Servings: 6


  • 1 loaf white bread
  • 2 T. butter
  • 1 onion, chopped
  • 1 cup chopped celery
  • 4-5 cups chicken or turkey broth (depending on how moist you like the dressing)
  • 2 large eggs, beaten
  • 2 tsp. poultry seasoning (or sage)


  1. The day before: Tear bread into approx. 3 inch pieces and put in a large bowl or pan to dry out. Stir throughout the day to get even drying.
  2. The day of use: Preheat oven to 350 degrees. Grease a 13 x 9 inch pan
  3. Melt butter in medium saute pan. Saute onions and celery until soft. Set aside
  4. Bring broth to a boil. Add to dry bread one cup at a time and stir. Add onions, celery, beaten eggs and poultry seasoning (or sage) to bread mixture. Put into prepared pan and back uncovered for 35 to 45 minutes, until top is browned nicely.
  5. (My husband like oysters in his, so I divide this in half and cook his with the oysters in a 8 x 8 pan, and make the rest in another 8 x 8 pan, I use about a cup of oysters)