Bread Stuffing (Dressing) with Olive Oil and Herbs

by | Jan 22, 2020 | 0 comments

Category

With a good bakery bread (Cobbs) and an Ultra Premium 100% pure extra virgin olive oil you won't miss the butter in this one!

Prep Time20 minsCook Time25 minsTotal Time45 mins
 10 cups white bakery bread or mix of white/whole wheat, toasted in oven at 275F or left to dry overnight
 6 cups chopped celery, onions and leek sauteed in extra virgin olive oil with sea salt until softened but slightly crunchy
 ½ cup parsley, fresh chopped
 1 tbsp sage, dried (or less)
 1 tbsp rosemary, fresh chopped
 1 tbsp oregano, fresh
 2 ½ cups turkey, chicken or vegetable broth
 12 pinches salt
 ¼ cup Olive the Best Ultra Premium Extra Virgin Olive Oil (EVOO)
1

Mix the dried or toasted bread cubes with sautéed vegetables and extra virgin olive oil.

2

Stir in herbs.

3

Mix in the broth and if there's a pool at the bottom of the bowl there's enough. Otherwise, add ½ to 1 cup more.

4

Add salt and extra virgin olive oil to suit your taste and mix well.

5

Bake at 375F in a lightly greased 9 X 13 rectangular glass baking pan, tightly covered (or use aluminum foil), for about half an hour.

6

Bake another 20 to 30 minutes until lightly browned and crisp on top.

Ingredients

 10 cups white bakery bread or mix of white/whole wheat, toasted in oven at 275F or left to dry overnight
 6 cups chopped celery, onions and leek sauteed in extra virgin olive oil with sea salt until softened but slightly crunchy
 ½ cup parsley, fresh chopped
 1 tbsp sage, dried (or less)
 1 tbsp rosemary, fresh chopped
 1 tbsp oregano, fresh
 2 ½ cups turkey, chicken or vegetable broth
 12 pinches salt
 ¼ cup Olive the Best Ultra Premium Extra Virgin Olive Oil (EVOO)

Directions

1

Mix the dried or toasted bread cubes with sautéed vegetables and extra virgin olive oil.

2

Stir in herbs.

3

Mix in the broth and if there's a pool at the bottom of the bowl there's enough. Otherwise, add ½ to 1 cup more.

4

Add salt and extra virgin olive oil to suit your taste and mix well.

5

Bake at 375F in a lightly greased 9 X 13 rectangular glass baking pan, tightly covered (or use aluminum foil), for about half an hour.

6

Bake another 20 to 30 minutes until lightly browned and crisp on top.

Notes

Bread Stuffing (Dressing) with Olive Oil and Herbs
IngredientsDirections

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