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Grandma’s Classic Homemade Stuffing: Moist Inside, Crispy Outside

Close-up of golden brown, crispy homemade stuffing cubes garnished with fresh thyme.
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This is the best stuffing recipe ever for your holiday table. You will make a traditional, savory herb stuffing that is perfectly moist inside and beautifully crispy on top, avoiding dry boxed mixes.

Ingredients

Scale
  • 1 pound day-old bread, cut into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped celery
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 to 3 cups chicken broth

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 15 minutes until the cubes are lightly dried out but not browned. Set aside.
  3. In a large skillet over medium heat, melt the butter. Add the chopped celery and onion. Cook until softened, about 8 minutes.
  4. Stir in the fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  5. Remove the skillet from the heat. Add the dried bread cubes to the vegetable mixture and toss gently to coat everything evenly.
  6. In a small bowl, whisk the eggs with 2 cups of the chicken broth. Pour this mixture over the bread mixture. Toss gently until the bread is evenly moistened. Add more broth, a quarter cup at a time, if the stuffing seems too dry. You want it moist, not soggy.
  7. Transfer the stuffing mixture to the prepared baking dish. Cover the dish tightly with aluminum foil.
  8. Bake covered for 30 minutes.
  9. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crispy.
  10. Let the stuffing rest for 10 minutes before serving this classic Thanksgiving side dish.

Notes

  • For make-ahead stuffing tips, you can prepare the entire mixture (up to step 5) a day ahead. Cover and refrigerate. When ready to bake, add the broth mixture, let it sit at room temperature for 30 minutes, then proceed with baking as directed, adding 10 minutes to the covered baking time.
  • If you want a richer flavor, substitute half the butter with 1/2 pound of cooked, crumbled sausage when sautéing the vegetables.
  • To make stuffing balls, lightly pack the mixture into small balls and bake on a sheet pan at 375°F (190°C) for 20-25 minutes until golden.

Nutrition

Find it online: https://cookingbycarla.com/best-stuffing-recipe-ever-homemade-stuffing/