It’s Too Much Herb Stuffing

I didn’t make a shopping list for Thanksgiving, so although I didn’t forget anything, I went totally overboard on certain ingredients. I bought about twice as much bread as I really needed for stuffing, so I decided to make a double batch since it was going to insta-mold in bread form anyway. I love stuffing, so this was only a small problem. It’s simple and good.

Dorrell Family Herb Stuffing

• 3/4 C. melted butter
• 1/2 tsp. salt (this is the one edit I’m applying to the recipe. The original recipe calls for 2 tsp…. my mom cuts this in half, and i cut it into fourths, as shown here. The salt really doesn’t seem to do anything for it, so why eat so much salt?)
• 1 tsp. sage (or 1/2 tps. each thyme, rosemary, and marjoram, although I like the sage… in fact I usually put in a little extra, which I blame on “classic male baking measurement skills.”)
• 1/4 tsp. pepper

In large bowl, lightly toss mixture with:

• 2 qts. soft breadcrumbs (I always do 1/2 white, and and 1/2 wheat… this makes it look neat. I forget what my mom does. Let this be the official mixture.)
• 3/4 C. milk
• 1/3 C. chopped celery with leaves
• 1/3 C. chopped onion

Grease baking dish with crisco. That stuff’s scary, I just use olive oil.

Place mixture in dish, cover with foil or lid and bake 1 hour at 350. If you like, add meat from the giblets before baking. I never mess with this… I like how it turns out without it.