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I also created a recipe that makes the perfect amount of dressing for a bag of Classic Coleslaw Mix that you can find in the grocery store produce section
Cool and wet is not uncommon along the coast, with temperatures in the 50s and 60s, ranging to dry, hot and into the 90s in the desert, with downright cold dips into the 40s at night
Thanksgiving Dressing Recipe Ingredients 1 pound day-old sourdough bread, cut into to -inch cubes (about 10-12 cups) 1 stick ( cup) unsalted butter 1 medium yellow onion, finely chopped 4 ribs celery, finely chopped 3 cloves garlic , minced 1 teaspoon kosher salt 1 teaspoon black pepper 1-2 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary 3 tablespoons chopped fresh parsley 2 large eggs 2-4 cups low-sodium chicken or vegetable broth, see notes Instructions Prepare the Breadcrumbs: Cut the bread into to -inch cubes and spread them over 1 to 2 baking sheets
Perfect for garden parties, brunch, and daytime events
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