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Classic Homemade Stuffing Perfection: Moist Inside, Crispy Outside

A close-up of a square slice of baked stuffing featuring visible onions and herbs on a white plate.
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Achieve the best stuffing recipe ever with this traditional, homemade stuffing that guarantees a moist interior and a perfectly crispy top. This foolproof Thanksgiving side dish uses fresh herbs for savory flavor.

Ingredients

Scale
  • 1 pound dried bread cubes (Texas toast works well)
  • 1 cup unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 3 to 4 cups low-sodium chicken broth

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the dried bread cubes in a very large bowl.
  3. Melt the butter in a large skillet over medium heat. Add the onion and celery. Sauté until the vegetables soften, about 8 to 10 minutes.
  4. Stir the fresh sage, thyme, salt, and pepper into the skillet mixture. Cook for 1 minute until fragrant.
  5. Pour the buttered vegetable mixture over the bread cubes. Toss gently to coat the bread evenly.
  6. In a separate small bowl, whisk the eggs with 3 cups of the chicken broth.
  7. Pour the egg and broth mixture over the bread mixture. Toss everything together until the bread is evenly moistened. Add the remaining cup of broth only if the mixture seems too dry; you want it damp, not soggy.
  8. Transfer the stuffing mixture to the prepared baking dish.
  9. Bake for 30 to 40 minutes. For a crispier top, you can place it under the broiler for the last 2 minutes, watching closely to prevent burning.
  10. Remove from the oven and let it rest for 10 minutes before serving.

Notes

  • For make ahead stuffing tips, prepare the mixture completely (up to step 5), cover, and refrigerate for up to 24 hours. Add the broth just before baking and add 10-15 minutes to the total bake time.
  • To achieve the best crispy edges, use slightly stale or dried bread cubes.
  • If you want sausage stuffing, brown 1 pound of breakfast sausage and add it along with the sautéed vegetables in step 3.

Nutrition

Find it online: https://cookingzenith.com/classic-homemade-stuffing-recipe/