I love Thanksgiving and all the food and fun connected with it. So, for me, this is a staple on my table. This is the type I grew up with and will always be my favorite.
- 6 tablespoons unsalted butter, plus extra for greasing baking dish
- 2 medium stalks celery, finely chopped
- 1 medium onion, minced
- ¼ cup minced fresh parsley leaves
- 2 1/2 tsp. Bell’s seasoning or poultry seasoning
- 21 ounces plain dried bread cubes
- 3½ cups chicken stock
- 2 eggs, beaten lightly
- salt & pepper, to taste
- Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish; set aside.
- In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes. Stir in the parsley and Bell;s seasoning and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.
- Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish.
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes. Allow to sit for 10 minutes before serving.