Stuffing

(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 (1-pound) 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. (I find that it usually takes longer than this. But 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 8–10 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 about 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.

Comments

[Susan]

Very much like ours though we often add onions, mushrooms, waterchestnuts and/or pecans. Depends on the year and what is in the house. I too like other stuffings - corn and rice - but for T-day we stick to basics.

[Kirsty]

I always prefer stuffing 'de-stuffed' (a cheeky response to your recent post), as I like my stuffing crispy not soggy.

[kathy]

Must be a New England thing, I have ALWAYS called it stuffing (and my recipe is VERY similar to yours) but down here in the South, I hear a lot of people call it dressing.

[Tonya]

We call it dressing, too, however I've heard it called stuffing. Mmmm, your recipe sounds divine!