Eating Normal Dressing

This dressing recipe is fairly standard except for the addition of the serrano pepper to add a little bit of kick to the background. Don’t worry about it being too hot! The bread, butter, and other herbs help tone it down, so if you ever pull this one out for another holiday meal, you don’t have to worry about blowing out the taste buds of the kids at the table. I made my own bread because I’m a fancy kid, but you don’t have to do that at all. Going store bought will take some of the pain out.

Ingredients

• 1 lbs good quality white bread, homemade preferred
• ¾ cups of butter
• 1 large yellow onion, chopped
• 2 celery stocks, finely chopped
• 1 serrano pepper, finely diced
• 2 and ½ cups chicken stock
• ½ cup chopped parsley
• Rosemary, sage, thyme, chopped together finely, to equal about ¼ cup
• 2 and ½ cups of chicken stock
• Salt, pepper
• 2 large eggs

1. Preheat your oven to 250 degrees fahrenheit. Tear bread by hand into manageable chunks and spread onto a foil lined baking sheet. Arrange neatly in one layer. Warm in the oven for an hour, removing the pan to stir the bread around occasionally. 
2. Toward the end of the cooking time, chop your onion, celery, and serrano pepper. Melt your butter into a large saute pan and add your vegetables when it has melted. Cook down for about ten minutes or until the onion is translucent. Chop up your herbs while this process is going on. Stir the veggies when you have the chance.
3. Add your bread, veggies, and herbs into a large bowl and combine to coat the bread evenly. Then begin to stir in the first 1 and ¼ cups of stock. Allow to cool and for the bread to soak up all that goodness.
4. When you’re ready to cook, preheat your oven to 350 and prepare a 9x13 baking pan with butter or nonstick spray. Set aside.
5. Whisk together the remaining chicken stock and two eggs. Pour over your bread and herb mixture and stir to combine before adding into the prepared baking pan. Spread evenly inside the pan.
6. Bake covered in foil for 40 minutes. You can remove from the oven and keep in the refrigerator for up to a day ahead of the meal at this point, or you can remove the foil and continue cooking for another 40 minutes until the top is golden brown. If you’re cooking it from refrigerator temperature, you may need to extend your second cooking time to about an hour.