Classic Bread Stuffing With Sage and Thyme (America's Test Kitch
"This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!..."
INGREDIENTS
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12 tablespoons unsalted butter
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4 celery ribs, chopped fine
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2 onions, minced
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1/2 cup fresh parsley, minced
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2 teaspoons dried sage
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1 teaspoon dried thyme
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1 teaspoon dried marjoram
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3 lbs white bread, cut into 1/2 inch cubes and dried
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5 cups low sodium chicken broth
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4 large eggs, lightly beaten
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2 teaspoons salt
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2 teaspoons pepper
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