Homemade Bread Crumb Stuffing ~ Side Dish & Topping for Casseroles ~ Stovetop Stuffing Substitute

Ingredients:

butter for greasing

2 1/4 (18 ounces) cups dry bread crumbs

1 tablespoon fresh sage minced or 1 teaspoon dried

1 tablespoon fresh thyme leaves or 1 teaspoon dried (1/2 teaspoon ground)

2 teaspoons black pepper

1 teaspoon fine sea salt

1 teaspoon dried onion or 1/2 teaspoon onion powder

1 teaspoon dried garlic or 1/2 teaspoon garlic powder

1/2 teaspoon celery seed

2 tablespoons butter

2 cups chopped onion (about 2 medium onions)

3/4 cup finely chopped parsley

2 1/2 cups chicken broth

2 eggs, lightly beaten

1/2 cup (1 stick) butter, melted

Method:

Preheat oven to 425*. Grease a 9 x 13 inch baking pan with butter and set aside.

In a large bowl, stir together the bread vrumbs, sage, thyme, pepper, salt, dried onion, dried garlic and celery seed.

Melt the 2 tablespoons of butter, over medium heat, in a Dutch oven, or large pot. Add the onion and saute for about 5 minutes or until it becomes tender. Stir in the parsley and cook for another minute.

Stir in the broth. Whisk in the eggs. Stir in the bread crumbs.  Transfer the mixture to the prepared pan. Gently spread evenly in the pan. (Do not pack down.) Drizzle the melted butter over the stuffing. Bake for 25 minutes. Makes 12 to 16 servings.

Notes:

This dressing is quick, easy and delicious. It makes a nice side dish for poultry and pork. It also is a delicious topping for poultry and/or vegetable casseroles.

To make a smaller amount, or to use as a topping, cut the recipe in half and bake in an 8 inch square pan.

For variety, stir in 1 cup of cooked crumbled sausage or 1 cup chopped toasted walnits or pecans.