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Mama’s Almond Bread Dressing
Mama’s Almond Bread Dressing

Mama’s Almond Bread Dressing
Mama’s Almond Bread Dressing
Source
Ingredients:
1
Servings
  • 1440
    ml
     cubed almond flour bread (preferably day-old or toasted)
  • 120
    ml
     unsalted butter
  • 1
    item
     medium onion, finely chopped
  • 3
    item
     stalks celery, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    tbsp
     fresh sage, chopped (or 1 tablespoon dried sage)
  • 1
    tbsp
     fresh thyme, chopped (or 1/2 tablespoon dried thyme)
  • 1
    tbsp
     fresh parsley, chopped
  • 1
    tsp
     poultry seasoning
  • 1320
    ml
     chicken broth (or vegetable broth)
  • 2
    item
     large eggs, beaten
  • 1
    item
     salt and pepper to taste
Mama’s Almond Bread Dressing
Instructions:
  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. Prepare the Almond Bread: If your almond bread is fresh, spread the cubes on a baking sheet and toast in the oven for about 10 minutes until dry but not browned. This helps the bread absorb the flavors better.
  3. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
  4. Combine Ingredients: In a large bowl, combine the toasted almond bread cubes, sautéed vegetables, fresh herbs, poultry seasoning, salt, and pepper. Pour in the chicken broth gradually, mixing until the bread is evenly moistened. Stir in the beaten eggs to bind the dressing.
  5. Bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
  6. Serve: Let the dressing rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.
  • 1440
    ml
     cubed almond flour bread (preferably day-old or toasted)
  • 120
    ml
     unsalted butter
  • 1
    item
     medium onion, finely chopped
  • 3
    item
     stalks celery, finely chopped
  • 3
    clove
     garlic, minced
  • 2
    tbsp
     fresh sage, chopped (or 1 tablespoon dried sage)
  • 1
    tbsp
     fresh thyme, chopped (or 1/2 tablespoon dried thyme)
  • 1
    tbsp
     fresh parsley, chopped
  • 1
    tsp
     poultry seasoning
  • 1320
    ml
     chicken broth (or vegetable broth)
  • 2
    item
     large eggs, beaten
  • 1
    item
     salt and pepper to taste
1
Servings
0

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

Prepare the Almond Bread: If your almond bread is fresh, spread the cubes on a baking sheet and toast in the oven for about 10 minutes until dry but not browned. This helps the bread absorb the flavors better.

Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.

Combine Ingredients: In a large bowl, combine the toasted almond bread cubes, sautéed vegetables, fresh herbs, poultry seasoning, salt, and pepper. Pour in the chicken broth gradually, mixing until the bread is evenly moistened. Stir in the beaten eggs to bind the dressing.

Bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.

Serve: Let the dressing rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.

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