Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Thursday, 3 November 2016

The Best Bread Dressing

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I don't know about you, but for me, the stuffing is the best part of any holiday dinner.   I could eat a whole plate of stuffing and nothing else.  If there is no stuffing . . .  it's not a celebration in my books.   Oh, and by the way, Stuffing is dressing, stuffed into the bird, and Dressing is stuffing baked outside of the bird.  I make no distinction.  I adore them equally, and to me they are both one and the same.


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So what is it that makes this version the "Best?"  It's moist and yet at the same time  it has all these crunchy little bits all around the outer edges . . . I love crunchy bits.

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You can make it totally ahead of time, except for the baking bit . . .just cover and put in the refrigerator, and bring to room temperature prior to baking  . . .

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It has the perfect balance of herbs . . .  and onion . . .  and celery . . .

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It is easy to throw together and the most important quality of all . . .  its totally delicious!  In my opinion, this is the best stuffing/dressing ever.  Oh, and it is totally adaptable.  If you like you can add fried mushrooms, or chopped giblets, crumbled cooked sausage, etc.  This dressing is a delicious canvas you can build upon.

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*The Best Bread Dressing*
Makes about 8 servings
Printable Recipe 

This is simple to make and always turns out fabulous.  Perfect for the holidays!


180g butter, plus more to butter the baking dish (3/4 cup)
450g of good quality day old bread, tear into 1 inch pieces (about 1 pound)
3 medium onions, peeled and chipped
3 stalks celery, sliced thinly
a large bunch of flat leaf parsley, chopped (about 1/2 cup)
2 TBS chopped fresh sage
1 TBS chopped fresh rosemary
1 TBS chopped fresh thyme
1 1/2 tsp salt
1 tsp freshly ground black pepper
590ml low salt chicken stock, divided ( 2 1/2 cups)
2 large free range eggs


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Preheat the oven to 120*C/250*F. gas mark 2.  Butter a large baking dish (13 by 9) and set aside.


Place the bread crumbs onto a large baking sheet which has a rim.  Spread into a single layer.  Bake in the preheated oven for about an hour, stirring occasionally.  Remove and let cool.  Place into a large bowl.

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Melt the butter in a large skillet over medium high heat.  Add the onions and celery.  Cook, stirring frequently, until just beginning to brown.  Pour over the bread in the bowl.  Stir in the herbs, salt and pepper.  Drizzle in 300ml of the chicken stock (1 1/4 cups).  Toss together gently and allow to cool.


Whisk the remaining stock together with the eggs. fold into the bread mixture until combined.


Preheat the oven to 180*C/350*F/ gas mark 4.  Spread the stuffing mixture into the buttered baking dish.  Cover tightly with foil.  Bakein the preheated oven for 40 to 45 minutes, until the centre of the dressing registers at 72*C/160*F.  Keep warm until ready to serve.


Note - this can be made (right up to the baking part) up to one day ahead.  Uncover and let cool.  Re-cover and then place in the refrigerator.  Bake uncovered  in an oven until set and golden, 40 to 45 minutes from room temperature, 45 to 55 minutes from chilled.  I recommend bringing to room temperature prior to baking.


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Bring on the holidays.   I can't wait!  So much deliciousness to look forward to!  Bon Appetit!

16 comments:

  1. Replies
    1. It is pretty fantasic Summer if I don't say so myself! xo

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  2. I always wondered how this was done. We have never had a big enough family to do this. One day I will try this and bread sauce.

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    1. Oh, you are in for a real treat Suzan! xoxo

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  3. Replies
    1. I think so Monique! But then again I am a bit biased! xo

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  4. This reminds me of my mother's dressing. I've been searching for one that is like hers for years but none use eggs and Mom's did. Thanks for sharing!

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    1. You're welcome Cookiebaker! I hope that it is as good as your mums or at least close! xo

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  5. Great post. I didn't know about dressing. I think, no I'm sure, i'll do dressing this year as not everyone wants the stuffing and it flavours the bird which some people do not like. I love sage stuffing, makes all the difference to an ordinary chook. Thanks for the info

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  6. Hi Marie, I will definitely try this. Sounds great! I just always wondered are the eggs for Flavor or holding everything together? By the way I recently purchased 4 of your cookbooklets and really Love them. Thanks, Dale

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    1. Dale, you really made my day! I am so glad you are enjoying the cookbooklets! The eggs hold everything together and add to the richness. Sorry that the photos aren't showing today. Photobucket is down for maintenance! Really annoying. Trust me when I say it looks delicious as well! xo

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  7. Nummm - I only use summer savoury here and also throw in a chopped apple.

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    1. I like to use Summer Savoury also Linda, but it is not an ingredient which is readily available in a lot of places. For instance I cannot get it over here at all. So I like to provide alternatives that people can get. This combination works beautifully. Your addition of apple sounds fabulous! xo

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  8. This recipe is exactly how I like mine! :) Yummy!!!
    Valerie H. xoxo

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    Replies
    1. Its so good Valerie! I would love to do a holiday dinner with you! xoxo

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