Prep 10 mins
Cook 1 hr
This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!
- 12 tablespoons unsalted butter
- 4 celery ribs, chopped fine
- 2 onions, minced
- 1⁄2 cup fresh parsley, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 3 lbs white bread, cut into 1/2 inch cubes and dried
- 5 cups low sodium chicken broth
- 4 large eggs, lightly beaten
- 2 teaspoons salt
- 2 teaspoons pepper
- Adjust an oven rack to the middle position and preheat oven to 400.
- Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
- Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
- Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.