I love the holidays, you can eat ALL. THE. CARBS. without hating yourself! Well, never hate yourself but you know what I mean. There’s nothing like a free pass! Here is a delicious herb dressing that has taken me a year to post, that is how awesome of a food blogger I am. This will for sure be part of my holiday menu this year!
This year has been crazy and sadly I decided to take care of so many and left my little blog to alone to suffer. I hope that 2020 brings many more recipe blog posts for you to enjoy and share with your family and the people you take care of.
Also, I have decided to not be so OCD about my postings, so, overlook mistakes with a kind heart. I am trying to not be such a perfectionist, work SO hard and focusing on just being me and knowing what I bring to the table is special and means a lot to some and for the ones that don’t really understand me or appreciate what I do, well, then, you know……..
OK, back to this dressing. Dressings can be tricky as far as adding the right amount of moisture. I always have all of my liquid parts ready and then only add as needed. Remember, you can always add but you can never go back; life lesson!
This is also a dressing you can make ahead of time and then bake-off in a day or two. Complete the first round of baking and then wait for the last 40-45 minutes to brown just before serving!
Day old bread is key but, this is one FRESH tasting dressing! Herbs are life! Enjoy!
Celery (chopped) - 1 cup (some people do not like celery, leave it out if you don't and replace with an additional 1/2 cup of onions)
Fresh Garlic (mined) - 2 or 3 cloves (I love garlic)
Low Sodium Chicken Broth - 3-4 cups
REAL butter (salted) - 1 1/2 sticks (1/2 stick to butter the baking dish and 1 stick for cooking the celery, onions and garlic)
Heavy Cream - 1 cup
Dried Sage - 2 tbsp
Dried or Fresh Rosemary - 2 tbsp
Dried or Fresh Thyme - 2 tbsp
Fresh Flat Leaf Parsley - 1/2-1 cup
Eggs - 2 large
Salt - 2 tsp (add more if needed to taste)
Pepper - 1 tsp (add more if needed to taste)
13x9x2-inch (ish) Baking Dish - buttered
Preheat oven to 250 degrees
Spread cubed bread on a rimmed baking sheet, bake, tossing a few times so that the bread doesn't burn, about 1-hour
Once the bread has baked/crisped up and cooled transfer into a BIG mixing bowl so that you can toss later
In a large non-stick skillet melt 1 stick of butter on medium-high heat, saute celery and onions until soft, once soft add in the garlic. The Garlic only needs to saute for a couple of minutes, you do not want burned garlic, YUK! Add half of your dried/fresh herbs. You want the herbs and garlic to fragrant your butter, Once cooked add to the bowl with your bread cubes and toss
Preheat oven to 350 degrees
In a separate bowl, whisk eggs, 2 cups of broth, 1 cup of heavy cream, the other half of your dried/fresh herbs, salt and pepper add to your bread mixture and fold until combined
*At this point, you need to decide if you have enough moisture in your bread, if not, heat 1 more cup of broth and add as needed * I like to get it where I think it needs to be then let it sit for a few minutes to see how much of the moisture is absorbed and then add more as needed
Transfer into your butter baking dish, cover with foil and bake about 40-45 minutes
Remove the foil and bake another 40-45 minutes until the top is browned and crunchy - I like to drizzle a few table spoons of melted butter here before browning, why not RIGHT!?!
Top with a sprinkle of your dried/fresh herbs
Watch your moisture, it will make or break your dressing!
If you need more butter, ADD IT!
If you want more herbs, ADD THEM!
This is your dish, make it like you own it!
Love, Olive and Honey