Classic Thanksgiving Dressing With Parsley, Sage And Thyme - cooking recipe

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
    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
Preparation
    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.

Leave a comment