Classic Thanksgiving Dressing With Parsley Sage and Thyme Recipe
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"For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction."
Original recipe yield: 10 cups.
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Classic Thanksgiving Dressing With Parsley Sage and Thyme INGREDIENTS:
- 1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
- 4 tablespoons butter
- 2 onions, diced
- 2 celery stalks, diced
- 1/4 cup minced fresh parsley leaves
- 1 teaspoon dried sage, rubbed between fingers
- 1 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups low-sodium chicken broth
- 2 large eggs
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Classic Thanksgiving Dressing With Parsley Sage and Thyme DIRECTIONS:
- Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
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