Crispy-Edged Herb Stuffing

• 11×15" roasting pan or wide 9×13" baking dish (for extra crispy edges)
• Large mixing bowl
• Large skillet or sauté pan
• Cutting board & sharp knife
• Measuring cups & spoons
• Whisk & silicone spatula or wooden spoon

Quantities below are based on about 10 servings using homemade stuffing bread cubes. Adjust “Target servings” to scale the amounts. The method stays the same — just use a pan big enough so you still get some exposed edges.

• dried homemade bread cubes (from BiteTalk stuffing bread), about ½–¾" pieces

• unsalted butter, plus a little extra for greasing the pan and dotting the top
• onion, diced (yellow or sweet)
• celery stalks, diced

• poultry seasoning
• dried sage (or extra poultry seasoning)
• Freshly ground black pepper, to taste
• Kosher salt, to taste (the broth adds some salt, so season thoughtfully)

• warm chicken or turkey broth (start here, then adjust texture)
• large eggs, beaten

Optional add-ins for extra BiteTalk energy: a handful of chopped fresh parsley, diced cooked sausage, or a sprinkle of grated Parmesan on top before baking.

• Bread: 1 loaf homemade stuffing bread (dried into cubes) or dense white bread
• Produce: onion, celery, optional fresh parsley
• Dairy: unsalted butter, eggs
• Pantry: poultry seasoning, dried sage, kosher salt, black pepper
• Stock: chicken or turkey broth (preferably low-sodium)
• Optional: cooked sausage, grated Parmesan

1. 1. Preheat & prep the pan. Heat oven to 350°F175°C. Generously butter an 11×15" roasting pan or a wide 9×13" baking dish. A shallower, wider pan = more exposed surface = more crispy edges.
2. 2. Cook the aromatics. In a large skillet over medium heat, melt the butter. Add diced onion and celery with a pinch of salt and cook, stirring occasionally, until softened, translucent, and fragrant, about 8–10 minutes.
3. 3. Bloom the herbs. Sprinkle in the poultry seasoning, dried sage, and a few grinds of black pepper. Cook 1–2 minutes, stirring, to wake up the dried herbs and coat the vegetables.
4. 4. Coat the bread cubes. Place the dried bread cubes in a very large mixing bowl. Pour the hot butter–vegetable mixture over the top and toss gently until every cube is glistening. You want the fat and aromatics evenly distributed.
5. 5. Add the broth in stages. Pour in about 2/3 of the warm broth and toss gently. Let the bread sit for a couple of minutes to absorb. Add more broth a splash at a time until the cubes feel evenly hydrated: they should be moist and slightly squishy inside but still hold their shape. Avoid soupy.
6. 6. Cool slightly, then add eggs. Let the mixture cool just a bit so it’s warm, not piping hot (you don’t want scrambled eggs). Whisk the eggs in a small bowl, then pour over the stuffing and gently fold until well combined. If using sausage or parsley, fold them in now.
7. 7. Pan it for crispy edges. Transfer the stuffing to the buttered pan, spreading it into an even layer but not packing it down hard. Leave some jagged peaks and exposed cubes on top — those are your crispy bits. Dot the surface with a few small pieces of butter for extra browning.
8. 8. Bake to set & crisp. Bake, uncovered, for 35–45 minutes, until the top is deeply golden and the center feels set when you gently press it (no wet liquid sloshing between cubes). If the top is browning too fast, you can tent loosely with foil for part of the bake.
9. 9. Optional crispy-edge blast. For maximum crunch, switch the oven to broil for the last 1–3 minutes, watching closely, until the highest peaks are extra toasty. Pull it as soon as it hits “BiteTalk shot” level golden.
10. 10. Rest & serve. Let the stuffing rest 5–10 minutes so it slices more cleanly and the steam settles. Scoop or cut into squares, making sure every plate gets some creamy middle and some crispy edge pieces.

Cool leftovers completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat, covered, in a 325°F165°C oven with a splash of broth until warmed through. For re-crisped edges, uncover for the last few minutes or hit it briefly under the broiler.

Approximate values for one serving when the pan is divided into 10 portions. Based on standard bread, butter, and broth — actual numbers will vary with specific brands and add-ins. Not medical or diet advice.