Buttery Herb Dressing
Serves: 8-12 | Prep: 45 min | Cook: 50 min | Ready: 1 hr 35 min
INGREDIENTS
18 – 24 oz. bread cubes* (1.5 loaves of bread, or about 12 to 14 cups) toasted
1 c. unsalted butter
3 c. diced onion (about 2 med. onions)
2 c. diced celery (4-5 stalks with some
leaves)
6 garlic cloves, minced
kosher salt and pepper
1/2 – 3/4 tsp. Bell’s seasoning
2 1/2 c. homemade turkey stock
2 large eggs
a mixture of fresh herbs for sprinkling
NOTES
Quick Cornbread Version:
10 c. toasted bread crumbs, combo
3/4 corn bread to 1/4 white bread
Types of Bread: Krusteaz Southern
Cornbread & Muffin Mix, 11.5 oz box
& loaf of french bread, cubed
1 c. unsalted butter, *optional browned
3 c. diced onion
2 c. diced celery (with leaves)
6 garlic cloves, minced
1/2 – 1 tsp. each of kosher salt & pepper
2 1/4 c. Swanson’s Chicken Stock
1/2 can Cream of Chicken soup
2 large eggs
Fresh Spices:
1 1/4 tsp. fresh thyme, minced
1 1/4 tsp. fresh rosemary, minced
1 1/4 tsp. fresh parsley, minced
1/2 heaping tsp. fresh sage, minced
OR
1/2 – 3/4 tsp. poultry seasoning
DIRECTIONS
Preheat the oven to 350°. Brush a 9×13 baking dish or 2 smaller pans with melted butter, olive oil or spray with nonstick spray.
Place the toasted bread cubes in a large mixing bowl.
Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each.
Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the Bell’s seasoning. Cook for another minute. Stir in 1 cup of stock. Pour the onion celery mixture over the bread crumbs and toss well to coat.
Whisk together the remaining 1 ½ cups stock and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until combined.
Bake the stuffing for 45 to 50 minutes. If the stuffing is getting too browned, you can tent it with foil.
If made the day ahead of time, on the day of remove from refrigerator 1 hour before reheating.
To toast bread: cut bread into cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes.
Quick Cornbread Version:
One day before making dressing, make cornbread using directions on package. Instead of milk, use buttermilk (1 cup whole milk mixed with 1 tablespoon white vinegar-let set for 5 minutes). Once baked and cooled completely, cube and store in tightly closed container.
The next day, preheat the oven to 325°. Brush a 9×13 baking dish with melted butter, olive oil or spray with nonstick spray.
Cube white bread, drizzle with olive oil and toast in a 325° oven until light brown and crisp, about 5-10 minutes. During the last few minutes place the cornbread cubes on another cookie sheet to dry out a little.
Increase oven temp to 350°.
Heat the butter in a very large skillet over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the spices and cook for another minute. Stir in 1 cup of stock.
Pour the breadcrumbs over the onion, celery mixture and toss well to coat.
Whisk together the remaining 1 1/4 cups stock, 1/2 can soup and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until combined. Add a bit more stock or milk if dressing seems too dry once mixed.
Pour dressing mixture into baking dish and bake for 45 to 50 minutes. If the stuffing is getting too browned, you can tent it with foil.
Remove from oven and let sit for 5-10 minutes, then serve.
*If made the day ahead of time, on the day of remove from refrigerator 1 hour before reheating.
