Bread Dressing for Turkey
"Easy dressing which goes well with simple turkeys or chickens"
photo by anniesnomsblog
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1⁄4 cup finely chopped onion
- 1⁄2 cup chopped celery
- 1⁄3 cup butter
- 4 cups bread cubes
- 1 teaspoon pepper
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon poultry seasoning
- chicken broth
directions
- Sauté onion and celery in the butter until tender.
- Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
- Stir in broth until well moistened.
- Bake in a greased foil-covered shallow baking dish at 325° for about 35 to 45 minutes.
- Take the cover off the last 5 minutes to brown.
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Reviews
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This was an excellent dressing. You can add mushrooms or whatever you would like also. The only thing is the recipe says it makes 10 servings. I doubled it and it made about 8 servings so that is a bit off. Otherwise, this was soooo good. -
Delicious, but with how delicious it was, there was NO way it would serve 10 people! Loved the seasoning and really easy to make. Great tasting dressing and we'll definitely use it again! -
This was good! I used day old garlic bread so I didn't add any of the spices. I also used bullion and water instead of broth; it only took 1/4 cup of water to sufficiently moisten the bread, so it was much too strong, next time I'll just use water instead. -
We 6-timed this recipe and omitted the eggs. We put the extra stuffing into a crockpot (see Chef Dee's Crockpot Stuffing)and added more poultry seasoning and chicken broth. Stuffing was great and because of the extra crockpot addition, we're still eating leftovers! Yum. Easy, normal stuffing.
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I love this recipe as it reminds me of my grandmother’s stuffing. The difference between the two is No poultry seasoning but I use sage and sage sausage fried until crumbled. We have always stuffed the turkey but this year I’m thinking not. Can’t stand sewing the Turkey flaps together. Anyone else have that aversion? Or advice on making oven dressing?
Tweaks
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This was good! I used day old garlic bread so I didn't add any of the spices. I also used bullion and water instead of broth; it only took 1/4 cup of water to sufficiently moisten the bread, so it was much too strong, next time I'll just use water instead.
RECIPE SUBMITTED BY
my flickr page: http://flickr.com/photos/tunasushi
Hey there!
Thanks for stopping by to look @ my profile :)
I'll be 15 on the 11th of September 2006....Ive been using Zaar for quite a while now and I've made tons of friends so far......
I started cooking when I was umm....12 and a half and Ive been in love with it ever since...My first project was the classic batch of brownies. I used a pan that was too big and I got really really flat brownies.....For the frosting I used granulated sugar and had crunchy frosting haha.....
Ive gotten much better since then!
I tend to get discouraged very easily if something I make does not come out like it was expected to....I can even get depressed over it.....
I have plans on going to Le Courdon Bleu Sydney in mid 2008 and completing the Grand Diploma there......
This is my cat Kiara. I found her in the backyard when I was 10, and I started feeding her toast and grape jelly. She's on a normal cat's diet now haha.
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This is Pluto, and sadly he went missing just before Christmas....
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The small pic is when I was 4, and the other is a recent pic :)
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Lookin a bit mad...hehe
