For years I used Stove Top Stuffing Mix. Eventually I switched to Pepperidge Farms. I thought I was being fancy. But I never made stuffing from scratch. Always from a box or mix.
I don’t know why but I thought making it from scratch would be difficult.
I was very wrong! Making homemade stuffing/dressing is so very easy. And it really does taste so much better!
I used an Italian loaf for the bread. I purchased it from the local bakery as I didn’t want to make bread this week.
My only change to this recipe would be to sauté the onion and celery before baking the dressing. My husband liked the crispiness from the vegetables, but I didn’t. I guess it would be a personal preference for you. . .
The flavor was wonderful. It had just enough seasoning. The milk and eggs blend nicely to give it a little bit of creaminess.
I ended up cooking the dressing in a casserole dish, but I think it would work amazingly well cooked inside the bird.
BAKED DRESSING
3 Eggs
2 Cups Milk
1 Cup Chicken Broth
1 Chopped Onion
1/4 Cup Chopped Celery
1 1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Quarts Soft Bread Cubes
Beat eggs in a large bowl. Add milk, broth, onion, celery, salt and pepper. Mix well. Add bread cubes and toss gently. Pour into a greased baking dish. Baked in a 350 degree oven for 45 to 50 minutes.
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