Traditional Bread Dressing
A classic and flavorful bread dressing made with simple ingredients like onions, celery, and vegetable broth, perfect for any holiday spread.
Equipment
- 9-inch (23-cm) square glass baking dish
Ingrediënten
- 8 to 10 slices bread or 8 cups 227 g bread cubes
- 6 tablespoons 84 g nondairy butter, divided
- 1 large-size onion roughly chopped
- 3 stalks celery roughly chopped
- 1¾ cups 415 ml vegetable broth
Instructies
- To make the bread cubes, cut the stale bread into small squares.
- If you don’t have stale bread, cut fresh bread, set it in a single layer on a baking sheet, and let it sit out, uncovered, overnight.
- For quicker stale bread, bake fresh bread in the oven at 225°F (110°C, or gas mark ¼) uncovered for about 1 hour.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Have ready a 9-inch (23-cm) square glass baking dish.
- Heat 2 tablespoons (28 g) of the butter over medium heat and sauté the onion and celery for 5 to 7 minutes, or until fragrant and translucent.
- Melt the remaining 4 tablespoons (56 g) butter.
- Place the bread cubes, celery and onion mixture, melted butter, and vegetable broth in a mixing bowl and toss together until well combined.
- If using as stuffing for another recipe, such as the Festivus Loaf (page 241), proceed with those directions.
- Transfer the mixture to the baking dish and bake, uncovered, for 40 to 45 minutes, or until the top begins to brown.
Notes / Tips / Wine Advice:
Wine advice:
Pair this with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir to balance the savory flavors of the dressing.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 9 g | Sugar: 4 g | Salt: 350 g
