Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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?
What is the serving size…1/2 cup?
Just made this for Thanksgiving and it was delicious! I used a sliced loaf of butter bread, which is pretty much the same as white bread in texture, and added dried cranberries for some holiday color. Everyone loved it. This will be my go to recipe from now on! : )
I made this today and it was absolutely delicious! My boyfriend said that this is the best stuffing he has ever had. Thank you for the recipe.
I make my own Bread loafs. I infuse them with rubbed sage, Thyme, and Rosemary. Then cut them into squares and let them dry. I stuff my Turkey because they work together to flavor each other and keep each other moist. When the Turkey is done, I remove the stuffing and bake it. Remember to always Brine your Turkey!!!
This is the best recipe. I use roughly 1 large loaf of white, sandwich type bread (usually the type with thicker slices) and keep the remaining ingredients constant. Essentially, this means doubling the liquid for the amount to bread listed above.
You say that you use a ‘heavier bread’. What kind would that be? Sourdough?
Best dressing/stuffing I have ever made and I’ve been cooking for 50 yrs!
What’s considered a hearty bread to use for the cubes?
If you bake it then freeze it for the big day does it retain it’s flavor upon reheating?
Can I assemble this and keep in fridge overnight then bake the next fay
Can this be made a day ahead and reheated? If so how?
What kind of bread do you use?
My Grandmother and my Mother made this same recipe for years. Every Thanksgiving I look for new recipes, however I always find my way back to my Grandmother’s recipe. I love the flavor of this stuffing and it’s easy to make without all the extra ingredients that I do not want in my stuffing.
This looks to be the recipe of my grandmothers that I unfortunately misplaced, however couple changes that would follow her recipe. One, I separate the eggs and mix the yolks in with the spices and add to the bread cubes after I’ve let the turkey broth soak into the bread for a bit. I also boil my celery and onion and drain then add in to my egg and seasoning mixture. Her recipe called to take the egg whites and with a fork fluff till they just got frothy. This makes the dressing fluff up in the oven and is… Read more »
I use the same ingredients although I don’t measure. Made this stuffing/dressing tor years I use more eggs