Ingredients

The following ingredients have 9 Servings
  • 1lb (24oz) sliced sourdough bread, cut and dried
  • 1 large onion, finely chopped (about 2 cups)
  • 3 stalks of celery, finely chopped (about 1 cup)
  • ½ cup butter, divided
  • 2 large eggs, beaten
  • 2 cup milk
  • 2 tablespoon dried parsley
  • 2 tablespoon dried sage
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instruction

  • Chop the sliced bread into cubes and leave uncovered on a sheet pan to dry overnight. Or dry in the oven at 200°F for approximately 60 minutes or until bread is dry.
  • Preheat the oven to 350°F.
  • In a large skillet, sauté 1 cup chopped onion, the celery and ¼ cup butter until onions are cooked and fragrant, approximately 5-8 minutes.
  • In a large mixing bowl, combine the sauteed veggies together with the bread, then add the remaining onion, seasonings, salt and pepper and stir until combined.
  • Next, melt the remaining ¼ cup butter and pour over the breadcrumbs together with the eggs and stir to combine.
  • Slowly add the milk, ½ cup at a time only until the breadcrumbs are moist but not soggy.
  • Add to prepared turkey cavity and bake as usual. Alternatively, bake in a greased 9×13-inch pan for 30 minutes, covered with tin foil. Remove foil and continue baking for an additional 15 minutes.