Garlic Rosemary Dressing
- Preheat oven to 350 degrees F. Spread bread cubes in 2 shallow baking pans and toast for 15 minutes, or until lightly golden, stirring frequently. Cool.
- In a large skillet, heat butter over medium-high heat. Add onions, celery, and celery seeds and cook.Cook and stir until soft, about 10 minutes.
- In a very large bowl combine garlic, eggs, rosemary, and sage. Add 3 cups of the stock, salt, and pepper. Working in batches, add toasted bread cubes and cooked onion mixture; gently toss to combine.
- Divide dressing between 2 lightly greased 3-quart baking dishes. Drizzle each dish with 2 tablespoons olive oil. Cover dishes with foil; refrigerate overnight.
- Preheat oven to 350 degrees F. Bake stuffing, covered, for 25 minutes. Remove foil and increase oven temperature to 375 degrees F. Bake about 20 minutes more or until tops are lightly browned and dressing is heated through. Stir 1 cup cranberries into mixture in each dish. Let stand 10 minutes before serving.
From the Test Kitchen
Make-Ahead Moments oBread can be toasted up to 1 week ahead and when completely cool stored in an airtight container. oDressing can be assembled up to 1 day ahead and refrigerated.
Nutrition Facts (Garlic Rosemary Dressing)
- Per serving:
- 122 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 25 mg chol. ,
- 306 mg sodium ,
- 15 g carb. ,
- 2 g fiber ,
- 3 g sugar ,
- 4 g pro.
Susan Liller 1475 Days Ago
My family loved this. But we did not use the cranberries-they dislike fruit in their stuffing. Will make again, but maybe next time with cranberries. Thanks BHG!
Joy Thomas 1490 Days Ago
I wonder why so many eggs? This is the first stuffing recipe that I've ever seen to call for eggs. Anyway, I won't get to try it this year bc there are so many other good ones! Maybe next year!