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The Best Homemade Stuffing Recipe: Moist Inside, Crispy Outside

A close-up, tasty shot of a golden brown slice of homemade stuffing topped with fresh parsley.
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Stop using boxed mixes. This classic homemade stuffing recipe delivers perfectly moist bread soaked in savory broth, topped with a golden, crispy crust. It is the best holiday side dish for your Thanksgiving table.

Ingredients

Scale
  • 1 pound day-old bread cubes (Texas toast or sturdy white bread work well)
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 pound bulk savory sausage (optional, omit for vegetarian)
  • 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 or vegetable broth

Instructions

  1. If your bread is not stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15 to 20 minutes until dry but not browned. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the onion and celery. Cook until softened, about 8 minutes.
  3. If using sausage, add it to the skillet and cook, breaking it up, until browned. Drain off excess grease.
  4. Stir in the fresh sage, thyme, salt, and pepper into the skillet mixture. Cook for 1 minute until fragrant.
  5. Place the dried bread cubes in a very large bowl. Pour the butter, vegetable, and sausage mixture over the bread cubes. Toss gently to coat evenly.
  6. In a separate small bowl, whisk the eggs with 3 cups of the broth. Pour this liquid mixture over the bread mixture. Toss lightly until the bread absorbs most of the liquid. Add the remaining 1 cup of broth only if the mixture seems too dry. You want it moist, not soggy.
  7. Transfer the stuffing mixture to a buttered 9×13 inch baking dish. Cover the dish tightly with foil.
  8. Bake at 350°F (175°C) for 30 minutes covered.
  9. Remove the foil and bake for another 15 to 20 minutes, or until the top is golden brown and crispy.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For make-ahead stuffing: Prepare the mixture completely (up to step 6), cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then add 1/4 cup extra broth if it seems dry before baking as directed.
  • To make stuffing balls: Form the mixture into small balls and bake on a sheet pan at 375°F (190°C) for 20-25 minutes until golden.
  • If you skip the sausage, substitute with 1 cup of chopped mushrooms or dried cranberries for added flavor.

Nutrition

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