Stuffing and Dressing

Stuffing, or dressing as many call it, is an American classic with distinct regional and family differences. Some cooks use bread squares, others prefer leftover cornbread and biscuits. Some bake it in a pan, others in the bird. Much depends on how Mom made it.

The following recipe is great with any preference—a traditional blend flavored with celery, onion, sage, thyme, marjoram, and parsley. But be creative. You can easily add your own special ingredients like chopped nuts, sausage, apples, or oysters.

It’s always best to bypass the bag of stuffing mix and use your own toasted bread cubes or cornbread. Keep a bag of bread scraps in the freezer—then you’ll be ready for your own blend.

Recipe

Holiday Stuffing/Dressing

• 1/2 cup (1 stick), plus additional 1/4 cup butter
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery, including leaves
• 10 cups toasted bread cubes (or 6 cups crumbled cornbread and 4 cups toasted bread or crumbled biscuits)
• 2 teaspoons rubbed sage
• 1/2 teaspoon marjoram
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• Chicken broth (2 to 4 cups)
• 1 to 2 eggs, lightly beaten (optional)

Sauté onion and celery in 1/2 cup of butter until tender. Combine all ingredients except chicken broth, eggs, and remainder of the butter in a large bowl. Toss lightly to blend. Add enough chicken broth to moisten. Taste and adjust seasonings. Blend in eggs if you prefer a creamier texture. Stuff into a 12- to 14-pound turkey and roast according to standard roasting directions. Or, place in a greased 13x9-inch baking pan, dot with remaining 1/4 cup butter, cover, and bake 20 minutes at 350 degrees. Uncover and bake 10 minutes or until golden brown. Serves 12.

Mindy Merrell is a cookbook author and regular contributor to American Profile.

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