A Ratio for Bread Dressing


Here at Victorian Farmstead, we prefer our turkeys unstuffed, so we make dressing as a baked casserole. We think of dressing as a blank canvas. Once you know the ratio, you can choose your flavor profile and be as creative as you like.


(The ratio to serve 12)

  • One pound of artisan-type bread or cornbread, torn into chunks
  • 3/4 lbs sausage or other meat; 4 cups vegetables, which can include an apple or firm pear
  • 2 cups liquid
  • 2 large eggs
  • 1/4 olive oil or melted butter
  1. Saute your meats and vegetables in butter or oil.
  2. Bake your bread cubes in a 275 degree oven until dry.
  3. Mix bread and contents of saute pan together in a very large mixing bowl, then pour over the liquid.
  4. Let it rest a minute or two, then check the bottom of the bowl. If there’s a pool of liquid there, toss it again so it’s absorbed into the bread. If you still have dry spots in your stuffing, add more liquid 1/4 cup at a time.
  5. Taste for salt and pepper and adjust your seasoning.
  6. Beat the eggs and stir them in. If you’re using cheese, add it at this point as well.
  7. Turn the mixture into a well-buttered casserole dish, cover tightly with foil, and bake about 30 minutes in a 350-degree oven.

How about a dressing with Italian flavors? Try our hot Italian sausage, fennel, carrots, celery, onion, Italian parsley and a mixture of chicken stock and white wine.

For California flavors, try our Italian lemon and sage sausage with carrots, celery, onion, dried apricots, chopped sage, and chicken stock.

And for spicier tastes, try our Aged Spanish Chorizo, chopped poblano and serrano chilies, yellow onion, carrots, and chicken stock. Mix in some cubed pepper jack for something really substantial.