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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! :) Ingredients:
1 1/2 pounds day old(or previously frozen--see note about, in description) or fresh bread, cubed |
1 stick butter |
12oz fresh mushrooms, diced |
4 stalks celery, chopped |
1 large onion, diced |
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 |
poultry seasoning, or your favorite seasoning blend |
kosher or sea salt and fresh ground pepper |
3-4 cups chicken, turkey, veggie stock |
**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. |
Directions:
1. 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 :)
2. 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.
3. 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.
4. Spread mixture into lightly sprayed 9X13 glass baking dish and bake at 350 for about 30 minute, until edges begin to brown and toast.
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