- 1 loaf cornbread
- 1 loaf Italian bread
- 1 loaf French bread
- 1 cup butter
- 1 lg. or 2 med. onions, diced
- 5 stalks celery, diced
- 5 cups low-sodium chicken broth, plus more if needed for moisture
- 1/2 bunch parsley, chopped
- 1 tbsp. fresh rosemary, finely minced
- 1 tsp. dried basil
- 1 tsp. ground thyme
- To taste salt and pepper
- Cut all the bread into 1-inch cubes and lay them out on sheet pans. There should be about 12 cups. Cover with a dish towel and let them dry out for up to two days.
- In a large skillet, melt the butter. Add the onions and celery and cook for 3 to 4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt and pepper and stir.
- Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
- Pour the dressing into a large casserole pan. Bake for 20 to 30 minutes at 375 F until golden and crisp on top.
- You can also stuff your turkey and follow cooking instructions found online or with your turkey.
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