On the days prior, cut extra bread and plain rolls into squares and bake in the oven on low (200º) until crispy; set aside in paper bag until ready to use. (Packaged bread cubes are available in stores.)


12 cups dried bread cubes 

7 large pieces of celery, chopped fine, about 1.5 cups

1 large yellow onion, chopped fine, about 1 cup

1 cube butter

2 cups chicken broth, more if you like wetter dressing, less for drier

1/2 tsp ground pepper

1/2 tsp rosemary

1/2 tsp. thyme

1 tsp. ground sage

Optional: 1 small, peeled, chopped apple and/or 1/2 cup cranberries


Place bread cubes into a large bowl or roasting pan. Set aside. In large frying pan, sauté celery and onions in butter over medium-low heat. Add spices; cook, stirring, until soft and lightly brown. Add onion/celery mixture to bread cubes; add half the broth then slowly add more as needed while stirring thoroughly, until it smashes together to form sort of a bread ball. Bake in covered glass or metal roasting pan, cooked separately from turkey, about 1 hour at 325º. While it was once common to cook the stuffing in the turkey carcass, they now say it is safer to cook it separately.