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The Best Homemade Stuffing Recipe: Moist Interior, Crispy Top

Close-up of perfectly baked, golden brown stuffing topped with fresh parsley in a white bowl.
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Stop settling for dry boxed mixes. This Classic Thanksgiving Stuffing recipe, featuring savory sausage and fresh herbs, guarantees a perfectly moist interior and a beautifully crispy exterior. It is the Best Stuffing Recipe Ever for your holiday table.

Ingredients

Scale
  • 1 pound bulk pork sausage (or substitute with mushrooms for vegetarian)
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 cups dried bread cubes (use a mix of white and whole wheat for best texture)
  • 2 large eggs, lightly beaten
  • 2 to 2 1/2 cups low-sodium chicken broth (or vegetable broth)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off excess fat and set the sausage aside.
  3. In the same skillet, melt the butter. Add the chopped onion and celery. Cook until softened, about 8 minutes.
  4. Stir in the cooked sausage, fresh sage, thyme, rosemary, salt, and pepper into the skillet. Cook for 2 minutes until the herbs are fragrant.
  5. Place the dried bread cubes in a very large bowl. Pour the sausage and vegetable mixture over the bread cubes. Toss gently to combine.
  6. In a separate small bowl, whisk together the lightly beaten eggs and 2 cups of the chicken broth.
  7. Pour the egg and broth mixture over the bread mixture. Toss everything gently until the bread is evenly moistened. Add the remaining 1/2 cup of broth if the mixture seems too dry; you want it damp, not soggy. This step is key for a Moist and Crispy Stuffing.
  8. Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer. Do not pack it down tightly.
  9. Bake for 30 minutes. For extra crispiness, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
  10. Remove from the oven and let it rest for 10 minutes before serving this Holiday Side Dish.

Notes

  • For a Make Ahead Stuffing option, prepare the mixture through Step 6, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer Stuffing Balls, form the mixture into golf-ball-sized rounds and bake on a parchment-lined sheet for 20-25 minutes until golden brown.
  • Using stale or dried bread cubes is essential for achieving the right texture. You can dry fresh bread cubes in a low oven (250°F) for about 20 minutes before starting.

Nutrition

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

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