Directions:
- NOTE: I RECOMMEND MARION-KAY GROUND (WINTER) SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON GROUND CORIANDER, 1/8 TEASPOON GROUND PARSLEY, 1/8 TEASPOON GROUND THYME, 1 PINCH GROUND DRIED LEMON PEEL, 1 PINCH GROUND MINT, AND 1 PINCH GROUND ROSEMARY. (STEP ONE): PREHEAT oven to 300°F.
- CUT french bread into 1-inch cubes; SPREAD bread cubes single-layer onto baking sheets; BAKE bread cubes at least 10 minutes, or until bread is dry and toast-like in texture, without being browned; TRANSFER bread cubes into a very large bowl; RAISE oven temperature to 350°F.
- PREP all vegetables to specifications (2 cups chopped onions, 1 1/2 cups sliced or diced celery, 1 cup medium diced mushrooms, 1/4 cup minced flat-leaf parsley, 3 tablespoons finely diced carrots).
- GRIND all of the SEASONING spices for dressing in a clean spice mill or coffee grinder; MEASURE ground seasonings into a small re-sealable container (2 teaspoons dalmatian rubbed sage, 1 teaspoon celery salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon ground winter savory, 1/4 teaspoon ground allspice, 1/4 teaspoon ground fennel, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme); SEAL the container with spices; SHAKE well to combine; SET aside.
- MELT 1/2 cup salted butter in a large saucepan over medium-low heat; RAISE heat to medium; ADD vegetables (except olives for now); STIR the prepared SEASONING into the saute mixture.
- SAUTE mixture for 8 minutes, stirring often; ADD olives and saute for two minutes longer (NOTE: If using sausage in recipe, you may brown and crumble it in the previous saute pan).
- ADD saute mixture (including cooked crumbled sausage) into bowl with bread cubes; FOLD mixture together for 2 minutes until very well blended (make sure every morsel is evenly moistened).
- MIX the BROTH ingredients in a bowl (1 1/4 cups turkey broth, 2 beaten eggs (or 1/4 cup additional turkey broth), and 2 tablespoons dry sherry or white wine (optional, or replace with turkey broth); GRADUALLY trickle broth mixture into bread cubes and vegetables in bowl, then fold mixture until mixed very well.
- SPREAD mixture into a 2-3 quart baking dish (NOTE: FOR MOIST DRESSING, COVER WITH FOIL BEFORE BAKING; FOR A CRISP OUTSIDE/SOFT INSIDE DRESSING, LEAVE UNCOVERED); BAKE for 30 minutes.
- SERVE with your favorite poultry and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4965.66 Kcal (20790 kJ) | ||
| Calories from fat | 523.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.15g | 89% | |
|---|---|---|---|
| Cholesterol | 49.28mg | 16% | |
| Sodium | 10921.56mg | 455% | |
| Potassium | 183.65mg | 4% | |
| Total Carbs | 1016.94g | 339% | |
| Sugars | 194.32g | 777% | |
| Dietary Fiber | 49.05g | 196% | |
| Protein | 153.32g | 307% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 49.1mg | 273% | |
| Calcium | 2920.1mg | 292% | |
| Amount Per 100 g | |||
| Calories | 1572.3 Kcal (6583 kJ) | ||
| Calories from fat | 165.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.41g | 89% | |
|---|---|---|---|
| Cholesterol | 15.6mg | 16% | |
| Sodium | 3458.14mg | 455% | |
| Potassium | 58.15mg | 4% | |
| Total Carbs | 322g | 339% | |
| Sugars | 61.53g | 777% | |
| Dietary Fiber | 15.53g | 196% | |
| Protein | 48.55g | 307% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 15.6mg | 273% | |
| Calcium | 924.6mg | 292% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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