(Yes, you guessed it: It occurred to me that it won't do anyone much good if I post all my Thanksgiving recipes after the fact.)
(And yes, I call it stuffing even though I don't stuff it in the turkey. So it really should be called dressing, but that makes me think of salad dressing. So I will call it stuffing, because it's my blog. Nyah-nyah.)
I like all different types of stuffing, but on Thanksgiving I stick with the old standby. I make 4 batches of it, in 3 pans, 2 days ahead (then I reheat it).
1 loaf Pepperidge Farm original white bread, crusts removed, cut into ½" cubes
6 tablespoons unsalted butter
2 cups chopped onion
1 cup chopped celery
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
1½ cups reduced-sodium chicken broth
Heat oven to 400°. Toast bread cubes 5–7 minutes or until barely golden. (Don't answer the phone during this time, or you will end up with a tray of black croutons. And don't ask how I know.)
Reduce oven heat to 325°.
In a large skillet, melt butter and cook onion and celery over medium heat for 5–7 minutes or until softened. Transfer to a bowl and add bread cubes and remaining ingredients. Toss well and adjust seasoning. Transfer to a lightly greased 9x13" baking pan. Bake for 20–30 minutes or until heated through and crust forms on top.
Go ahead, try to name something yummier than a big bowl of leftover stuffing smothered with gravy.
Update (11/23/07): I think next year I'm going to make 5 batches—there was barely enough left over for lunch today!
Update (12/2/12): I've been making 6 batches the last few years! We still run out at some point during the long weekend.