Parsely, sage, rosemary, and thyme make this simple Thanksgiving dressing recipe its fantastic flavor.
Preheat oven to 375.
Take a paper towel and grease a baking pan or Dutch oven with some butter. Set aside.
Melt butter in a large skillet, add chopped celery, onion and spices and cook until onions are just translucent about 5 minutes. Cook longer if desired, less time will result in crunchy vegetables which may or may not be desired.
Remove the mixture from the heat and add the stuffing breadcrumbs, broth and eggs and lightly stir the mixture in the skillet. Once the stuffing is mixed, transfer to a baking dish or Dutch oven.
Bake at 375 for 20 to 30 minutes.
Alternatively, add some of the dressing to the cavity of the bird. Bake inside the bird until both the bird and the stuffing reach an internal temperature of at least 165 degrees Fahrenheit.