Dressing/Stuffing: Summarize Your Recipe
The day before Thanksgiving I make a large pan of Martha White cornbread.
Thanksgiving morn I crumble the cornbread in a large baking dish.
In go the vegetables: onion, celery, bell pepper. Stir.
In go the spices: Italian parsley, thyme, oregano, salt, pepper, a bit of cayenne, onion powder, garlic powder and lots of sage. Stir.
Stir in one beaten egg and a couple of T. of melted bacon fat.
Add enough chicken broth to moisten the dressing thoroughly (about 10 cups).
Bake at 350 for an hour or so.
Give thanks and chow down.
I buy two large loaves of rustic country white bread. Cube and let dry out a day. Brown a pound of sweet Italian sausage. Sauté copious amounts of onions & celery in the fat. Add fresh herbs like parsley & sage, or use Bell's seasoning. Combine together with homemade turkey stock. Store for a day in fridge, then bake for 30 mins or until hot. Uncover, dot with some butter and brown top.
Some years I've added other aromatics & herbs or dried cranberries or cherries, apricots. This year, I'm using fennel & leeks, and chestnuts.
basic bread, dried out. Usually make my own but in a pinch buy a couple loaves of sourdough.
Sauté onions and celery in butter. add some minced garlic and sauté another minute or two.
Add onion mixture to bread and season with sage, thyme, savory, salt. pepper.
Mix in an beaten egg or two
Fold in roasted chestnuts, maybe an apple or two if I have some leftover from the tarts.
Moisten with stock until pretty soft. We like a really moist stuffing with an extra crispy top.
Bake in a buttered pan until heated thru and very crispy on top/
side note: this year I am making two of the same. One with vegetable stock and one with turkey stock and sausage.
Cube a huge loaf of country white bread and dry it out - preferably a week or two ahead of time.
Roast turkey parts and make a huge pot of stock, half for dressing, half for gravy. Freeze.
Morning of: saute tons of onions and celery. Chop all the celery leaves up too. Brown some sage breakfast sausage.
Combine with cubed bread, thyme, garlic salt and pepper. A little extra sage if the sausage didn't add enough. Toss in minced apples (a good tart baking apple) and some chopped pecans.
Warm stock and melt in some butter. Toss with dressing until moistened but not wet.
Bake in a buttered pan, covered until hot, the uncovered until the top is a little browned and crispy around the edges.
Anyone who wants it 'in the bird' gets a smaller pan, with extra stock, baked covered the whole time. I use spatchcocking as my excuse, but it's mostly because I think stuffing the bird messes up the stock I make from the turkey carcass.
Serve up with lots of gravy!