My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!
Grandma’s Thanksgiving Turkey Stuffing Recipe
Are you all so excited that Thanksgiving is almost here? I think I love Thanksgiving more than Christmas. And one reason why? The food, of course! It’s all about the corn casserole, mashed potatoes and pumpkin pie.
Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving table: Grandma’s Thanksgiving Turkey Stuffing. This recipe was my Grandma’s recipe and was passed down to my mom. I grew up enjoying this savory Thanksgiving turkey stuffing, and now my kids are enjoying the tradition, too!
What spices do you put in turkey stuffing?
Our recipe has just a few key seasonings: poultry seasoning, salt and black pepper. You’ll also get flavor from the butter, onion, celery and chicken stock, but for the most part, all that savory flavor comes from poultry seasoning.
What does poultry seasoning have in it?
We use a pre-mixed poultry seasoning that you can buy in the spice aisle at the grocery store. You can mix your own if you’d like. It generally has sage, rosemary, thyme, marjoram, a touch of nutmeg and black pepper.
How do you make traditional stuffing?
If you’ve never made Thanksgiving turkey stuffing before, you may think it is difficult. Our recipe is very simple, though and calls for just a handful ingredients: bread, butter, onion, celery, chicken broth, eggs and spices.
You’ll want to start this recipe about two days beforehand. Cut fresh bread into 1″ cubes and put them in a big bowl. I like to use a heavier white bread (even Italian bread) or partial bags of hot dog/hamburger buns, but sometimes throw in some whole wheat bread. Use whatever kind of bread you prefer.
**Note: We say to use 13-15 cups of bread cubes. Make sure the bread cubes are slightly packed into the cup. Don’t drop them in so there is a lot of air around them, but press them down into the cup a little. This will help make sure you have enough bread to soak up the liquid. If you like a drier stuffing, use more bread crumbs.**
Leave the bread cubes sitting out for about 48 hours so they dry out. Stir them once or twice a day so all of the bread dries out evenly. If you run out of time, dry the bread cubes in the oven preheated to a low heat.
When it comes time to make the stuffing, saute the onions and celery in butter over medium heat until the veggies are tender. This is the best aroma ever. Of all the smells of Thanksgiving dinner cooking, this is the one that always starts it all off. There’s just nothing better!
Why Put Eggs in Stuffing?
Pour this mixture over the dry bread cubes, then add the chicken stock, eggs and spices. Why add eggs to bread stuffing? Many of you have asked this question. My main reason is because my grandma did it, my mom continued making stuffing this way, and there is just no better stuffing.