The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dis
INGREDIENTS (for 3 servings):
- 2 cups diced celery, with leaves
- 3 cups chicken broth
- 1/2 cup minced onion
- 1/2 cup butter
- 4 quarts bread cubes
- 3 eggs, beaten
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon sage
- 1 pinch dried thyme
Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.
Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
To bake dressing out of the turkey, place in a buttered baking dish, and bake at 350 degrees F (175 degrees C) for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.