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–+ servings
french bread dressing in cast iron
Victor Eskew

French Bread Dressing

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Classic French bread dressing with caramelized onions and celery, baked until golden brown with a custardy interior. This holiday staple can be prepared a day ahead and baked just before serving. The cast iron skillet method creates exceptional texture and allows for elegant table presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: dinner, Side Dish
Cuisine: American
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Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 lb French Bread stale, broken into golf ball-sized chunks
  • ¼ cup grass-fed butter grass-fed, salted, for sautéing
  • 2 tablespoon grass-fed butter grass-fed, salted, for greasing pan
  • 1 cup Onions yellow, small dice
  • 1 cup Celery small dice
  • 2 teaspoon Poultry Seasoning
  • 1 quart Chicken Stock
  • ½ teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • ½ teaspoon Black Pepper ground
  • 2 Eggs large
Optional Substitution
  • 1 package Frozen Mirepoix 12 oz, chopped, replaces onions and celery

Equipment

  • 10-Inch Cast Iron Skillet
  • Large mixing bowl
  • Corningware French White Casserole
  • Trivet
  • Whisk

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Melt ¼ cup butter in a 10-inch cast iron skillet over medium-low heat.
  3. Add salt, onions, and celery to the skillet.
  4. Sauté until the onions begin to caramelize.
  5. Whisk together the chicken stock, poultry seasoning, pepper, and eggs in a large mixing bowl.
  6. Break the stale French bread into large chunks about the size of golf balls.
Assemble
  1. Add the sautéed vegetables to the chicken stock mixture.
  2. Toss in the bread chunks and mix until all the bread is thoroughly soaked but not falling apart.
  3. Add 2 tablespoon butter to the skillet and spread evenly.
  4. Transfer the dressing mixture back into the skillet.
Bake and Serve
  1. Bake for 30 minutes until the top is golden brown and the internal temperature reaches 165°F.
  2. Serve in the pan on a trivet.
Make Ahead Option
  1. Assemble the dressing the day before in the skillet or a buttered casserole dish.
  2. Cover and refrigerate for no more than one day.
  3. Place directly in a preheated 350°F oven and bake for 35-40 minutes until golden brown and the internal temperature reaches 165°F.

Notes

This dressing benefits from using truly stale bread—day-old or dried in a low oven—which absorbs the custard mixture without turning mushy. The key is caramelizing the vegetables until they develop color and sweetness before combining with the bread. Make-ahead instructions are built into the recipe: prepare the entire dish up to one day in advance, refrigerate covered, then bake straight from the cold state, adding 5-10 minutes to the cooking time. The cast iron skillet method creates a superior crust on the bottom and sides while keeping the center moist. If you prefer a drier dressing, uncover the dish for the final 10 minutes of baking.

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