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Photo: Ellen Silverman; Styling: Toni Brogan Photo by: Photo: Ellen Silverman; Styling: Toni Brogan

Classic Herbed Bread Dressing

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.

Cooking Light NOVEMBER 2009

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

Ingredients

  • 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
  • 2 cups Homemade Turkey Broth
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 3.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.7g
  • Carbohydrate: 19.2g
  • Fiber: 1.3g
  • Cholesterol: 25mg
  • Iron: 1.3mg
  • Sodium: 381mg
  • Calcium: 30mg
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Classic Herbed Bread Dressing recipe

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