Thanksgiving Bread Stuffing
Serves: 8
Ingredients
3-4 cups turkey broth or chicken stock
1 loaf white bread, large (1 ½ lbs), stale or day-old, torn into 1-inch pieces
1/4 lb. butter (1 stick)
2 onions, chopped
1 cup celery, chopped
1 to 2 tbsp. poultry seasoning
1/4 cup fresh parsley
2 tsp. salt
1/2 tsp. freshly ground pepper
Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch overproof serving dish or spray with nonstick spray.
2. In a large bowl, place the dry bread cubes. In a large skillet on medium-high heat, heat the butter until it is foamy. Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt and pepper and enough turkey broth to moisten the mixture, adding more broth if necessary, so that you are using about 1 ½ to 2 ½ cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
3. The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350 degrees for 30 minutes.