Up north... as in "Yankees", we call it stuffing, but in the south... they call it dressing.
Yankees make "stuffing" with white bread. Southerners make "dressing" with cornbread.
These are regional favorites.
Some people like to stuff the bird and others serve it on the side. (I prefer to serve it on the side).
My mother-in-law had a knack for preparing elaborate holiday meals and she preferred to do it all herself.
She would put a huge turkey in the oven before she went to bed at night and would cook it long and slow.
She always had stuffing, cranberry sauce, several veggies including mashed potatoes and gravy and would fix
home-made pumpkin pie, apple pie, cake, and jello and pudding for the children.
I am sad to say that she is no longer with us but the joy of her holiday meals with family will last forever,
and I fondly remember these days each time I prepare her stuffing recipe.
12 c. WHITE BREAD with crusts, torn into pieces
(I prefer Pepperidge Farm bread but she used to used whatever she had, and would even tear up leftover hamburger or hot dog rolls)
1 1/2 sticks BUTTER
3 medium ONIONS, chopped
3 c. CELERY, chopped (be sure to included some of the leaves)
1 1/2 tsp. SALT
1/2 tsp. PEPPER
3 Tbsp. DRIED SAGE
1 tsp. THYME
2 CHICKEN BOUILLION CUBES
2 c. BOILING WATER
Melt butter in a large pan.
Add onions and celery, salt, pepper, sage and thyme and sauté until vegetables are softened and the mixture is fragrant.
Dissolve bouillion cubes in boiling water and then add this to the vegetable mixture and stir to combine.
Pour this over the cubed bread and gently toss together to moisten all of the bread.
Taste for adjustment of seasonings. You may need to add a little more salt.
If you want to add some more bread, you may add it now as there is plenty of butter and moisture to accomodate additional bread.
This may be made a couple days ahead of time and refrigerated.
Place in a large buttered casserole dish, cover with foil and bake in a 325-350 degree oven until heated through (about 45 minutes).
If you like the top of your stuffing crusty, bake without foil. I prefer my stuffing moist so I keep mine covered.
My mother used to make a very similar stuffing and she liked to stuff whole par-boiled bell peppers with stuffing
and place these in a casserole dish and bake until heated through.