French Bread Dressing
This recipe is a great way to use stale breads that have a hearty structure. It is a savory bread pudding with sage.
Baking it open in the pan gives you different textures of crispy, soft, and light.
Ingredients
- 1 lb French Bread Stale
- .25 cup Butter Grass fed, salted
- 1 cup Onions Yellow small dice
- 1 cup Celery Small dice
- 2 tsp Poultry Seasoning
- 1 qt Chicken Stock
- .5 tsp Black Pepper Ground
- .5 tsp Salt Morton Coarse Kosher Salt
- 2 ea Eggs Large
Option Substitution
- 1 Package Mirepoix 12oz Chopped, frozen
Instructions
- Preheat oven to 350 degrees if making immediately. In a 10-inch cast iron skillet, melt the butter add the salt, onions, and celery (or mirepoix) instead of onions and celery) to the pan. Sautee the onions and celery on medium-low until they start to caramelize. While the onions and celery are sauteeing, mix the chicken stock, poultry seasoning, sage, pepper, and eggs in a large mixing bowl. Break the stale French bread into large chunks about the size of golf balls. When the onions and celery are finished, add them to the chicken stock mixture and toss in the bread chunks until all the bread is thoroughly soaked but not falling apart. If you want to use the pan to serve it in, add 2 T of butter to the pan and spread evenly, then move all ingredients back into the cast iron skillet, and place in a pre-heated oven at 350 degrees. Bale for 30 minutes until the top is golden brown and the temperature is 165. Remove from oven and serve in pan on a trivet. You can also use the dressing in the pan as a bed for the carved turkey on the table. If you prepare this ahead of time, prepare the day before, and let the pan cool before placing ingredients inside. Cover and place in the fridge until baking time. Do not store uncooked for more than a day. Place pan directly in the preheated oven for 35-40 minutes or until internal temperature is 165. Alternate Serving method. You can grease a Corningware French White casserole with butter and pour all the ingredients in it, cover with a lid, and store in the fridge for max one day. When ready to bake, remove the lid and place the casserole dish in a preheated oven at 350 degrees for 30 minutes until the top is golden brown.
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