In our family we say stuffing because my grandma always used to stuff the Thanksgiving turkey. The recipe hasn’t changed, but the method has. My mother and I do not stuff the turkey anymore, but we still call this “stuffing.” You can call it dressing if you’d like. This is one of those tried-and-true, stood-the-test-of-time recipes that everyone loves every time.
- 1 Cup (2 Sticks) Unsalted Butter
- 4 Onions – Chopped (or 2-3 Frozen Bags or 1 – 1 1/2 Cup Dehydrated Onion Flakes)
- 1 Large Bunch Celery – Diced
- 48 oz. Chicken Broth (more or less)
- 1 1/2 – 2 Loaves Dense White Bread – Cubed
- 1 Bunch Flat Leaf Parsley – Chopped
- 1 – 2 Tbsp Pepper
- 1 Tbsp Fresh Thyme (or 1/4 Tbsp Dried)
- 2 – 3 tsp Kosher Salt
- 2 tsp Poultry Seasoning
1. Preheat oven to 350° and distribute bread cubes in one even layer on a baking sheet. Bake for 15-ish minutes, tossing halfway through. You want them evenly toasted throughout. When they’re complete, turn oven up to 400°.
2. While bread is toasting, heat a large skillet over medium heat and melt your butter. To the melted butter, add your onions and celery. Cook 5 minutes or so, until all is soft and translucent.
3. Add poultry seasoning, thyme, and 1/2 cup of chicken stock to your vegetables. Let that cook until the stock reduces by half.
4. When bread and veggie mixture are ready to go, combine everything in a HUGE bowl. Add the salt, pepper, parsley, and another few cups of chicken broth. Toss to combine thoroughly.
5. Pour mixture into a large casserole dish (or two if it’s a lot – you’ll want room for stirring).
6. Bake at 400° for 10 minutes, covered.
7. After the first 10 minutes, remove the dish(es) from the oven and give them a good toss. Add more chicken stock if needed.
8. Bake for another 5 minutes, uncovered. Stir, add more chicken stock if needed, then pop it in for the last 5 minutes.