Homemade Stuffing (Dressing)
Acknowledgements: My mom.
This is a recipe my mom taught me to make. You can either bake it inside of a chicken/turkey or you can bake it in a casserole dish.
Please note: This recipe uses fresh bread, not dried bread crumbs.
Depending on how much you want to make, you can either use 1 or two loaves of bread.
1 loaf doughy white store brand bread (or wheat bread if you prefer)
1 stick of salted butter, melted
1 1/4 cups chicken broth or vegetable broth (your choice)
1 whole yellow onion or sweet yellow onion, diced (I throw it in the food processor)
6 ribs celery, chopped
Season salt to taste
Pepper to taste
Poultry Seasoning to taste
Pre heat oven to 375 degrees. If baking in a casserole dish, grease the bottom and sides of the dish.
Slice the bread into cubes, 6 slices at a time with a good knife. I usually cut them into 1x1 cubes. Toss the cubed slices into a large (preferally very large) mixing bowl. Add celery, onion, melted butter, chicken or veggie broth, and crack both eggs. Do not beat the eggs. Add seasonings and mix well. If the dressing is not moist enough for your taste, feel free to add more broth. I know raw eggs aren't good for you, but it is at this step that I like to sample the dressing to see if it needs additional seasoning.
If you want to double the recipe, simply add a second loaf of bread, a second stick of melted butter and add desired amount of broth.
Stuff the bird and bake per normal directions. Or place in your casserole dish, cover with foil and bake for 1 hour on center rack.
This is a moist alternative to dried stuffing mix or Stove Top mix.