8 Tbsp butter
1 large onion, chopped
3 med celery ribs, chopped
1 pound firm, white sandwich bread, cut in 1/2 in. cubes (10 cups) and dried overnight or in the oven (directions below)
1/4 cup chopped fresh parsley
3 cups chicken stock/broth, or as needed
2 tsp poultry seasoning
salt & pepper
In a large skillet, melt butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is translucent, about 10 min.
Put vegetables and butter in a large bowl. Add the bread & the parsley. Stir in enough liquid to moisten the stuffing, about 2 1/2 cups. Season with poultry seasoning and salt & pepper. Place in a buttered baking dish, drizzle with an additional 1/2 cup stock/broth, cover and bake. (350 about 30 min. Remove cover for the last 5-10 min for a crisp top, if desired)
*dried bread cubes*
Use a firm sandwich bread. NOT a fluffy white (the stuffing will just be soggy) Crusty French or Italian breads also work. Using a serrated knife, cut the bread in 1/2 inch cubes (no need to cut crusts off). Let bread stand at room temp overnight OR, bake the bread cubes at 350 degrees, stirring occasionally, until they are dry and starting to crisp. 20-30 min. Do not toast them, they will crisp a little more upon cooling.
This recipe can also be used with packaged, seasoned stuffing mixes. Just use caution when adding the poultry seasoning and salt.
(Linsey...if you can't find poultry seasoning in your neck of the woods let me know...I'll happily ship some to you!!!)