Best Homemade Stuffing

Recipe View Prepare the Bread: Spread toasted bread slices on baking sheets in a single layer. Allow to sit uncovered at room temperature until completely dried and hardened, approximately 24 hours.

Recipe View Gather and Prepare: Once the bread is sufficiently dried, preheat the oven to 325°F (165°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray. Prepare all remaining ingredients.

Recipe View Create Bread Crumbs: Using a rolling pin or your hands, crush the dried bread slices into coarse crumbs. Transfer the crumbs to a large mixing bowl.

Recipe View Sauté Aromatics: Melt butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Remove from heat and drain any excess butter.

Recipe View Combine Ingredients: Pour the chicken broth and beaten eggs over the bread crumbs in the bowl. Gently mix until the crumbs are evenly moistened but not soggy. Add water, one tablespoon at a time, if needed to reach desired consistency. Stir in the sautéed onion and celery, rubbed sage, and garlic powder. Season generously with sea salt and freshly ground black pepper to taste. Mix gently to combine.

Recipe View Bake: Transfer the stuffing mixture to the prepared baking dish. Press gently to ensure even distribution.

Recipe View Bake in the preheated oven until the top is golden brown and crisp, approximately 1 hour. Check for doneness by inserting a knife into the center; it should come out clean.

Recipe View Rest and Serve: Remove from oven and let rest for 10 minutes before serving. Enjoy hot!