One of the things I missed most the first Thanksgiving after being diagnosed with Meniere’s was the classic dressing my mom makes, so I vowed I would never go another holiday without it. This traditional bread dressing is absolutely delicious, studded with bits of onion, celery and garlic, and seasoned just like you remember. My sister now swears by my low sodium recipe. SORRY, MOM!
SODIUM CONTENT: 46.5 mg per serving
12 c. cubed bread (about 1 (regular size – NOT king) loaf soft white sandwich bread)
1 medium onion, finely diced
2 medium stalks celery, finely diced
3 cloves garlic, minced
4 T. (1/2 stick) unsalted butter
1 c. low sodium chicken broth (I like Pacific Natural Foods Organic Free Range Low Sodium Chicken Broth)
1 1/2 T. grated Parmesan cheese
1 t. dried parsley
1/2 t. dried rosemary, crushed
1/2 t. dried savory
1/2 t. dried thyme
1/2 t. ground sage
1/2 t. ground white pepper
1/4 t. celery seed
Preheat oven to 300 degrees. Spread the bread cubes out on baking sheets, place on middle rack in oven and toast 10 minutes. Remove from oven and set aside to cool. Once cool, place the cubed bread into a very large mixing bowl.
Preheat the oven to 350 degrees. Butter a shallow (lidded) oven-safe casserole dish and set aside.
Melt the butter in a saucepan or saute pan over medium heat. Add the onion, celery and garlic and saute 5 minutes. Remove from heat and add to the bread cubes, along with the remaining ingredients, stirring well to combine. Spread the dressing mixture in the prepared pan and cover with lid. Place the pan on the middle rack in oven and bake, covered, 25 minutes. Remove lid from dish and bake an additional 10 minutes uncovered. Remove from oven and serve.