Grandma's Thanksgiving Stuffing

Presented by Nonna Recipes

Difficulty: Easy

Preparation Time: 2 hours 20 minutes | Cooking Time: 45-60 minutes

Total Time: 3 hours | Servings: 15 servings

Calories: Approximately 180 per serving

Ingredients:

1/2 cup Butter

16 cups Dry Bread Cubes (3 large loaves for homemade)

2 cups Onion (diced into 1/2")

1/2 tsp Ground Black Pepper

1/2 tsp Thyme (fresh or dried)

1/2 tsp Sage (fresh or dried)

3 tsp Poultry Seasoning

2 cups Celery (diced into 1/2")

1 1/2-3 cups Chicken Broth

1 Tablespoon Parsley (fresh for garnish)

1 tsp Salt

2 large Eggs

Instructions

Preheat your oven to 250°F. Cut the bread into cubes, about 1/2" to 3/4". Spread them out on a baking sheet and let them dry in the oven for about an hour, tossing occasionally.

Once done, take them out and set aside to cool while preparing the other ingredients. If you make the breadcrumbs in advance, store them in an airtight container at room temperature for up to a week.

Now, raise the oven temperature to 350°F. In a large pot, melt the butter over medium heat. Toss in the onion and celery, cooking until they become tender and translucent, which should take about 8 minutes.

Mix in the poultry seasoning, thyme, sage, and salt along with 1½ cups of chicken broth. Remove from heat and whisk the eggs in a bowl, stirring them into the onion mixture.

 In a large bowl, combine your dried bread cubes and pour the chicken broth mixture over them. Carefully fold everything together, ensuring the stuffing is moist but not swimming in liquid. If it's too dry, add a bit of leftover chicken broth.

Coat a 9"x13" baking dish with nonstick spray and spread your stuffing evenly into it. Bake for 45-60 minutes, checking and stirring every 15-20 minutes until it's beautifully golden on top.

When it’s ready, remove from the oven and sprinkle with fresh parsley before serving.

Enjoy this family favorite!