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Classic Thanksgiving Dressing With Parsley, Sage and Thyme

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: CBARBUSCA

"For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction."

RECIPE RATING:

Read Reviews (16)

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Original recipe yield 10 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article The Right Stuff(ing) on November 10, 2002.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Dec. 17, 2004 by TWICEMOMMY

French bread worked like a charm! Stuffing was tender, flavorful and moist (I included 1C... MORE

Reviewed on Jul. 9, 2005 by MELP0028

I have never seen this recipe anywhere! This is very similar to the recipe that my mom has... MORE

Reviewed on Nov. 29, 2005 by iota

Great recipe, it’s a family favorite. The only changes are fresh un-toasted bread, fresh herbs... MORE

Reviewed on Jan. 1, 2007 by Lisa Rae

When I made this recipe the second time, I chose to interpret a celery STALK as an entire... MORE

Reviewed on Nov. 26, 2005 by Mayna

This is the best stuffing recipie i have found! I added just a bit of rosemary since I use it... MORE

Reviewed on Dec. 30, 2006 by emrilwannabe

My brother in law who is very picky when it comes to stuffing wants Thanksgiving all year just... MORE

Reviewed on Nov. 24, 2006 by CBARBUSCA

Excellent recipe! This was the first dish to disappear at Thanksgiving last year. I was so... MORE

Reviewed on Oct. 1, 2007 by JORGINE

I need to mke a vegetarian dressing every year and am tired of using the box stuff. I decided... MORE

Reviewed on Nov. 28, 2006 by bkowach

This was Wonderful!! I did add twice as much liquid (at least maybe more). We live in South... MORE

Reviewed on Nov. 23, 2006 by zoe

I love this recipe...my family did too...the seasoning was perfect and it was easy...what a... MORE

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Nutritional Information

Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Servings Per Recipe: 16

Amount Per Serving

Calories: 124

Total Fat: 4.9g
Cholesterol: 30mg
Sodium: 343mg
Total Carbs: 16.2g
Dietary Fiber: 1.3g
Protein: 3.9g

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