Traditional Herb Stuffing Or Dressing
- 3/4 cup unsalted butter, melted or
- 3/4 cup unsalted margarine, melted*
- 3/4 lb chopped button mushroom
- 2 medium onions, chopped
- 3 stalks celery, chopped
- 4 -6 garlic cloves, minced
- 2 large eggs
- 1/2 1/2 cup almonds or 1/2 cup pecans
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- 1/2 teaspoon savory
- 1 tablespoon chopped parsley
- 1 tablespoon poultry seasoning
- 9 cups stale bread, broken into 1-inch pieces (use any kind of bread, whole wheat would be fine, as well)
- 5 5 cups low sodium chicken broth (Vegetarian & Kosher cooking**) or 5 cups vegetable broth (Vegetarian & Kosher cooking**)
- Preheat oven to 350u0b0F.
- Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
- Melt butter in large skillet and add mushrooms, onions, & celery.
- Saute for 3-5 minutes until translucent.
- Add garlic and cook for another 2-3 minutes.
- Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
- Add nuts and mix well again.
- Beat the eggs.
- Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
- Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
- Transfer stuffing to prepared dish.
- Cover with buttered foil and bake until heated through, about 45 minutes.
- Uncover and bake until top is golden brown, about 15 minutes.
- Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.
unsalted butter, unsalted margarine, button mushroom, onions, stalks celery, garlic, eggs, almonds, salt, fresh coarse ground black pepper, thyme, rosemary, sage, savory, parsley, poultry seasoning, stale bread, chicken broth
Taken from www.food.com/recipe/traditional-herb-stuffing-or-dressing-145584 (may not work)