Basic Bread Dressing


U.S. Metric Ingredients
1 lb 500 g Onion, small dice
½ lb 250 g Celery, small dice
½ lb 250 g Fat such as butter, chicken fat, or bacon fat
2 lb 1 kg White bread, 2 days old
1 oz 30 g Chopped fresh parsley
1 tsp 5 mL Sage
½ tsp 2 mL Dried thyme
½ tsp 2 mL Dried marjoram
½ tsp 2 mL White pepper
2 tsp 10 mL Salt
1–2 pt 0.5–1 L Chicken stock, cold



  1. Sauté the onion and celery lightly in the fat until tender but not browned. Cool thoroughly.
  2. Cut the bread into small cubes. If desired, crusts may be trimmed first.
  3. Combine the bread and cooked vegetables in a large stainless-steel bowl. Add the herbs and seasonings and toss gently until all ingredients are well mixed.
  4. Add the stock a Little at a time, and mix the dressing lightly after each addition. Add just enough to make the dressing slightly moist, neither dry nor soggy. Adjust the seasonings.
  5. Place in a greased baking pan and bake at 375°F (190°C), until hot at the center, about 1 hour.

Per 1 ounce: Calories, 70; Protein, 1 g; Fat, 3.5 g (47% cal.); Cholesterol, 10 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 175 mg.


Sausage Dressing

Cook 1 lb (500 g) crumbled pork sausage meat, drain, and cool. Use some of the drained fat to cook the vegetables for the dressing. Add the cooked sausage to the dressing before adding the stock.

Chestnut Dressing

Reduce the bread to lb (750 g). Add 1 lb (500 g) cooked, coarsely chopped chestnuts to the dressing before adding the stock.

Mushroom Dressing

Cook 2 lb (1 kg) sliced mushrooms with the onion and celery. Proceed as in the basic recipe.

Giblet Dressing

Add ½ lb (250 g) cooked, chopped chicken or turkey gizzards and hearts to the dressing before adding the stock.

Cornbread Dressing

Substitute cornbread for all or part of the white bread in Basic Bread Dressing or Sausage Dressing.