Whether you call it stuffing or dressing, the best is made from day-old bread. If your loaf is really fresh, let the pieces dry on a baking sheet for a couple of hours first.
1 loaf white bread, torn into bite-size pieces
1/2 c. butter, melted and slightly cooled
2 eggs, beaten
1 onion, finely chopped
1 stalk celery, finely chopped
1-1/4 t. dried sage
1 c. chicken broth
Place bread in a large bowl; pour butter and eggs over bread and toss to mix. Add onion, celery and sage; toss gently. Add just enough broth to moisten bread to desired consistency. Spoon mixture into a buttered 1-1/2 quart casserole dish. Bake, covered, at 325 degrees for 45 to 50 minutes. Uncover during the last 10 to 15 minutes if a drier texture is preferred. Serves 6.
Whip up some pan gravy…it’s simple! Place the roast on a platter. Set the roasting pan with pan juices on the stovetop over medium heat. Shake together 1/4 cup cold water and 1/4 cup cornstarch in a small jar and pour into the pan. Cook and stir until gravy comes to a boil and thickens, 5 to 10 minutes. Season to taste with salt and pepper.