This is my family’s traditional bread ‘stuffing’ but I no longer stuff my turkey (it cooks faster), I use this for stuffing pork chops, as a base for stuffed clams or as a weeknight side dish. I make my own bread cubes from leftover pieces of bread that I freeze for making bread crumbs or bread cubes.
For a treat add some chopped Melissas Steamed & Roasted chestnuts, available from Melissa’s.com
Preheat oven to 350°. Butter a 9” x 13” pan and set aside. (Dressing can be made a day in advance, covered and refrigerated. Bring to room temperature (30 min.) before cooking.
Heat a large sauté pan and melt the butter and olive oil. Add the celery, onion and carrot, sauté until lightly translucent but not browned; add the spices, stir well and cook about another minute. Place into a large mixing bowl.
Add the breadcrumbs to the mixing bowl, season with salt and pepper and toss with enough stock to moisten. Taste and adjust seasonings, add lightly beaten egg mixing well. Add more stock as needed to evenly moisten the dressing. Place into the prepared pan, cover and bake for 15 minutes, uncover and continue to bake for another 15 minutes or until lightly browned.
Let dressing rest for 5 – 10 minutes before serving.
*A medium onion should fit in the palm of your hand
** My favorite herbs to use are from Penzey’s spices. Penzy’s Poultry Blend is perfect, use 2 teaspoons for this recipe instead of dried sage, marjoram & thyme.
***Make your own bread crumbs, break up or slice cubes from ½ loaf bread, let air dry or lightly toast in a 300° oven.