Easy Turkey Stuffing for a Crowd: Crispy & Buttery Recipe

Is there anything more iconic on a holiday table than a steaming tray of golden-brown stuffing? For many of us, the turkey might be the centerpiece, but the savory, herb-infused side dish is the real star of the show. However, cooking for a large gathering brings its own set of challenges. How do you ensure everyone gets a scoop that is moist on the inside but delightfully crispy on the edges?

This recipe for Turkey Stuffing for a Crowd is your answer to holiday hosting stress. By utilizing a “hotel pan” method and a generous amount of butter and bone broth, this recipe guarantees a flavorful, savory bread pudding that feeds the masses without drying out. Whether you call it stuffing or dressing, this buttery, celery-flecked masterpiece is about to become your new family tradition. Let’s dive into how to make this classic comfort food that scales perfectly for your next feast.

Ingredients

To feed a crowd, you need high-quality staples that pack a punch. Here is everything you need to assemble this savory side.

this now & bake later ❤️

Timing

Good stuffing requires a bit of patience to let the liquid absorb into the bread, ensuring a moist interior.

• Prep Time: 15 minutes
• Sauté Time: 5 minutes
• Resting Time: 60 minutes (or overnight)
• Cook Time: 60 minutes
• Total Time: ~2 hours 20 minutes (Plan ahead for the resting period!)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Start by placing a large skillet over medium-high heat. Melt the 8 tablespoons (1 stick) of unsalted butter until it is bubbling but not browned. Add the thinly sliced celery ribs to the pan. Sauté for 2-3 minutes, stirring occasionally. You are looking for the celery to soften slightly and become vibrant green and fragrant. This step infuses the butter with the fresh vegetable flavor.

Step 2: Combine the Ingredients

Transfer the hot butter and celery mixture directly into a hotel pan (a large, deep stainless steel pan often used in catering) or a very large roasting pan. Add the 24 oz of herbed stuffing cubes, 4 cups of chicken bone broth, 4 beaten eggs, dried minced onion, kosher salt, and chopped parsley. Toss everything gently but thoroughly until the bread cubes are evenly coated and wet.

• Tip: Use a folding motion with a large spoon or your hands to mix. You want to distribute the moisture without breaking the bread cubes into mush.

Step 3: The Crucial Rest

This is the secret to perfect texture. Cover the pan tightly with aluminum foil. Let it sit at room temperature for at least one hour.

• Make-Ahead Tip: If you are prepping for a big holiday, you can place the covered pan in the refrigerator overnight. This allows the bread to fully hydrate, resulting in a custardy, rich interior.

Step 4: Preheat the Oven

When you are ready to cook, heat your oven to 350℉ (175℃). Ensure your oven rack is in the center position for even heat distribution.

Step 5: Bake to Crispy Perfection

Place the foil-covered pan in the hot oven. Bake for 30 minutes. Then, carefully remove the pan, peel off the foil, and return the pan to the oven. Bake uncovered for an additional 30 minutes. This two-step process first steams the stuffing to cook the eggs and fluff the bread, then crisps the top to create those irresistible golden-brown edges. Serve hot immediately.

Nutritional Information

Here is an estimated nutritional breakdown per serving (assuming this recipe serves about 12-15 people):

• Calories: ~320 kcal
• Total Fat: 14g (Saturated: 6g)
• Carbohydrates: 42g
  • Dietary Fiber: 3g
  • Sugars: 3g
• Protein: 9g
• Sodium: 650mg (Dependent on broth and bread used)

Note: Bone broth adds a boost of collagen and protein compared to standard stock.

Healthier Alternatives

Holiday sides are often indulgent, but there are ways to lighten up this Turkey Stuffing for a Crowd without losing the spirit of the dish:

• Whole Grain Swap: Use whole wheat or multigrain stuffing cubes instead of white bread. This increases fiber and adds a nutty flavor profile.
• Low Sodium: Opt for low-sodium chicken broth and reduce the added kosher salt. The herbs and dried onion provide plenty of flavor without the extra salt spike.
• More Veggies: Bulk up the volume by adding sautéed mushrooms, diced carrots, or even chopped kale during the sauté step. This lowers the calorie density per serving.
• Fat Reduction: Substitute half of the butter with olive oil. You’ll still get richness, but with more heart-healthy monounsaturated fats.

Serving Suggestions

This stuffing is designed to feed a large group, making it the perfect companion for grand feasts.

• Classic Roast Turkey: Serve alongside a roasted bird and use the pan drippings to make a rich gravy to pour over the top.
• Cranberry Contrast: The savory, buttery notes of the stuffing pair beautifully with a tart, homemade cranberry sauce.
• Leftover Waffles: If you somehow have leftovers, press the stuffing into a waffle iron the next morning for a crispy “stuffing waffle” topped with a fried egg.

Common Mistakes to Avoid

Stuffing can be temperamental. Watch out for these pitfalls to ensure success:

• Skipping the Rest:
  • The Mistake: Baking immediately after mixing.
  • Solution: Don’t rush Step 3. The bread needs time to soak up the broth, otherwise, you will have a pool of liquid at the bottom and dry bread on top.
• Over-mixing:
  • The Mistake: Mash the bread while combining.
  • Solution: Be gentle. You want distinct cubes for texture, not a dense paste.
• Using Warm Broth with Eggs:
  • The Mistake: Adding hot broth directly to the raw eggs, scrambling them.
  • Solution: Mix the broth into the bread first, or whisk the eggs separately and fold them in once the mixture is tepid.

Storing Tips

Because this recipe makes a large amount, you will likely have leftovers. Here is how to keep them safe and tasty.

• Refrigerate: Transfer cooled leftovers to an airtight container. They will keep in the fridge for up to 3 days.
• Freeze: Stuffing freezes surprisingly well. Place in a freezer-safe bag or container for up to 1 month. Thaw in the fridge overnight before reheating.
• Reheat: To restore the crispy texture, place the stuffing in an oven-safe dish, cover with foil, and warm at 350°F for 15 minutes. Remove foil for the last 5 minutes. Microwaving works but will result in a softer texture.

Conclusion

Hosting a crowd doesn’t have to mean sacrificing quality. This Turkey Stuffing for a Crowd delivers the best of both worlds: it’s scalable enough to feed an army, yet detailed enough to taste like it was made with individual care. The combination of savory bone broth, rich butter, and that crucial two-step baking method creates a side dish that might just outshine the turkey.

I remember the first time I made this for a Friendsgiving; the pan was scraped clean before the mashed potatoes were even touched! Try it out and let us know in the comments—did you add any special family ingredients? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more stress-free holiday recipes!

FAQs

Q1. Can I stuff the bird with this recipe?

While traditionalists love stuffing the bird, food safety experts generally recommend baking stuffing in a separate casserole dish (making it “dressing”). This ensures the stuffing reaches a safe temperature (165°F) without overcooking the turkey meat. This recipe is specifically designed to be baked in a pan for optimal crispiness.

Q2. Can I use fresh onions instead of dried minced onion?

Absolutely. If you prefer fresh onions, dice one medium yellow onion and add it to the skillet with the celery in Step 1. Sauté until translucent. The dried minced onion is used here for convenience and a concentrated, savory flavor punch.

Q3. Is bone broth necessary?

Bone broth provides a richer mouthfeel and deeper flavor due to the gelatin content, but standard chicken stock or broth works perfectly fine. If you are cooking for vegetarians, you can swap it for a robust vegetable broth, though the flavor profile will change slightly.

Q4. What if my stuffing looks too dry before baking?

Bread absorbency varies. If the mixture looks dry after the resting period, drizzle in an extra 1/2 cup of broth and toss gently before putting it in the oven. It should feel moist to the touch but not swimming in liquid.

Easy Turkey Stuffing for a Crowd: Crispy & Buttery Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 20 minutes
• Yield: 14 servings 1x

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Description

Hotel‑pan stuffing that stays moist inside with shatter‑crisp edges outside. Butter‑sautéed celery, bone broth, and a timed steam‑then‑crisp bake make this a stress‑free holiday side that feeds a crowd.

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Ingredients

Units USM Scale 1x2x3x

Fat

• 8 tbsp unsalted butter (1 stick)

Vegetables

• 4 ribs large celery (thinly sliced)

The Binder

• 4 large eggs (beaten)

Seasonings

• 2 tbsp dried minced onion
• 1 tsp kosher salt (plus more to taste)
• 1/4 cup fresh flat‑leaf parsley (chopped)

Liquid

• 4 cups chicken bone broth

Base

• 24 oz herbed seasoned cubed stuffing (about 2 bags)

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Instructions

1. Sauté Aromatics: In a large skillet over medium‑high, melt butter until bubbling. Add sliced celery and cook 2–3 minutes until just softened and fragrant.
2. Combine: In a hotel pan or deep roasting pan, add the hot butter‑celery, stuffing cubes, broth, beaten eggs, dried minced onion, kosher salt, and parsley. Toss gently to coat all cubes without crushing.
3. Rest: Cover tightly with foil and let stand at room temperature for 60 minutes (or refrigerate overnight) so the liquid fully hydrates the bread.
4. Bake Covered: Heat oven to 350°F (175°C). Bake the covered pan for 30 minutes to steam and set the stuffing.
5. Crisp Top: Remove foil and bake 30 minutes more, until the top is deeply golden and edges are crisp. Serve hot.

Notes

Make‑ahead: assemble through the rest step, cover, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake if starting cold. For extra savory depth, add 1–2 tsp poultry seasoning or 1 tsp dried sage. If using lower‑sodium broth, adjust salt to taste.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 3
• Sodium: 650
• Fat: 14
• Saturated Fat: 6
• Carbohydrates: 42
• Fiber: 3
• Protein: 9