How To Make The Perfect Classic Stuffing For Thanksgiving

Step one: Put away the box. Get the full Thanksgiving menu here.

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Step 1

Serves 8

Step 2

Tear the bread into large bite-sized pieces (crust and all) and place on a baking sheet. Let it sit out at least 6 hours, preferably overnight (if you don't have time for this, don't panic just throw bread in a 325° oven, and toss occasionally until croutons feel pretty dry but are not toasted, about 30 minutes).

Step 3

It's important that the bread is dry so that it will absorb the liquid without falling apart.

Step 4

Melt the butter in a large skillet over medium heat and add the celery, garlic, and onions. Season with salt and pepper and stir to coat. Cook, stirring pretty frequently until the vegetables are softened, about 5 minutes. Add the sage and rosemary and cook another few minutes, until everything in the skillet gets to know each other.

Step 5

Crack the eggs into a bowl and pour the stock into another bowl. Whisk a little bit of the broth into the eggs. Then pour the egg mixture into the bowl with the stock. Season with salt and pepper.

Step 6

Transfer the bread to a large bowl and add your celery-onion mixture and your egg-broth mixture. Using your hands, spatula or spoon, mix everything together. You want to be gentle yet firm — you don't want to mush the bread, but you also want to make sure the bread is absorbing all the wonderful things (for a perfect stuffing experience in every bite).

Step 7

Preheat the oven to 425°.

Step 8

Transfer the stuffing mixture to a 9- by 13-inch baking dish (or any 2 ½-3 quart oven-safe vessel) and cover with foil. Bake the stuffing for 25-30 minutes then remove the foil and return to oven for another 10-15 minutes to get the top all golden brown and crunchy (obviously the best part of the stuffing).