Classic Thanksgiving Dressing With Parsley, Sage and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction. Ingredients:
1 (1 pound) loaf crusty italian or french bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes |
4 tablespoons butter |
2 onions, diced |
2 celery stalks, diced |
1/4 cup minced fresh parsley leaves |
1 teaspoon dried sage, rubbed between fingers |
1 teaspoon dried thyme leaves |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
2 cups low-sodium chicken broth |
2 large eggs |
Directions:
1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
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