Makes about 10 cups.
Adapted from "The Perfect Recipe," by Pam Anderson.
Yes, you can call this "stuffing," and you can use it inside a turkey. But we call it dressing and bake it separately. This easy formula is easily adaptable - for oyster dressing, add drained oysters and swap the oyster liquid for the broth. Or add browned crumbled sausage and sauteed diced apples. Or chopped toasted pecans … you get the idea.
1 pound sliced country-style white, French or Italian bread
4 tablespoons (½ stick) butter
2 medium onions, diced
2 stalks celery, diced
¼ cup minced fresh flat-leaf parsley
1 tablespoon minced fresh or 1 teaspoon crumbled dried sage
1 tablespoon minced fresh or 1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon ground black pepper
1 to 1½ cups chicken stock or low-sodium canned broth
2 large eggs, lightly beaten
Nonstick cooking spray
Cut bread into ½-inch cubes. Spread out to dry, at least 2 hours and preferably overnight. Spread in a single layer on two jellyroll pans. Bake in 400-degree oven 10 to 12 minutes, stirring occasionally, until lightly brown.
Melt butter in skillet over medium heat. Add onions and celery and saute until tender, 8 to 10 minutes. Turn off heat and stir in parsley, sage and thyme.
Adjust oven heat to 350 degrees. Place toasted bread cubes in a large mixing bowl. Add herbed vegetable mixture, salt and pepper. Add stock or broth and eggs. Stir gently but thoroughly with a wooden spoon or rubber spatula. Turn into a 3-quart casserole or baking dish sprayed with nonstick cooking spray. Bake 30 to 40 minutes, until top is crusty and dressing is hot throughout.
© 2001, The Charlotte Observer (Charlotte, N.C.).
Distributed by Knight Ridder/Tribune Information Services.
