I have made this for decades. I love a good basic dressing; no meat, just bread and seasonings. This can easily be made vegetarian by switching out the chicken broth with vegetable broth.
2 Tbsp. butter
2 Tbsp. olive oil
2 large onions, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 medium carrots, coarsely shredded (1 cup)
1 C sour cream
10-12 oz. plain stuffing mix
1/2 C chopped fresh parsley
2 tsp. rubbed sage
1 tsp poultry seasoning
1/4 tsp pepper
1 C chicken broth
1. Preheat oven to 350 degrees.
2. Melt butter with olive oil in large skillet over medium heat. Add onion, celery and carrot; saute 8-10 minutes until vegetables are soft. Remove from heat and stir in sour cream.
3. Combine vegetable mixture, stuffing bread, parsley, sage poultry seasoning and pepper in a large bowl. Pour broth over and toss together until well combined. Spoon into 9×13 pan and cover with aluminum foil.
4. Bake for 35 minutes or until heated through.