We’re here! The day before Thanksgiving and it’s a huge cooking day for me. I’m making this dressing ahead of time along with a few other dishes.
I do use this as my stuffing recipe as well. I put as much in the bird as I can fit right before cooking in the morning. The rest goes into a baking dish and I tend to add a little more chicken broth to it. My family likes a more moist dressing.
Instead of drying the bread in the oven I let is sit out overnight. That’s because I got the original recipe from my mother-in-law and this is how she’s always done it. Going to bed with the counters full of pieces of bread means it’s the holidays lol I tear the bread into smaller bite-sized pieces and spread them out. Try to keep them from touching very much and it will help them dry more. The dryer the better as it soaks up the flavor from the chicken broth and butter.
- 1 loaf bread
- 3 stalks celery, diced
- 1 onion, diced
- 1 cup butter
- 1 Tbsp poultry seasoning
- 1 cup wine or chicken broth
- 1 egg (optional)
- Rip bread into small pieces.
- Dry bread on baking sheet at 200 degrees for 30-40 minutes.
- Rotate halfway.
- Saute celery and onion in butter until soft and translucent. Approximately 10 minutes. Remove from heat.
- Place bread and veggies in a medium to large mixing bowl. Toss slightly.
- Add wine or broth and stir well. You want all the bread to get moisture.
- Place in oven-safe baking dish and stir in egg if using.
- Cook at 350 degrees uncovered for about 45 minutes.
- Serve hot.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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