Homemade Holiday Dressing

Homemade Holiday Dressing

Simple Herbed Stuffing
Homemade Holiday Dressing
This image courtesy of recipelion.com

Nothing beats a homemade stuffing recipe at Thanksgiving. This recipe for Homemade Holiday Dressing is full of herbs and can be made with the bread of your choice. Multigrain, sourdough, and French bread are all good choices. Whether you like to cook your stuffing inside of the bird or bake it on its own, this recipe turns out well either way. Stick to homemade recipes this holiday season and make this delicious stuffing recipe. It will be a nice addition to your Thanksgiving dinner menu.

Cooking MethodCasserole, Oven

Ingredients

  • 12 ounces bread, cubed
  • 3 stalks celery, chopped
  • 1 medium onion, diced
  • 1/2 cup salted butter
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon sage
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon parsley
  • 1/8 teaspoon thyme
  • 1 1/2 cup chicken broth

Instructions

  1. Preheat oven to 325 degrees F.

  2. Place the bread onto a large baking sheet, and toast for 10 to 15 minutes. Check halfway through and stir to ensure even toasting. You can use your favorite kind of bread. Multigrain adds great texture. Sourdough is wonderful as well. Even just a plain French loaf would be incredible. Bake your own if you are feeling especially ambitious, or buy from the bakery section, but stay away from the boxed and bagged stuffed mixes!

  3. While the bread is toasting, melt butter in a large non-stick skillet and saute celery and onion. Add seasonings and herbs, stir to mix and then set aside.

  4. Remove toasted bread from oven and place into a large bowl. Stir in butter/onion/celery/herb mixture and toss to evenly coat bread. Gently stir in broth, and place into a greased oven-safe baking dish. For stuffing, gently stuff into cleaned turkey or chicken cavity.

  5. Bake at 325 degrees F for 30 to 40 minutes for dressing. For in-the-bird stuffing, make sure the internal temperature of the stuffing reaches a minimum of 165 degrees F.

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