Bread Dressing for Poultry with Variations
Ingredients
½ cup (1 stick)
Kowalski's Butter
1 ½ cups
chopped celery
¾ cup
finely chopped onion
8 cups
unseasoned dry bread cubes
1 ½ tsp.
chopped fresh sage leaves
1 ½ tsp.
chopped fresh thyme leaves
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ cup
chicken broth
Directions
- Preheat oven to 325°.
- In a large skillet or Dutch oven, melt butter over medium heat.
- Stir in celery and onion, cooking until tender; remove from heat.
- In a large mixing bowl, thoroughly combine bread cubes and seasonings (through pepper).
- Stir in onion mixture and broth until moistened.
- Spoon into a buttered casserole dish; bake, covered, until heated through (35-45 min.).
Variations:
- For Apple Dressing, add 3 cups chopped apples.
- For Cornbread Dressing, substitute baked cornbread cubes for the dry bread.
- For Giblet Dressing, simmer giblets in water seasoned with salt and black pepper until tender (1-2 hrs.). Drain, chop and add with remaining ingredients.
- For Oyster Dressing, add 16 oz. canned oysters or 2 cups shucked fresh oysters (drained and chopped).
- For Sausage Dressing, eliminate salt. In a medium skillet, brown 1 lb. pork sausage until no longer pink; drain. Add cooked sausage to remaining ingredients.
