Ingredients
Scale
- 1 loaf (16 ounces) crusty bread, cubed and dried overnight
- 1/2 cup (1 stick) unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 cup fresh sage leaves, chopped
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup chicken giblets (optional, finely chopped)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Stir in sage, parsley, thyme, poultry seasoning, salt, and pepper. Cook for another minute until fragrant.
- Step 2: In a large bowl, combine the dried bread cubes, the sautéed vegetable mixture, and the optional chopped giblets.
- Step 3: Gradually pour in the chicken broth, stirring gently to moisten the bread. Do not over-soak; the bread should be moist but not soggy.
- Step 4: Transfer the stuffing mixture to a greased 9×13 inch baking dish or a roasting pan alongside the turkey.
- Step 5: Bake for 30-40 minutes, or until the stuffing is golden brown and heated through. If the top starts to brown too quickly, cover loosely with foil.
- Step 6: Let the stuffing rest for 10 minutes before serving.
Notes
- Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover stuffing in the microwave or oven until heated through, adding a splash of broth if it's too dry.
- Serve Grandma's stuffing alongside your Thanksgiving turkey, or use it as a delicious base for a hearty stuffing-and-cranberry-sauce sandwich the next day.
- For extra flavor depth, toast the bread cubes lightly before combining them with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American