This will make a nice big casserole and serve 6-8 and hopefully have some leftovers for breakfast.
Ingredients
I am more of an eyeballer and taster than measurer so most of these measurements are estimates ymmv.
2 baguettes or loaf of bread
* You should use dense bread that is not soft (no brioche!). I am using a rye sourdough loaf this year but often use 2 or 3 baguettes. Bread can be fresh but better if it’s a day or 2 old.
4 T butter
1/4 c. olive oil
2 shallots or 1 medium onion diced small
6 stalks of celery diced SAVE LEAVES
1 carrot diced small or use peeler to make slivers then chop up (so kids won’t notice)
1/2 c. quartered mushrooms (or chopped if they’re large)
3 garlic cloves diced (more if you like garlic)
Fresh chopped or dry celery leaves, parsley, rosemary, thyme, oregano, paprika, black pepper, any other herbs and seasonings you like.
* I use a bunch of the parsley and celery leaves, a little of the rest since they’re strong.
Bouillion cubes and water OR 1 bouillion cube and stock. You want at least a quart of liquid total and it should be a little saltier than you’d use for soup. Use type you like to match protein.
Prepare bread
Cube or tear up bread into about 1″ pieces.
Bake at 250°F (low) for 45 minutes or more until dry and crisp (like croutons).
Prepare mirepoix
Heat up oil over medium heat.
Saute shallots or onion in olive oil until translucent.
Add butter and 1 bouillon cube.
Add celery, carrot, mushroom and saute until bouillon is mixed in and celery is translucent.
Add garlic and herbs and mix.
Add stock OR other bouillon cubes and water, heat to boil then turn down and simmer for 20 minutes.
Taste to see if you need to add any salt. It should be saltier than in a soup because bread will absorb all the seasoning.
You can refrigerate for a day before you cook. Take it out at least an hour before the next step so it can come to room temperature.
Prepare mix
Place bread in a stock pot or large bowl, then add mirepoix and toss until bread is mixture is consistent. It may seem a little wet here but let the mixture sit to allow bread to fully absorb liquid.
* Toss mixture after 20 minutes to make sure bread has absorbed liquid. It should be damp but not have any extra liquid.
* If there is still liquid at the bottom, toss some more then drain extra liquid, let sit a bit longer.
* If bread still has dry parts, add some more heated stock and toss.
Taste a piece of bread to make sure it’s savory. Add any additional salt pepper, or other seasoning as needed and toss again.
Bake
Add mixture to well-buttered casserole dish(es).
If you like, add some sliced almonds or walnuts on top before baking.
Bake at 350° F until top and edges are crisp.
* If dressing is very hot in the middle but not crisp yet, turn up heat to 400° F for a few minutes or put in broiler to crisp.
Related Posts
