# 70 Thanksgiving Dressing

Do you know the difference between dressing and stuffing? For the longest time I thought those two titles of my favorite Thanksgiving side dish were used interchangeably. And as far as the recipe goes they are the same except stuffing is stuffed into the bird and dressing is baked in a casserole. I know....that seems pretty obvious, but it wasn't until I was first married 14 years ago and I hosted my first Thanksgiving that I discovered the difference. Now this is the most basic recipe for dressing. There are lots of recipes out there with all sorts of ingredients...like giblets, sausage or dried fruit. But I love it best scaled way back with the most simplest of additions.

Thanksgiving Dressing

2 (1 lb.) loaves cubed dry bread
2 T, butter
1 medium onion, chopped
1 cup celery, chopped
2 T. parsley, dried
2 tsp. poultry seasoning
3 tsp. sage, dried
5 cups chicken broth
4 eggs, beaten
Salt, pepper, seasoned salt, to taste
1/2 stick cold butter, for finishing

Start by sautéing the onion and celery in butter until soft. Add herbs.

Add the dry bread cubes to a very large bowl, or two bowls.

I had to work with two bowls. Next add your vegetables and herbs to the dry cubes. Divide between two bowls if need be.

 

Then, stir together eggs and chicken broth.

Pour broth, egg mixture over the dry mixture and combine until bread has absorbed the liquid. Add salt, pepper and seasoned salt to taste.

Butter a large casserole dish. Or if using a crockpot, butter it as well.

 

 

Add your dressing to the prepared dish. Dot with 1/2 a stick of butter. Cover with parchment and foil and it's ready for the oven.



 



If you are putting it right into the oven it will bake covered in a 325 degree oven for 40-45 minutes. Or 375 degree oven for 30 minutes. But if you are taking it cold out of the refrigerator then it will likely take longer and you will have to adjust. If you are putting it into a crockpot. Then set to low for 4-5 hours. Can't wait to eat this later today. Happy Thanksgiving!