Classic Thanksgiving Dressing With Parsley, Sage and Thyme
broth, bread, onions, eggs, celery, butter, parsley
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 1/4 cup minced fresh parsley leaves 1 teaspoon dried sage, rubbed between fingers 1 teaspoon dried thyme leaves 3/4 teaspoon salt 1/2 teaspoon ground black pepper 2 cups low-sodium chicken broth 2 large eggs
Directions for Classic Thanksgiving Dressing With Parsley, Sage and Thyme Recipe
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. 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.
Read the full directions on Allrecipes.com
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