The Quality Festive Table


Visit the Freshwater Butcher for your gourmet festive dishes free range, grass fed, dry-aged specialist. The perfect seasonal high-quality turkey, ham, lamb and pork.

Makes 8 to 10 servings 


  • 3/4 cup unsalted butter plus more for baking dish
  • 450 grams good-quality day-old white bread, torn into 2cm pieces (about 10 cups)
  • 2 &1/2 cups chopped yellow onions
  • 1 & 1/2 cups 5mm slices celery
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 & 1/2 cups low-sodium chicken broth*, divided
  • 2 large eggs


  1. Preheat oven to 120°C. Butter a 30x22x5cm baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about one hour. Let cool; transfer to a very large bowl.
  2. Melt 3/4 cup of butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 & 1/4 cups broth and toss gently. Let cool.
  3. Preheat oven to 170°C. Whisk 1 and 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to a prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 70°C, about 40 minutes. 
    PREPARE AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
  4. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

PREPARE AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

* Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
Recipe supplied by

The Freshwater Butcher
Shop 6 / 1-3 Moore Road, Freshwater 2096
Phone: (02) 9938 2040
Mon to Fri: 7am–5:45pm; Sat: 7am–2pm