Dressing or Stuffing

  • 1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2 inch cubes, or 10 cups lightly packed bread cubes
  • 1 stick butter or margarine
  • 2 cups chopped onions
  • 1 cup finely chopped celery
  • 1 cup finely chopped green, yellow, and red bell peppers
  • 1 1/2 teaspoon dry sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red crushed pepper
  • 1/2 teaspoon lemon and pepper seasoning
  • 1/2 teaspoon dry poultry seasoning
  • 1/3 to 1 cup chicken stock
  • 3 to 4 large eggs

Preheat oven to 450 degrees. Toast bread until golden brown. Turn into a large bowl.

Heat the butter in a large skillet over medium heat until the foam subsides.

Add onions, celery and peppers and cook, stirring until tender, about 5 minutes.

Remove from the heat and stir in seasonings.

Stir into bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the dressing/stuffing, stir in chicken stock and eggs, a little at a time, until the dressing is lightly moist but not packed together.

Adjust seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional stock and/or egg and turn into a large, shallow buttered baking dish. Bake in a 350 degree oven until top has formed a crust and the dressing is heated through.

  • Yields: 8 to 10 servings
  • Preparation Time: 1 hour
  • Related Articles: 

    Add new comment

    Filtered HTML

    • Web page addresses and e-mail addresses turn into links automatically.
    • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
    • Lines and paragraphs break automatically.

    Plain text

    • No HTML tags allowed.
    • Web page addresses and e-mail addresses turn into links automatically.
    • Lines and paragraphs break automatically.
    By submitting this form, you accept the Mollom privacy policy.