Easy Anytime Dressing
From keni 14 years ago
- 30 minutes to make
- Serves 8
A traditional tasting dressing easy enough for every day! Prep time includes saute time. I do make this around the holiday season, and I save my bread ends every week, all year, so I can make this with a variety of breads, including wheat, white, sourdough, herb, onion, garlic, beer, cheese, etc. Read more Gives a slightly different taste every time! :) See less
Ingredients
- 1 1/2 pounds day old(or previously frozen--see note about, in description) or fresh bread, cubed shopping list
- 1 stick butter shopping list
- 12oz fresh mushrooms, diced shopping list
- 4 stalks celery, chopped shopping list
- 1 large onion, diced shopping list
- about 1/2 oz fresh sage(maybe a dozen medium sized leaves from a fresh plant), finely chopped and roughly rubbed between fingers to release the oils and flavors* shopping list
- poultry seasoning, or your favorite seasoning blend shopping list
- kosher or sea salt and fresh ground pepper shopping list
- 3-4 cups chicken, turkey, veggie stock shopping list
- **fresh sage is really a must in this recipe, but additional dried sage can be added for even more sage flavor, if you'd like. shopping list
How to make it
- In large stock pot, saute celery in butter for about 5 minutes. Add onion for another 10. Then mushrooms and finish cooking down til all veggies are tender(probably about 20 minutes from celery to done :)
- Add bread cubes and seasonings(sage, salt and pepper) and carefully toss to coat with butter and veggies. Bread will just begin to shrink down.
- Slowly add stock about a cup at a time, stirring often, until bread is moistened, but no extra liquid is remaining in pot. The amount of liquid needed will depend on the bread used, as well as your personal taste on a drier or moister dish.
- Spread mixture into lightly sprayed 9X13 glass baking dish and bake at 350 for about 30 minute, until edges begin to brown and toast.
the whole dish :)
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The Rating
Reviewed by 5 people-
Your dressing looks really good and I love your frugal idea of saving the bread ends every week for uses like this one! Very good indeed. I have an older loaf in the kitchen that I might turn into this very thing!
Happy Cooking and keep up...more
pollymotzko
in Garden Grove loved it
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This is almost exactly how I make my stuffing. I don't use poultry seasoning, but lots of sage. Delicious!
joe1155
in Munchen loved it
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