Thanksgiving dinner wouldn’t be complete without stuffing, but traditional stuffing recipes can take up a lot of time and effort. Sheet pan stuffing offers a quick, easy, and delicious alternative that gives you crispy edges with a perfectly moist interior. Plus, the beauty of a sheet pan is that it frees up valuable space in your oven for other holiday dishes! 

If you’re looking for a stuffing recipe that simplifies prep, minimizes the mess, and delivers on flavor, sheet pan stuffing is your go-to option. Here’s how to make it. 

Ingredients: 

• 1 loaf of day-old bread (sourdough or country white works well) 

• 1 onion (diced) 

• 2-3 celery stalks (diced) 

• 3 cloves garlic (minced) 

• 1/2 cup butter (melted) 

• 2-3 cups chicken or vegetable broth (depending on desired moistness) 

• Fresh herbs: sage, thyme, and parsley (chopped) 

• Salt and pepper to taste 

• 2 eggs (beaten) 

Start with day-old bread for the best texture. Tear the bread into bite-sized pieces, then toast it in the oven at 300°F (150°C) for about 15-20 minutes until lightly golden. This step ensures your stuffing will have the perfect balance of crispiness and moisture. 

Tip: If you don’t have day-old bread, simply toast fresh bread in the oven to dry it out.

In a skillet, melt butter over medium heat. Add the diced onions, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Stir in your chopped herbs and season with salt and pepper. 

In a large mixing bowl, combine the toasted bread cubes, sautéed veggies, and herbs. Pour the beaten eggs and half of the broth into the mixture, stirring gently to combine. Add more broth as needed to reach your desired stuffing consistency. You want it moist but not soggy. 

Line a rimmed baking sheet with parchment paper and spread the stuffing mixture evenly across the pan. The shallow layer ensures that every bite has a crispy top and soft, flavorful middle. 

Bake at 375°F (190°C) for 25-30 minutes, or until the stuffing is golden brown and crispy on the edges. If you prefer a softer stuffing, cover the pan with foil for the first 15 minutes of baking, then remove the foil to let it crisp up. 

Why Sheet Pan Stuffing? 

This recipe is perfect for those who love a bit of crunch in their stuffing without sacrificing the tender, flavorful interior. By using a sheet pan, you maximize surface area, which means more crispy bits in every bite! Plus, it’s easier to serve, as you can simply slice or scoop portions right off the pan—no need to carve it out of the turkey. 

Pro Tip: 

Add a few tablespoons of cooked sausage, cranberries, or nuts to give your stuffing an extra boost of flavor and texture. This dish can also be easily adjusted for dietary preferences—just swap out the butter for a vegan alternative and use vegetable broth for a vegetarian-friendly version. 

Conclusion: 

Sheet pan stuffing is a game-changer for Thanksgiving dinner prep. Not only does it deliver the perfect texture and flavor, but it also simplifies the process so you can focus on other aspects of your holiday meal. Whether you’re a crispy-stuffing lover or someone who enjoys a more traditional stuffing texture, this recipe offers the best of both worlds. 

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