Dressing
Yield:
6 servings
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
A classic Thanksgiving side dish.
Ingredients
- 6 slices bread (~3-4 cups)
- 1 half-batch of cornbread (8”x 4”)
- 1/4 cup oil, divided
- 1/2 onion
- 2 ribs of celery
- 2 cloves garlic
- 1 cups chicken broth
- 1/4 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sag
- 2 large eggs
- 1 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Cut bread and cornbread into 1/2” cubes. Toast in oven at 250°F for 30-40 minutes until crispy and dry but not brown, stirring every 10 minutes.
- Finely dice onion and celery and mince garlic. Set aside.
- Add 2 tablespoons of oil to a pot. Sauté onion and celery over medium (5) heat until soft, then add in garlic.
- Add in broth, basil, thyme, sage, and parsley. Bring to a simmer.
- In a separate bowl, beat together remaining 2 tablespoons of oil, eggs, salt, and pepper.
- Add dried bread and cornbread to a large bowl, then pour egg mixture on top. Mix until bread and cornbread are well coated.
- Add broth and vegetables. Stir until just combined.
- Pour dressing into 8” x 8” baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes.
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