Sheet-Pan Thanksgiving Stuffing

Sheet-Pan Thanksgiving Stuffing

If you are always reaching for the toasty, extra-chewy stuffing that’s scooped from the edges of the baking dish, this recipe is for you. All the traditional stuffing ingredients (celery, onion, apple, herbs) are here, but they’re baked on a sheet pan instead of in a casserole dish. This maximizes the surface area, creating lots of crunchy bits with a layer of moist, tender stuffing underneath.

Yield: 8 to 10 servings

1 large loaf crusty bread, like white, whole wheat or sourdough (about 1¼ pounds)

8 tablespoons unsalted butter, divided, plus more for the pan

5 celery stalks, diced (about 2 cups)

1 large yellow onion, diced (about 2 cups)

1 cup diced green apple (from about 1 apple)

1½ teaspoons kosher salt (such as Diamond Crystal)

½ teaspoon black pepper

2 tablespoons finely chopped fresh sage

1 tablespoon fresh thyme leaves

2 large eggs

2½ cups chicken or vegetable broth

½ cup roughly chopped fresh parsley

Heat oven to 400 degrees with a rack set in the center.

Tear the bread into roughly 2-inch pieces and place in a single layer on a large rimmed baking sheet. Bake the bread until dry to the touch but not browned, 5 to 10 minutes. Set bread aside but keep the oven on.

In a large skillet over medium, melt 6 tablespoons of the butter and add the celery, onion, and apple, along with the salt and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, 7 to 10 minutes. Add the sage and thyme and cook for 1 more minute.

In a medium bowl or liquid measuring cup, whisk the eggs into the broth until well combined.

Transfer the bread to a large bowl and add the cooked vegetables and parsley. Stir to combine, then add the broth mixture and stir until the bread is moistened and no liquid remains in the bottom of the bowl.

Butter the baking sheet used to dry out the bread, then add the stuffing mixture and spread into an even layer. Dot the top with the remaining 2 tablespoons of butter.

Bake until golden brown and crisp, 35 to 45 minutes. Serve warm. (Stuffing can be made ahead and kept at room temperature for several hours. Reheat at 350 degrees until warmed through.)