This dressing or some might call it stuffing is buttery toasty and perfectly seasoned. It is a perfect addition to your thanksgiving feast.
(make-ahead tips included)
1 cup (2 sticks) butter
2 cups chopped celery
2 cup chopped onion
2 teaspoons dry thyme
1 1/2 teaspoons poultry seasoning
1 teaspoon seasoning salt
1/2 teaspoon pepper
12 cups dry unseasoned bread cubes
4 cups chicken broth
Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes until onions are translucent. Stir in thyme, poultry seasoning, seasoned salt and pepper.
At this point you can freeze the celery mixture for up to 3 months or refrigerate for 3 days in a microwave safe container.
When you are ready to prepare the stuffing. Preheat oven to 350 degrees. Warm up mixture in the microwave just enough to melt the butter. *If you froze your mixture I recommend thawing overnight in the fridge.
Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into 13×9-inch baking dish.
Bake 35 minutes or until heated through and lightly browned.
by Jen Byers
Home-Cook for the Savannah Kitchen