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Grandma’s Thanksgiving Stuffing

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A nostalgic classic with a boost of flavor—this stuffing delivers all the comfort of Grandma’s original recipe, plus savory herbs, rich broth, and golden, crispy edges. Doubled to serve a bigger table and enhanced with a few modern upgrades, it’s the dish everyone will come back for seconds.

Ingredients

Scale

20 cups cubed bread (sourdough or French, slightly dried out)

2 large onions, finely diced

6–7 celery stalks (about 4 cups), finely chopped

4 tablespoons fresh sage, chopped

4 tablespoons fresh thyme, chopped

2 tablespoons fresh rosemary, chopped

8 cups low-sodium chicken or vegetable broth

1 cup (2 sticks) unsalted butter, melted

1 cup chopped mushrooms (optional twist)

1 cup diced apple (for a sweet-savory balance)

1 cup cooked sausage, crumbled (for extra richness)

Salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 350°F (175°C). Grease a large baking dish (or two medium ones).

In a large skillet, sauté onions and celery in a bit of butter until soft, about 8–10 minutes. Add mushrooms, sausage, or apple here if using.

Add fresh herbs and cook for another 2 minutes until fragrant.

In a large bowl, toss bread cubes with the sautéed mixture. Slowly pour in melted butter and broth, stirring until the bread is moist but not soggy.

Season with salt and pepper to taste.

Transfer to baking dish, cover with foil, and bake for 30 minutes.

Uncover and bake an additional 20–25 minutes, until golden and crisp on top.

Nutrition

Find it online: https://thecomfortspoon.com/grandmas-thanksgiving-stuffing/