29 December, 2024
Buttery Sage Dressing
Posted in : Uncategorized on by : admin
Buttery Sage Dressing
This dressing is too good to eat only on Thanksgiving!
Servings: 10 servings
Ingredients
- 12-13 cups bread cubes (I make my own)
- 1 cup Butter
- 3 cups onion, diced
- 2 cups celery, diced
- 6 cloves garlic, minced
- kosher salt and pepper
- 3 tablespoons fresh sage, chopped
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh Rosemary, chopped
- 2 1/2 cups chicken stock
- 2 large eggs, beaten
Instructions
- I like to save up leftover bread – buns, Hawaiin, rolls, bread, etc… I dice it up and store in the freezer till needed. If you do this, allow a day or so for the cubes to dry out on the counter or toast them briefly in the oven.
- Butter a 9 x 13 cooking dish.
- Place the bread cubes in a large mixing bowl.
- Heat the butter in a large Dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic with a big pinch of salt and pepper. Cook until onions and celery soften, about 8-10 minutes.
- Stir in the sage, parsley, and Rosemary and cook for an additional minute or two.
- Stir in 1 cup of stock. Pour this mixture of the bread cubes and toss well to coat.
- In a small bowl, whisk together the eggs and remaining stock. Pour this mixture over the bread cube mixture and toss until thoroughly combined. Pour into butter baking dish.
- Bake at 350 degrees F for 45-50 minutes. You can cover during part of the baking, depending on how moist or browned you want your stuffing to be.
- You can make this ahead of time and refrigerate until needed.