1-Step 1: Preheat and prepare the baking dish Preheat your oven to 350ºF. Spray a 2-quart casserole or a 9×13-inch baking dish with cooking spray. This helps the dressing release cleanly and browns better on top.

2-Step 2: Sauté the onion and celery In a large skillet, sauté onion and celery in the butter over medium-high heat for 10-12 minutes, until tender. Stir often so the onion softens and the mixture becomes fragrant. This is where the “Thanksgiving kitchen” smell starts.

3-Step 3: Combine with bread cubes Place your 13-15 cups dry bread cubes in a large bowl. Pour the hot onion, celery, and butter mixture over the bread cubes, then mix well. Make sure the cubes are coated so every bite tastes evenly buttery and savory.

4-Step 4: Season and bind the mixture Add salt, black pepper, poultry seasoning, chicken stock, and eggs to the bread mixture. Stir thoroughly until everything looks evenly combined. Eggs help the dressing hold together, so it slices nicely instead of crumbling.

5-Step 5: Spread evenly in the dish Spread the dressing evenly in your prepared baking dish. Packing it too tightly can make it heavy, while uneven spreading can cause dry edges. Aim for an even layer so it bakes consistently.

6-Step 6: Bake to golden and set Bake at 350ºF for 30-35 minutes, or until the top is golden brown. If you like extra crisp edges, keep an eye on it during the last few minutes. The center should be hot and set.

7-Step 7: Garnish and serve Optionally garnish with fresh parsley or herbs such as rosemary before serving. Let it rest for a few minutes so the texture firms up. Then serve warm as a classic Thanksgiving turkey stuffing side.