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Monte-Bellaria Lavender Holiday Dressing

What holiday meal would be complete without a wonderful, baked bread dressing? This recipe is a spicy version featuring Monte-Bellaria Herb Salt and Monte-Bellaria Extra Virgin Olive Oil. It yields a crispy and delicious side dish that smells great baking and looks great on the table.





1 loaf       White bread (very dry, day-old, crust left on)
1 cup       Warm water
4 tsps      Monte-Bellaria Lavender Herb Salt
3 large     Eggs, lightly mixed
1/2 cup    Chopped flat leaf parsley

1/2 cup    Unsalted Butter (1 stick)
1 Large    Yellow Onion (diced)
4 stalks    Celery (thinly sliced and diced)
1/2 cup    Monte-Bellaria Extra Virgin Olive Oil (Olio Nuovo Green Oil)


Pre-heat oven to 325°

  1. Let the bread air-dry for at least a day before using.
  2. Hand break the bread into 1-inch pieces into a large mixing bowl.
  3. Add the warm water and Monte-Bellaria Lavender Herb Salt and mix to moisten and let sit for 5 minutes.
  4. Stir eggs into the bread and seasoning mixture.
  5. Add the chopped parsley and mix.
  6. Heat a large, straight-sided skillet on medium heat and melt the butter.
  7. Add the celery into the skillet and let the liquid cook down by half.
  8. Add the onion directly into the skillet and let all cook for about 5 minutes until the onions are tender and translucent, stirring occasionally (don’t let the onions over-brown).
  9. Remove from heat and let mixture cool for 10 minutes.
  10. Stir the cooked onion and celery into the bread, egg, and herb mixture. Add the Monte-Bellaria Extra Virgin Olive Oil and mix thoroughly until evenly coated.
  11. Place dressing in a lightly greased 9″ X 13″ baking pan and cook (outside the turkey) uncovered for 35 minutes at 325°.

Serve immediately; or cool and cover with plastic wrap and refrigerate up to several days before use.  Dressing can be frozen for up to three months.

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