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If youre unable to find Kewpie we recommend adding a small splash of Worcestershire sauce to the dressing so you still get a slightly umami flavor you would be missing by not using Kewpie.

Mustard , preferably Dijon or whole seed, helps emulsify dressings

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Ingredients One cup unsalted butter: this is the foundation of flavor and moisture use a good quality butter One half teaspoon freshly ground black pepper: for a warm gentle spice adjust to your liking One half teaspoon salt: or to taste remember you can always add more never take it away Two teaspoons poultry seasoning: a classic blend that gives this dressing its quintessential taste homemade is wonderful but a good store bought brand works too Two medium yellow onions diced: these add a foundational sweetness and savory depth to the dressing Two cups sliced celery: provides a subtle crunch and aromatic flavor choose firm vibrant stalks Six cups dry white bread cubes: these absorb the flavors beautifully a day old rustic white bread is perfect Six cups dry brown bread cubes: a mix of white and brown breads adds complexity in texture and flavor use a whole wheat or sourdough variety One quarter cup chopped fresh parsley: brightens the dish with a touch of freshness and color One tablespoon fresh herbs such as thyme sage or rosemary: these are optional but highly recommended for an extra layer of fragrant warmth Three cups chicken broth plus an additional one cup if needed: this is key for moistness low sodium is best so you can control the salt Two large eggs: these act as a binder helping the dressing hold together beautifully Instructions Melt the Butter and Saut Aromatics: Start by melting one cup of butter in a large skillet over medium heat

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