This classic dressing is enriched with Ontario butter, milk and fresh herbs that will dress up any turkey, any time.
Recipe developed by Chef & Professional Home Economist Emily Richards in collaboration with the Speck family.
In a large skillet, melt butter over medium heat. Add celery, onion, half of the parsley and garlic. Cook, stirring for about 8 minutes or until starting to soften. Stir in 1 tsp (5 mL) of the salt, sage, thyme, rosemary and 1/2 tsp (2 mL) of the pepper; cook, stirring for about 5 minutes or until vegetables are very soft.
Preheat oven to 350ºF (180ºC). Butter a 13 x 9-inch (3 L) casserole dish.
In a very large bowl, toss bread with remaining parsley, salt and pepper. Add cooked vegetables and toss to combine. In a small bowl, whisk together milk and broth.
Spoon bread mixture into prepared pan and drizzle all over with milk mixture. Cover with foil and bake for 45 minutes or until heated through. Remove foil and bake for 10 minutes or until golden on top.