In my growing up family, bread dressing was not a thing. At least, not that I remember. Being from Louisiana, we ate Cajun rice dressing and then later, when my stepfather became part of the family, cornbread dressing made an appearance because it’s what his mother served for Thanksgiving and Christmas.
Her recipe included crunchy chunks of water chestnut, which did nothing to endear me to the dish. The family was so divided on the issue that my grandmother and mother graciously started making half the pan with water chestnuts and half without. I lived in fear of serving myself from the wrong side by accident so the gesture was mostly under-appreciated on my plate. It was the turnip vs. potato in vegetable soup problem all over again.
But even water chestnut haters grow up and have their own families. When I was in charge of the menu, that cornbread stuff was dropped and, in fact, I didn’t often make the rice dressing either. With only four of us eating a meal that already included three starches - creamed potatoes, sweet potatoes and macaroni and cheese – AND a spicy Cajun corn dish - something had to give.
The family repertoire of holiday dishes remained fairly static until our elder daughter came back from university for Christmas with a new stuffing recipe she’d tried for Thanksgiving and wanted to add to our menu. It was made with white bread and flavored with poultry seasonings.
Buttery Baked Bread Dressing
Since that Christmas several years ago, Baked Bree’s Johnson Stuffing, adapted to use ingredients we can find where we live or usually have on hand (like brown bread instead of white) has become a staple.
Ingredients
1 loaf quality sandwich bread with soft crusts (about 1 lb 5 oz or 600g)
1/2 cup or 113g butter
2 onions, diced
3-4 slim stalks celery, de-stringed and diced finely – 3/4 cup or 90g
Small bunch fresh flat leaf parsley, chopped (7g or about 1/4 cup)
1 cup or 180ml turkey or chicken stock (or use vegetable stock for a vegetarian-friendly dish)
2 tablespoons salt-free poultry seasoning
1/2 -1 teaspoon cayenne
Salt and pepper, to taste
To bake: 1/4 cup or 57g melted butter, plus extra to grease the baking dish
Note: Can’t find poultry seasonings where you live? It’s a challenge in Dubai as well. Make your own following this recipe from The Kitchn.
Method
Cube the bread and set aside and put it in a large mixing bowl.
Put the butter in a large pan with the chopped onion and celery.
Melt the butter over medium heat and cook until the onions and celery are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the cayenne and poultry seasoning.
Set your oven to preheat at 350°F or 180°C and butter your favorite large casserole dish.
Pour the buttery celery and onions over the bread cubes in the mixing bowl. Use two spoons like salad tongs to toss and combine.
Sprinkle on the parsley. Add the stock and toss again to combine.
Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.
Pour the mixture into your buttered casserole dish.
Drizzle on the melted butter. Bake in the preheated oven for about half an hour or until the top is golden brown and the whole house smells of Thanksgiving or Christmas.
Enjoy!
Are you looking for a few new casserole dishes to add to your holiday menu? This is the Sunday Supper for you! Many thanks to our event manager Em for her behind the scenes work.
Breakfast Casseroles
- Apple Crumble French Toast Casserole by Pies and Plots
- Holiday Breakfast Casserole by The Freshman Cook
- Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
- Christmas Chilaquiles with Eggs by Our Good Life
Classic Casseroles
- Buttery Baked Bread Dressing by Food Lust People Love
- Collard Greens Au Gratin by Soulfully Made
- French Potato Gratin by That Skinny Chick Can Bake
- Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
- Leftover Turkey Noodle Casserole by Crickets Confections
- Lower Carb Green Bean Casserole by Positively Stacey
- Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
- Turkey and Noodles by A Day in the Life on the Farm
Creative Casseroles
- Brussels Sprouts Gratin with Quinoa by The Wimpy Vegetarian
- Cheesy Orzo Pasta Bake by Caroline’s Cooking
- Mexican Cornbread Casserole by Restless Chipotle
- Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
- Make Ahead Spaghetti Western Chili Casserole by Kudos Kitchen by Renee
Pin this buttery baked bread dressing!
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