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Best dressing recipe?

So this is my first year doing Thanksgiving at our house and my in-laws are coming.

I hate stuffing/dressing (I know, I know) so have no good recipe to use. They're not exactly adventurous eaters. Once they were at our house and I did a basic sauté of zucchini and onions to go with some grilled chicken and it was a revelation to them. They still talk about it like, 'make your zucchini stuff, that was so different!' If it were up to them, I'd make Stovetop. I might dislike stuffing but I still want to make something I can be proud of.

I'm cooking the turkey in pieces so it will be dressing, in a pan. What's your go-to recipe? Thanks!

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  1. French bread, onions, celery, apple or pear, fresh sage.

    1. This recent thread has some great ideas:
      http://chowhound.chow.com/topics/878950

      This one has some more simple ones as well:
      http://chowhound.chow.com/topics/922455

      1. I've made Ina's Sausage and Herb Stuffing (dressing really) for the last few years. I think my sons would be disappointed if I didn't make it again. It makes a huge amount, so unless you're having a crowd, I recommend cutting everything in half.
        http://www.foodnetwork.com/recipes/in...

        1. I agree with magiesmom, but I would also add chopped roasted chestnuts (so delicious and nutty and crunchy, especially against the sweet apples). If you can't find chestnuts, walnuts are also great :)

          1. Turkey Stuffing Recipe -Turkey Dressing Recipe
            Recipe Type: Poultry, Oven Roasted Turkey, Thanksgiving Turkey
            Menu: Thanksgiving Turkey Dinner
            Yields: enough to stuff a 20-pound turkey
            Prep time: 30 min

            Ingredients:

            The below recipe is a only a guideline for making your turkey stuffing. Depending on your family's taste, add or delete ingredients (onions, celery, mushrooms, and or nuts) to make to your liking. Be creative!

            1/4 cup butter or margarine
            1 large onion, chopped
            2 cups chopped celery
            1 pound fresh mushrooms, sliced
            1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10-12 cups)
            1 egg, beaten
            Stock from the turkey giblets and/or chicken broth (approximately 1 to 2 cups)
            1 cup chopped walnuts or pecans
            Salt and freshly-ground pepper to taste
            Dried crushed sage to taste
            Dried crushed thyme to taste

            Preparation:

            To make turkey giblet stock, place the turkey giblets (giblets and neck), water, and salt in a small saucepan over low heat; bring to a simmer and simmer for about 1 hour, uncovered. Remove from heat and strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

            In a large pot (large enough to hold all the prepared stuffing) over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; sauté until soft.

            Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

            Proceed to stuff turkey in your usual way. NOTE: Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. Check out Advice on Stuffing a Turkey Safely.

            Immediately place the stuffed, raw turkey in an oven set no lower than 325 degrees F. To cook your stuffed turkey, check out Guidelines For Roasting a Whole Turkey.

            The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer

            http://whatscookingamerica.net/Poultr...