Recipe by Jenny Frenny
Here is the recipe for my mom's dressing, which naturally, I think is the best dressing to have with turkey at Thanksgiving. It is not baked in the turkey but in a casserole dish. I have made this ahead, put it in a foil pan and frozen it before the big day to cut down on the work. Just thaw in the fridge. I also half the white bread with a "light" wheat bread sometimes. Add the sage and taste, add more to your liking
- 1 loaf white bread
- 1⁄2 cup butter
- 2 whole chopped onions
- 1 cup chopped celery
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 -3 cup chicken broth
Directions See How It's Made
- Lay out the bread on cookie sheets for several hours and allow it to become stale. I like to do the prep work of chopping the vegetables at this time.
- Preheat oven to 350 degrees
- Cut the slices of bread into 1 inch cubes and place in a large bowl.
- Melt butter in a large skillet over medium high heat and add the onions and celery.
- When the vegetables are softened. Pour over the bread cubes in the bowl. Add the sage, thyme, salt and pepper and toss well.
- Add about 1 cup of broth to the mix and stir will. The dressing should be very moist and all bread should be wet. Add more broth as needed.
- Spread dressing into a greased 9x13 baking dish.
- Bake in a 350 degree oven for 20-30 minutes until thoroughly heated through the center.
- If you like a very moist dressing, you may drizzle chicken broth over the dressing while cooking. I prefer the edges of mine to be a little cripsy.