Don't Block the Blessing Dressing

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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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)


  1. Place the bread cubes in a bowl and cover with the chicken stock; set aside.
  2. 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. 

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