Classic Onion & Sage StuffingMakes 10-12 Servings
|*||10-12 cups white or sourdough bread, cut into cubes|
|*||Kosher salt and freshly ground black pepper|
|*||2 tsp. dried rubbed sage or to taste|
|*||1 tsp. poultry seasoning or to taste|
|*||1/2 cup fresh parsley, chopped|
|*||4 tbls. unsalted butter|
|*||2 cups onion, chopped|
|*||1 cup celery, chopped|
|*||1-2 cups low-sodium, low fat chicken broth, as needed|
|*||2 eggs, lightly beaten|
|1||Let bread dry overnight or lightly toast in a low oven. Place in a large mixing bowl and season to taste with salt, pepper, sage, poultry seasoning and parsley. Toss to combine.|
|2||Melt butter in a saute pan. Add onions and celery and saute until onions are translucent, about 5 minutes. Remove from heat and add to seasoned bread cubes.|
|3||Whisk 1 cup broth and eggs together and drizzle over bread mixture. Toss to blend well. Use additional broth if necessary to bind the mixture together. Reseason if desired.|
- Stuffing should be inserted into turkey neck and cavities only when you are ready to begin roasting the turkey. Never stuff the turkey ahead of time, as bacteria may grow.
- Alternately, scoop mixture into a lightly-buttered baking dish. Cover with foil and bake in a 350F degree oven for 40 minutes. Uncover and cook 20 minutes more, until dressing is crisp on top and dressing temperature reaches 160F degrees.