Grandma’s Thanksgiving Stuffing (2024)

By Jill Baird · Published September 10, 2023 · Updated March 6, 2024 · 99 Comments

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This Classic Thanksgiving Stuffing recipe has withstood the test of time. It has the perfect balance of chewy and moist, sweet and savory, and can be made entirely from scratch or with some simple shortcuts. I'll show you the best homemade stuffing recipe for your holiday meal.

Grandma’s Thanksgiving Stuffing (1)
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  • Grandma’s Thanksgiving Stuffing Video Tutorial
  • The Best Thanksgiving Stuffing Recipe
  • Gluten-Free Grandma's Thanksgiving Stuffing
  • Homemade Bread Cubes
  • Ingredients in Thanksgiving Stuffing Recipe
  • How to Make Thanksgiving Dressing
  • Variations and Tips
  • Grandma's Thanksgiving Stuffing Recipe

Grandma’s Thanksgiving Stuffing Video Tutorial

**NOTE: In this video I forgot to show adding the eggs. whoops! Go ahead and add your beaten eggs with the broth. All the directions are in the recipe card below.

The Best Thanksgiving Stuffing Recipe

This recipe for Grandma’s Thanksgiving Stuffing is the Thanksgiving side dish our family looks forward to most each year. It has been handed down from my Grandma, and now we are passing it along to you!

Grandma’s Thanksgiving Stuffing is made entirely from scratch, although you can speed up the prep time by about an hour and use bread cubes from the deli.

It’s made with chicken broth, a mixture of amazing savory herbs and spices, and just the right amount of butter. A little crunchy on top and soft and chewy in the middle, it’s everything you want in a classic stuffing recipe.

If you're looking for a great turkey recipe, be sure to check ours, and if you're feeding a smaller crowd this year or need to make a little extra turkey, this recipe for Herb Turkey Breast is so easy to make.And if you want to try something new, our Smoked Turkey Recipe is tender and delicious. This Thanksgiving Stuffing Recipe is the perfect dressing for your holiday meal. Keep reading to learn how to make homemade stuffing from scratch!

Gluten-Free Grandma's Thanksgiving Stuffing

All you need to do to make this stuffing gluten-free is to use gluten-free bread. You should be able to find either loaves or sliced gluten-free bread at the grocery store. From there, making the homemade dry bread cubes would be exactly the same process as it would for regular bread.

Homemade Bread Cubes

  1. Preheat the oven to 250 degrees.
  2. Cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
  3. Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
  4. Remove from the oven and set aside while you make the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.
Grandma’s Thanksgiving Stuffing (2)

Ingredients in Thanksgiving Stuffing Recipe

  • Dry Bread - you can make your own dried bread cubes, or buy them in the deli or bakery section of the grocery store. You want them to be about ½” - ¾” in size.
  • Butter - you can use salted or unsalted butter for this recipe.
  • Onion - white or yellow onions work great.
  • Celery - you can use the entire stalk, cutting it into uniform ½” pieces.
  • Poultry Seasoning - you should be able to find this in the spices section at the store.
  • Thyme and Sage - we prefer fresh herbs, but in a pinch, dried will work, too.
  • Salt and Pepper
  • Chicken Stock - you can purchase stock in the box from the store, or even make your own. You can also use vegetable stock to make this vegetarian.
  • Parsley - fresh chopped parsley is an optional garnish. It adds a nice freshness to your stuffing.

How to Make Thanksgiving Dressing

  1. Preheat oven to 350 degrees.
  2. In a large pot over medium heat, add the butter and let it melt. Next, add the onion and celery and cook, stirring frequently, until your celery and onions are tender and translucent - about 8 minutes.
  3. Add the poultry seasoning, thyme, sage, salt, pepper, and 1 ½" cups of the chicken stock.
  4. Put the dry cubed bread into a large bowl and pour the chicken stock and celery mixture over the top of the bread. Gently fold the ingredients together - the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to ½ cup of the additional chicken stock.
  5. Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
  6. Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.
  7. Remove from the oven and top with chopped fresh parsley before serving Immediately. Enjoy!
Grandma’s Thanksgiving Stuffing (3)

How Much Stuffing Should I Make?

When you are calculating how much stuffing to make for a crowd, we recommend about 1 cup for a normal meal or about 1 ½ cups per person for Thanksgiving.
By these portion sizes, this recipe will feed about 15 people for a regular meal, or 10 people for Thanksgiving.

How Far in Advance Can You Make a Stuffing Recipe?

Stuffing is best warm and fresh, but leftovers will keep airtight in the fridge for up to 5 days.
If you want to make this the day before Thanksgiving, make the stuffing but do not bake. You can store the filling in a covered bowl, or another airtight container, up to 48 hours before baking.
Once you are ready to bake, prepare your 9” x 13” baking dish with non-stick cooking spray, add the stuffing from the fridge and bake for 45-60 minutes, or until the top is crusty and lightly golden brown.

What is the best bread to use for stuffing?

If you plan to make your own dried bread cubes, you can use a mixture of sourdough, French bread, and wheat bread for Grandma’s Thanksgiving Stuffing. It’s best to try and find fresh bakery loaves rather than pre-sliced sandwich bread which has a lot of moisture.
Pro-tip: save yourself a little money and look for bread in the marked-down or day-old section of the bakery section at your local grocery store!

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  • Pies- Classic Pumpkin Pie, Razzleberry Pie, Chocolate Cream Pie, and Blackberry Pie too.
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  • More Thanksgiving Favorites- Cute Chocolate Turkeys, Fruit Tray and Turkey Veggie Platter.
Grandma’s Thanksgiving Stuffing (4)

Variations and Tips

  • Be sure to watch the Youtube video above to learn all the tips and tricks.
  • If you love a sweeter stuffing recipe, try our Apple and Sausage Stuffing, or our Cornbread Stuffing Recipe.
  • You can make it a little sweeter by substituting a cup of apple juice for chicken broth.
  • Add some roasted slivered almonds or dried and then plumped cranberries.
  • You can make this a day ahead, just don't bake it yet. Store it in a gallon bag or a casserole dish covered in plastic wrap, in the fridge until you're ready to bake it.
  • Feel free to add a little extra broth if needed. Remember, you want the stuffing moist without liquid standing in the baking dish.
  • The amount of broth needed will depend on the type of bread you use. The most important thing to remember is your stuffing should be moist but without standing broth at the bottom of the baking dish.

Grandma’s Thanksgiving Stuffing (5)

Print

Grandma's Thanksgiving Stuffing Recipe

Grandma’s Thanksgiving Stuffing is a classic stuffing recipe that has withstood the test of time. It’s got the perfect balance of chewy and moist, sweet and savory and can be made entirely from scratch, or with some simple shortcuts.

Course Side Dish

Cuisine American

Prep Time 1 hour hour 20 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 15 people

Calories 769kcal

Author The Carefree Kitchen

Ingredients

Homemade Breadcrumbs for Stuffing

  • 16 cups Dry Bread Cubes homemade or store-bought (3 large loaves of bread for homemade)

Ingredients for Grandma's Stuffing

  • ½ cup Butter
  • 2 cups Onion ½" diced
  • 2 cups Celery ½" diced
  • 3 teaspoon Poultry Seasoning
  • ½ teaspoon Thyme fresh chopped or dried
  • ½ teaspoon Sage fresh chopped or dried
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 2 large Eggs
  • 1 ½-3 cups Chicken Broth can substitute vegetable Stock (The amount of chicken broth needed will depend on how dense and moist your bread it. You want your stuffing to be moist but no standing broth before it bakes.)
  • 1 tablespoon Parsley fresh chopped for garnish

Instructions

How to Make Homemade Breadcrumbs for Stuffing

  • Preheat oven to 250 degrees.

  • Using a serrated bread knife, cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.

  • Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.

  • Remove from the oven and set aside while you make the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.

How to Make a Classic Stuffing Recipe (Grandma's Old Fashioned Stuffing)

  • Preheat oven to 350 degrees.

  • In a large pot over medium heat, add butter and melt. Add onion and celery and cook, stirring frequently, until the celery and onions are tender and translucent ~ about 8 minutes.

  • Add the poultry seasoning, thyme, sage, salt and 1 ½" cups of the chicken broth. Add eggs and whisk until combined.

  • Put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together - the stuffing should be moist but there should be no standing liquid. If it seems a little dry, add up to ½ cup of the additional chicken broth.

  • Spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.

  • Bake in the preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.

  • Remove from the oven and top with chopped fresh parsley before serving Immediately. Enjoy!

Notes

*How to Make Homemade Dry Bread Cubes:

  1. Preheat the oven to 250 degrees.
  2. Cut the bread into cubes, about ½" to ¾" cubed pieces, and lay them on a baking sheet in a single layer.
  3. Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through.
  4. Remove from the oven and set aside while you make the rest of the stuffing. If you make these ahead of time, let them cool completely then transfer to an airtight container and store at room temperature for up to 1 week.

Nutrition

Calories: 769kcal | Carbohydrates: 123g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 1506mg | Potassium: 443mg | Fiber: 11g | Sugar: 16g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 338mg | Iron: 9mg

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Grandma's Thanksgiving Stuffing is made with chicken broth, a mixture of amazing savory herbs and spices, and just the right amount of butter. A little crunchy on top and soft and chewy in the middle, it’s everything you want in a classic stuffing recipe.

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Reader Interactions

Comments

  1. GRACE DARLENE BRUMBACK

    If you use homemade cornbread, how much should you use? One cast iron skillet? and should you let it dry out completely as well? We call this dressing in the South! lol Thankyou

    Reply

    • Jill Baird

      Yes, it works great with cornbread too. Follow the same instructions and dry the cornbread out. An important thing to remember when adding the broth is that you want the stuffing to be moist but no standing broth in your mixing bowl. If you add too much, you'll have soggy dressing.

      Reply

  2. CC

    Thank you so much for taking the time to make this video. I've always been intimidated by dressing, and this video really gave me confidence!

    Reply

    • Jill Baird

      I'm so happy to hear this! Best wishes!

      Reply

  3. Sonja

    What is the difference of baking in a white ceramic casserole dish or clear Pyrex baking dish or baking pan?

    Reply

    • Jill Baird

      Either one works great! Just use what you have!

      Reply

  4. ann mckean

    approx hwmuch stuffing for 30servings

    Reply

    • Jill Baird

      I would guess this recipe will serve 15-20 people, so I'd probably double it!

      Reply

  5. Rosemarie Janousek

    My dad’s homemade stuffing was the only stuffing I ate growing up. He didn’t have a lot of patience in teaching me to cook and I never learned how to make his stuffing. After looking through all of his recipes I couldn’t find his stuffing (he must have just KNOWN).

    I came across yours and after reading the recipe I went for it. It is the CLOSEST taste to my dad’s I’ve had yet! Thank you! This will be in my Thanksgiving meals from now on!

    Though, I do make the bread crumbs differently than you. I do it my dads way. Put out the loaves (spread out) overnight and let it stale/dry out. Then cut into cubes Thanksgiving morning. A tradition I won’t change as I got to help my dad do it as a kid and loved being able to mix it all up! ????

    Thank you again! You made my thanksgiving special!

    Reply

  6. frederick

    trying for first time. over 65, male. i miss family get together, but this will make up. the smell brings back old memories. in oven now. thanks for simplifying.

    Reply

    • Jill Baird

      Sending you love this holiday season!

      Reply

      • Suzi

        Loved the recipe, a lot like my Mothers that she made for years. Only real difference is that she ALWAYS use to add a few cloves of garlic, it makes it even better!! Just LOVED it.

        Reply

  7. Laura

    Thank you so much for a fantastic recipe! By using bakery bread and stirring during baking, I solved my mushy texture problem! This recipe is going in the permanent collection.

    Reply

  8. Becca

    I was wondering where the eggs come in? It’s in the directions but wasn’t shown in the video.

    Reply

    • Jill Baird

      I forgot to show it in the video or it accidently got edited out. Add your eggs when you add the broth.

      Reply

      • Kathy

        Would you think that I could add sausage to the stuffing ?

        Reply

        • Jill Baird

          You bet! I also have a recipe with sausage and apples. It's delish too. https://thecarefreekitchen.com/best-sausage-and-apple-stuffing-recipe/

          Reply

      • Traci

        I put the seasonings in the broth and then whisked the eggs in, Then poured over the bread. I was worried the hot onions and celery would cook the eggs! It turned out great, loved the recipe.

        Reply

      • Michelle

        Jill!! I forgot the eggs and it is in the refrigerator waiting to be baked tomorrow. Can I whip them up and add them now??? HELP!! Lol

        Reply

        • Jill Baird

          It will be okay without the eggs. I've actually made the mistake before too. No worries, just bake the same. It just won't stick together quite the same but it won't change the taste.

          Reply

  9. Jamie

    Can you make this in a crock pot? I need to keep warm for a dinner in a room without an oven,

    Reply

    • Ashley

      I was wonder this myself. Will it turn out the same in a crockpot?

      Reply

    • Jill Baird

      I would probably bake it in the oven and then just keep in on warm in the crockpot. Part of baking it is removing some of the moisture, while leaving all the flavors and also getting a little bit of a crusty top. It keeps the stuffing from being mushy. Adding it to a crockpot after baking would work great. Most crockpots have a warm setting.

      Reply

  10. Brande

    Ok seriously... 2nd recipe I’ve tried and LOVED from The Carefree Kitchen! This stuffing is the best I have ever had and will NEVER go back to Pepperidge farms or stove EVERRRR in my life!! The toasted tops of this stuffing is a real winner, while still being nice and moist. I must say I used an extra 1/2 cup broth right before I transferred to the oven just in case (there was no liquid at the bottom still) and it probably would have been fine without! Basically obsessed with this site and can’t wait to try more! THANK YOU!!

    Reply

    • The Carefree Kitchen

      Thank you so much for the feedback! You made my day! I can't wait for you to try more too!

      Reply

    • Sandy miller

      Can I mix it now n put in fridge n bake it tomorrow?

      Reply

      • Jill Baird

        You bet! Just put it in a ziplock bag and then bake it tomorrow.

        Reply

      • Jill Baird

        Yes, that works great!

        Reply

  11. Lucinda

    Hi! I can't wait to try this! going to make it tonight and cook tomorrow
    Question.. where does the egg come in? The ingredients calls for two eggs but in the video I don't see where the eggs were added? LOL Then I read back thru the comments.
    Happy Thanksgiving All!

    Reply

    • LR

      Hi I was actually wondering if there is anything that can be substituted for the eggs?

      Reply

      • Jill Baird

        You can make it without the eggs. Just watch your moisture a little more carefully. Add a little more broth if needed.

        Reply

  12. Heather

    If you want a smaller batch, can we just split the recipe in half?

    Reply

    • Jill Baird

      You bet! A half recipe will work great!

      Reply

  13. Meghan

    I made the homemade bread crumbs using wheat bread, and 3 loaves yielded 32c of bread crumbs!!! Yikes!!! I measured out 16c and added other ingredients- the amount of onion, celery and spices was spot on for the 16c bread but I needed way more broth and used a total of 4c. I also had to use my next size up casserole dish- 9x13 would have been too small. I have it prepped and ready to bake tomorrow- it smells and looks great, but I’m going to make an extra pan for my mother with all the extra bread cubes lol!! Happy Thanksgiving!

    Reply

    • The Carefree Kitchen

      It's a little tricky on measurements because breads come in all different densities and takes in more liquid. Sorry it didn't work out for you.

      Reply

  14. Lisa

    Can this stuffing be made a day ahead???

    Reply

    • Ashley

      I was wondering the same thing!

      Reply

      • Trish Hennessy

        Yes, it can be. Just reheat it.

        Reply

      • Judy M

        This stuffing looks delicious but I have never heard of putting it in a casserole dish. Our family all put the stuffing in the turkey and roast it the traditional way. Our thanksgiving dinner is passed but I will try your recipe for Christmas….but it will be stuffed in the turkey!

        Reply

        • Jill Baird

          You can use this recipe to stuff a turkey or bake in a pan! We loooove stuffing so we always like to make extra!

          Reply

    • Carol

      Yes. Pour it into your pan, cover with lid or Press and Seal wrap. Cook the next day.
      I think the dressing is even better this way. It lets the flavors blend.

      Reply

    • Jill Baird

      You can make this a day ahead, just don't bake it yet. Store it in a gallon bag in the fridge until you're ready to bake it.

      Reply

  15. Wendy

    Made this tonight for early Thanksgiving dinner. I had to add more broth each time I stirred during the 10 min intervals, careful not to overdo. Would have been super dry had I not. Could be because I used cornbread instead of white/wheat bread, idk. Turned out great! My hubby says reminded him of his Granma’s! Says no one has been able to replicate before ????
    Also had to divide into 2 dishes (too much for 1 9x12 dish.
    Thanks for sharing!

    Reply

    • The Carefree Kitchen

      So glad to hear your hubby loved it. Yeah, the cornbread could be a little more dry. Best wishes, happy thanksgiving!

      Reply

      • Angie Donelan

        If I want the stuffing in the turkey, do I just follow the exact directions and instead of baking it in the dish, cook it in the turkey?

        Reply

        • Jill Baird

          Yes, that works great too.

          Reply

  16. elizabeth

    Does the 16 cups fit in one 9x13 baking dish?

    Reply

    • The Carefree Kitchen

      It kind of depends on what bread you use and how dense it is. Mine fit in a 9 by 13" but some people are reporting it's too full. You could do a large baking sheet (Cookie Sheet) or even 2 9 by 13" baking dishes.

      Reply

    • The Carefree Kitchen

      Yes, it should fit in there great.

      Reply

  17. Jamie

    Hi can I use Pepperidge farm seasoned bread crumbs instead of bread crumbs?

    Reply

    • Tammy

      I was wondering the same thing it seems my granny did that but she would also use one pan of cornbread with the seasoned breadcrumbs

      Reply

      • The Carefree Kitchen

        I actually haven't tried this recipe with cornbread. It should probably work just fine. Let me know how it goes!

        Reply

        • Suzanne

          I just came across your recipe on Pinterest. I’m planning on making this next year (it’s the day before Thanksgiving right now) & have a question about the celery & onion. My family doesn’t like the pieces - I have to purée it. I think it adds so much to texture, but do you think I could purée them with some chicken broth? Also does it matter if you use stock or broth?

          Reply

          • Jill Baird

            I would cook them before you puree it. Yes, I think it would work find to just add the celery and onions to chicken broth and blend it before you add it.

            Reply

    • The Carefree Kitchen

      You bet! It should translate over to prepared bread crumbs just fine. Add enough broth to moisten the bread but no standing broth in the bottom fo the bowl. Best wishes!

      Reply

      • Tammie

        I must warn you (2.5 years later ????????????), I’ve tried both, white bread, cut into cubes a couple days ahead beats Pepperidge Farms, hands down!!
        This looks great!! I make a very similar stuffing. Mine is an old Pennsylvania Dutch recipe. I use white bread, 1/2 chicken broth & 1/2 milk & tons of butter ???? ???? ????! Otherwise, they’re damn close!! Thanks for sharing ????

        Reply

        • Tammie

          Sorry for all of the ?’s. Apparently, emojis do not work here.

          Reply

        • Jill Baird

          Thanks, Tammie, great suggestions. I haven't tried using milk! Now I'm curious and will have to try that!

          Reply

    • The Carefree Kitchen

      yes but you may need to adjust the amount of broth. You want the bread to be moist but no broth standing in the bottom of the pan.

      Reply

  18. Toni

    Are the eggs optional? I see them in the recipe but not the step by step or the video.

    Reply

    • Karen

      I noticed that too. Put the eggs in, it holds it together.

      Reply

    • The Carefree Kitchen

      The egg are optional but the recipe will be more moist with eggs. I forgot to add eggs in the video and it turned out great but preferably, use eggs.

      Reply

      • Jennifer

        If I prepare the stuffing today, and put in fridge to bake tomorrow, do I use the chicken broth too or will it make it too soggy overnight?

        Reply

    • The Carefree Kitchen

      It will turn out okay without eggs but it's better to add the eggs. I just forgot when I was filming the video. Oh geesh!

      Reply

  19. Karen

    Can you make this in a crockpot?

    Reply

    • The Carefree Kitchen

      It will be much more moist in the crockpot. The oven kind of dries it out and in so doing, makes the flavors more intense. Another option would be to make it in the oven and then transfer to the crockpot to keep it warm for an hour or so.

      Reply

    • The Carefree Kitchen

      It would be tricky to bake in a slow cooker but you can certainly keep in warm in a slow cooker.

      Reply

  20. Sara

    Could I put the bread in the toaster instead of the oven to dry it out to save a little time? I’m excited to try this on Thanksgiving!!

    Reply

    • Amy

      Can you stuff a turkey with this?

      Reply

      • The Carefree Kitchen

        You bet!

        Reply

      • The Carefree Kitchen

        Sure!

        Reply

    • The Carefree Kitchen

      I haven't tried the toaster oven but you can also cut it up and then leave it out on the counter over night to dry it out. You can also make this a day or two before Thanksgiving and then just cook it on the big day.

      Reply

    • The Carefree Kitchen

      It's best to do it in the oven. You want to not only toast it a little but draw moisture out of the bread. It keeps the stuffing from being soggy.

      Reply

    • Jill Baird

      Yeah, that will work. You can also cube your bread and let it sit out on the counter for a couple days.

      Reply

  21. Jessica

    Hi! Can this be made ahead or will it be dried out if I reheat it?

    Reply

    • The Carefree Kitchen

      Jessica,

      There is a section above called "How Far in Advance Can You Make This Classic Stuffing Recipe?" that describes how to make this ahead of time.

      Hope it answers your question!

      Reply

    • The Carefree Kitchen

      It's best to make it to the stage just before baking if you're making it ahead. Just mix it up, cover with plastic wrap and store in the fridge until you're ready to bake it. Then you can bake it before your Thanksgiving dinner. Best of luck! I hope you have a great thanksgiving!

      Reply

  22. Emely

    Hello wondering how many loaves of regular white bread does it take to equate the 16c of bread cubes?

    Reply

    • The Carefree Kitchen

      I estimate about 3 loaves!

      Reply

  23. Scott

    No comment just a question. Can I use chicken stock instead of chicken broth? If so how much will it change the taste? Will it taste better or worse?
    Also I will be using this to stuff a turkey with.

    Reply

    • The Carefree Kitchen

      Scott,
      Either will work great! Stock might give it a slightly richer flavor if you are using homemade. Otherwise, you shouldn't notice much of a difference.
      Enjoy!

      Reply

    • Robyn Cronin

      What’s the best bread to use?

      Reply

      • The Carefree Kitchen

        Hi Robyn,

        There is actually a paragraph about this above titled "What is the Best Kind of Bread for Classic Bread Stuffing?"

        Hope that helps!

        Reply

    • The Carefree Kitchen

      You bet, chicken stock and chicken broth will both work. Best of luck!

      Reply

    • Molly R Pavilonis

      Do not actually stuff the turkey! Great way to have soggy stuffing and get salmonella!

      Reply

      • Stef

        I have stuffed the turkey myself for 20 years and my father and grandmother before me. No one has gotten sick. If you can eat the turkey without getting sick you can eat the stuffing. I prefer my stuffing from the turkey versus the extra one I put in the oven. This is my exact recipe, minus the eggs.

        Reply

        • Tricia

          Can I prepare ahead of time and freeze this to take out of town?

          Reply

          • Jill Baird

            You bet! Just prepare up until the point when you bake it. Instead just put it in gallon ziplock bags and freeze until your dinner. Thaw fully before adding to a baking dish and baking. Best of luck!

            Reply

    • The Carefree Kitchen

      Yes, you can use chicken stock and chicken broth interchagebly.

      Reply

  24. Jim U

    I plan on using this recipe for T-Giving. Sounds exactly like my grandma’s recipe except she used a pinch of this and a pinch of that when it came to the seasonings. It will be stuffed in the bird. It will be interesting to see how the bird vs pan differ (if any) in taste. Will let you know.

    Reply

    • The Carefree Kitchen

      My Grandma's recipe had a few pinches too. haha! Best wished on your TUrkey Day! Yes, please let me know!

      Reply

  25. andrea ortiz

    This sounds so yummy! Wondering if I can stuff a turkey with this recipe and if so how big of a turkey?

    Reply

    • Hope

      I would say this would stuff a fairly large turkey, probably 20lb or so. If you do a larger turkey, just stuff and put the extra dressing in a smaller pan. Happy Thanksgiving ????

      Reply

      • The Carefree Kitchen

        Yes, I think that would work great!

        Reply

    • The Carefree Kitchen

      To be honest, I haven't stuffed a turkey with this recipe. I usually just bake it in a baking dish and then stuff by turkey with an apple, onion, and some seasonings. I find that makes really tender and juicy turkey! I'm sure this recipe will work great in your turkey though. Let me know how it goes! ????

      Reply

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