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  • Writer's pictureTommy Centola

Bread Dressing

This week, I want to share a couple of bread dressings for you dinner table. The first one is a basic one that you came make your own.

2 sticks butter

1 large onion, diced

3 ribs celery, leafy tops included, diced

1/2 cup diced bell pepper

1 bunch green onions, diced

3 cloves garlic, minced

1 1/2 teaspoon sage

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram

Creole seasoning to taste

7 cups French bread cubes, preferably from day-old bread

1 cup minced fresh parsley

1 cup chopped chicken

1 1/2 cup chicken stock

Preheat oven to 350℉.

Melt butter in large saucepan over medium-low heat. Add the onion, celery, bell pepper, green onions, and garlic, and cook, stirring from time to time, until the vegetables are soft, about 20 minutes. Do not brown. stir in sage, rosemary, thyme, marjora, and Creole Seasoning.

Place the bread cubes in. large mixing bowl and pour the sautéed vegetables over the top. Add parsley and chicken; add stock as neseccary to acheive a very moist but not soupy consistency. Taste and adjust seasoning as desired.

Transfer to a buttered 10x13-inch baking dish and bake until heated through and beginning to brown on top, 20 to 30 minutes.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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