Homemade Bread Stuffing

This was my first attempt at making homemade stuffing as I had always used a box mix. I have tried so many different varieties as it is one of my favorite sides, especially with a turkey dinner. It was honestly the best I have ever had. Will never go back to a box mix again!

I not only stuffed the turkey, but made extra to bake separately - tastes great both ways, although I still prefer it stuffed in the turkey due to the turkey juices that soak in...Mmmmm.

Ingredients:

8 tablespoons (1 stick) butter

1 large onion, chopped

3 medium celery stalks with leaves, chopped

1 loaf white sandwich bread, cut into 1/2-inch cubes (10 cups), dried overnight or in the oven

1/4 cup chopped fresh parsley or 1 1/2 tablespoons dried parsley flakes

1/2 teaspoon ground sage

1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1 1/2 teaspoon salt

1/2 teaspoon black pepper

3 cups homemade turkey stock or chicken broth (2 1/2 cups if using to stuff turkey)

Directions:

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.

Scrape the vegetables and butter into a large bowl.

Add the bread, parsley, sage, thyme, salt, and pepper.

Stir in enough of the stock to moisten the stuffing. Start with 2 cups, gradually adding more until it is the consistency you desire (everyone has a preference to how dry or moist they like their stuffing)

Use to stuff one 12 - 16 pound turkey or to bake separately.

If baking separately, place stuffing in a greased 13”x9” baking dish. Drizzle with an additional 1/2 cup stock. Cover with aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.