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Classic Thanksgiving Dressing With Parsley, Sage and Thyme
SUBMITTED BY:
USA WEEKEND columnist Pam Anderson
PHOTO BY:
CBARBUSCA
"For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction."
RECIPE RATING:
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(17)
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Original recipe yield 10 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
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DIRECTIONS
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
FOOTNOTES
This recipe was originally featured in the USA WEEKEND article
The Right Stuff(ing)
on November 10, 2002.
Find the Perfect Recipe from
Pam Anderson
.
Pam Anderson is the author of four cookbooks, including her latest,
Perfect Recipes for Having People Over
.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
REVIEWS
Reviewed on Dec. 17, 2004 by
TWICEMOMMY
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TWICEMOMMY
Dec. 17, 2004
French bread worked like a charm! Stuffing was tender, flavorful and moist (I included 1C additional liquid for personal preferences). I also added crushed garlic (2 cloves). Everyone was VERY shocked it was my first experience making homemade stuffing.
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70 users found this review helpful
French bread worked like a charm! Stuffing was tender, flavorful and moist (I included 1C...
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Reviewed on Jul. 9, 2005 by MELP0028
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MELP0028
Jul. 9, 2005
I have never seen this recipe anywhere! This is very similar to the recipe that my mom has used all my life and it was passed down to her from her mom. If you are interested in a wonderfully simple but delicious homemade dressing then you must give this a try. This dressing is one of the first things that goes everytime it is made.
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63 users found this review helpful
I have never seen this recipe anywhere! This is very similar to the recipe that my mom has...
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Reviewed on Nov. 29, 2005 by
iota
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iota
Nov. 29, 2005
Great recipe, it’s a family favorite. The only changes are fresh un-toasted bread, fresh herbs 3 eggs and only one cup of broth. iota
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54 users found this review helpful
Great recipe, it’s a family favorite. The only changes are fresh un-toasted bread, fresh herbs...
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Reviewed on Jan. 1, 2007 by
Lisa Rae
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Lisa Rae
Jan. 1, 2007
When I made this recipe the second time, I chose to interpret a celery STALK as an entire bundle of celery, rather than just one RIB. When prepared this way, the dressing was perfect!
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51 users found this review helpful
When I made this recipe the second time, I chose to interpret a celery STALK as an entire...
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Reviewed on Nov. 26, 2005 by Mayna
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Mayna
Nov. 26, 2005
This is the best stuffing recipie i have found! I added just a bit of rosemary since I use it for my turkey and it came out wonderful!
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48 users found this review helpful
This is the best stuffing recipie i have found! I added just a bit of rosemary since I use it...
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Reviewed on Nov. 24, 2006 by
CBARBUSCA
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CBARBUSCA
Nov. 24, 2006
Excellent recipe! This was the first dish to disappear at Thanksgiving last year. I was so happy to find a stuffing recipe without sausage, and now I am even happier. This year, I doubled the recipe so I could have leftovers.
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5 users found this review helpful
Excellent recipe! This was the first dish to disappear at Thanksgiving last year. I was so...
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Reviewed on Oct. 1, 2007 by
JORGINE
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JORGINE
Oct. 1, 2007
I need to mke a vegetarian dressing every year and am tired of using the box stuff. I decided to try this and using veg. broth. I really liked it and will not by the box again. Plan on making it this thanksgiving as vegetarian and to also stuff turkey. Thank you
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4 users found this review helpful
I need to mke a vegetarian dressing every year and am tired of using the box stuff. I decided...
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Reviewed on Dec. 30, 2006 by
emrilwannabe
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emrilwannabe
Dec. 30, 2006
My brother in law who is very picky when it comes to stuffing wants Thanksgiving all year just so I will make it again. Man, we were all floored. A++++
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4 users found this review helpful
My brother in law who is very picky when it comes to stuffing wants Thanksgiving all year just...
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Reviewed on Nov. 28, 2006 by
bkowach
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bkowach
Nov. 28, 2006
This was Wonderful!! I did add twice as much liquid (at least maybe more). We live in South Korea but had an American Thanksgiving Day service. Another American that is married to a Korean only ate this Dressing out of everything that was there.
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3 users found this review helpful
This was Wonderful!! I did add twice as much liquid (at least maybe more). We live in South...
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Reviewed on Nov. 23, 2006 by
zoe
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zoe
Nov. 23, 2006
I love this recipe...my family did too...the seasoning was perfect and