Mama’s Almond Bread Dressing

A delicious twist on a traditional Southern favorite, made with flavorful almond flour bread, buttery sautéed vegetables, fresh herbs, and savory broth. This comforting side dish is packed with the familiar flavors of sage, thyme, garlic, and poultry seasoning, creating a moist, flavorful center with a beautifully golden, slightly crispy top.

Equipment

• 9×13-inch baking dish
• Baking sheet
• Large skillet
• Large mixing bowl
• Aluminum foil

Ingredients

• 6 cups cubed almond flour bread, preferably day-old or toasted
• ½ cup unsalted butter
• 1 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
• 1 tablespoon fresh thyme, chopped (or ½ tablespoon dried thyme)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon poultry seasoning
• 1½ cups chicken broth or vegetable broth
• 2 large eggs, beaten
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
2. Cut the almond flour bread into small cubes. If your bread is fresh, spread the cubes evenly on a baking sheet and toast them in the oven for approximately 10 minutes, until dry but not browned.
3. Place a large skillet over medium heat and melt the butter. Add the chopped onion, celery, and minced garlic. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
4. In a large mixing bowl, combine the toasted almond bread cubes with the sautéed vegetables and their buttery mixture. Add the fresh sage, thyme, parsley, poultry seasoning, salt, and black pepper. Gradually pour in the chicken broth, mixing gently until the bread is evenly moistened. Finally, stir in the beaten eggs.
5. Transfer the mixture into the prepared 9×13-inch baking dish. Spread it evenly using a spoon or spatula. Cover the dish tightly with aluminum foil and bake for 20 minutes.
6. Remove the foil and continue baking for another 15–20 minutes, or until the top becomes golden and slightly crispy.
7. Remove the dressing from the oven and allow it to rest for 5–10 minutes before serving. If desired, sprinkle additional fresh parsley over the top.

Notes

Use day-old bread for better texture. Don't skip toasting fresh bread to prevent sogginess. Add broth gradually to control moisture. Use fresh herbs when possible. Don't overmix. Let it rest before serving. Leftovers can be stored in an airtight container in the refrigerator for 3–4 days and reheated in a 325°F oven or microwave.