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Classic Homemade Stuffing: Moist Inside, Crispy Outside

A close-up of a golden-brown slice of baked stuffing, rich with herbs, served on a white plate.
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Create the best Thanksgiving side dish with this classic homemade stuffing recipe. You achieve a perfectly moist interior and a golden, crispy top using fresh herbs and savory vegetables.

Ingredients

Scale
  • 1 pound day-old bread cubes (about 10 cups), dried slightly
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 to 3 cups low-sodium chicken broth

Instructions

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

Notes

  • For a sausage stuffing recipe variation, brown 1 pound of breakfast sausage separately and add it to the vegetable mixture before combining with the bread.
  • If you are making this as a dressing (baked outside the bird), use exactly 2 cups of broth for the best texture.
  • You can prepare the entire mixture, cover it, and refrigerate it up to 24 hours ahead of time. Add 1/4 cup extra broth before baking if cooking directly from the refrigerator.

Nutrition

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