How to Make My Mom’s Thanksgiving Stuffing
1. Dry the Bread
If your bread isn’t already dry, spread the cubes on a baking sheet and toast at 300°F (150°C) for 15–20 minutes. Let cool completely.
2. Cook the Vegetables
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until soft and fragrant, about 6–8 minutes. Don’t rush—this step builds the base flavor.
3. Combine Everything
Place the bread cubes in a large bowl. Pour the butter and vegetables over the bread. Sprinkle in the poultry seasoning, sage, thyme, salt, and pepper. Toss gently to combine.
4. Add Broth and Eggs
Slowly drizzle in the warm broth, tossing as you go, until the bread is moist but not mushy. Fold in the beaten eggs to help bind the stuffing as it bakes.
5. Bake to Perfection
Transfer the mixture to a greased baking dish. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 15–20 minutes until the top is golden and slightly crisp.
Mom’s Tips for Stuffing Success
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Always taste before baking and adjust seasoning
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Warm broth blends better than cold
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Cover first, uncover last for perfect texture
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Let it rest 10 minutes before serving
When to Serve It
This stuffing is made for Thanksgiving, but it’s just as welcome at Christmas, Sunday dinners, or any meal that calls for comfort food. Leftovers reheat beautifully and might even be better the next day.
