Serves: 9 | Serving size: 1/3 cup
1 tablespoon oil, canola or olive
½ white or yellow onion, peeled and cut into ¼ – ½ inch pieces
1 celery stalk, cut into ¼ – ½ inch pieces
½ large carrot, peeled and cut into ¼ – ½ inch pieces
1 clove garlic, finely minced or ½ teaspoon of minced garlic
1 egg, lightly beaten
1.5 cups (½ quart) low sodium poultry or vegetable stock, broth, or water
5–6 cups whole-grain sandwich bread or sourdough bread*, cubed and dried overnight or in the oven
2 tablespoons or 1 ounce unsalted butter
Salt and pepper to taste
Herbs, dried or fresh (rosemary, parsley, chive, oregano) to taste
- Preheat the oven to 400 F.
- In a large sauté pan, heat oil over medium heat.
- Add onion, celery, carrot, and garlic. Cook and stir frequently until lightly browned.
- Place cooked vegetables in a large mixing bowl and add broth/stock and beaten egg. Mix well then add in the dried bread cubes. Season with salt, pepper, and herbs. The mixture should be fairly wet but not soupy, add more broth if too dry. (*Optional, can add any drippings from a roasted turkey.)
- Use half of the butter to coat a 9×9-inch baking dish. Spread the bread mixture into the buttered dish and top with the remaining butter.
- Bake for 30–45 minutes or until golden and slightly crisp around the edges and top. Should reach a minimum of 145 degrees F internally.
- *Cornbread can also be used.
- *Nutrition facts label does not include optional ingredients.
Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.