Bread Dressing for Poultry with Variations

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
  1. Preheat oven to 325°.
  2. In a large skillet or Dutch oven, melt butter over medium heat.
  3. Stir in celery and onion, cooking until tender; remove from heat.
  4. In a large mixing bowl, thoroughly combine bread cubes and seasonings (through pepper).
  5. Stir in onion mixture and broth until moistened.
  6. Spoon into a buttered casserole dish; bake, covered, until heated through (35-45 min.).



  • 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.