Print

Classic Homemade Herb Stuffing: Moist Inside, Crispy Top

Close-up of a baked stuffing muffin, showing a crispy brown exterior and moist interior flecked with green herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best holiday side dish with this traditional homemade stuffing recipe. You will achieve a perfectly moist interior and a golden, crispy exterior using simple, fresh ingredients.

Ingredients

Scale
  • 1 pound day-old bread, cut into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 4 cloves garlic, minced
  • 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 low-sodium chicken broth

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease 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 dry but not browned. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and celery. Cook until softened, about 8 to 10 minutes.
  4. Add the minced garlic, sage, thyme, and rosemary to the skillet. Cook for 1 minute until fragrant. Remove from heat.
  5. In a large bowl, combine the dried bread cubes and the cooked vegetable mixture. Sprinkle with salt and pepper. Toss gently to combine.
  6. In a small bowl, whisk the eggs with 2 cups of the chicken broth. Pour this mixture over the bread mixture. Toss everything together until the bread is evenly moistened. Add the remaining broth, a little at a time, until the stuffing is damp but not soggy. This step is key for a moist interior.
  7. Transfer the stuffing mixture to the prepared baking dish. Do not pack it down.
  8. 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.
  9. Let the stuffing rest for 10 minutes before serving. This is the perfect turkey side dish.

Notes

  • For make-ahead stuffing: Prepare the mixture through step 5, cover, and refrigerate for up to 24 hours. When ready to bake, add the broth mixture (step 6) and bake as directed, adding 10-15 minutes to the baking time if baking cold.
  • If you want sausage stuffing, cook 1 pound of bulk breakfast sausage separately and add it to the bread mixture in step 4.
  • To ensure a crispy top, use slightly less broth than you think you need. The bread should be moist, not swimming.

Nutrition

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