Holiday Stuffing and Dressing
- Yield 12 servings
Stuffing, or dressing as many call it, is an American classic with distinct regional and family differences.
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.
- 1/2 cup (1-stick) butter, plus additional 1/4 cup
- 1 1/2 cups onions, chopped
- 1 1/2 cups chopped celery, including leaves
- 10 cups toasted bread cubes (or 6 cups crumbled cornbread and 4 cups toasted bread or crumbled biscuits)
- 2 teaspoons rubbed sage
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 2 to 4 cups 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.