Thanksgiving (Or Anytime) Dressing

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

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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

1. 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.
2. Preheat oven to 350 degrees
3. Cut the slices of bread into 1 inch cubes and place in a large bowl.
4. Melt butter in a large skillet over medium high heat and add the onions and celery.
5. When the vegetables are softened. Pour over the bread cubes in the bowl. Add the sage, thyme, salt and pepper and toss well.
6. 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.
7. Spread dressing into a greased 9x13 baking dish.
8. Bake in a 350 degree oven for 20-30 minutes until thoroughly heated through the center.
9. 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.