Don't Block the Blessing Dressing
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound white bread, cut into cubes
  • 1 cup chicken stock
  • 4 tablespoons (1/2 stick) unsalted butter 
  • 3 stalks celery, chopped 
  • 1 large onion, chopped 
  • 1 medium green bell pepper, chopped 
  • 2 tablespoons dried oregano 
  • 1 tablespoon poultry seasoning 
  • 1 teaspoon celery seeds 
  • Pink Himalayan salt and freshly ground black pepper
  • 1 cup Cornish hen stock (from the Pot-Roasted Cornish Hens, see below)

Directions

Place the bread cubes in a bowl and cover with the chicken stock; set aside.

Melt the butter in a large, deep skillet over medium heat. Add the celery, onions and bell peppers; mix well. Add the oregano, poultry seasoning, celery seeds and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 minutes. Add the bread mixture, the Cornish Hen stock and 1/4 teaspoon black pepper; mix well. Heat through for 5 minutes. 

Pairs well with Roasted Cornish Hens

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