Classic Bread Dressing
Traditional bread dressing with tender onion, celery, vegetable broth, and nondairy butter. Soft and savoury inside with a crisp golden top, it is ideal for holiday meals.
Equipment
- Baking Dish, 9-inch square glass
- Knife
- Mixing Bowl, Large
- oven
- Saucepan, Medium
Ingredients
- 10 slices Stale Vegan Bread cut into small cubes
- 6 tablespoons Nondairy Butter divided
- 1 large Onion roughly chopped
- 3 stalks Celery roughly chopped
- 1 3/4 cups Vegetable Broth
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease a 9-inch square glass baking dish.
- Melt 2 tablespoons of the nondairy butter in a medium saucepan over medium heat.
- Add the chopped onion and celery.
- Cook for 5 to 7 minutes, stirring occasionally, until softened, translucent, and fragrant.
- Melt the remaining 4 tablespoons of nondairy butter.
- Place the stale bread cubes in a large mixing bowl.
- Add the sautéed onion and celery, melted butter, and vegetable broth.
- Gently toss until the bread is evenly moistened.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake uncovered for 40 to 45 minutes, until the centre is hot and the top is crisp and golden brown.
- Let rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve the bread dressing with roasted vegetables, mashed potatoes, green beans, vegan gravy, or a festive plant-based roast. It is particularly suited to Christmas and Thanksgiving dinners.Recipe Notes
Stale bread absorbs the broth without immediately becoming mushy. If the bread is still fresh, cut it into cubes and dry it in a 225°F (110°C) oven for about 1 hour before preparing the dressing. The unbaked mixture can also be used as a stuffing base in another recipe.Variations
Add fresh sage, thyme, parsley, or rosemary for a more aromatic dressing. Mushrooms, chopped apples, dried cranberries, or vegan sausage can be included for extra flavour and texture.Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to three days. Reheat in a covered baking dish, then uncover during the final few minutes to restore the crisp topping.Wine Advice
A dry Sauvignon Blanc balances the rich, buttery bread and savoury vegetables. A light Pinot Noir is an excellent red alternative for a holiday dinner.Nutrition values
Serving: 1 gr | Calories: 230 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 2 g | Sodium: 620 mg | Sugar: 4 g