Classic Herbed Bread Dressing

Classic Herbed Bread Dressing Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.


12 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Fat 3.9 g
Satfat 2.1 g
Monofat 1 g
Polyfat 0.4 g
Protein 4.7 g
Carbohydrate 19.2 g
Fiber 1.3 g
Cholesterol 25 mg
Iron 1.3 mg
Sodium 381 mg
Calcium 30 mg


8 cups (3/4-inch-cubed) French bread baguette (about 12 ounces)
3 tablespoons butter, divided
8 ounces sliced cremini mushrooms
1 1/2 cups chopped onion
1 1/2 cups thinly sliced celery
1 1/2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 teaspoon dried marjoram
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large egg, lightly beaten
Cooking spray


1. Preheat oven to 325°.

2. Place bread on a baking sheet; bake at 325° for 25 minutes, stirring once. Place bread in a large bowl; increase oven temperature to 375°.

3. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cover. Cook 5 minutes. Uncover; cook 17 minutes or until tender. Stir in herbs. Add mushroom mixture, salt, and pepper to bread.

4. Bring broth to a boil in a small saucepan; boil 15 minutes or until reduced to 1 1/2 cups. Cool to room temperature. Combine broth and egg in a medium bowl, stirring with a whisk. Add to bread mixture, tossing to coat. Spoon bread mixture into a 3-quart baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes.

5. Melt 1 tablespoon butter. Uncover dressing; brush with butter. Bake, uncovered, 25 minutes or until top is lightly browned.

Bill and Cheryl Jamison,

Cooking Light

November 2009
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