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Thanksgiving Dressing

Sue Loethen
Print Recipe
Course Bread, Side Dish
Servings 10
Calories 812 kcal

Ingredients
  

  • 4 cups Pepperidge Farms Herb-Seasoned Stuffing Mix
  • 13 cups white stale bread torn into pieces
  • 1 ½ stalks celery chopped
  • 1 small yellow onion chopped
  • 2 eggs
  • ¼ cup milk
  • 29 ounces chicken broth
  • hot turkey drippings

Instructions
 

  • Preheat oven to 350 degrees.
  • Place chopped celery and onion in pan, add water until vegetables are just covered. Boil until softened.
  • Heat chicken broth in a separate pan.
  • Slightly beat eggs in small bowl and stir in milk.
  • Combine stuffing mix and bread pieces in large bowl. Pour cooked celery/onion with water over bread/stuffing mix. Pour in heated chicken broth and egg mixture. Stir to combine. Add in hot turkey drippings a cup at a time until the whole mixture has the consistently of wet gloppy oatmeal.
  • Spray 9x13-inch pan with cooking spray. Pour in stuffing mixture. Bake 45 minutes or more in a 350-degree oven.

Notes

If turkey drippings (fat) isn't available, you can substitute 2 additional cups of prepared chicken broth.
 
The original recipe started from Georgia Anderson, who would only use stale bread (no stuffing mix) and added sage until it tasted to suit her.