Grandma’s turkey stuffing is an easy, traditional recipe for Thanksgiving. This delicious stuffing is made with giblets, mushrooms, and French bread. It’s baked in a buttered casserole dish for a homemade, classic stuffing that is best served warm.
- 1 loaf French bread, torn into bite-size pieces (10 cups)
- 5 tablespoons salted butter
- 1 large yellow onion, chopped (2 cups)
- 2 medium garlic cloves, minced
- 3 stalks celery, chopped
- 8 ounces mushrooms, sliced
- 1/2 cup cooked giblets, finely chopped
- 1 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon black pepper
- Sprinkle of salt
- 2 1/2 cups of a combination of giblet stock and turkey stock
- Tear up the French bread into bite size pieces to get 10 cups.
- Spread bread cubes out on two cookie sheets to air dry overnight, or a few hours.
- If needed, toast bread cubes in oven at 400F for 10 minutes, stir, rotate pans, toast 10 more minutes.
- In a large skillet, fry the four vegetables: onion, celery, mushrooms and garlic and the cooked giblets in 3 to 4 tablespoons of butter.
- Next add the 6 spices, sage, thyme, marjoram, rosemary, black pepper and salt, cook vegetables until soft.
- Put the toasted, dried out bread cubes in a very large bowl, add the vegetable mixture and stir until mixed.
- Add two cups of the giblet and turkey stock, mix until combined.
- If needed, add the last 1/2 cup of stock to the stuffing. The bread cubes should be moist, but not soggy.
- Butter your casserole dish before adding your stuffing.
- Cook at 400 F for 30 minutes covered with aluminum foil and 20 minutes uncovered.
- Category: Dinner
- Method: Baked
- Cuisine: American
Keywords: Thanksgiving, homemade