Never Fail Bread Dressing
"A quick and easy dressing recipe. Almost as easy to make as the boxed stuff, but with a real homemade taste."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1⁄2 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup pecans, chopped coarsely
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon rubbed sage
- 1⁄2 teaspoon marjoram
- 4 cups dry bread cubes
- 1 egg
- 1⁄2 cup chicken broth
directions
- Melt butter over low medium heat.
- Add celery and onions and saute until vegetables are soft, but not browned. Add pecans,pepper, sage and marjoram. Stir to combine and remove from heat.
- Beat egg with chicken broth and pour over bread cubes. Stir to combine and add butter mixture. Fold together gently until well mixed.
- Spoon dressing into a buttered casserole pan, cover, and bake at 375F for 35 minutes. Uncover for last 10 minutes if you like a crisp top.
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Reviews
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I'm not much of a dressing maker and this turned out great! I didn't fool with the pecans and during the process discovered I was out of sage and had to use poultry seasoning instead. I used homemade bread and extra broth because I like a moister dressing. Next time I will cut or tear the bread into smaller pieces. I used homemade bread and left it in pretty big hunks and would have preferred smaller cubes. This was perfect for two people. It gave us each a generous serving for two meals. Chef George S., thanks for the great recipe!
Tweaks
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I'm not much of a dressing maker and this turned out great! I didn't fool with the pecans and during the process discovered I was out of sage and had to use poultry seasoning instead. I used homemade bread and extra broth because I like a moister dressing. Next time I will cut or tear the bread into smaller pieces. I used homemade bread and left it in pretty big hunks and would have preferred smaller cubes. This was perfect for two people. It gave us each a generous serving for two meals. Chef George S., thanks for the great recipe!
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
