Thanksgiving Special: Dressing/Stuffing

Dressing:

1 bag of bread cubes, 12 oz.  (if you make your own, do it at least a day or two in advance so they get sufficiently dry)

1 c. chopped onion

1 c. chopped celery

minced fresh herbs (sage and rosemary, a bit of thyme)

salt and pepper

1 stick butter (use Earth Balance if you are vegan)

1 ½ to 2 c. stock

Melt the butter in a large stockpot over medium-low heat. Add the onions and celery and sauté slowly until tender. Add the herbs and salt and pepper.  Stir. Add the bread cubes and toss until they are coated. Slowly add the stock, about half a cup at a time, until the dressing is moistened. Pack it into a casserole dish. It will need to bake at 350 for 30 minutes. If you made it ahead of time and refrigerate it, you’ll need to cook it longer or let it come to room temperature before you put it in the oven.