Description
My Mom’s classic dressing/stuffing recipe that is so flavorful and delicious. It is must for Thanksgiving!
Ingredients
½ c. butter (1 stick)
3 stocks celery, including leaves, chopped
1 large yellow onion, chopped
¼ tsp. thyme (3/4 tsp. fresh)
1 tsp. poultry seasoning
1/2 tsp. rubbed sage (1 Tablespoon fresh)
¼ tsp. black pepper (or more to taste)
10 C. dry French bread cubes (or sourdough bread)
2 cubes chicken bouillon in 1/3- 1 c. water (or 2 tsps of soup starter instead of cubes)
2–3 Tablespoons fresh parsley, chopped (optional for garnish)
Instructions
1. Over medium low heat, sauté the onions and celery in the butter until softened. Add the herbs and mix.
2. Add the bread cubes and mix well with the butter mixture to cover all the bread cubes.
3. Dissolve the bouillon (or soup starter paste) in the water and sprinkle over the bread and herb mixture. Toss to mix. If you plan to stuff the turkey, do not add additional water. The juices of the turkey will add a lot of moisture. If you are cooking the dressing in a casserole dish, add another 1/3 cup of additional water, as needed. The bread cubes should be moist but not soggy. ** Also if you use denser bread like whole grain or sourdough you will need to increase the water to closer to a cup. The bread should be lightly moist.
4. Refrigerate until ready to stuff the turkey or bake the dressing.
5. If you are baking the dressing in a casserole pan, bake at 325° covered for 20-25 minutes. Uncover and bake another 10 minutes to brown and crisp up the top.
6. Sprinkle with fresh chopped parsley and serve!