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Homemade Herb Bread Stuffing/Dressing


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  • Bell's Seasoning Copycat:
  • 1 cup (2 sticks) butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 2 teaspoons Bell's seasoning, or the copycat seasonings below
  • 1/2 teaspoon poultry seasoning
  • 4 large eggs, beaten
  • 5 to 6 cups turkey or chicken stock, more or less
  • About 10 cups crumbled, dried breads (or 2 (14 ounce) packages herb seasoned stuffing mix like Pepperidge Farm)
  • 4-1/2 teaspoon dried rosemary
  • 4 teaspoon dried oregano
  • 3-3/4 teaspoon dried sage
  • 3-1/2 teaspoon ground dried ginger
  • 3 teaspoon dried marjoram
  • 2-3/4 teaspoon dried thyme
  • 3/4 teaspoon ground black pepper



Step 1

Preheat the oven to 350 degrees F. Butter or spray a 9 x 13 inch glass baking pan; set aside.

In a pot or tall sided skillet, saute the onion and celery in the butter until soft but not browned. Stir in the pepper, Bell's seasoning, and poultry seasoning. Remove from the heat and set aside to cool.

Place the breads or stuffing mix in a large bowl, add the veggie mixture, stir and pour two cups of the broth all over. Mix well. Taste and adjust the seasonings. Add the beaten eggs and mix well. This is where you fix the consistency, adding more broth as needed. If you want a fluffy stuffing like that above, you'll use less broth. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency. Remember that the dressing will puff up while cooking. Lightly spoon it into the casserole dish, but do not pack!

Bake uncovered at 350 degrees F for 30 to 40 minutes, or until heated through. For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.


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