8 slices of deli style light rye, cut into 1/2-inch cubes
[don't use soft, fluffy bread]
2 Tbsp butter, room temperature
2 celery stalks, thinly sliced
1/2 onions, finely chopped
1 garlic cloves, minced
coarse salt and ground pepper
1/4 cup dry wine
1/4 cup parsley leaves, chopped
1 large or 2 small eggs
about 1/4 cup reduced-sodium chicken broth [exact amount will vary]
Prepare dressing before roasting the turkey or the day before.
• Preheat oven to 400 degrees.
• Arrange bread in a single layer on a rimmed baking sheet.
• Bake until crisp but not browned.
• Transfer bread to a large bowl.
• In a large saucepan, melt butter on medium heat.
• Sauté onions until translucent, stirring them occasionally.
• Add the celery and continue to sauté until celery is almost tender.
• Add the vegetables to the bread.
• Add the minced garlic, parsley and the egg[s].
• Season with salt and pepper
• Gently stir to combine ingredients.
• Sprinkle dressing with the wine, gently moving the bread to coat it evenly.
• This is crucial: bit by bit sprinkle a little broth over the dressing.
Total amount will depend on the type of bread used.
Stuffing should be lightly moistened, but NOT wet.
• Spray a baking dish with cooking spray.
• Lightly butter the dish.
• Pour in the prepared dressing, neatly arranging the top.
• Cover the dish with a lid or with foil and set it aside.
• Keep the dressing at room temperature all the while the turkey roasts.
• If dressing was refrigerated, remove from the fridge as soon as the turkey goes in the oven.
• When the turkey is removed from the oven to be tented and to rest, place the still covered dressing in the oven.
• Bake dressing for 15 minutes at 400F until dressing is warmed through.
• Reduce heat to 375F, uncover and bake for 15 minutes longer or until golden.