Country Ham and Sage Dressing

Oxmoor House
This dressing is good any time of year. Serve it alongside roast chicken or pork.
12 servings


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1 (1 1/2-lb.) loaf firm-textured white bread, cut into 3/4
1/2 cup unsalted butter, divided
1/2 pound country ham, cubed
2 medium onions, chopped (about 4 cups)
4 celery ribs, chopped (about 2 cups)
6 garlic cloves, minced
2 cups chicken broth
1 large egg, beaten
1 teaspoon pepper
2/3 cup chopped fresh flat-leaf parsley
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme


Prep: 25 Minutes
Cook: 1 Hour, 13 Minutes

Spread bread cubes in a single layer on 2 large baking sheets. Bake at 350° for 10 minutes or until toasted. Let cool, and transfer to a very large bowl.

Melt 1 Tbsp. butter in a large deep skillet over medium-high heat; add country ham, and sauté 2 to 3 minutes. Add ham to bread in bowl.

Melt remaining butter in same skillet over medium heat; add onion and celery, and sauté 8 minutes. Add garlic, and sauté 2 minutes. Remove from heat; add to bread in bowl. Combine broth, egg, and pepper. Add broth mixture to bread, tossing well. Stir in fresh herbs. Spoon dressing into a lightly greased 13" x 9" baking dish.

Bake, covered, at 400° for 30 minutes. Uncover and bake 15 to 20 more minutes or until top is browned and crusty.

Make Ahead: Prepare dressing a day ahead. Store dressing, unbaked, in refrigerator. The next day, let dressing stand at room temperature 30 minutes and bake as directed. Reheat briefly just before serving.

Created date

August 2009