Two-Bread Dressing Recipe
Two-Bread Dressing Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I'm originally from Oregon and was raised on herb stuffing, but my Southern husband would eat only his mother's corn bread stuffing. So I created this recipe as a compromise and have received many compliments on it.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 9 bacon strips, diced
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 6 slices bread, toasted and cubed
  • 3 cups coarse corn bread crumbs
  • 1/3 cup minced fresh parsley
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1-1/2 cups chicken broth

Directions

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute celery and onion in drippings until tender.
In a large bowl, toss bread, parsley, sage, thyme and rosemary. Add celery, onion, broth and bacon; mix gently.
Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Two-Bread Dressing in Country October/November 1997, p49

Nutritional Facts

1 each: 286 calories, 17g fat (6g saturated fat), 17mg cholesterol, 716mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 9 bacon strips, diced
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 6 slices bread, toasted and cubed
  • 3 cups coarse corn bread crumbs
  • 1/3 cup minced fresh parsley
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1-1/2 cups chicken broth
  1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute celery and onion in drippings until tender.
  2. In a large bowl, toss bread, parsley, sage, thyme and rosemary. Add celery, onion, broth and bacon; mix gently.
  3. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Two-Bread Dressing in Country October/November 1997, p49

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