This has been my Thanksgiving dressing recipe for several years now. While I only tend to make it one time per year, it is a Thanksgiving staple at my house. I usually bake some Whole Wheat Bread the day before, rip it into roughly one inch chunks, spread evenly on a baking sheet and let sit uncovered overnight so that they harden. The bread pieces may also be placed in a 250°F / 121°C oven for about 30 minutes to an hour, or until firm. This recipe has more servings than most on this site as it is meant for a larger gathering. It can be frozen, but when reheated it tends to be mushy, so I tend to avoid doing that.
Prep: 10 minutes
Cook: 10 minutes
Wait: 30 minutes
Total: 50 minutes
- 1/2C butter
- 2C onion, diced
- 2C celery, diced
- 2t salt
- 2t dried sage
- 2t italian seasoning
- 2lb stale bread, ripped into roughly 1in chunks
- 2 eggs, beaten
- 4C vegetable broth
- Add the butter to a large skillet over medium heat
- When the butter starts to spit, add the onions, celery, and salt and cook for about 5 minutes or until the onions and celery start to softwn.
- Add the Italian seasoning and sage, and mix well.
- Pour the onion and celery mixture into a 9x13in casserole dish. Add the bread chunks and eggs, and mix well.
- Pour in the vegetable stock and bake in 350 oven for 30 minutes.
- Optionally broil on high for a minute or two to make the top crispier.