I'm pretty sure stuffing is my favorite part of Thanksgiving dinner. Luckily, the following recipe makes enough to enjoy plenty of nights of leftovers after the big feast is over.
Mom's Bread Stuffing (printer-friendly version)
makes about six cups
4 tablespoons unsalted butter
4 tablespoons olive oil
½ bag Pepperidge Farm herb stuffing mix
2 cups chopped onion
1 ½ cups chopped celery
½ cup chopped fresh parsley
1 ½ teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon thyme
¼ teaspoon savory
¼ teaspoon black pepper
4 slices bread, toasted
½ - 1 cups vegetable broth
1. Heat the butter and olive oil together in a large skillet over medium heat.
2. Add in the chopped celery and onions, and cook until tender, about 5-7 minutes.
3. Meanwhile, in a large bowl, combine together the stuffing mix and toasted bread, torn into large chunks.
4. Add the dry seasonings and toss well.
5. Next, add the onions and celery and toss again to combine. Stir in the parsley.
6. Pour in the broth until the stuffing is lightly moist. Check seasoning, adjust to taste.
7. Moisten the stuffing with additional broth and turn into buttered baking dish. Bake in 350 degree oven for 45 minutes.
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