A hearty homemade bread dressing recipe combines white and dark rye bread with a mix of sautéed vegetables—celery, onions, carrots, and apples—for a flavorful base. Sweet and savory elements like dried cranberries, orange zest, toasted pecans, and fresh herbs are folded in, while chicken or turkey stock and butter bind the ingredients together. The dish is finished with beaten eggs for richness before baking until golden and crisp on top. Perfect for holiday meals, this recipe offers a customizable twist on traditional stuffing.
Review the full recipe here: https://dobbernationloves.com/food-drink/homemade-bread-dressing-for-roast-turkey-recipe/ Ingredients 8 cups White Bread torn or cut into cubes 2 cups Pumpernickel or Dark Rye Bread torn or cut into cubes 2 tbsp Olive Oil 1 cup Celery chopped 1 cup Onions chopped 1 cup Carrots chopped 1 cup Apples chopped 1/2 cup Dried Cranberries 1 tsp Orange Zest 1.5 cups Pecans chopped 1/2 cup Flat Leaf Parsley chopped 3 tbsp Fresh Sage choped 1 tbsp Rosemary chopped 2 cups Turkey or Chicken Stock 1/4 cup Unsalted Butter 2 Large Eggs 1 tsp Kosher Salt 1 tsp Black Pepper Instructions Preheat oven to 375 F. Tear or cut the bread into 3/4 inch pieces. In a large skillet over medium heat add oil and sautee celery, onions, carrots, and apples for 5-6 minutes until tender. In a large bowl toss the the bread with the celery, onions, carrots, and apples. Add the dried cranberries, orange zest, toasted pecans, and herbs. Season to taste with salt and pepper. Pour the chicken stock over the dressing ingredients followed by the melted butter and toss to coat. Stir in 2 beaten eggs and combine. Lightly grease a 9×13 inch baking dish with oil. Spread the stuffing into the dish, cover with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20-30 minutes. submitted by /u/dobbernationloves [link] [comments]
