Garlic Rosemary Dressing
(20 plus servings)
18 oz. loaf Rustic White Bread, cubed
18 oz. loaf Rustic Whole Wheat Bread, cubed
½ cup Unsalted Butter
2 lb. Yellow Onions, chopped
6 stalks Celery, chopped
2 tsp. Celery Seeds
10 cloves Fresh Garlic, minced
4 large Fresh Eggs, beaten
3 tbsp. Fresh Rosemary, finely chopped
2 tbsp. Fresh Sage, finely chopped
4 cups Chicken Broth
¼ cup Olive Oil
2 cups Cranberries (fresh or frozen)
Spread cubed bread on sheet trays. Place in a pre-heated 350 degree oven for about 15 minutes to toast. Stir frequently and cook to golden brown. Cool. In a large skillet over medium-high heat, melt butter. Add onions, celery and celery seeds cooking and stirring until soft (10 minutes). In a very large bowl, combine garlic, eggs, rosemary and sage. Add broth along with 2½ tsp. salt and 1 tsp. black pepper. Working in batches, add bread cubes and onion mixture gently tossing to combine. Divide final mixture between 2 lightly greased 3-qt. baking dishes. Drizzle each dish with 2 tbsp. olive oil, cover with foil and refrigerate overnight. Place in a pre-heated 350 oven with foil on for 25 minutes. Uncover and continue baking for 20 minutes or until dressing is lightly browned and heated through. Remove from oven and stir in 1 cup of cranberries in each dish. Then let rest for 10 minutes before serving.
Note: This recipe can easily be cut in half to work for a smaller group/dinner.
Note: If using frozen cranberries, thaw before adding to dish.
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