How to Make My Mom’s Perfect Thanksgiving Stuffing

1. Prepare the Bread

Cut the bread into small cubes and let them dry out overnight, or toast them in the oven at 300°F (150°C) for about 15–20 minutes until lightly crisp.

This step is essential—it helps the bread absorb flavor without turning mushy.

2. Sauté the Vegetables

In a large skillet, melt the butter over medium heat.
Add the onions and celery and cook until soft and fragrant, about 8–10 minutes.
Stir in the garlic and cook for another 30 seconds.

Add the herbs and cook briefly to bloom their flavors.

3. Combine the Mixture

Place the bread cubes in a large mixing bowl.
Pour the vegetable-herb mixture over the bread and toss well.

Season generously with salt and pepper.
Add the beaten eggs and toss again to coat.

4. Moisten with Broth

Pour the broth in slowly, a little at a time, mixing gently.
Stop when the bread is moist but not collapsing—Mom always said,
“It should feel like a wrung-out sponge.”

5. Bake to Perfection

Transfer the stuffing to a buttered baking dish.
Cover with foil and bake at 350°F (175°C) for 30 minutes.
Remove the foil and bake an additional 15–20 minutes, or until the top is golden and crisp.

For a stuffing with extra crunch, let it bake uncovered the entire time.

How to Serve It

Mom always served her stuffing:

  • Right beside the turkey

  • With a drizzle of gravy

  • And a little extra parsley sprinkled on top

It pairs beautifully with roasted vegetables, cranberry sauce, or even as a leftover breakfast fried in a skillet the next morning.

Why This Recipe Feels Like Home

This stuffing is more than a side dish—it’s a tradition. It represents the warmth of gathering around a table, telling stories, and sharing food that reminds us of where we come from. Every family has a recipe like this, passed down not just through ingredients, but through love.

Mom’s Perfect Thanksgiving Stuffing is simple, comforting, and guaranteed to earn a permanent spot in your own holiday traditions.