Old-Fashioned Bread Dressing
You can cut this recipe in half! But it's SO good you'll want leftovers and your guests will, too! Also, if roasting a turkey for the broth, do NOT cook it in a plastic bag. It leaches PFAs and other chemicals into hot foods.
Ingredients
- 3 loaves organic white bread, torn into pieces & *dried for a day or two NOTE
- 2 cups or 1/2 the broth from a large roasted free-range turkey (hopefully about 2 cups)
- 2 - 32 oz organic chicken stock, more or less (+ part of 1 chicken broth, if necessary)
- 1 large onion, diced are on the "Clean 15" list
- 4-5 stalks organic celery, diced
- 2 tbsp organic dried sage
- 1 tsp Morton iodized sea salt, more or less to taste https://mamavation.com/food/sea-salt-himalayan-salt-heavy-metals-lead.html
- 1/2 tsp organic black pepper, more or less to taste
- 1-2 pints wild-caught raw oysters, cleaned, optional (more or less to suit your taste)
Instructions
- Preheat oven to 350°F. Spray a large roasting pan with oil. Pile the bread in the pan.
- Microwave the onion and celery for about 3-5 minutes on high. Spread over the top of the bread.
- Mix the turkey broth and 2 cartons of chicken broth together with the sage, salt, and pepper. Pour evenly over the top of the bread. Stir the celery and onion in by turning over throughout with a large spoon, soaking all of the bread pieces in the broth. If it appears too dry, add broth until the the liquid is standing just beneath the top layer of bread. Press the back of the spoon into the bread to see if it’s just barely soppy.
- If using oysters, stir 1 pint into half the dressing at one end of the pan or 2 pints into the whole batch.
- Bake in oven for about an hour, give or take 10-15 minutes depending on the level of moistness/dryness you prefer.
Notes
*To save time, you can spread the torn bread in a single even layer on baking sheets and dry in the oven at 300°F for 10 minutes or so. Watch closely to keep from burning and test to for dryness.
Tried this recipe?Let us know how it was!