The first bake takes between 25 and 30 minutes in a 375-degree Fahrenheit oven. Following the recipe, you'll cover the stuffing with foil for this first part. If you take it out when your timer goes off and the top is sizzling, you're doing it right.
Sometimes I'll make this on Thanksgiving day in the kitchen where my family is gathering. If that's the case, and we're almost ready to eat, I'll remove the foil, increase the oven temperature to 425 degrees, and put it right back in for another 20 to 25 minutes.
Other times, I'll prep this dish at home and bring it with me to wherever my family is gathering. In that case, I'll pause after the first bake and save the second one for right before we're ready to eat.
Either way, once that top becomes golden brown and crunchy, I know I have a crowd-pleaser on my hands. I've never loved stuffing, and my brother is similarly not a fan, but this recipe has us both getting up for seconds, stashing leftovers, and, best of all, has him requesting it year after year.