Grandma's Thanksgiving Stuffing Recipe!!

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread is more nutritious; day-old bread is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine can be a cheaper alternative.

Preheat the oven to 250°F (121°C) to dry out the bread slowly.

Cut the bread into approximately 3/4 inch cubes, aiming for about 16 cups total.

Place the bread cubes on two baking sheets and dry them in the oven for about 50 to 60 minutes until crusty but not burned.

Chop 2 cups of onions finely and set aside.

Chop 2 cups of celery finely, including the leafy ends for added flavor.

In a large skillet, melt butter over medium-high heat.

Add the chopped onions and celery to the skillet and sauté until they are transparent, about 30 minutes.

While the vegetables are cooking, strip the leaves off fresh thyme and chop them.

Add 1/2 teaspoon of thyme, 1/2 teaspoon of sage, and 1 tablespoon of poultry seasoning to the sautéed vegetables.

Pour in 1.5 cups of chicken broth and let it sit until the bread is done drying.

Once the bread is dry, combine it in a large bowl with the sautéed mixture and the chicken broth.

Mix gently until all the bread is moistened but not soggy, adjusting with more broth if necessary.

Season with a little salt and pepper to taste.

Spray a 9x13 inch baking dish with nonstick cooking spray and transfer the stuffing mixture into it.

Cover with plastic wrap and refrigerate if making ahead, or bake immediately.

Bake in the oven at 350°F (175°C) for 45 to 50 minutes, stirring every 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens