My Old fashioned Thanksgiving stuffing recipe makes the best tasting holiday dressing around. So moist and flavorful, there are usually no leftovers so I make more every year. Drizzle with gravy or leave it as it is - just be certain to make a big batch. Be sure to check out the recipe notes on this one.
10 bread end pieces*
3 TBS butter
1 celery stalk, finely chopped
1/2 onion, finely diced
1/2 to 1 tsp garlic powder
1 tsp onion powder
2 TBS fresh chopped parsley
1/2 tsp sage
1/4 tsp marjoram
1 cup chicken broth or stock**
Cut the bread ends lengthwise and then horizonal until you get approximately 5 cu4-1/2 cups. If you want to use dried precut bread cubes instead of bread you will need almost double the amount of broth. This recipe can be easily doubled.
In a saucepan, melt the butter and add the celery and onion. Sautee for 5 minutes and then add the parsley, sage, marjoram, garlic and onion powder. Add the chicken (or turkey) broth.
Stir and bring to a boil and remove from the heat. Add the bread cubes, lightly tossing so all absorb the broth mixture. Cover and let stand five minutes before serving. If it is too dry, just make a small batch of chicken broth (see below) and add a little at a time until you reach the desired consistency you are looking for.
In a hurry? Making more? Cut off the crust of a loaf of bread, cube it and leave out on the counter to dry the night before. Because there is not eggs in this recipe, it is just like stove top stuffing and if you want to bake it or stuff the turkey with it, you certainly can.
Just be certain that the mixture is more moist if you are baking it or stuffing it into a turkey because baking does take the moisture out. Have a cup of hot chicken broth when you remove it and if it is dry, just pour some over it. Done.
* To make it gluten-free just use gluten-free bread instead of regular.
**To make delicious chicken broth: Boil 1 cup water and add 1 tsp of Better than Bullion Chicken Base. Taste it, if watery add a little more until you reach the flavor you are looking for.
To make the outside a little crispy, just oil the pan well and the heat from the oven will brown up the outside edges of the dressing in the pan.
Want to do something different? Form into stuffing balls (aka dressing balls), oil a 9x13 inch pan and bake covered with foil for 25 minutes. They are awesome topped with gravy and also make a great appetizer.