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Classic Onion & Sage Stuffing
Ingredients
| * | 10-12 cups white or sourdough bread, cut into cubes |
| * | Kosher salt and freshly ground black pepper |
| * | 2 tsp. dried rubbed sage or to taste |
| * | 1 tsp. poultry seasoning or to taste |
| * | 1/2 cup fresh parsley, chopped |
| * | 4 tbls. unsalted butter |
| * | 2 cups onion, chopped |
| * | 1 cup celery, chopped |
| * | 1-2 cups low-sodium, low fat chicken broth, as needed |
| * | 2 eggs, lightly beaten |
Instructions
| 1 | Let bread dry overnight or lightly toast in a low oven. Place in a large mixing bowl and season to taste with salt, pepper, sage, poultry seasoning and parsley. Toss to combine. |
| 2 | Melt butter in a saute pan. Add onions and celery and saute until onions are translucent, about 5 minutes. Remove from heat and add to seasoned bread cubes. |
| 3 | Whisk 1 cup broth and eggs together and drizzle over bread mixture. Toss to blend well. Use additional broth if necessary to bind the mixture together. Reseason if desired. |
Notes
- Stuffing should be inserted into turkey neck and cavities only when you are ready to begin roasting the turkey. Never stuff the turkey ahead of time, as bacteria may grow.
- Alternately, scoop mixture into a lightly-buttered baking dish. Cover with foil and bake in a 350F degree oven for 40 minutes. Uncover and cook 20 minutes more, until dressing is crisp on top and dressing temperature reaches 160F degrees.