I’ve posted before about this delicious artisan sourdough bread. One of the varieties is called Expedition Bread. From the baker’s site:

Expedition

This is a very hearty bread that, if you were going on an expedition, is one you would surely want to take with you.  This bread makes great sandwiches, toast or a meal by itself.  Slice thin for sandwiches or thicker for a wonderful open face sandwich.  Expedition is 100% whole grain.  The addition of a small amount of rye flour boosts the lysine content, an important amino acid, giving this bread a superb protein profile.  The added seeds and grains supply additional vitamins, minerals and protein.

When I tasted this bread, I thought, “Wow, this would make an awesome bread dressing!” The combination of grains was hearty and would hold up to the heat and liquid, but the flavor wouldn’t back down either. The earthy buckwheat and rye was a perfect combination with the herbs. Here’s how I made it:

Cut a 1.5 pound loaf into 1-inch cubes

Spread on dehydrator trays, or dry in oven

Try (hard) to stay out of it until it's thoroughly dried. You can store the bread cubes in the pantry until you use them.

When it's time to make dressing, melt 1/2 pound of butter and whatever seasonings you prefer. I like sage and marjoram with turkey.

Add 4 stalks chopped celery and a chopped onion. Some people like mushrooms or nuts in their dressing, we just like ours plain. Let that simmer until the veggies are soft, about 5 minutes.

Add a cup of your homemade chicken bone broth (don't you dare de-fat it!) and bring to a boil

Pour the buttery veggies over the bread cubes that you've spread in a 9x13 pan. Cover and bake 30 minutes at 350°. If you like a crispy top, uncover the last 10 minutes.

The bread will soak up all the buttery, creamy stock.

Easy! Now, you might not have access to the amazing bread I do. I would recommend a hearty bread that’s not going to fall apart and become mush in the liquid. If your dressing turns out a tad dry, just remember, that’s what gravy is for (your pastured turkey won’t need it anyway!)

Oh, my old recipe? Put boxed bread cubes in bowl, pour canned chicken broth over. Saute onion and celery in (cringe) canola oil, toss together.  Bake covered for 30 minutes at 350°, uncovering the last 10. Try not to gag, and pass the gravy!

This post is part of Real Food Wednesday, hosted by Cheeseslave and Fight Back Friday hosted by Food Renegade.

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