This traditional version of Thanksgiving stuffing – or dressing – will satisfy all appetites during your feast; vegetarians and meat-eaters alike will scarf down this dressing!
- 1 large loaf of Italian bread
- 3/4 cup butter
- 1 medium yellow onion, chopped
- 2 large (or 3 medium) celery stalks, chopped
- 1 1/2 teaspoons salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1 Tablespoon fresh thyme, chopped
- 2 teaspoons fresh sage, finely chopped
- 2 eggs, beaten
- Approximately 2 cups vegetable broth (chicken broth is OK too if you’re not vegetarian)
- Grease 9×13 pan with butter. Pre-heat oven to 375°F. Tear bread into bite sized pieces and set aside in a large bowl.
- In a large skillet, melt butter over medium-high heat. Add onion and celery. Cook 4-7 minutes, until tender. Add salt and pepper to taste. Remove from heat, set aside, and stir in freshly chopped herbs.
- Mix onion mixture and bread together. Add beaten eggs and stir until combined. Stir broth into mixture in increments of 1/2 cup – you want to pour enough in so the mix is soft, but not mushy. We use approximately 2 cups, but do use your judgement as well.
- Add mixture to greased pan and cover with foil. Cook for 20 minutes covered and then remove the foil. Cook for an additional 20-25 minutes until golden brown and crispy on top. The edges will also begin to pull away from the pan. If it isn’t crisping to your liking, broil for 3-5 minutes.
- Category: Side Dish