Almost anything tastes great with this sauce, but chicken and ribs are our favorites. Use on meats such as egg rolls, hamburgers, meatballs, pig, and beef.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 10 cups |
Ingredients
- 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
- ¼ cup minced fresh parsley leaves
- 1 teaspoon dried sage, rubbed between fingers
- 1 teaspoon dried thyme leaves
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups low-sodium chicken broth
- 2 large eggs
Instructions
- Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven racks to lower- and upper-middle positions. Grease a 3-quart baking dish.
- Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
- Reduce heat to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl.
- Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover with foil.
- Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 327 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was the best Turkey I’ve ever made (maybe 15 tries!) Moist , very flavorful. I added a half of a blood orange in the Turkey cavity. Other than that no difference. One of my guests is a Chef. He thought it was wonderful!
First time I made homemade stuffing. It was good but the recipe says you can use croutons in place of cooking the bread but doesn’t say how much so I had to guess and it was a little dry. I used about 10 cups, next time I will use about 8 or will increase the liquid.
This recipe only needs more butter and apple to make it perfect
This was a very bland and boring stuffing, I made it as it was written. Didn’t change a thing. Very bland. Tasted like I was eating croutons. Will not make this again.
I found this dressing last year for Thanksgiving and have made it for two thanksgivings and one Christmas so far and every time it’s been a big hit. I did have to tinker with the recipe quite a bit since I make a quadruple portion. Including turning the 2 cups of broth called for into a whopping 20 cups (!!!) added slowly throughout the 2 hours it takes to cook that much dressing. But the results have been a super moist, but not soupy, and amazingly flavorful dressing that I’m going to be making for years to come.
This was almost just like my families recipe.. The only thing different that are family does is use white cornbread and yellow cornbread
This is a delicious and easy recipe! I had a little more bread so I increased the celery and broth and added one more egg. The spices are spot on and I didn’t have to add anything else. Thank you for sharing your recipe!
I added a little more chicken broth.
This was okay for a relatively plain dressing, but no one was enthusiastic about it. Next year I’ll go back to making more adventuresome dressing recipes. Even having increased the spices and celery, this was pretty bland.
The flavor was definitely there with this recipe, but the texture of the stuffing was not. It was way too dry for my taste even after adding additional juices to it. If you like a dryer stuffing, this recipe might be for you.
It would have been five if I had fresh herbs, but it is just as my mother made it all our lives. Of course one must adjust the fluids as in any recipe.
I made it last year
I used this recipe as a guide, since I couldn’t remember how to make it after years of not cooking at Thanksgiving. I noticed one review said it was dry. Based on my memory I made the following changes and it turned out awesome! I used a whole loaf of whole wheat white bread and did not brown in the oven; instead, I cut it up 2 hours prior and let it sit out to dry. I only used 1 medium onion and 4 to 5 celery stalks (size dependent). I used an entire stick of regular butter (1 cup) to saute the onions and celery. I used dried parsley; I put the parsley in the chicken broth (along with all the other spices) and let it soak for the 2 hours the bread was drying. I then added the broth to the onion, celery and butter in the sauce pan after they had cooked, for 2 to 3 minutes to warm them all to the same temp (stirring constantly). I then added the mixture from the saucepan a little at a time and stirred it in to keep the moisture coverage even. I must say, it turned out fantastic! I will make it the same way next time. Thanks to the cook who put this recipe out there! It helped me remember what I needed to use to make my Mom’s great dressing!
I added more sage & used the turkey broth from cooking the neck. It was very dry & did add more chicken broth too. I also added a little rosemary. I would use this recipe again just with a few tweaks for our family desire.
I like it, I wish I would of cooked it longer or maybe broiled it so the top would be crispy. I felt it had to much celery, and I used the whole stalk. I did add more chicken stock. About 1/2 cup more and the moisture was great. I tweaked a little of the seasonings to our likings and I feel I would make this again, had great taste!
This was a HIT! Read the tips and added 2 more cups of broth and a few more stalks of celery. I wasn’t stingy with the seasoning either. To save time, I made this the night before, then the next day when the turkey was done, I drizzled a little turkey drippings over it and a little broth so it wouldn’t be dry, covered with foil, and put in the oven at 350 for an hour to reheat (took the foil off for the last fifteen minutes). It was perfect! My only complaint is there weren’t enough leftovers for me to enjoy it today! lol
It was ok. It was pretty dry, and needed more salt. Next time I’ll add some more broth, maybe a bit more salt. And definitely needs more than 2 stalks of celery.
Excellent! I was looking for a recipe that used the same ingredients as my mother in law’s, and this was spot on. The only things I did differently is I added added more of the listed spices and twice the chicken broth. These changes are just personal preferences, as everyone has differ t taste as to seasoning and moistness. Oh, I also added slivered almonds because my mother in law always dead that.
Just like my mom used to make. I used fresh bread, and half of the chicken broth. I also doubled the sage. I will continue to use this recipe for years to come! Thank you for bringing back the heartwarming memories of days gone by.
I have made this time and time again… it never disappoints. For years I looked for something that reminded me of my granny’s homemade stuffing and now I feel I found something even better! It has become a tradition to make this for my family every single Thanksgiving. Even family members that don’t usually eat stuffing, take seconds of this recipe. They don’t remember what Stove Top is 😉 5 stars, hands down!
I have used this recipe three times with my grade 5/6 class to make stuffing for our schools annual thanksgiving luncheon and each and every time it has turned out wonderful. It has been wonderful even though we make without drying the bread out first. I always have to give credit back to this site when multiple parents come and ask me for the recipe. Teams of 4 or 5 successfully did jobs to crack eggs (18), cut celery, do the stock, cut the onions, and break apart the French bread (9 loaves). We have a small school so we make 5 aluminum roaster trays for 150 people.