Basic Bread Dressing

Yield: about 4 lb (2 Kg)




1 lb

500 g

Onion, small dice


12 lb

250 g

Celery, small dice

12 lb

250 g

Fat such as butter, chicken


fat, or bacon fat

2 lb

1 kg

White bread, 2 days old


1 oz

30 g

Chopped fresh parsley

1 tsp

5 mL


12 tsp

2 mL

Dried thyme


12 tsp

2 mL

Dried marjoram

12 tsp

2 mL

White pepper


2 tsp

10 mL


1-2 pt

0.5-1 L

Chicken stock, cold

Sauté the onion and celery lightly in the fat until tender but not browned. Cool thoroughly.

Cut the bread into small cubes. If desired, crusts may be trimmed first.

Combine the bread and cooked vegetables in a large stainless-steel bowl. Add the herbs and seasonings and toss gently until all ingredients are well mixed.

Add the stock a little at a time, and mix the dressing lightly after each addition. Add just enough to make the dressing slightly moist, neither dry nor soggy. Adjust the seasonings. Place in a greased baking pan and bake at 375°F (190°C), until hot at the center, about 1 hour.

Continue reading here: Variations

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