Holiday dressing was one of those things growing up I couldn’t stand, but now that I’m in my 20’s for some odd reason I can’t stay out of it. Home made is always better, remember that. If you’ve only had dressing out of a box make sometime for an upcoming holiday and make it yourself, you’ll be amazed at how easy it is. The best part about it is you can do a lot of the preparation work in advance.
The original recipe came from The Pioneer Women, but I made mine slightly different then how she makes it.
Preparing the bread is the first thing since its needs to set out for about for 24 to 48 hours. Choosing what bread to use is on personal taste, I picked ciabatta bread, french bread and my homemade corn bread. If you have some other types of bread in mind go ahead and use them, the best part about this recipe is that theirs no wrong ingredient to use. Also if you have a food allergy like gluten for instance, you can buy gluten free bread and use it also. Their’s this great little bakery, down the road from my house that makes all types of breads and almost every bread they make comes in a gluten free option.
With each of the breads I only used half a loaf, you’re going to slice them into about 1 inch slices. Then slice the sliced bread into 1 inch cubes.
The corn bread gets a little crumbly and if it it breaks into smaller pieces that’s okay.
Once the bread is sliced into 1 inch cubes, evenly disperse them on to a baking sheet and let them sit for 24 to 48 hours. The bread is going to get a hard feeling and that’s exactly what we want.
Now for the vegetables. Wash 2 1/2 celery sticks and give them a good chop, making sure their not too thick.
Cut a white onion in half, and give one of the halves a good chop as well.
Next take a sprig of rosemary, and I placed it between my index finger and thumb and ran it through the opposite way that the leaves are going to get them off. I personally don’t use the stem, I think its thick, woody and not very pleasant to eat. You will need to mince enough to get 3/4 of a tablespoon worth, if you don’t like rosemary that much you can do 1/2 tablespoon.
Peel 3 cloves of garlic, and mince them as well.
I also love parsley, so I went a little heavy with it as well. I picked the leaves off the steams because once again I don’t like steams, I just think their awkward and unpleasant. With that being said coarsely chop about 1/4 of the bunch, depending on your liking you can go heavier or lighter.
In a saute pan, place a 1/2 a stick of unsalted butter in a sauce pan and let it melt.
Once the butter is melted, add the onions, garlic, and celery to the pan. Turn the pan to medium high heat and let them saute for about 5 minutes.
Next add about 3 cups of chicken stalk, I prefer to use homemade chicken stock but if I have to buy stock I grab a low sodium chicken stock. Also add the parsley and rosemary that you chopped up earlier, salt and pepper to taste, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried basil. Be sure to let the mixture get bubbling hot.
Butter a 9 X 13 pan, and then place the dried bread into it.
Next drizzle the broth mixture slowly onto the bread being sure to give the bread a good mix in between every 1/2 cup poured.
Preheat the oven to 375 degrees F. and bake the dressing for 30 minutes, or until its the bake you prefer for your dressing. This was probably some of the best dressing I’ve ever had, and I hope you enjoy this dish as much as my family and I did. Happy Holidays from my family to yours.
Half a loaf of French bread
Half a loaf of Ciabatta bread
Half a loaf of corn bread
2 1/2 stalks celery, diced
1/2 a white onion, diced
3 cloves garlic, minced
1/4 cup (1/2 stick) of unsalted butter
3 cups chicken stock
1/4 bunch of parsley leaves, chopped
3/4 tablespoon rosemary, minced
1/4 tablespoon dried thyme
1/4 tablespoon dried basil
Between 24 to 48 hours in advance slice and dice your three breads into 1 inch cubes and place them on a tray so they can dry out. I just place a kitchen towel over the bread so nothing gets on them. When you’re ready to make the dressing start by preheating your oven to 375 degrees F. Then dice the 2 1/2 stalks celery, and 1/2 a white onion. Next mince 3 cloves of garlic. In a saute pan, melt your 1/4 cup of unsalted butter on medium heat. While the butter is melting start to prepare the herbs, take 1/4 of a bunch of parsley and chop it up, mince enough rosemary to get 3/4 tablespoon. Once the butter is melted place the onion, celery and garlic in to the pan and let it saute take for a couple of minutes. Once sauteed add 3 cups of chicken stalk, parsley, rosemary, thyme, basil, salt and pepper, and let boil for a couple of minutes.
In a buttered 9 X 13 pan, add your dried bread and give it a good mix so that all the flavors of the bread are mixed evenly. Next drizzle the chicken stock mixture slowly onto the bread and give a good mix in between ever 1/2 cup poured. Place the dressing into the oven for 30 minutes.