I love making new recipes but holidays is all about memories and traditions. This is one of those dishes that my Mom made EVERY holiday dinner. My Grandmother even started making hers this way after trying it. I didn’t even realize until I was older that dressing is more often made with cornbread (which still seems so weird to me!). I have tried different ways of adjusting this over the years, adding more herbs, sausage or bacon, artisan bread… but this is the way I always go back to.
I usually make it the day of but it works well made the day ahead too. And if you have room in your oven I like to spread it out more in a 9 by 13 dish so it gets crustier.
For a leftover treat shape patties out of leftover dressing and heat on a griddle or skillet until golden!
Mom’s Old Fashioned Dressing
12 Tablespoons unsalted butter
6 sticks celery, chopped
1 large white onion, chopped
1 1/2 teaspoons dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf white bread, cubed*
2 cups chicken stock
Melt the butter in a large skillet over medium heat. Add the celery and onions and cook until just softened.
Stir in sage, salt and pepper. Remove from heat and add the bread, tossing to combine.
Add stock and stir to evenly distribute. If dry add additional chicken stock. Season with additional salt and pepper to taste.
Place in greased casserole or 9″ x 13″ dish and bake at 375 for about 30 minutes or until crusty and baked through.
*Or use 1 loaf artisan bread. Tear into cubes and toss with half of the melted butter. Spread out on a baking tray and toast at 425 degrees for about 10-15 minutes or until toasted. Proceed with recipe as above.
Make Ahead: After placing in the greased casserole dish you can cover and refrigerate overnight and bake the next day. If I have other dishes in the oven at another temperature that should be fine. If baking too hot make sure to cover with foil so it doesn’t get too dark on top though.
Ingredients
- 12 Tablespoons unsalted butter
- 6 sticks celery, chopped
- 1 large white onion, chopped
- 1 1/2 teaspoons dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 loaf white bread, cubed*
- 2 cups chicken stock
Instructions
- Melt the butter in a large skillet over medium heat. Add the celery and onions and cook until just softened.
- Stir in sage, salt and pepper. Remove from heat and add the bread, tossing to combine.
- Add stock and stir to evenly distribute. If dry add additional chicken stock. Season with additional salt and pepper to taste.
- Place in greased casserole or 9" x 13" dish and bake at 375 for about 30 minutes or until crusty and baked through.
*Or use 1 loaf artisan bread. Tear into cubes and toss with half of the melted butter. Spread out on a baking tray and toast at 425 degrees for about 10-15 minutes or until toasted. Proceed with recipe as above.
Make Ahead: After placing in the greased casserole dish you can cover and refrigerate overnight and bake the next day. If I have other dishes in the oven at another temperature that should be fine. If baking too hot make sure to cover with foil so it doesn't get too dark on top though.
