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Side

Poultry Dressing (or Stuffing)

What you Need

Cutting Board and Carving Knife

Skillet (Frying Pan)

If you purchase seasoned stuffing, follow package instructions

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1 medium onion, diced

1 rib celery, diced

1 tablespoon butter

¼ teaspoon black pepper

¼ teaspoon salt

1 teaspoon fresh parsley, chopped fine

1 teaspoon fresh sage, chopped fine

1 teaspoon fresh rosemary leaves

1 teaspoon fresh thyme leaves

1 cup chicken broth

3 cups dry bread cubes

6 pats butter

What to Do

Preheat oven to 350°F.

In a large skillet over medium heat, melt butter and sauté onion and celery until tender (~10 minutes).

Place bread cubes in a large bowl; add onion mixture, salt, pepper, parsley, sage, rosemary and thyme.

Add broth; gently toss until all cubes are moist.

Place mixture in a casserole dish; distribute 6 pats of butter on top.

Bake covered 35 minutes; uncover and bake 10 minutes more.

Double it, triple it…just do the math! Figure one cup of dry cubes per serving

1 tablespoon fresh herb ≈ 1 teaspoon dried herb

Tasty add-in suggestions You can add any number of ingredients to dressing (or stuffing) before baking. These are just a few: browned pork sausage, crumbled; dried cranberries or other fruits; toasted almonds or other nuts; bacon, crispy and crumbled; sautéed mushrooms and/or onion slices.

A pat of butter is ~one-third of a tablespoon of butter