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.

Ingredients

Units Scale

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

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.
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.
Rest: Cover tightly with foil and let stand at room temperature for 60 minutes (or refrigerate overnight) so the liquid fully hydrates the bread.
Bake Covered: Heat oven to 350°F (175°C). Bake the covered pan for 30 minutes to steam and set the stuffing.
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