We had this dish at my sister’s sister-in-law’s Thanksgiving in 2012, and it was my favorite dish of that meal. We used 1 ½ loaves ciabatta bread and fresh herbs (thyme, sage, and rosemary) that we had frozen. We baked this in a 9×12 baking dish (rather than stuffing the turkey), so technically we made dressing. Following the recipe, we baked this at 375, adding ¼ cup chicken stock every 15 minutes (for a total cooking time of 45 mins). Recipe here: http://www.boston.com/lifestyle/food/articles/2008/11/24/traditional_bread_stuffing/ (Nov. 2015)
Cooking Adventures 