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Every Christmas all of my family comes over and we play a fun game with presents.

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My family is from Egypt, Germany, Italy.

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My mom and my dad teach me to be kind to every one.

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On Thanksgiving we eat macaroni , bechamel, turkey and stuffing.

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When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING (honestly it's only anyone's guess why we only stuffing once a year). A good stuffing makes or breaks Thanksgiving dinner. Here's what you need to know.
What even is stuffing?
At its simplest, stuffing is a seasoned bread cube mixture of onion and herbs. Traditionally, it's stuffed inside the bird, but we prefer to bake ours in a separate baking dish. The first step of making stuffing is simply sautéing celery and onion in a TON of butter, which might be the most incredible smell ever. Then you combine those sautéed aromatics with your dried bread, chicken broth, and beaten eggs and toss until totally moist before baking.
Do I need to dry my own bread cubes?
You don't need to, but the key to amazing stuffing is freshly dried bread, not store-bought bread cubes. Cut your favorite type of bread into 1/2" cubes and lay them out on a baking sheet or in a large bowl. Let them dry out on the counter for about 48 hours. You want them STALE-the chicken broth will help moisten them.
What kind of bread should I use?
That's totally up to you. We like using a rustic or sourdough boule or baguette. But it's really a matter of taste. A loaf of good white pullman bread is also excellent. And challah tastes amazing too!
Do I need to use eggs?
Nope! We prefer to use egg because it acts as an amazing binder, but it's not essential.
Can I sub poultry seasoning for the fresh herbs?
Absolutely! You can also sub dry herbs for the fresh ones.

If you try your hand at this stuffing recipe, let us know how it went in the comments below!
Need more stuffing inspiration? Check out our best Thanksgiving stuffings. And if you try this recipe, don't forget to rate it below!
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Lindsay Funston Deputy Editor Lindsay Funston is a food editor who has more than 10 years experience tasting everything from pickles to bloody marys, writing about food trends, and creating easy recipes.

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When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING (honestly it's only anyone's guess why we only stuffing once a year). A good stuffing makes or breaks Thanksgiving dinner. Here's what you need to know.

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My family celebrates Christmas and Easter.

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My family has a boat that I like to go fishing with my dad.

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