Thanksgiving: Freezer Moist Dressing
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
1 large loaf white bread*
1/4 pound butter -- (1 stick)
2 onions -- chopped
1 cup chopped celery
1 tablespoon poultry seasoning -- (1 to 2)
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups Chicken Stock**
* 1 1/2 pound stale or day-old, torn into 1-inch pieces
** up to 2 1/2 cups plus additional for cooking (see recipe) (see note)
Recipe
Preheat the oven to 350 degrees.
Grease a 9-by-13-by-2-inch oven-proof serving dish or spray with nonstick
spray.
Place bread in a large bowl. In a large skillet on medium-high heat, heat
the butter
until it sings (is foamy). Add the onions and celery, and cook until soft,
about 5
minutes. Add to bread. Stir in the poultry seasoning, parsley, salt and
pepper, and
enough stock to moisten the mixture, about 1 1/2 to 2 1/2 cups all
together. Toss
thoroughly and pour the dressing into the prepared dish. Bake about 20
minutes, adding
more stock as needed to keep the dressing moist.
The dressing can be refrigerated up to 3 days or frozen for up to 3 months.
TO THAW:
Defrost in the refrigerator overnight. To reheat, cover with foil (if not
already foil-
wrapped) and cook at 350 degrees for 30 minutes. Note: Turkey stock can be
substituted
for chicken stock.
Serves 6 to 8
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