Grandma’s Thanksgiving Dressing Recipe

I’m sharing my Grandma’s Thanksgiving Stuffing Recipe because its super simple approach produces the best dressing to serve with turkey and gravy.

I grew up with Grandma stirring that famous pan of dressing, and honestly I still get nervous bringing it to the table. Grandma’s Thanksgiving Dressing is the BEST dressing recipe you’ll ever make, it’s stupidly simple and somehow always the thing everyone fights over.

I love the little crunch of chopped celery and the warm note from fresh chopped sage that sneaks through each bite. People post it everywhere, you can find it under Grandmas Dressing Recipes Thanksgiving, and lots of folks call it the Best Dressing Recipe for holidays.

I screw up the timing sometimes, but it still disappears first.

Ingredients

• Stale white bread soaks up flavors, adds carbs and comforting texture, not much protein.
• Rich butter adds fat, moisture and savory depth, high calorie but very tasty.
• Crunchy celery brings fiber and freshness, a mild bitter herbal note.
• Sweet when cooked, onion gives sugars and savory umami, big flavor boost.
• Eggs bind the mix, add protein and a custardy richness.
• Chicken or turkey stock adds salty savory moisture, lots of flavor.
• Sage brings piney, earthy warmth, classic Thanksgiving herb, use sparingly.
• Bright parsley freshens, adds herbs, small vitamin boost and color.
• Giblets give meaty depth and protein, not everyone likes the texture.

Ingredient Quantities

• 12 cups stale white bread cubes (about 1 lb), 1/2 to 3/4 inch
• 1 cup unsalted butter (2 sticks 8 oz / 225 g)
• 2 cups chopped celery (about 4 stalks)
• 1 1/2 cups chopped yellow onion (about 1 large)
• 2 large eggs, beaten
• 2 1/2 to 3 cups low sodium chicken or turkey stock
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh chopped sage or 2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped cooked giblets (optional)

How to Make this

1. Preheat oven to 350°F and butter a 9×13 inch baking dish. If your bread isn’t stale, cut into 1/2 to 3/4 inch cubes and dry in a single layer at 250°F for 15 to 20 minutes until slightly crisp.

2. Melt 1 cup unsalted butter in a large skillet over medium heat, then add 2 cups chopped celery and 1 1/2 cups chopped yellow onion. Cook until soft and slightly translucent, about 8 to 10 minutes, stirring so nothing burns.

3. Stir in 1 tablespoon fresh chopped sage or 2 teaspoons dried sage, 1 teaspoon poultry seasoning, 1/2 teaspoon dried thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook 30 to 60 seconds to bloom the herbs. If using, add 1/2 cup chopped cooked giblets and warm them through.

4. Put the 12 cups stale white bread cubes in a very large bowl. Pour the hot butter, celery and onion mixture over the bread and toss so the cubes soak up the flavor.

5. Add 1/4 cup chopped fresh parsley to the bowl, toss again.

6. In a separate bowl whisk 2 large beaten eggs with 2 1/2 cups warm low sodium chicken or turkey stock. Pour this over the bread mixture and fold gently until everything is moistened. It should be moist but not soupy, add up to 3 cups stock if you like it saucier.

7. Let the mixture sit 10 to 15 minutes so the bread absorbs the liquid, then taste and adjust salt and pepper if needed.

8. Transfer the dressing to the prepared baking dish and dot the top with a few small pieces of butter if you want a richer top.

9. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 15 to 20 minutes until the top is golden brown and the center is set.

10. Let the dressing rest 10 minutes before serving, sprinkle a little extra chopped parsley on top if you want it to look pretty.

Equipment Needed

1. Oven plus a buttered 9×13 inch baking dish
2. Rimmed baking sheet (for drying the bread)
3. Large skillet (12 inch or similar) for melting butter and cooking veggies
4. Very large mixing bowl to toss the bread with the hot butter mix
5. Medium mixing bowl for whisking eggs and stock
6. Whisk (for eggs and stock)
7. Wooden spoon or heatproof spatula (for stirring and folding)
8. Chef’s knife and cutting board (for celery, onion, parsley, sage)
9. Measuring cups and spoons (for butter, stock, herbs, salt and pepper)

FAQ

Grandma’s Thanksgiving Dressing Recipe Substitutions and Variations

• 12 cups stale white bread cubes: swap for cubed day old cornbread for a sweeter, crumbly dressing, or use sourdough or country whole wheat for more flavor and chew.
• 1 cup unsalted butter: use 1 cup salted butter but cut the added salt by about 1/2 tsp, or try 3/4 cup butter plus 1/4 cup neutral oil (canola or light olive) for a lighter mouthfeel.
• 2 1/2 to 3 cups low sodium chicken or turkey stock: low sodium chicken broth works fine, or use vegetable stock to make it vegetarian; for richer taste use bone broth or reduced stock concentrate diluted to taste.
• 1/2 cup chopped cooked giblets (optional): replace with chopped roasted turkey or chicken dark meat, or use sautéed mushrooms or chopped toasted walnuts for a savory vegetarian texture.

Pro Tips

– Use a mix of cube sizes and toast a handful extra for the top. Smaller cubes soak liquid faster and make the center tender, bigger ones stay a bit chewy so you get texture. If you want a crunchy top, toss a few separate cubes with a little butter and brown them quick in a pan or oven then sprinkle on before serving.

– Warm the stock (and the eggs if they were in the fridge) before adding to the bread. Cold liquid shocks the bread and makes clumps, warm liquid absorbs more evenly so the whole dish cooks uniformly.

– Keep the aromatics low and slow in the butter, dont rush to brown them. Let them get soft and sweet, and if any brown bits form, deglaze the pan with a tiny splash of stock or water to lift that flavor into the dressing.

– Taste and adjust at two points, not just once. After you mix in the herbs and aromatics, taste a little, then taste again after the bread has soaked a bit. Salt and pepper can fade as it bakes so err on slightly under-salting at first, you can always fix later.