Classic Thanksgiving Dressing With Parsley, Sage and Thyme recipe

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Ingredients

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Nutrition Info

122.8 calories
carbohydrate: 16.1 g
cholesterol: 25.4 mg
fat: 4.7 g
fiber: 1.3 g
protein: 3.9 g
saturatedFat: 2.4 g
servingSize: -
sodium: 326.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.

  2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery, saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil, bake until crusty, 10 minutes longer. Serve immediately.

Recipe Yield

10 cups

Recipe Note

For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.

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