This has been my Thanksgiving dressing recipe for several years now. While I only tend to make it one time per year, it is a Thanksgiving staple at my house. I usually bake some Whole Wheat Bread the day before, rip it into roughly one inch chunks, spread evenly on a baking sheet and let sit uncovered overnight so that they harden. The bread pieces may also be placed in a 250°F / 121°C oven for about 30 minutes to an hour, or until firm. This recipe has more servings than most on this site as it is meant for a larger gathering. It can be frozen, but when reheated it tends to be mushy, so I tend to avoid doing that.

Timings

Prep: 10 minutes
Cook: 10 minutes
Wait: 30 minutes
Total: 50 minutes

Ingredients

• 1/2C butter
• 2C onion, diced
• 2C celery, diced
• 2t salt
• 2t dried sage
• 2t italian seasoning
• 2lb stale bread, ripped into roughly 1in chunks
• 2 eggs, beaten
• 4C vegetable broth

Steps

1. Add the butter to a large skillet over medium heat
2. When the butter starts to spit, add the onions, celery, and salt and cook for about 5 minutes or until the onions and celery start to softwn.
3. Add the Italian seasoning and sage, and mix well.
4. Pour the onion and celery mixture into a 9x13in casserole dish. Add the bread chunks and eggs, and mix well.
5. Pour in the vegetable stock and bake in 350 oven for 30 minutes.
6. Optionally broil on high for a minute or two to make the top crispier.