Prep Time::20 mins
Cook Time:: 1 hr 5 mins
Additional Time::1 day
Total Time::1 day 1 hr 25 mins
Servings::24
Yield::12 cups
Ingredients
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30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 cups chicken broth
2 large eggs, lightly beaten
2 tablespoons water, or as needed (Optional)
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and ground black pepper to taste
Directions
Spread toasted bread slices on baking sheets and let sit out at room temperature until hard, about 24 hours.
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Once bread slices are ready, gather all ingredients.
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish.
Crush bread slices into crumbs with a rolling pin. Transfer crumbs to a large bowl.
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Melt butter in a medium saucepan over medium heat. Stir in onion and celery; cook and stir until soft, 5 to 7 minutes. Remove from heat and drain.
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Add chicken broth and eggs to bread crumbs; mix until combined and moist, but not mushy. Add water, if necessary, to attain desired consistency. Mix in cooked onion and celery, sage, garlic powder; season with salt and pepper.
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Press dressing mixture into the prepared baking dish.
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Bake in the preheated oven until the top is brown and crisp, about 1 hour.
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Serve hot and enjoy!
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