Old-Fashioned Egg and Bread Dressing

• 5 tablespoons butter
• 1/2 cup chopped onion
• 1 cup chopped green or red bell pepper
• 1/2 cup diced celery
• Salt and freshly ground pepper to taste
• 1 teaspoon chopped fresh sage or 1/2 teaspoon dried
• 2 sprigs chopped fresh thyme or 1/2 teaspoon dried
• 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried
• 1 teaspoon chopped garlic
• Dash of Tabasco or to taste
• 4 cups bread slices cut into 1/2-inch cubes, toasted
• 2 hard-boiled eggs, coarsely chopped
• 1/2 cup fresh or canned chicken broth
• 1 whole egg, beaten
• 1/2 cup chopped parsley

1. Melt 4 tablespoons of the butter in a skillet.
2. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco.
3. Cook, stirring, over medium heat until wilted, about 5 minutes.
4. Transfer the mixture to a mixing bowl.
5. Add the bread, chopped eggs, broth, beaten egg and parsley.
6. Blend well and check for seasoning.
7. Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it.
8. Bake, uncovered, 30 minutes in the oven with the turkey.
9. Serve with the turkey.

butter, onion, pepper, celery, salt, fresh sage, thyme, fresh marjoram, garlic, bread, eggs, chicken broth, egg, parsley

Taken from cooking.nytimes.com/recipes/401 (may not work)