some people are allergic to eggs but you can use chicken broth for a more flavorful stuffing plus 1 can of cream of chicken or cream of mushroom soup( the size of the can depends on how much you’re cooking for example, if you’re cooking for two you use 8 oz cup of chicken broth and one small can of cream of chicken or cream of mushroom soup) depending on how creamy or how moist you want it you can always add more cream of chicken or mushroom… Read more »

3 years ago

So to save myself some measuring is this about 2 loaves of bread ?

3 years ago

I am new to your website. I am going to try your stuffing. It looks delicious. I am having mostly men for dinner and I am having 17 people. Of course I need extra for take homes plus we want left overs. So how many loaves of bread and how many times do I need to duplicate your recipe. thank you and have a very happy Thanksgiving.

3 years ago

My son is a vegatartion cAn I use vegetable broth inStead of chocken?

Mona From Deltona
3 years ago

Thanks for the article! When the recipe on the back of a popular brand of breadcrumbs didn’t include eggs, I decided to search WHY eggs were used (we have always used two eggs in my mom’s dressing recipe). I learned from your recipe they act as a binding agent. Another part of your recipe taught me that I should saute the onions and celery in butter, which we never have done. I made dressing today for potluck and the saute trick really imparted a nice, rich flavor! I will not forget this suggestion and we’re looking forward to cooking on… Read more »

3 years ago

How many cups of stuffing does this make. I want to stuff 15 pound bird and have enough for a small casserole as well

Charlotte Moore
3 years ago

I was raised on corn bread dressing. I just can’t do the bread like stuffing is made from. Just what you get used too. Ha!

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