Grandma Stoll's Moist Dressing
by Nathalie Dupree
familyprinted-with-annotations
Yield: Makes 6 to 8 servings
Ingredients
produce
- 1/4 cupparsley(chopped, fresh)
- 1 cupcelery(chopped)
- 2onions(chopped)
dairy
- 1/4 poundbutter
grain
- 1 loafloaf white bread(stale or day-old, torn into 1-inch pieces)
pantry staple
- 1/2 teaspoonsblack pepper(freshly ground)
- 1/2 to 1 tablespoonspoultry seasoning
- 2 teaspoonssalt
other
- 3 to 4 cupsturkey broth or chicken stock
Instructions
- Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
- Put the turkey broth in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours. Strain and reserve the broth.
- In a large skillet on medium-high heat, heat the butter until it sings (sizzles). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture.
- Stir in the poultry seasoning, parsley, salt, and pepper, and enough broth to moisten the mixture, adding broth if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together.
- Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
My notes
- Notes:
- Original ingredient '1 loaf bread' is annotated as '8 oz, 2 lb loaf'.
- Instruction annotations include: 'giblets omitted', 'strain the broth', 'soft', 'adding stock', 'always be moist'.