Go Back

Grandma Cleo's Turkey Stuffing

This recipe is based off of my great-grandmothers recipe for homemade stuffing. It will be the star at Thanksgiving! This recipe is a classic and so much better than stuffing from a box.

Prep Time 30 minutes
Cook Time 40 minutes
Servings 20
Author Adell


  • 2 (16 ounce) loafs of bread cut up small & dried out (or baked till crisp) (about 20 cups)
  • 2 tablespoons fresh sage, chopped fine (about 10 small leaves)
  • 1 tablespoon poultry seasoning
  • salt & pepper (to taste)
  • 1 cup butter (2 cubes)
  • 2 medium onions (chopped fine)
  • 4 stalks of celery, chopped fine (about 1 1/2 to 2 cups)
  • 1 tablespoon minced garlic (or 1/2 tsp. garlic powder)
  • 3 large eggs (beaten)
  • 4 cups chicken broth (or 4 cups water + 4 t. chicken base*)
  • 1/2 cup powdered milk (optional)


  1. Cut up your bread into small cubes and lay out on cookie sheets. Dry out for a few days or bake in the oven. Bake in single layers on cookie sheets at 300 for about 30-45 minutes or until crisp and dry but not burnt.

  2. Place the dried bread cubes in a large bowl. Sprinkle with the chopped fresh sage and poultry seasoning. Add salt and pepper to taste.

  3. Heat your oven to 350 degress and grease/spray 2 9x13" pan or cookie sheets then set aside. (I usually use a cookie sheets)

  4. In a medium sized skillet, melt the butter. Add the onion and celery. Cook until the vegetables are soft. Add the minced garlic and cook for 30 seconds then remove from heat.

  5. Pour the butter and vegetable mixture over the bread cubes and stir. 

  6. In a medium bowl, whip up the eggs. Add the chicken broth and powdered milk (if using) and stir until combined. Pour mixture, a little at a time, over the bread cubes until it's evenly moistened. You may or may not use it all depending on the exact amount of bread. You want it wet but not soggy.

  7. Place in prepapred pans or cookie sheets. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 more minutes until it is golden brown and set in the middle.

Recipe Notes

  • Make Ahead: Prep the bread cubes ahead of time! Once they are cut up and dried out put them in a sealed bag until you are ready to make the stuffing. 
  • What kind of bread? I usually buy the 2 pack of French bread from Costco, cut up small and dry out. Any bread will work that you like. Just don't use a really soft sandwich bread. Use something that is "sturdy" (not light & airy) I have also made this with half bread and half corn bread and we LOVED it! If you make cornbread cut up and dry out the leftovers. You could do this ahead of time and freeze the cornbread cubes. 
  • In my Grandma Cleo's recipe (pictured above) she said you can use milk or broth. Or broth with powdered milk. I have made it with broth mixed with powdered milk and just broth. Both ways are great. 
  • You can use minced garlic or garlic power if you prefer that.
  • This can easily be cut in half for a smaller group.