BREAD DRESSING WITH CELERY

Bread Dressing with Celery image

Number Of Ingredients 11

Ingredients

3/4 (6oz/185g) cup Unsalted Butter
4 cups Yellow Onion, finely chopped
2 cups Celery, finely chopped, including some leafy tops
5 teaspoons Poultry Seasoning
2 teaspoons Dried Thyme
3 pounds White Sandwich Bread Slices (2-3 days old)
5 Eggs
6 (48 oz/1.5 l) cups Chicken Stock or low-sodium canned chicken broth
1/2 cup Parsley, minced fresh flat leaf (Italian)
2 teaspoons Salt
1 1/2 teaspoons Freshly Ground Pepper

Steps:

In a large frying pan over medium heat, melt the 3/4 cup butter. Add the onion, celery, poultry seasoning, and thyme. Cover and cook, stirring once or twice, until tender, about 15 minutes. Remove from the heat and let cool to room temperature.
Using a serrated knife, trim the crusts from the bread and cut the slices into 1/2-inch thick cubes. In a very large bowl, combine the bread and the onion mixture.
In another bowl, whisk the eggs until blended. Whisk in the stock. Stir the stock mixture into the bread mixture. Add the parsley, 2 teaspoons salt and 1 1/2 teaspoons pepper. Stir well, breaking down the bread cubes to form a soft mass.
To bake the dressing alongside a turkey in a 325 degree oven, generously grease a 4 quart (4 l) baking dish. Spoon the dressing into the prepared dish and cover tightly with aluminum foil. Bake for 45 minutes. Uncover and continue to bake until the dressing is steaming hot, lightly browned on top and well browned on the sides and bottom but still moist, 30-35 minutes longer. Serve hot.
to bake the dressing in a turkey, loosely stuff the turkey's cavities with dressing and truss the larger opening; increase the roasting time of the turkey by 35-45 minutes. Generously butter a baking dish large enough to hold the remaining dressing and spoon in the dressing. Cover tightly with aluminum foil and bake alongside the turkey for 45 minutes. Uncover and bake until the dressing is steaming hot, lightly browned on the sides and bottom but still moist, another 30-35 minutes, depending on the size of the baking dish. Serve hot.
Makes 8-10 servings