Italian Bread Dressing Recipes

ITALIAN DRESSING

Steps:

• Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

MID-SUMMER ITALIAN BREAD SALAD

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

ITALIAN BREAD DRESSING

Steps:

• Heat oven to 350°F. In large bowl, add bread cubes; set aside. In 12-inch skillet, melt 1/4 cup butter over medium heat until light brown. Remove from heat; stir in sage, salt and pepper. Pour sage butter over bread cubes and toss gently. On 2 cookie sheets, spread out seasoned bread cubes. Bake 15 minutes or until light brown; return to bowl.
• Meanwhile, in medium bowl, place the dried fruits. Add boiling water to cover and allow to stand at least 10 minutes to plump and soften fruits. Drain; add to seasoned bread cubes.
• Increase oven temperature to 375°F. In same skillet, melt remaining 1/4 cup butter over medium heat. Add onion, celery and carrots to butter; cook 7 to 10 minutes, stirring occasionally, until vegetables are tender. Add to dressing mixture in bowl; gently toss. Stir in broth. Stir in beaten eggs just until blended.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon dressing into baking dish. Bake uncovered 40 to 45 minutes or until golden brown.

ITALIAN-STYLE BREAD STUFFING

Steps:

• Heat olive oil or butter in large pot at medium high heat.
• Stir in chopped onion, celery, and peppers and saute till onions are translucent.
• Add oregano, parsley, sun-dried tomatoes, salt and pepper.
• Fold in bread cubes, tossing till other ingredients are evenly dispersed among the bread cubes.
• Slowly add beef broth as you toss the bread cubes, adding only enough broth to moisten the cubes to your taste (you don't want them to get soggy, just moist enough to clump together).
• Dump all ingredients into a 1 and 1/2 quart casserole dish and bake at 350 degrees F. for 40 minutes. Serve as side dish for roast beef, pot roast, etc.

CLASSIC BREAD DRESSING

Steps:

• Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
• Melt margarine in dutch oven over medium-high heat.
• Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
• Toss celery mixture and remaining ingredients.
• Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
• Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
• Continue to bake the dressing while you let the poultry stand 15 minutes before carving.