It has long been a tradition in our family to make this recipe on Christmas Eve. The children would gather at the table to break the bread into cubes while the adults visited in the living room.
• 2 small onions diced
• 4 stalks celery diced
• ⅔ cup butter
• 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
• black pepper
• salt to taste
• 12 cups bread cubes
• 3-4 cups chicken broth
• 2 tablespoons fresh parsley
• 1 tablespoon fresh herbs sage, thyme, rosemary
1. Preheat oven to 350°F.
2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.
3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.
4. Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
5. Place mixture in a serving dish, dot with additional butter and cover.
6. Bake 35 minutes, uncover and bake an additional 10 minutes.
If using rosemary in the herbs, cook along with the onions/celery. To stuff turkey, stuffing must be cooled completely in the refrigerator at least 45 minutes.
To Make Ahead: Prepare as directed, cover tightly and refrigerate up to 48 hours.
To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).