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Grandma’s Classic Homemade Stuffing Recipe: Moist and Crispy Perfection

Close-up of a golden-brown slice of moist stuffing, topped with herbs.
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Follow this foolproof guide to make the best homemade stuffing ever. This traditional recipe delivers a perfectly moist interior and a golden, crispy top, packed with savory sausage and fresh herbs for your holiday table.

Ingredients

Scale
  • 1 pound day-old bread cubes (Texas toast works well)
  • 1 pound bulk savory sausage
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 4 tablespoons unsalted butter
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 cups low-sodium chicken broth

Instructions

  1. Preheat your oven to 350°F. 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 it is fully browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt the butter. Add the onion and celery. Cook until the vegetables soften, about 6 to 8 minutes.
  4. Stir in the sage, thyme, rosemary, salt, and pepper into the vegetables. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the bread cubes, cooked sausage, and the seasoned vegetable mixture. Toss gently to distribute the ingredients evenly.
  6. In a separate bowl, whisk together the beaten eggs and the chicken broth. Pour this liquid mixture over the bread and sausage mixture. Toss everything gently until the bread is evenly moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish.
  8. Bake for 35 to 45 minutes. The top should be golden brown and crispy, and the center should be hot and moist.
  9. Let the stuffing rest for 10 minutes before serving.

Notes

  • For make-ahead stuffing, prepare the mixture through Step 6, cover tightly, 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 stuffing without sausage, replace the sausage with 1 cup of sautéed mushrooms and increase the butter by 1 tablespoon.
  • To achieve the crispiest top, you can bake the stuffing uncovered for the last 15 minutes.

Nutrition

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