Yankee Bread Dressing

November 20, 2018

Jill Melton

This is the dressing I grew up with, sans the raisins, and with a sprinkling of Parmigiana-Reggiano. Friends and family request extra batches of it every year. Although I prefer to start with a good local bread, I’ve used every kind of bread imaginable, which works fine. Just make sure to toast the cubes first. If you find fresh celery at the farmers market, nab a couple stalks as it takes this dressing to the next level. –Jill Melton, Editor

Ingredients

2 sticks butter

2 cups chopped celery

3 cups chopped onion

3 cloves garlic, minced

12 cups toasted white bread cubes

handful fresh sage leaves, chopped

1/2 cup Parmesan cheese

2 eggs

2 cups chicken broth

Preparation

1. Melt butter in large skillet. Add celery, onion, and garlic. Sautee until tender, about 20 minutes. Place in large bowl.

2. Add bread, sage, and Parmesan and toss. Add eggs and toss well. Add chicken broth and blend until moistened.

3. Stuff the bird with dressing. Place remaining in baking dish and bake at 400F for 30-45 minutes.