Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both. We planned on grilling some burgers on Sunday, but […]
What’s the Difference Between Dressing and Stuffing? It’s so simple… Stuffing gets “stuffed” inside the turkey or whatever is being stuffed, and “dressing” is cooked outside the bird. A particular brand of stuffing may or may not have had something to do with the fact […]
Parsley, Sage, Rosemary and Thyme
Or should I say, comfort, strength, love and courage? These are just some of the ingredients that go into this classic herb bread stuffing, but because I was writing the recipe and I just happened to list the ingredients in that order, it got me singing that song. I’ve often wondered what that song was about, so here ya go in case you ever wondered too. According to “SongFacts” The lyrics are about a man trying to attain his true love. In Medieval times, the herbs mentioned in the song represented virtues that were important to the lyrics. Parsley was comfort, sage was strength, rosemary was love, and thyme was courage. Click on the link above if you want to hear the song and read about the lyrics. I really think it’s a beautiful song.
Garlic & Herb Bread Dressing
- 1 Loaf Roasted Garlic Bread (sliced and cubed)
- 1 1/4 Cup Onion (chopped)
- 1 1/4 Cup Celery (chopped)
- 1/2 Cups Butter
- 1 1/2 Tablespoons Fresh Parsley (finely chopped)
- 1 Teaspoon Dry Rubbed Sage (optional)
- 1 1/2 Tablespoons Fresh Rosemary (minced)
- 1 1/2 Tablespoons Fresh Thyme (stems removed)
- 1 1/2 - 2 Cups Chicken Stock or Turkey Stock (homemade)
- Salt and Pepper to Taste
- Preheat oven to 350°F. Slice and cube bread into croutons. Either let your bread cubes sit out (uncovered) over night to get stale, or heat on a sheet pan in 350°F oven to crisp for about 7-9 minutes. Croutons should not be crunchy all the way through, but if that happens, it’s still OK.
- Chop onions and celery.
- Mince the fresh herbs.
- Meanwhile, heat a skillet on medium hight and melt the butter in the pan, add the onions and celery and season with salt and pepper. Sauté until slightly tender (a couple of minutes).
- Transfer butter, crouton, onion and celery mixture to a bowl. Season with herbs, and at least half of chicken stock. Season, stir and taste. Mixture should be slightly wet, but not soaked all they way through. The less you stir, the better.
- Add more stock and seasoning if you need, but always taste before you put it into the oven. You should still see cubes of bread and not just mush (still gonna taste good, but won’t have the same texture or look as pretty).
- Bake uncovered at 350°F for 35 minutes in a preheated oven. It should just slightly turn brown on the top.
You’ll Never Want Store Bought Croutons Again! People get all worked up about carbs and how they are somehow evil, but I believe in eating from all the food groups in good balance. And Pepé, well he’s French, so of course he likes his bread. […]