Grind this up in a food processor primarily to grind up the rosemary.
3 loaves of bread (day old white is fine)
1 stick of butter
4 cups of diced celery
2 cups of diced onion
3 cloves of minced garlic
4 cups of chicken broth, low sodium (you may not use all of it)
turkey giblets, heart, liver, diced (optional)
salt and pepper to taste
The night before Thanksgiving, get the kids (or your friends) together and "break bread" literally. You need to break up the bread into 1" cubes.
Place it on cooking sheets so it can dry out completely over night.
When I make this recipe for more than 8, I double it. I use the entire dining table covered with a clean sheet to dry the bread out.
Saute the celery and onions in 1 stick of butter with a sprinkle of salt and pepper until starting to turn translucent.
Add the garlic and continue cooking until all are tender.
Add 1 Tbsp of spice blend and stir. Let cool completely.
In a very large pan or bowl place 1/3 of bread chunks.
Add 2 cups of chicken stock and 1 Tbsp of spice blend.
Add cooled veggies. Stir to combine.
Add another 1/3 of bread chunks, 1 Tbsp of spice blend and stock only add needed to moisten the bread. Stir to combine.
Add remaining bread chunks. Stir to combine. Check to see if the mixture needs more stock. Add in 1/2 cup increments.
Taste. Add more spices, salt and pepper as needed.
AFTER the final tasting, whisk 2 eggs, stir into mixture. It's important to season it as you want it before this step.
Place into a buttered pan, dot with a half dozen butter pieces and cover with foil.
Bake at 350 for 1 hour.
Uncover and bake for 15 minutes more to crust up the top a tiny bit.
This dressing is super moist. There are ingredients over the years that get added to this to mix it up from one year to the next. Items I like, Italian pork sausage, apples, walnuts or pecans, and mushrooms. Not all these get featured together, but they are nice additions to the basic recipe.