Whether you call it dressing or stuffing, this is the basic recipe you can start with.
9 cups bread cubes (use a combination of white and wheat)
1½ cups chopped celery
¾ cup chopped onion
1 cup sliced mushrooms
¾ cup butter
½ teaspoon salt
1 teaspoon ground sage
½ teaspoon ground thyme
1 teaspoon poultry seasoning
¼ teaspoon pepper
1 cup chicken broth
1 egg, beaten
In a medium skillet, sauté celery, onion and mushrooms in butter. Add salt, sage, thyme, poultry seasoning and pepper.
In a large bowl Toss bread cubes with sautéed vegetables/seasonings until bread is well coated. Mix the egg with the chicken broth to moisten and stir into bread cube mixture. Pour into a greased 9×13 pan.
Bake uncovered at 350 degrees for 35-40 minutes.
What I like about this recipe, is the bread cubes stay light and fluffy. This recipe works well baked on the side and also made ahead and microwave-warmed when you get to grandma’s house. Oh wait, I AM Grandma 😀
VEGETARIAN Version: substitute about 2/3 cup olive oil for the butter and vegetable broth for chicken broth. When I do this I usually use rosemary as the herb, but sage is okay too.