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Michonne

Grandma’s Thanksgiving Stuffing

A classic Thanksgiving stuffing made with bread cubes, vegetables, broth, and herbs — a family-favorite holiday side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb day-old bread, cut into cubes
  • 1/2 cup unsalted butter
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • skillet
  • spoon or spatula
  • knife
  • cutting board

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a skillet, melt butter over medium heat. Add onion, celery, and garlic; cook until softened.
  3. In a large bowl, combine bread cubes, sautéed vegetables, sage, thyme, rosemary, salt, and pepper.
  4. Pour chicken broth and beaten eggs over the mixture and stir until evenly moistened.
  5. Transfer mixture to the prepared baking dish. Cover with foil and bake for 30 minutes.
  6. Remove foil and bake for an additional 15 minutes until the top is golden and slightly crispy.

Notes

Best served fresh from the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.