Rowan's Mixed Bread Dressing
The amounts of the herbs is always approximate; each cook must decide what is right for them. I'm a sage lover from a-way back.
Cooking is a creative process, afterall.
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- 10-12 slice
- sourdough or white bread, cubed
- from-scratch corn bread, made in iron skillet, cubed
- celery stalks, diced
- green pepper, diced
- 1 large
- onion, diced
- 1 large
- zucchini, diced
- 5-6 clove
- garlic, minced
- 4-5 Tbsp
- olive oil or butter
- 3-4 large
- carrots, roasted, diced
- eggs, beaten
- 4 Tbsp
- rubbed sage
- 2 tsp
- salt and pepper
- 1 pkg
- chicken stock (kitchen basic with no msg)
- 1 Tbsp
- penzey's toasted onion powder
- 1 Tbsp
- penzey's pork chop seasoning
- 1 c
- vermouth or dry white wine (optional)
1Place sourdough/white bread and Corn bread into separate zip lock baggies (this makes combining them in the baking dish nice and easy.) When ready to assemble, combine breads in greased9" x 13" baking dish, filling dish to about 3/4 full.
2Saute green pepper, celery, inion in olive oil until clear, then add zucchini and garlic (since they cook more quickly). Stir until slightly browned. Mix with chopped carrots and then combine with breadcrumbs in baking dish. Add more bread if needed to fill the dish.
3Add seasonings to 2 cups of chicken broth, pour evenly over the bread/veggies. Mix with your hands (you can start with a spoon, but trust me, you'll end up with your hands in it as the easier way...of course, wash your hands first!)
4Stir in the beaten eggs. Add more rubbed sage until you can smell the sage when you sniff the baking dish. Add more chicken broth if needed but not so there is standing liquid.
Pour wine evenly over top, if desired.
5Bake at 350 degrees until sizzling and slightly browned on top. I usually put aluminum foil over the top of it for the first half hour of baking.