Bread Dressing For 15 To 20 Pound Bird
A savory bread dressing with herbs, vegetables, and eggs, perfect for stuffing a bird or baking as a casserole, offering moist, flavorful comfort for holiday feasts.
Ingredients
Instructions
- Beat eggs and milk together in a bowl.
- Cook celery and onions in butter until tender.
- Mix the bread cubes, cooked celery and onions, and seasonings together.
- Add the beaten eggs and milk mixture to the bread mixture and combine well.
- Ensure the dressing is quite moist before stuffing into the bird or transferring to a casserole dish.
- Bake in a preheated oven at 350°F for about 1 hour if baking in a casserole.
Tips & Substitutions
For extra flavor, consider adding herbs like thyme or sage to the dressing. If you're out of marjoram, oregano can be a suitable substitute. Adjust the egg quantity based on how moist you want the dressing; more eggs will yield a richer texture. If you have stale bread, it's perfect for this recipe as it absorbs the moisture better. You can also use gluten-free bread for a variation that caters to gluten-free diets.
Serving Suggestions
This bread dressing is a delicious side that pairs beautifully with roasted turkey or chicken. Serve it alongside traditional sides like mashed potatoes and green beans for a comforting holiday meal. For a unique addition to your table, consider serving it with Grandma Barb'S Peachy Peach Pie for dessert, creating a delightful contrast between savory and sweet.
Storage & Reheating
Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20-30 minutes. If it's too dry, add a splash of milk to restore moisture before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Dressing For 15 To 20 Pound Bird contains roughly 1238 calories, with 15g protein, 130g carbohydrates, and 79g fat. It is an excellent source of iron (222% of the Daily Value), calcium (100% of the Daily Value), and dietary fiber (76% of the Daily Value). Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Simply follow the recipe up to the point of baking, then cover and refrigerate. When ready to use, allow it to come to room temperature, add any additional moisture if needed, and bake as directed.
What can I use instead of bread?
If you're looking for a gluten-free option, consider using cornbread or a gluten-free bread alternative. You can also experiment with using cooked quinoa for a lighter, healthier version that still holds the flavors well.
How do I know when the dressing is done baking?
The dressing is done when it is golden brown on top and has a firm texture throughout. If you insert a knife in the center, it should come out clean. If the top begins to brown too quickly, cover it with foil to prevent burning while the inside cooks thoroughly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).