Description
This Holiday Dressing is a classic American side dish, perfect for festive occasions like Thanksgiving. It features a hearty mix of three types of bread—cornbread, Italian, and French—combined with sautéed onions, celery, fresh herbs, and a flavorful vegetable broth. The dressing is baked until golden and crisp on top, offering a comforting blend of textures and rich, savory flavors.
Ingredients
Breads
- 1 loaf cornbread
- 1 loaf Italian bread such as ciabatta
- 1 loaf French bread
Vegetables & Herbs
- 1 large onion, finely diced
- 5 celery stalks, finely diced
- ½ bunch fresh parsley, chopped
- 1 tbsp finely chopped fresh rosemary
Liquids & Seasonings
- 6 cups low-sodium vegetable broth, plus more if needed
- ½ cup butter
- ½ tsp dried basil
- ½ tsp ground thyme
- ⅛ tsp ground turmeric (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the bread: Cut the cornbread, Italian bread, and French bread into 1-inch cubes. Spread the bread cubes evenly on baking sheets and leave them out overnight to dry completely, which helps achieve the perfect texture in the dressing.
- Sauté the aromatics and prepare broth: Preheat the oven to 375°F (190°C). Melt the butter in a large skillet over medium heat. Add the diced onion and celery, cooking until softened and fragrant. Stir in the vegetable broth, chopped parsley, rosemary, dried basil, thyme, and optional turmeric. Season the mixture with salt and black pepper to your taste, then heat through.
- Combine bread and broth mixture: Place the dried bread cubes in a large bowl. Slowly ladle the hot broth and vegetable mixture over the bread cubes, tossing gently after each addition. Pause to allow the bread to absorb the liquid before adding more. Continue until the bread cubes are evenly moistened but not soggy.
- Bake the dressing: Lightly butter a large baking dish. Transfer the moistened bread mixture into the dish, spreading it out evenly. Bake in the preheated oven for 25 to 35 minutes, or until the dressing is hot throughout and the top is crisp and golden brown.
Notes
- The different breads absorb broth at varying rates; add the broth gradually to avoid a soggy mixture.
- Drying the bread overnight is essential to getting the right texture.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- Adjust seasoning at the end before baking to taste.