Ingredients

• 12 cups bread cubes
• 1 large onion, diced
• 3 medium celery stalks, diced
• 1 bunch parsley, chopped
• 1 large egg
• 1 cup milk
• 2 tablespoons olive oil
• ⅓ stick butter

Method

Heat olive oil in a skillet and saute the onion and celery.

Mix the sauteed vegetables with the chopped parsley (can add some chopped fresh sage if desired) and bread cubes in a large bowl.

Lightly beat the egg in one cup of milk and pour over the bread cube mixture; the bread should be moist but not soggy. Add more milk, a tablespoon at a time, if necessary.

Dot with chunks of butter and add salt & pepper to taste.

If oven-baking some or all of the stuffing, place in an oiled pan (such as a lasagne pan) and cover with foil. Reserve the neck from the turkey and lay on top of the dressing to add more flavor if desired. Bake at the same temperature as the turkey for 45 minutes.

Notes

Prepare ahead by washing the parsley and chopping & sauteeing the vegetables the day before making the stuffing.

Categories

chicken, family recipe, prepare ahead, side dishes, turkey