Bread Dressing for Turkey
Bread dressing made with herbs, apples, cranberries & pecans. A flavourful side dish perfect for roast turkey at Thanksgiving or Christmas.
Servings: 10
Ingredients
- 8 cups White Bread torn or cut into cubes
- 2 cups Pumpernickel or Dark Rye Bread torn or cut into cubes
- 2 tbsp Olive Oil
- 1 cup Celery chopped
- 1 cup Onions chopped
- 1 cup Carrots chopped
- 1 cup Apples chopped
- 1/2 cup Dried Cranberries
- 1 tsp Orange Zest
- 1.5 cups Pecans chopped
- 1/2 cup Flat Leaf Parsley chopped
- 3 tbsp Fresh Sage choped
- 1 tbsp Rosemary chopped
- 2 cups Turkey or Chicken Stock
- 1/4 cup Unsalted Butter
- 2 Large Eggs
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 375 F.
- Tear or cut the bread into 3/4 inch pieces.
- In a large skillet over medium heat add oil and sautee celery, onions, carrots, and apples for 5-6 minutes until tender.
- In a large bowl toss the the bread with the celery, onions, carrots, and apples. Add the dried cranberries, orange zest, toasted pecans, and herbs. Season to taste with salt and pepper.
- Pour the chicken stock over the dressing ingredients followed by the melted butter and toss to coat. Stir in 2 beaten eggs and combine.
- Lightly grease a 9x13 inch baking dish with oil. Spread the stuffing into the dish, cover with foil, and bake until heated through, about 30 minutes.
- Remove the foil and continue to bake until the top is lightly browned and crisp, another 20-30 minutes.
