Ingredients
Equipment
Method
- Prepare the Bread: Preheat your oven to 300°F (150°C). Spread the cubed day-old bread in a single layer on two large baking sheets. Bake for 15-20 minutes, or until the bread cubes are lightly toasted and dried out. Remove from oven and set aside to cool.12 cups day-old bread, cubed
- Sauté the Vegetables: In a large, heavy-bottomed pot or Dutch oven, melt 1/2 cup (1 stick) of the unsalted butter over medium heat. Add the chopped onions and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. If using, add the sliced mushrooms (4) and cook for another 5-7 minutes, until they release their liquid and brown slightly.1 cup unsalted butter, 2 large yellow onions, 4 stalks celery, 1.5 cups sliced mushrooms
- Add Herbs and Seasoning: Stir in the fresh parsley (5), sage (6), thyme (7), salt (8), black pepper (9), and dried poultry seasoning (10). Cook for 2-3 minutes more, until the herbs are fragrant. Remove the pot from the heat.1/2 cup fresh parsley, 1/4 cup fresh sage, 1/4 cup fresh thyme, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon dried poultry seasoning
- Combine Ingredients: In a very large mixing bowl, combine the toasted bread cubes (0) with the sautéed vegetable and herb mixture. Add any optional additions like nuts (13), dried cranberries (14), or cooked sausage (15) at this stage. Toss gently to distribute evenly.12 cups day-old bread, cubed, 1 cup chopped pecans or walnuts, 1 cup dried cranberries, 1/2 pound cooked and crumbled sausage
- Moisten the Dressing: In a separate small bowl, whisk together the lightly beaten eggs (11) with 2 cups of the chicken or turkey broth (12). Pour this mixture over the bread and vegetable mixture. Melt the remaining 1/2 cup (1 stick) of unsalted butter (1) and drizzle it over the top.1 cup unsalted butter, 2 large eggs, 4-5 cups reduced-sodium chicken or turkey broth
- Add More Broth: Gradually add the remaining 2-3 cups of broth (12), one cup at a time, tossing gently with your hands or a large spoon. The goal is to moisten all the bread cubes without making them waterlogged. The dressing should be moist but not swimming in liquid. You might not need all 5 cups of broth, depending on your bread type and how dry it is.4-5 cups reduced-sodium chicken or turkey broth
- Prepare for Baking: Lightly grease a 9x13-inch baking dish. Transfer the dressing mixture into the prepared dish, spreading it evenly.
- Bake the Dressing: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes at 300°F (150°C).
- Brown the Top: Remove the foil and increase the oven temperature to 375°F (190°C). Bake for an additional 20-30 minutes, or until the top is golden brown and crispy. If you prefer a crispier top, you can turn on the broiler for the last 5 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove the dressing from the oven and let it rest for 10-15 minutes before serving. This allows it to set slightly and makes for easier scooping.
Notes
This is a wonderfully versatile base recipe. Feel free to customize with your favorite additions like chopped apples, chestnuts, or other fresh herbs. For a deeper, richer flavor, consider using homemade stocks.
