Stuffing is stuffing when it’s cooked on the inside of the turkey. When it’s prepared and baked on the side, it’s dressing. Either way, there’s never enough to go around. This recipe lends itself to your own adaptations so go ahead and add whatever your taste buds desire—sautéed mushrooms, chopped apples or nuts, sage or rosemary.
- 12 cups cubed white bread crusts removed
- 8 tablespoons unsalted butter
- 1 cup chopped onion
- 2 cups diced celery
- 1/2 cup freshly chopped parsley
- 2 eggs
- 1-1.5 cups turkey or chicken broth
- 1/2 tablespoon sweet paprika
- salt and freshly ground black pepper
Preheat oven to 325 degrees. Lightly butter a 9 x 13-inch pan. Set aside. Spread the bread cubes on a baking sheet and place in the oven. Bake until the bread is dry and crunchy but not browned, about 8 to 10 minutes. Remove from the oven and let cool. Melt the butter in a large skillet over medium heat. Add the onion and celery and sauté until soft and translucent, about 10 to 12 minutes.
In a large bowl, toss the bread cubes with the cooked vegetables and melted butter, parsley, salt and pepper. Add the eggs and broth and toss until evenly distributed and the bread is moistened. Spread in the prepared pan and sprinkle with the paprika. Bake for one hour or until the surface is crisp and dry. Serve hot with homemade gravy.
Makes 12 servings.
Photo by Jodi Miller