Savory Herbed Poultry Dressing

• BREAD
• 16 cups old-fashioned white bread or 16 cups mild sourdough bread, cut into 1 inch cubes
• SAUTE
• 1/2 cup salted butter
• 2 cups chopped onions
• 1 1/2 cups sliced celery (including tops)
• 1 cup chopped fresh mushrooms
• 2/3 cup small black olives, rinsed and drained (optional)
• 1/4 cup minced flat leaf parsley
• 3 tablespoons finely diced carrots
• SEASONING
• 2 teaspoons dalmatian rubbed sage
• 1 teaspoon ground celery salt (Tradewinds brand)
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground winter savory
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground fennel
• 1/4 teaspoon ground rosemary
• 1/4 teaspoon ground thyme
• OPTIONAL
• 3/4 lb cooked crumbled bulk sausage
• BROTH
• 1 1/4 cups turkey broth
• 2 beaten eggs (optional) or 1/4 cup turkey broth (optional)
• 2 2 tablespoons dry white wine (optional) or 2 tablespoons turkey broth (optional)

1. NOTE: I RECOMMEND MARION-KAY GROUND (WINTER) SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON GROUND CORIANDER, 1/8 TEASPOON GROUND PARSLEY, 1/8 TEASPOON GROUND THYME, 1 PINCH GROUND DRIED LEMON PEEL, 1 PINCH GROUND MINT, AND 1 PINCH GROUND ROSEMARY. (STEP ONE): PREHEAT oven to 300u0b0F.
2. CUT french bread into 1-inch cubes; SPREAD bread cubes single-layer onto baking sheets; BAKE bread cubes at least 10 minutes, or until bread is dry and toast-like in texture, without being browned; TRANSFER bread cubes into a very large bowl; RAISE oven temperature to 350u0b0F.
3. PREP all vegetables to specifications (2 cups chopped onions, 1 1/2 cups sliced or diced celery, 1 cup medium diced mushrooms, 1/4 cup minced flat-leaf parsley, 3 tablespoons finely diced carrots).
4. GRIND all of the SEASONING spices for dressing in a clean spice mill or coffee grinder; MEASURE ground seasonings into a small re-sealable container (2 teaspoons dalmatian rubbed sage, 1 teaspoon celery salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon ground winter savory, 1/4 teaspoon ground allspice, 1/4 teaspoon ground fennel, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme); SEAL the container with spices; SHAKE well to combine; SET aside.
5. MELT 1/2 cup salted butter in a large saucepan over medium-low heat; RAISE heat to medium; ADD vegetables (except olives for now); STIR the prepared SEASONING into the saute mixture.
6. SAUTE mixture for 8 minutes, stirring often; ADD olives and saute for two minutes longer (NOTE: If using sausage in recipe, you may brown and crumble it in the previous saute pan).
7. ADD saute mixture (including cooked crumbled sausage) into bowl with bread cubes; FOLD mixture together for 2 minutes until very well blended (make sure every morsel is evenly moistened).
8. MIX the BROTH ingredients in a bowl (1 1/4 cups turkey broth, 2 beaten eggs (or 1/4 cup additional turkey broth), and 2 tablespoons dry sherry or white wine (optional, or replace with turkey broth); GRADUALLY trickle broth mixture into bread cubes and vegetables in bowl, then fold mixture until mixed very well.
9. SPREAD mixture into a 2-3 quart baking dish (NOTE: FOR MOIST DRESSING, COVER WITH FOIL BEFORE BAKING; FOR A CRISP OUTSIDE/SOFT INSIDE DRESSING, LEAVE UNCOVERED); BAKE for 30 minutes.
10. SERVE with your favorite poultry and enjoy!

bread, oldfashioned white bread, butter, onions, celery, fresh mushrooms, black olives, flat leaf parsley, carrots, dalmatian rubbed sage, ground celery salt, fresh ground black pepper, ground coriander, ground ginger, ground winter, ground allspice, ground fennel, ground rosemary, ground thyme, sausage, broth, turkey broth, eggs, white wine

Taken from www.food.com/recipe/savory-herbed-poultry-dressing-490665 (may not work)