Description
Old-fashioned turkey dressing made with lightly toasted bread, sautéed onion and celery, broth and seasonings, then baked until brown and crisp.
Ingredients
Scale
- Lightly toasted white bread
- Butter
- 1 chopped onion
- 2 stalks celery, chopped
- Chicken broth (to moisten)
- 2 lightly beaten eggs
- A few tablespoons water (optional, to adjust consistency)
- Salt
- Black pepper
- Rubbed sage
- Garlic powder
- Optional: 1/2 cup chopped fresh parsley, dried cranberries, or sausage
Instructions
- Spread toasted bread slices on baking sheets and let sit at room temperature until hard, about 24 hours.
- Gather all ingredients, preheat oven to 325?F (165?C), and lightly grease a 9×13-inch baking dish.
- Crush the dried bread slices into crumbs with a rolling pin and transfer crumbs to a large bowl.
- Melt butter in a medium saucepan over medium heat, stir in onion and celery, and cook, stirring, until soft, about 5 to 7 minutes, then remove from heat and drain.
- Stir chicken broth and the beaten eggs into the bread crumbs and mix until evenly moistened but not soggy, adding a few tablespoons of water if needed.
- Mix in the cooked onion and celery, rubbed sage, and garlic powder, and season with salt and pepper to taste.
- Press the dressing mixture into the prepared baking dish.
- Bake in the preheated oven until the top is brown and crisp, about 1 hour.
- Serve hot and enjoy.
- Prep Time: 24 hrs (includes 24 hours to dry bread); ~30 mins active
- Cook Time: 1 hour 7 minutes (includes ~5–7 mins sautéing + 1 hour baking)