Toasted Sourdough Dressing with Green Onions and Parmesan

This has always been my favorite dressing (it's a dressing, not a stuffing, because I don't stuff it into a bird). There's no sausage, no oysters, no bacon - and they're not needed. All the flavor comes from herbs, spices and the toasting of the sourdough bread. And note, the sourdough is the key ingredient; the tangy bread partners perfectly with the sweet butter, pungent herbs, fresh green onions, and nutty parmesan cheese. That said, if you feel compelled to add meat, please do. It won't hurt my feelings.

About the green onions: Many stuffing and dressing recipes called for sauteed onions and garlic; a process you do right at the beginning. I skip that step because I like the pop of color and fresh taste you get by folding in chopped green onions right before baking. Trust me.

About warming the broth: Since I don't saute onions and garlic in the beginning of this recipe, I like to combine my herbs and spices in chicken broth and warm everything in a saucepan. That way, the seasonings have a chance to steep in the broth before they're added to the toasted bread cubes. This process also melts the butter. I think you'll find it makes a big difference and brings out all the flavors you're looking for.

Toasted Sourdough Dressing with Green Onions Parmesan

1 loaf sourdough bread, cut into cubes (about 6-8 cups)
2 cups chicken broth, or more if needed (if your loaf of bread was larger)
5 tablespoons unsalted butter, divided
2 teaspoons dried oregano
2 teaspoons dried sage
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup chopped green onions
2 tablespoons grated parmesan cheese

Preheat the oven to 350 degrees. Arrange the bread cubes, in a single layer, on a large baking sheet. Bake for 8 to 10 minutes, until golden brown. Remove the bread from the oven and keep the oven at 350 degrees.
Meanwhile, in a small saucepan, combine the broth, 4 tablespoons of the butter, oregano, sage, onion powder, garlic powder, salt, and black pepper. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Transfer the bread cubes to a large bowl, add the warm broth and stir to combine. Fold in the green onions. Transfer the dressing to a baking dish and top with the parmesan cheese. Top with small pieces of the remaining tablespoon of butter.
Bake for 10 to 15 minutes, until the top is toasted and the butter melts.

Serves 4-6