Wednesday, August 24, 2016

Classic Thanksgiving Dressing With Parsley, Sage And Thyme


  • Servings: 10
  • 1 (1 pound) loaf crusty italian or french bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
  • 4 tablespoons butter
  • 2 onions, diced
  • 2 celery stalks, diced
  • 1/4 cup minced fresh parsley leaves
  • 1 teaspoon dried sage, rubbed between fingers
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups low-sodium chicken broth
  • 2 large eggs


  • spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. adjust oven racks to lower- and upper-middle positions. heat oven to 400 degrees. bake bread until golden, 12 to 15 minutes. reduce heat to 350 degrees.
  • meanwhile, heat butter in a large skillet over medium-high heat. add onions and celery; saute until soft, 8 to 10 minutes. in a large bowl, mix bread, vegetables and remaining ingredients. turn into a greased 3-quart baking dish. cover with foil and bake until steamy, 30 minutes. remove foil; bake until crusty, 10 minutes longer. serve immediately.

No comments:

Post a Comment