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The Best Homemade Stuffing: Moist Interior & Crispy Top

A close-up, appetizing shot of a slice of homemade stuffing showing a moist, textured interior and a golden-brown, crispy top.
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This classic homemade stuffing recipe uses savory sausage and fresh herbs to guarantee a perfectly moist interior and a beautifully crispy top. It is an essential holiday side dish.

Ingredients

Scale
  • 1 pound dried bread cubes (about 10 cups), preferably sourdough or French bread
  • 1/2 cup (1 stick) unsalted butter
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 8 ounces bulk savory sausage (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken or turkey broth
  • 2 large eggs, lightly beaten

Instructions

  1. If your bread cubes are not dry, spread them on a baking sheet and bake at 300 degrees F for 10 to 15 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 5 to 7 minutes.
  3. If using sausage, add it to the skillet and cook, breaking it up with a spoon, until browned. Drain off excess fat.
  4. Add the minced garlic, sage, thyme, and rosemary to the skillet. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes, the cooked vegetable and sausage mixture, parsley, salt, and pepper. Toss gently to combine.
  6. In a separate medium bowl, whisk together the chicken broth and the beaten eggs.
  7. Pour the broth mixture evenly over the bread mixture. Toss everything gently until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to a greased 9×13 inch baking dish. Cover the dish tightly with foil.
  9. Bake at 350 degrees F for 30 minutes covered.
  10. Remove the foil and bake for another 15 to 20 minutes, or until the top is golden brown and crispy.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a make-ahead option, prepare the stuffing completely through Step 6, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before proceeding with Step 7, adding about 10 minutes to the covered baking time.
  • If you prefer a dressing cooked outside the bird, use 2 cups of broth instead of 1 3/4 cups for a moister result.
  • For a crispier top, you can bake the uncovered stuffing for an extra 10 minutes.

Nutrition

Find it online: https://www.purecookingjoy.com/best-homemade-stuffing-recipe/

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