Classic Thanksgiving Dressing With Parsley Sage And Thyme Recipes

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven racks to lower- and upper-middle positions. Grease a 3-quart baking dish.
• Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl.
• Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover with foil.
• Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.

Steps:

• Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
• Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
• Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven racks to lower- and upper-middle positions. Grease a 3-quart baking dish.
• Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl.
• Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover with foil.
• Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven racks to lower- and upper-middle positions. Grease a 3-quart baking dish.
• Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl.
• Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover with foil.
• Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.

Steps:

• Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Adjust the oven racks to lower- and upper-middle positions. Grease a 3-quart baking dish.
• Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
• Reduce heat to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl.
• Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover with foil.
• Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.