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The Best Homemade Herb Stuffing: Moist Interior and Crispy Top

Close-up of a portion of moist homemade stuffing with a golden-brown, crispy top sprinkled with herbs.
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Create a truly memorable holiday side dish with this classic homemade stuffing recipe. You achieve a perfectly moist interior and a wonderfully textured, slightly crisp top using fresh herbs and buttery bread.

Ingredients

Scale
  • 1 pound day-old bread, cut into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth (or turkey broth)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F. 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 dry but not browned. Set aside.
  3. In a large skillet over medium heat, melt the butter. Add the chopped onions and celery. Cook until softened, about 8 to 10 minutes.
  4. Add the minced garlic, fresh rosemary, fresh parsley, dried sage, and poultry seasoning to the skillet. Cook for 1 minute until fragrant.
  5. In a large bowl, combine the dried bread cubes, the cooked vegetable mixture, salt, and pepper. Toss gently to mix the flavors.
  6. In a separate bowl, whisk together the chicken broth and the lightly beaten eggs.
  7. Pour the broth and egg mixture evenly over the bread mixture. Toss carefully until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish.
  9. Bake for 30 to 40 minutes, or until the top is golden brown and the center is heated through. For an extra crispy top, you can bake uncovered for the last 10 minutes.
  10. Let the stuffing rest for 10 minutes before serving this essential Thanksgiving side dish.

Notes

  • For a make-ahead stuffing option, prepare the mixture completely, cover it, and refrigerate for up to 24 hours. Add an extra 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a dressing cooked outside the bird, use 2 cups of broth. If you plan to stuff the turkey, reduce the broth to 1 1/2 cups to account for moisture absorbed during roasting.
  • To achieve the best texture, use slightly stale bread. If your bread is fresh, dry it out in a low oven (250°F) for about 20 minutes first.

Nutrition

Find it online: https://cookincorner.com/best-homemade-stuffing-moist-crispy-recipe/