Dryness is the mortal enemy of any Thanksgiving dish—whether it’s wallpaper-paste mashed potatoes or overcooked turkey breast. But nothing’s sadder than crumbly stuffing. Fortunately, there’s a solution, and it doesn’t involve dousing your plate with gravy. Instead, when making it, you want to whisk together more broth or stock and eggs than you think you need to create a binder for larger-than-usual dried-out hunks of bread. This combo takes on a satisfying custard-like character once the stuffing is out of the oven. Classic flavors keep it crowd-pleasing, and that balanced texture (crispy and moist) brings it all to another level.
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