Serves 10
140 cal · 45 min
Old Fashioned Dressing
Recipe GLPR3501d694321991
A classic herb-seasoned bread dressing made with toasted whole wheat bread, sautéed celery and onions, fresh parsley, and mushrooms, bound together with savory chicken broth. This comforting side dish is perfect alongside poultry or served on its own.
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Ingredients
8 slices whole wheat bread, cubed
4 tablespoons margarine or butter
2 cups celery, diced
1 cup onion, chopped
2 tablespoons fresh parsley, chopped
1/4 cup mushroom, sliced
1 teaspoon ground sage
3/4 teaspoon poultry seasoning
1 teaspoon black pepper
3 cups low-sodium chicken broth
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Cut the bread into 1/2-inch cubes and spread them on a baking sheet. Toast in a 375°F oven for 8–10 minutes, stirring halfway through, until the cubes are lightly golden and crisp. Set aside.
Melt the margarine or butter in a medium skillet over medium heat.
Add the diced celery and chopped onion to the melted butter. Sauté, stirring occasionally, for about 10 minutes or until the vegetables are tender and slightly translucent.
Stir in the fresh parsley, sliced mushrooms, ground sage, poultry seasoning, and black pepper. Cook for 1 minute, stirring to combine and distribute the seasonings evenly.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to blend.
Remove the skillet from heat and gently fold in the toasted bread cubes until they are evenly moistened throughout.
Cover the skillet with a lid and let the dressing rest for 10 minutes. This allows the bread to absorb the flavorful broth.
Stir gently, transfer to a serving dish, and serve warm.
Refrigerate any leftovers in an airtight container within 2 hours and consume within 3–4 days.
