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Bread Dressing for Poultry with Variations
At A Glance
Holidays & Celebrations
Main Ingredient
Cooking Method
Makes 9 cups
  • 1/2 cup butter
  • 3/4 cup finely chopped onion
  • 1 1/2 cups chopped celery
  • 8 cups unseasoned dry bread cubes
  • 1 1/2 tsp. chopped fresh sage leaves
  • 1 1/2 tsp. chopped fresh thyme leaves
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup chicken broth

In large skillet or Dutch oven, melt butter over medium heat. Stir in onion and celery, cooking until tender; remove from heat. In large bowl, thoroughly combine bread cubes and seasonings. Stir in onion mixture and broth until moistened. Spoon into a buttered covered casserole. Bake at 325° until heated through (35-45 min.).

Additional Tips


  • Apple Dressing: Add 3 cups chopped apples.
  • Corn Bread Dressing: Substitute baked cornbread cubes for the dry bread.
  • Giblet Dressing: Simmer giblets in water seasoned with salt and black pepper until tender (1-2 hrs.). Drain, chop and add with remaining ingredients.
  • Oyster Dressing: Add 2 (8 oz.) cans oysters or 2 cups shucked fresh oysters, drained and chopped with remaining ingredients.
  • Sausage Dressing: Eliminate salt. In medium skillet, brown 1 lb. pork sausage until no longer pink; drain. Add cooked sausage with remaining ingredients.