Thanksgiving Stuffing

Cube the Wonderbread into bite-sized cubes. Dehydrate the cubes either on the countertop for about 3 days (turn occasionally) or in an oven/dehydrator using the dehydrator function until dry and slightly crisp. Season the bread cubes lightly with salt and pepper while drying.

Preheat the oven to 350°F (175°C). Grease large baking trays or a casserole dish for the stuffing.

In a large skillet over medium heat, melt 1–2 sticks of butter. Add the diced celery and cook until it can be broken apart with a spoon (soft but not mushy). Add the diced onion and continue to sauté until the onion is fork-tender. Remove from heat and set aside.

Place the dried bread cubes in the prepared baking trays. Slowly add the sautéed onion-celery mixture, distributing evenly over the bread.

Gradually pour in chicken broth, stirring or folding gently as you go, until the bread is evenly moistened but there is no pooled liquid at the bottom of the tray. Use 2–4 boxes of broth as a guideline; stop when the bread is moist throughout but not soupy.

Season the assembled mixture generously with salt, black pepper, and sage; taste and adjust seasoning. (If you plan to stuff the turkey with this stuffing, add less broth so it’s firmer.)

Cover the baking trays tightly with foil and bake in the preheated oven for 45–60 minutes, until a toothpick inserted in the center comes out clean and the center is set.

Uncover and bake an additional 10–15 minutes to brown and crisp the top. Remove from oven and let rest a few minutes before serving. Enjoy!