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Savory Dressing

Servings: 4


  • 4 tablespoons unsalted butter
  • 5 cups day-old artisan bread torn into 1" pieces, dried out
  • 1 cup yellow onions diced
  • 1 cup celery sliced
  • 1/4 cup Italian parsley chopped
  • 1 tablespoon fresh sage chopped
  • 1/2 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium vegetable broth divided
  • 1 large egg


  • Preheat oven to 350°F. Grease/prepare an 8x8 baking dish.
  • Melt butter in large skillet over medium-high heat; add onions and celery and cook until lightly browned, about 8-10 minutes.
  • Add to bowl with bread; stir in herbs, salt, and pepper. Add half broth and toss gently. Let cool.
  • Whisk remaining broth and egg in a small bowl. Add to bread mixture; fold gently until thoroughly combined.
  • Add to baking dish, cover with foil, and bake until until dressing is steaming, about 30 minutes.
  • This can be made a day or two in advance.