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3 tablespoons
butter
2 stalks celery, chopped
1 large onion, chopped
1 package unseasoned bread cubes for dressing (or stuffing)
2 teaspoons ground sage
1 teaspoon ground thyme
1 teaspoon salt
1 ½ cups chicken broth
Preheat oven
to 325° F
In a large pan, melt butter and add celery and onion. Saute
until soft, stirring often, about 4 minutes.
Put the bread
cubes in a large bowl. Add the celery mixture, sage, thyme
and salt. Mix well. Add enough chicken broth to lightly
moisten the mixture. You can add more or less broth depending
on your preference for a moist or dry dressing. Place the
mixture in a buttered 4-quart casserole dish and bake until
hot, about 30 minutes. (The dressing can be baked along
with the turkey.) If a crunchier texture is desired, put
the dressing in an oblong baking pan, and remove the cover
and bake 10 minutes more.
This can be made up to one day ahead. Cover and refrigerate.
Reheat in the oven or microwave.
Serves 6
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