Country Ham and Sage Dressing

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

Yield: 12 servings
Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
  3. 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.
  4. Bake, covered, at 400° for 30 minutes. Uncover and bake 15 to 20 more minutes or until top is browned and crusty.
  5. 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.
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