Recipe - Old Fashioned Stuffing/Dressing

I titled this both stuffing and dressing because it really just depends on how you eat it. It's stuffing if you put it inside a turkey/chicken but it's called dressing when it's cooked/served outside of one. I made it as dressing and referenced a few different recipes to get an idea of what went into stuffing/dressing. It was good enough that my first batch (which I made early so that I could have oven space for the turkey) was picked at and mostly eaten before dinner was even close to being ready; I had to make a second batch. I found that using a saucepan/pot was better than the baking method. Thanks to Duc for awesome pictures!

Step 1: Ingredients (serving size: 10-12)

• olive oil
• garlic salt, to taste
• salt, to taste
• pepper, to taste
• poultry seasoning, to taste
• garlic powder, to taste
• 1 loaf of sliced white bread, preferably French
• 1 medium white onion, chopped
• 1 can chicken broth, 14 oz
• 2 eggs, beaten
• 2 tbsps butter
• 8 ribs of celery (or 1 whole stalk), chopped

Step 2: Prepping the bread
You need to slice and toast your bread. Drizzle on olive oil and garlic salt before toasting. I recommend toasting a lot on a baking sheet in the oven (325°F for about 5-7 minutes) instead of trying to do two at a time in a toaster. The reason why I have pictures of regular white bread instead of the French I suggested is because my second batch of dressing was made with regular. The French bread dressing was eaten...fairly quickly. Anyhow, toast your bread and then break it into crouton-sized chunks. Stir beaten eggs into the bread to lightly coat them. I also added the salt pork from my turkey to give a bit of saltiness but it definitely wasn't necessary.


Step 3: Preparing the vegetables
Chop your celery and onion. I used a LOT of celery because I like vegetables. Start cooking these in a large saucepan or Dutch oven with your butter until lightly browned or slightly translucent.


Step 4: Finishing
Add the bread to your saucepan. Slowly pour in your chicken broth until the desired moistness is achieved. You might not use the entire can. You don't want the dressing to be too mushy or too dry. Then, add your poultry seasoning, salt, garlic powder, and pepper to taste. This should be last because you need to know how salty the chicken broth will make everything before you start mixing in spices. Enjoy!