Simply Bread Dressing
This Thanksgiving dressing is made with cornbread, Italian and French breads, aromatics, and savory chicken broth. It's pure comfort in every bite!
Ingredients
- 1loaf cornbread
- 1loaf italian bread, such as ciabatta
- 1loaf french bread
- ½ c.butter
- 1 largeonion or 2 medium onions, diced
- 5stalks celery, diced
- 6 c.low-sodium chicken broth, plus more if needed for moisture
- ½ bunchparsley, chopped
- 1 tbsp.fresh rosemary, finely minced
- ½ tsp.dried basil
- ½ tsp.ground thyme
- salt and pepper, to taste
Directions
- 1
Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out until they're dry and crisp, 24 to 48 hours.
- 2
In a large skillet, melt the butter. Add the onions and celery and cook for 3 to 4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
- 3
Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
- 4
Pour the dressing into a large casserole pan and/or stuff it into the turkey cavity. Bake the casserole for 20 to 30 minutes at 375°F until golden and crisp on top. Serve piping hot with turkey and gravy!