Yield: 12 servings
I have tried. The ingredients for the most part stay the same, but a few additions make it better according to your taste.
At Thanksgiving I make two different dressings, because my family is split down the middle on which they prefer. Some prefer both.
- 1-2 tsp salt & pepper to taste
- 1/4-1/2 tsp sage
- 1 1/2 tsp poultry seasoning
- 1/2 tsp baking powder
- 12- 18 cups firm bread, cut into small cubes
- (white, whole wheat or a mixture)
- 2-3 eggs, beaten
- 1/2-3/4 c butter
- 1/2-1 c chicken or turkey stock
- 1 large onion, diced, about 2 c prepared
- 3 large stalks of celery, chopped, about 2 c.
- 1/4 c minced celery leaves
- 1/3 c minced parsley
Instructions:Put bread cubes in a big bowl. Add 1/4 c chicken stock, toss gently so it is evenly distributed (add coarsely chopped chestnuts). Set aside
In a wide skillet, melt the butter over med. heat. Add the onion cook, stirring occasionally until it is translucent and limp, but not brown. Add the celery and cook until it is limp, about 10 minutes more. Stir in the celery leaves, parsley and poultry seasoning, then pour the mixture over the prepared bread. Season lightly with salt and pepper then toss again gently (stirring compacts stuffing) until all is thoroughly combined. Taste for seasoning and texture. the uncooked stuffing should be a little drier than you want the finished product to be, but not much; add more liquid if necessary. Stir in the eggs last, after you've done all the pre-roast tasting you plan to do.