Herbed Bread Dressing
Have you ever wondered about the difference between dressing and stuffing? Actually there is none; they have the same ingredients. How you prepare this traditional Thanksgiving side dish determines what you will call it. If you cook the mixture inside the bird, it’s considered stuffing. When cooked in a pan or casserole dish, it’s dressing.
Ingredients: Serves 8-10
1/3 cup chopped fresh parsley
2 teaspoons minced fresh thyme
1 teaspoons poultry seasoning
½ teaspoon pepper
2 to 3 cups chicken broth (gluten-free), warm
1 loaf White Bread
12 tablespoons unsalted butter
1 large onion, chopped
3 celery stalks, chopped
Preheat the oven to 350°F.
Cut the bread into -inch slices and then cut into -inch cubes. Spread the bread cubes in a single layer on a baking sheet and bake until they are light brown and crisp, 25 minutes. Stir once halfway through browning. Let cool, then transfer to a large bowl.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until both are tender. o the heat, add the parsley, thyme, poultry seasoning, and pepper and mix well. Add the onion mixture to the bread cubes and stir to incorporate.
Place the bread cubes in a large bowl and stir in the onion mixture until well mixed. Add 2 cups of the warm broth to the bread and stir until the bread is completely moist but not soaked; add the remaining cup broth if needed. Transfer the mixture to a 3-quart casserole dish, cover and bake for 30 minutes. Serve.
Make it Ahead
Cut and toast the bread cubes and store in a resealable plastic bag for up to 4 weeks. Prepare the onion, celery, and herb mixture and refrigerate for up to three days; warm in the microwave before blending with the bread cubes. Assemble the dressing the morning of Thanksgiving.