Get dressed!

My recipe for dressing has been requested. Goes well with poultry, pork and tofu cutlets.

Here goes.

1/4 cup olive oil
2 large onions, chopped very fine
4 large carrots, chopped very fine
4 stalks celery, chopped very fine

Saute above ingredients over medium to medium high heat for about 30 to 40 minutes, or until straw colored. Do not let brown. Keep and eye on the heat so that the veggies slowly caramelize without burning. Can be made ahead and frozen or will keep in fridge for a few days.

combine with:


8 to ten cups dried bread cut into 1/2 inch cubes, I used 1/2 spelt bread and 1/2 white buttermilk bread
2 eggs, lightly beaten
1Tb. chopped fresh thyme
Several fresh sage leaves, chopped
1 cup loosely packed parsley, chopped

Add broth, I used veggie, to moisten- somewhere between 4 and 5 cups. Not too wet or you'll have a soggy mess.

Put in a large greased cassserole and bake uncovered in a 425 oven for 15 minutes, reduce heat to 350 and bake another 25 minutes until completely heated thru and browned op top.