Dinner

Grandma’s Best Traditional Stuffing Recipe: Family Favorite Recipe

Bymia larkspur December 8, 2025December 8, 2025

Introduction

This traditional stuffing recipe is a beloved family favorite, full of comforting flavors and classic herbs. It’s a perfect side dish for holiday meals or any occasion that calls for a hearty, savory treat.

A close-up view of a white ceramic dish filled with stuffing made of golden brown toasted bread cubes mixed with small pieces of cooked onions and celery. The texture of the stuffing looks soft with crispy edges on the bread pieces, and it is garnished with small green herb leaves scattered on top. The dish rests on a white marbled surface with a soft blue cloth partially visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 cups dry bread cubes
1/2 cup butter
2 cups diced onion
2 cups diced celery
3 teaspoons poultry seasoning
1/2 teaspoon fresh or dried thyme
1/2 teaspoon fresh or dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups chicken broth
2 large eggs
1 tablespoon chopped parsley (for garnish)

Instructions

Step 1: Cut or tear bread into 1-inch cubes. To dry, spread on baking sheets and air-dry overnight, or bake at 250°F (120°C) for 20-30 minutes until lightly toasted and dry. Let cool completely.
Step 2: Melt 1/2 cup butter in a large skillet. Add diced onion and celery; cook 10-15 minutes until soft and translucent. Stir in poultry seasoning, thyme, sage, salt, and black pepper; cook 2-3 minutes until fragrant.
Step 3: Transfer dried bread cubes to a large bowl. Pour sautéed aromatic mixture over the bread and toss gently to coat.
Step 4: Warm chicken broth. Gradually add 1 1/2 cups warm broth to the bread mixture, tossing gently. Let sit 5 minutes, then toss again. Adjust broth for desired moistness, avoiding sogginess. Lightly beat eggs and pour over the stuffing. Add chopped parsley and gently toss to combine. Taste and adjust seasoning if needed.
Step 5: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spoon the stuffing mixture into the dish and cover tightly with foil. Bake for 30 minutes.
Step 6: Remove foil and bake uncovered for 25-35 minutes, until the top is golden brown and crisp and the internal temperature reaches 165°F (74°C).
Step 7: Remove from oven and let rest 10-15 minutes before serving warm.

Tips & Variations

For extra richness, add cooked sausage or chopped nuts to the mixture before baking.
Use a mix of white and whole wheat bread cubes for added texture and flavor.
Fresh herbs can be swapped for dried; just reduce the quantity by about half.
To make it vegetarian, substitute vegetable broth for chicken broth.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through. You can also freeze stuffing for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white oval dish filled with a baked stuffing made of several layers of chunky, golden-brown bread cubes with crisp edges. Mixed within are visible translucent chopped onions, bright green celery pieces, and small dark red cranberries scattered evenly throughout. The stuffing is garnished with small green herb leaves, and there is a sprig of fresh green thyme placed on top. The dish rests on a white marbled surface with part of a gray cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can assemble the stuffing the day before and refrigerate it. Bake it covered and then uncovered just before serving.

What type of bread is best for stuffing?

Stale or day-old white bread works well, but you can also use French bread or a mix of breads. The key is that the bread is dry so it absorbs the broth without becoming mushy.