Classic Holiday Dressing
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 cup diced celery
- 1 red bell pepper, diced
- 2 teaspoons minced garlic, minced
- 2 teaspoons minced fresh sage, minced
- 1½ teaspoons minced fresh thyme, minced
- 1½ teaspoons minced fresh rosemary, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 2½ cups good chicken stock
- 1 large loaf day-old crusty bread, cut into ¾-inch cubes
- Preheat oven to 375°F (190°C).
- Melt butter in a saucepan over medium-low heat. Cook and stir onion, celery, and bell pepper in butter until softened, 8 to 10 minutes.
- Stir garlic, sage, thyme, rosemary, salt, and pepper with the vegetables; cook until fragrant, about 1 minute.
- Pour chicken stock into the saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 1 to 2 minutes.
- Place bread into a large bowl. Pour stock mixture over the bread cubes and toss so that all the bread is slightly soaked, but the stock and the vegetables are spread evenly throughout.
- Pour bread into a baking dish and spread evenly.
- Cook in the preheated oven until the top is golden brown, 35 to 45 minutes. Cover the dish with aluminum foil and continue to cook for 15 to 25 minutes more.
You can easily make this a vegetarian stuffing by using vegetable stock instead of chicken. Looking for a way to make it more hearty? Stir in a pound of cooked, ground pork or chicken Italian sausage with the bread mixture and bake as directed.
What others are saying
Greg Jones says:
I usually make my dressing with cornbread, but I really liked the use of the dry bread cubes in this recipe. The onion, bell pepper, and celery gave it almost a Cajun flavor. This was really delicious and I look forward to making it again next year.
Laura Griffin says:
I love this dressing! The rustic bread works so perfectly in this dish, soaks up all the flavor nicely, and doesn't get soggy. If you're entertaining this holiday season, you've got to try this!
Jessica Scott says:
I've always only ever considered making stuffing for Thanksgiving, but this recipe is also perfect for Christmas as well. I love the bell peppers and celery, it gives this dish really good flavor. The rosemary, sage, and time seasonings are also incredible together. I can't wait to serve this with my roasted chicken!