OLD FASHIONED CELERY AND SAGE DRESSING
Ingredients
2 loaves sliced white sandwich bread (1 pound each), dried, and torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon (level) poultry seasoning
1 teaspoon celery seed
3 eggs
3 1/2 cups (29 ounces) low-sodium chicken broth
Variations
Substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.
Cook’s Note
To make sure there’s plenty of stuffing (think leftovers), this recipe makes extra to bake separately.
Directions
Step 1 Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a re-sealable plastic bag at room temperature, up to 1 week.)
Step 2 In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Step 3 Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.
I agree with all your incredients, only thing missing is a chopped apple and some walnuts. Then you’re talking.
Looks like my Mom’s dressing recipe. Have to add a pound of cooked sausage. Her secret is to boil the giblets for an hour or two and then use the reduced giblet water to moisten the dressing. Gives it GREAT flavor! Save some of the giblet water for making gravy from the drippings. We always do the turkey on the Weber grill; I have to add a cup or more water to the aluminum pan under the turkey so the drippings don’t burn and become bitter. The drippings + water + giblet water make spectacularly flavorful gravy.
Haven’t tried the eggs or celery seed. May have to give the a try.