Thanksgiving Dressing




  • 1 C unsalted butter plus more for baking dish
  • ¾ loaf of Udi’s White Bread torn in 1” pieces
  • ¾ loaf of Udi’s Whole Grain Bread torn in 1” pieces
  • 1 bunch of red swiss chard Center ribs and stems removed and cut into 1/2 “ pieces leaves torn
  • 2 ½  C chopped yellow onions
  • 1 ½ C  ¼” sliced celery
  • ½ C dry white wine
  • ½ C chopped flat-leaf parsley
  • 2 tbl chopped fresh sage
  • 1 tbl chopped fresh rosemary
  • 1 tbl chopped fresh thyme
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 ½ C low-sodium chicken broth
  • 2 large eggs
  • 2 tbl olive oil
  • 15 dates


Prep time: 30-45 Minutes. Cook time: 50 minutes. Servings: 8.

  1. Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside.
  2. Soak dates in 1 cup of broth for 30 minutes
  3. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  4. Melt 1/2 cup butter in a large skillet over medium-high heat; add onions, celery and swiss chard stems. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  5. Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Add swiss chard leaves until wilted. Drizzle over bread mixture.
  6. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.
  7. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
  DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.


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