Whether you call it stuffing or dressing, it's my favorite item on the
holiday table. Others agree it's the most anticipated item they can't
wait to dive into.
Delicious in its traditional form, it can go from good to great with
the simple addition of whole grains, roasted nuts, dried or fresh
fruits, chopped vegetables and fresh herbs.
I'm an old-fashioned, southern country girl with a cosmopolitan flair. I
have never made dressing from Pepperidge Farm's bread crumbs or any
other brand in a bag. Recognizing some parents work all day on
Thanksgiving eve, shortcuts are helpful and can be tasty.
Here is an
Old-Fashioned Bread Stuffing my girlfriend's mom gave to me many years ago.
Ingredients:
1-1/2 cups chopped celery (approx. 3 stalks)
1 cup chopped onion (1 large)
1/2 cup butter
1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning
1/4 teaspoon black pepper
12 cups dry bread cubes*
1 to 1-1/4 cups reduced sodium chicken broth
Steps:
In a large skillet cook celery and onion in butter until tender but not brown.
Remove from heat. Stir in sage and pepper. Place bread cubes in a large
bowl; add onion mixture. Drizzle with enough chicken broth to moisten,
tossing lightly to combine. Place stuffing in a 2-quart casserole.
Bake, covered in a 325 degree F oven for 30 to 45 minutes until heated
through. Makes 16 servings.
*To make: Cut fresh bread into 1/2-inch cubes; bake at 300 degrees F
for 10 to 15 minutes or until cubes are dry, stirring twice.
Top off this stuffing with a delicious gravy. This simple recipe can be
taken from its standard
fare to standing ovation with a little
experimenting using your favorite ingredients. For instance, although
sage is a long-time stuffing favorite, you can jazz things up with
thyme, rosemary and parsley as well.
Enjoy! May this Thanksgiving holiday be the
stuff happy memories are made of for you and yours!
Copyright 2008 by
Avis Ward
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