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Prep 15 mins
Cook 45 mins
This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it.
- 3⁄4 cup margarine or 3⁄4 cup butter
- 2 large celery ribs, chopped
- 3⁄4 cup onion, finely chopped
- 9 cups soft bread cubes (15 pieces, I like to use a bread that's nutty or grainy)
- 1 1⁄2 teaspoons fresh thyme, chopped or 1⁄2 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1⁄2 teaspoon ground sage
- 1⁄4 teaspoon pepper
- Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
- Melt margarine in dutch oven over medium-high heat.
- Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
- Toss celery mixture and remaining ingredients.
- Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
- Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
- Continue to bake the dressing while you let the poultry stand 15 minutes before carving.
This is so much better than the stuff that comes in a box. Most of the time we use this as an easy weeknight meal, with pork chops or chicken on top and a gravy - never any leftovers! We also make this in huge batches after a trip to the bakery outlet and freeze meal-size portions for nights when we're extra short on time. Tasty, tasty business here - thanks for sharing!