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Bread Dressing

Course: Side Dishes - Dressings & Stuffings

Ingredients

  • 1/2 Cup Butter or Other Fat
  • 2 Cups Chopped Celery
  • 1/2 Cup Chopped Parsley
  • 1 Onion Chopped
  • 1 Pound Bread 3 to 4 Days Old & Cubed
  • 1 to 2 Teaspoons Savory Seasonings (Poultry Seasoning)
  • 1/2 Teaspoon Salt
  • Pepper to Taste
  • 1 to 1 1/2 Cups Broth Milk or Water
  • 2 Well Beaten Eggs Optional

Instructions

  • In the melted fat, cook the celery, parsley, and onion over low heat, until onion is soft but not browned.
  • In the meantime, mix the dry seasonings with the bread cubes. Add vegetables to bread and blend.
  • Pour the liquid gradually over the surface, stirring lightly. The exact amount added will depend on whether you want a dryish or moist-light dressing. Two well beaten eggs, added along with the other liquids, help to make a light dressing. Add more seasoning if desired.
  • Pack lightly into the body cavity of the bird just before placing it in the oven.
  • Any excess dressing that doesn't fit into the bird can be placed in a covered casserole dish and baked at 350 degrees for 35 minutes. Remove cover and bake another 10 to 15 minutes until the top is browned and crispy.