Ahh, stuffing. There’s no point in denying that it’s one of the best parts of Thanksgiving dinner (Amiright?).
Traditionally, stuffing was stuffed inside the turkey cavity while it baked. That’s until someone realized that it was a whole lot easier and less messy to just spread it out in a casserole dish with a bunch of butter.
We’re here to alter the course of stuffing history yet again with a brilliant new cooking technique: sheet-pan stuffing.
Because a sheet pan has more surface area than your casserole dish, more stuffing gets crispy, making for a crispy-to-soft ratio that’s basically one to one. Or, in other words, a golden ratio.