Herbed Baguette Dressing

Herbed Baguette Dressing

Thanksgiving Dressing never tasted so good!


Makes 8 Servings


  • 2 baguettes, store-bought or homemade
  • 4 tablespoons olive oil, divided
  • 4 tablespoons Greek Freak Rub, divided
  • 3 large onions, coarsely chopped
  • 1/2 cup unsalted butter, plus 2 tablespoons
  • 14-16 large cremini mushrooms, sliced
  • 2 celery stalks, chopped
  • 2 large eggs, lightly beaten
  • 2-3 cups chicken or turkey stock, warm


    1.  Preheat oven to 300º F.  Cut the baguette into 1-inch cubes and add to a large bowl.  Add 3 tablespoons olive oil and 2 tablespoons Greek Freak rub and toss to coat the bread cubes.  Turn out onto 2 large rimmed baking sheets and bake 20-25 minutes, or until bread cubes are lightly browned and dry.  Remove and allow to cool in the baking sheets set on wire racks.
    2.  Increase oven temperature to 350º F.  Heat a large skillet over medium-high heat.  Add the 1/2 butter and onions and reduce to medium heat.  Cook until the onions are soft and deeply caramelized, about 40 minutes.  Remove with a slotted spoon to a large bowl and set aside.
    3.  Add the remaining 2 tablespoons butter, 1 tablespoon olive oil, mushrooms, and celery.  Cook until the mushrooms are browned and the celery is soft about 7-8 minutes.  Add to the onion mixture and top with the toasted baguette cubes, 2 tablespoons Greek Freak rub, eggs, and stock.  Toss to combine and transfer to a large baking dish coated in cooking spray, dot with more butter if desired.  Cover with foil and bake 30-35 minutes.  Increase the oven to 450º F, remove foil and bake for another 15-20 minutes.  Let rest 10 minutes before serving.


Herbed Baguette Dressing