BASIC THANKSGIVING DRESSING

*Thanksgiving Collection*
ACTIVE: 30.min * TOTAL: 50 min (plus overnight drying) * SERVES: 16-20 

1 loaf or round of corn bread
1 loaf French or Italian bread
1 loaf ciabatta or other crusty artisian bread
1/2 cup (1 stick) butter
1 large onion, chopped
5 stalks celery, chopped
6 cups low-sodium chicken broth, plus more  if necessary
1/2 bunch parsley, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 TB minced fresh rosemary
+ Kosher salt and freshly ground pepper

1. The day before Thanksgiving, cut corn bread, French or Italian bread, and ciabatta into 1-inch cubes. Lay all bread on baking sheets and leave on counter to completely dry out.

2. When ready to make dressing, preheat oven to 375 degrees. Melt butter in a large skillet over medium-high heat. Throw in onion and celery, and stir 4 to 5 minutes, until soft.

3. Pour in chicken broth, then add parsley, basil, thyme, and rosemary. Season with salt and pepper. Stir and let cook another couple minutes, then turn off heat.

4. Combine all dried bread cubes in a huge bowl. Spoon broth mixture over top using a ladle. Keep adding broth mixture, tossing as you go, until it's all mixed in.

5. Add more salt and pepper, toss it around, and taste to check seasoning. If you prefer moister dressing, splash in a little more broth until it reaches a consistency you like. Pile dressing into a large casserole dish. Bake, uncovered, until golden, 20 to 25 minutes. Serve hot.

(Source: dash magazine & photo also)