My mom's traditional dressing-- my absolute favorite part of Thanksgiving, is updated into a recipe for Make-Ahead Stuffing that can be made in advance for a delicious jump start on the holiday.
Course Side Dish
Keyword Dressing, Stuffing, thanksgiving
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
Author Meggan Hill
1/2cupbutter, plus more for buttering baking dish1 stick
1large yellow onionchopped
4stalkscelerysliced lengthwise and chopped
Salt and freshly ground black pepper
1/2cupfresh parsley minced
1teaspoonfresh sageminced, or 1/2 teaspoon dried
1teaspoonfresh thymeminced, or 1/2 teaspoon dried
1teaspoonfresh marjoramminced, or 1/2 teaspoon dried
1large loaf of French breadcut into 1/2" cubes and dried overnight on counter
Coat a 9" by 13" baking dish with butter. In a large skillet over medium high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
To skillet, add parsley, sage, thyme, and marjoram and stir until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.
Add bread cubes and toss to combine. Transfer to buttered baking dish and cover with foil. Refrigerate until ready to bake, or freeze if you're planning to bake it farther in advance than the next day.
When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
You can cube and slice the bread up to three days in advance. Keep covered with a kitchen towel on counter. Or, slice and dry in at 225 degree oven for 30 - 40 minutes.