Holiday Stuffing and Dressing
- Yield: 12 servings
Don’t be put off by the fact that the beef isn’t browned first—skipping the step makes the dish easier to prepare, and the savory meat juices add to the flavor.
- 1/2cup (1-stick) butter, plus additional 1/4 cup
- 1 1/2cups onions, chopped
- 1 1/2cups chopped celery, including leaves
- 10cups toasted bread cubes (or 6 cups crumbled cornbread and 4 cups toasted bread or crumbled biscuits)
- 2teaspoons rubbed sage
- 1/2teaspoon marjoram
- 1/2teaspoon thyme
- 1/2teaspoon black pepper
- 1/2cup chopped fresh parsley
- 2 to 4cups chicken broth
- 1 to 2 eggs, lightly beaten (optional)
- Sauté onion and celery in 1/2 cup of butter until tender. Combine all ingredients except chicken broth, eggs, and remainder of the butter in a large bowl. Toss lightly to blend. Add enough chicken broth to moisten.
- Taste and adjust seasonings. Blend in eggs if you prefer a creamier texture.
- Stuff into a 12- to 14-pound turkey and roast according to standard roasting directions. Or, place in a greased 13×9-inch baking pan, dot with remaining 1/4 cup butter, cover, and bake 20 minutes at 350 degrees.
- Uncover and bake 10 minutes or until golden brown.
Recipe by Mindy Merrell.