Bread Stuffing or Dressing

Forget the butter-drenched stuffings that leave you feeling heavy before the pie even shows up. This one keeps things light without sacrificing any of that herbaceous, savory flavor you want on Thanksgiving.

Dry bread cubes, fresh celery, onion, and a hit of garlic get tossed with sage, thyme, marjoram, and parsley, then moistened with hot broth. That’s it. Twelve minutes of hands-on work and you’re done.

It’s sized to fill a 10-pound turkey or 4 Cornish hens, and it’s diabetic-friendly too.

Chef Tips

• Use turkey broth instead of water for much deeper flavor. Even store-bought turkey or chicken stock works well.
• Dry your bread cubes overnight on a sheet pan. Properly dried bread absorbs more liquid and gives the stuffing better texture.
• If baking as a dressing (outside the bird), spread in a greased baking dish, cover with foil, and bake alongside the turkey for about 30 minutes.