You know, I have to admit, stove Tip stuffing is pretty doggone good. There, I said it lol! However, I would never forgo making my own dressing because nothing beats homemade.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Thanksgiving dressing (or stuffing, if you put it in the bird) is a wildly personal thing. Some versions are light and airy, and can almost be tossed around with a spoon. Other dressings bake up firm and solid, and can almost be cut into uniform squares. Some people stuff their bird with dressing, in which case the dressing is called stuffing. Others are dead set against stuffing the bird and opt for baking their stuffing in a baking dish, which means it’s called dressing. Some do a combination of both. Some dressing is basic: a combination of dried bread, aromatics, and dried herbs. Other, more loaded, versions can contain oysters, mushrooms, and even dried fruit and nuts.”
I really don’t care how the stuffing/dressing/filling is made, just as long as there are enough for me to have seconds 🙂 How do you prefer to prepare your stuffing?
Ingredients
1 loaf Cornbread
1 loaf Italian Bread, Such As Ciabatta
1 loaf French Bread
1 whole Large Onion Or 2 Medium Onions, Diced
5 stalks Celery, Diced
1/2 bunch Parsley, Chopped
1/2 cup (1 Stick) Land O Lakes Butter
6 cups Low-sodium College Inn Chicken Broth, More If Needed For Moisture
1/2 teaspoon Mccormick Dried Basil
1/2 teaspoon Ground Thyme
1 Tablespoon Fresh Rosemary, Finely Minced
Salt And Pepper
Instructions
Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp.
Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!
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Quick Tip: This side pairs perfectly with a roasted chicken or turkey dinner.
Thank you to The Pioneer Woman for this great recipe.
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