What is the secret to good stuffing?

The secret in Grandma's Thanksgiving Stuffing is balance. I aim for moisture, texture, and seasoning to harmonize. The bread should soak up enough broth without turning soggy. Herbs—sage, thyme, and a hint of rosemary—bring warmth. Eggs help it bind while staying tender. Let it rest a few minutes before serving to set perfectly.

How do you make easy turkey stuffing?

Keep it simple with a bread-based base and pre-chopped veggies. Toast the bread for crunch, then sauté onion, celery, and garlic in butter. Stir in herbs, mix with bread, and add warm broth gradually. Beat eggs and fold them in. Bake until the top is golden. This method fits busy days and still tastes like Grandma’s kitchen.

What do British people call stuffing?

In the UK it’s usually just stuffing or sage and onion stuffing. The idea stays the same—herbed, savory, and cozy. It often appears tucked under poultry skin or baked as a side, sharing the comforting mood of American Thanksgiving stuffing.

Is it better to make stuffing the night before Thanksgiving?

Yes, it helps planning. You can assemble up to the eggs and refrigerate overnight. If you bake the complete dish, keep the eggs separate until bake time to preserve texture. Either way, this trick buys you precious time on Thanksgiving morning.

Grandma's Thanksgiving Stuffing is 5step ultra easy tasty.

Name: Grandma's Thanksgiving Stuffing is 5step ultra easy tasty.
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 10 cups day-old crusty bread, cubed (like sourdough or French bread); 1 yellow onion, finely chopped; 3 stalks celery, finely chopped; 3 cloves garlic, minced; ½ cup unsalted butter; 2½ cups vegetable broth (or more as needed); 2 tsp dried sage; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 eggs, beaten; Optional: chopped parsley for garnish

Description

Grandma’s Thanksgiving Stuffing is a timeless, comforting side dish made with crusty bread, savory herbs, and rich broth—this classic stuffing brings old-fashioned holiday flavor straight to your table.

Ingredients

Scale

10 cups day-old crusty bread, cubed (like sourdough or French bread)
1 yellow onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, minced
½ cup unsalted butter
2½ cups vegetable broth (or more as needed)
2 tsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 eggs, beaten
Optional: chopped parsley for garnish

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread bread cubes on a baking sheet and toast in the oven for 10–15 minutes until slightly crisp. Remove and set aside.
In a large skillet, melt butter over medium heat. Add onion, celery, and garlic, sautéing for about 8 minutes until soft.
Stir in sage, thyme, rosemary, salt, and pepper. Remove from heat.
In a large bowl, combine toasted bread cubes with the sautéed vegetable mixture.
Pour in broth gradually, stirring until bread is evenly moistened (use more broth if needed).
Mix in the beaten eggs until fully combined.
Transfer mixture to the prepared baking dish and cover with foil.
Bake for 30 minutes covered, then uncover and bake an additional 15–20 minutes until golden and crisp on top.
Garnish with fresh parsley before serving, if desired.

Notes

You can substitute chicken broth for vegetable broth if you prefer a richer flavor (note this makes it non-vegetarian).
To make ahead: assemble through adding eggs, refrigerate overnight, then bake covered until heated through.
If you like a crisper top, broil for 1–2 minutes at the end, watching closely.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2 g
Sodium: 300 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: Grandma's Thanksgiving Stuffing, Thanksgiving recipes, stuffing, holiday side dish