Dressing in a Casserole or a Bird
Elevate your holiday feast with this classic and versatile "Dressing in a Casserole or a Bird" recipe, perfect for any festive gathering. Packed with the comforting flavors of toasted day-old bread, aromatic herbs like sage and thyme, and a rich blend of sautéed onion, celery, and garlic, this dressing can be baked to golden perfection as a casserole or used to bring extra succulence to your roasted turkey or chicken. The addition of chicken or vegetable stock and beaten eggs ensures a moist, fluffy texture, while a final bake delivers a delightfully crisp topping. Ready in just 90 minutes and serving up to eight, this timeless side dish is as easy to prepare as it is crowd-pleasing. Whether baked in a dish or nestled inside a bird, this recipe promises to be the heartwarming centerpiece your table deserves.
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Recipe Information
Ingredients
- 10 cups day-old bread, cubed
- 1 cup unsalted butter
- 2 cups yellow onion, diced
- 2 cups celery stalks, diced
- 2 garlic cloves, minced
- 3 cups chicken or vegetable stock
- 2 large eggs, beaten
- 0.25 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C). If baking in a casserole, lightly grease a 9x13-inch baking dish with olive oil or butter. If stuffing a bird, ensure the cavity is clean and pat dry.
Spread the cubed bread on a baking sheet. Place in the oven for 10–12 minutes, or until slightly dry and lightly toasted. Remove and set aside to cool.
In a large skillet, melt the butter over medium heat. Add diced onion and celery, cooking for about 5–7 minutes until soft and translucent. Add minced garlic and cook for an additional 1 minute, stirring often. Remove from heat.
In a large mixing bowl, combine the toasted bread cubes, cooked vegetable mixture, parsley, sage, thyme, rosemary, salt, and black pepper. Toss until evenly distributed.
In a separate bowl, whisk together the chicken or vegetable stock and beaten eggs. Slowly pour the mixture over the bread mixture, stirring gently until the bread is evenly moistened but not soggy.
If baking as a casserole, transfer the dressing to the greased baking dish, spreading it evenly. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and crisp.
If stuffing a bird, loosely spoon the dressing into the cavity, being careful not to overpack. Roast the bird according to your preferred recipe, ensuring the internal temperature of the dressing reaches 165°F (74°C).
Let the casserole or stuffed bird rest for 10 minutes before serving. Enjoy your flavorful and comforting dressing!
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 256 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
