Classic Bread Dressing

Submitted by DragonIady

"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."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 9x13 pan
• Serves: 8

ingredients

• 177.44 ml margarine or 177.44 ml butter
• 2 large celery ribs, chopped
• 177.44 ml onion, finely chopped
• 2129.31 ml soft bread cubes (15 pieces, I like to use a bread that's nutty or grainy)
• 7.39 ml fresh thyme, chopped or 2.46 ml dried thyme leaves
• 4.92 ml salt
• 2.46 ml ground sage
• 1.23 ml pepper

directions

1. Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
2. Melt margarine in dutch oven over medium-high heat.
3. Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
4. Toss celery mixture and remaining ingredients.
5. Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
6. Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
7. Continue to bake the dressing while you let the poultry stand 15 minutes before carving.

Reviews

[Pinay0618]

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!