THANKSGIVING DRESSING
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted "Freedom From Want" in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing? Grandmother knows: it is stuffing only if it is cooked inside the bird. Otherwise it is dressing. This classic version, made with bread, celery, onions, apples, chestnuts, thyme and sage, is relatively simple to execute. It would do well at almost any time of the year as an accompaniment to roast chicken or pork. Crucial is the copious use of turkey broth, or a good chicken broth, to help meld the flavors together. Also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth.
Provided by Sam Sifton
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
- Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
- Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 486 milligrams, Sugar 8 grams, TransFat 0 grams
THANKSGIVING STUFFING
"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield about 12 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
HOW TO MAKE THANKSGIVING DRESSING
This Thanksgiving dressing (or stuffing) recipe remains light and crumbly, and it doesn't get soggy or lose any of its beautiful texture after it's baked.
Categories Thanksgiving baking comfort food side dish
Time P1DT45m
Yield 18 servings
Number Of Ingredients 12
Steps:
- 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!
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
THANKSGIVING STUFFING
Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well
Provided by Adam Bush
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
- Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
- Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.
Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.55 milligram of sodium
THANKSGIVING DRESSING
My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world!
Provided by Emmame
Categories Thanksgiving
Time 50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
- Cook celery and drain.
- Heat soups and broth, adding the cup of butter to the broth.
- Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
- Mix all ingredients together.
- If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
- Put into 13x9 inch pans and bake at 350 degrees until browned.
- (Can also be used to stuff the turkey.).
Nutrition Facts : Calories 118.8, Fat 6.9, SaturatedFat 3.2, Cholesterol 14.9, Sodium 589.5, Carbohydrate 11.8, Fiber 1.7, Sugar 1.4, Protein 2.6
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- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
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5/5 (4)Calories 905 per servingCategory American, Holiday, Pilgrim, Thanskgiving
- Cube bread and dry out for 1-2 days. If short on time, toast bread on wire rack in 200 degree oven, tossing every 10 minutes, until bread is fully dried out.
- Melt butter in large skillet. Add onion, celery, sage, rosemary, thyme, and salt/pepper to taste. Saute until onion is translucent and celery is soft.
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- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
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4.2/5 (4)Total Time 1 hr 5 minsCategory Side DishCalories 674 per serving
- PREP: Preheat the oven to 250 degrees F. Generously grease a 9x13-inch baking pan with nonstick spray and set aside.
- DRY OUT BREAD: Cut the bread into equal one-inch pieces and place in one layer on a large rimmed baking sheet. Place in the preheated oven and bake for 45 minutes, stirring the bread cubes every 15 minutes, or until completely dried out. Set aside to let the bread cool. Now increase the oven temperature to 350 degrees F.
- BUTTER AND VEGGIES: Meanwhile, melt the butter in a large pot over medium-high heat. Add the diced onions, celery, and garlic. Stir often until just beginning to lightly brown and the ingredients have become tender-- about 10-15 minutes. Prepare all the herbs by chopping finely. Once the veggies are tender, stir in all of the herbs: 2 tablespoons sage, 1 tablespoon rosemary, 1 and 1/2 tablespoons thyme, and 1 teaspoon fresh oregano. Add salt and pepper to taste (I use about 1 teaspoon fine sea salt and 1 teaspoon pepper). Remove pot from heat and allow to cool until warm.
- EGGS AND STOCK: In a separate bowl, add the eggs and whisk with a fork. Stir in the chicken stock until combined. Pour this mixture into the pot with the veggies and herbs (make sure the pot isn't super hot or it will scramble the egg mixture; pot should be warm or room temperature). Very gently stir everything to combine. Pour the toasted bread cubes into the pot and gently mix until bread is well coated.
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From damnfinedishes.com
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- Melt butter in a large skillet, add chopped celery, onion and spices and cook until onions are just translucent about 5 minutes. Cook longer if desired, less time will result in crunchy vegetables which may or may not be desired.
- Remove the mixture from the heat and add the stuffing breadcrumbs, broth and eggs and lightly stir the mixture in the skillet. Once the stuffing is mixed, transfer to a baking dish or Dutch oven.
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Also called Turkey DinnerType Cultural, WesternFrequency Annual
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4.9/5 (8)Category Side DishCuisine ThanksgivingTotal Time 1 hr 10 mins
- In a medium add 8 cups water and place turkey neck and giblets in, along with a tablespoon of poultry seasoning. Bring to a simmer for 20+ minutes.
- In a medium skillet, melt two sticks of butter, and add celery and onions and cook until very soft.
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4.5/5 (2)Total Time 1 hr 20 minsServings 12Calories 351 per serving
- Heat 1 tablespoon oil in a wide skillet set over medium-high heat. Cook sausage, breaking up meat with a wooden spoon, until browned and cooked through, about 7 minutes. Use a slotted spoon to scoop sausage into a large bowl.
- Reduce heat under skillet to medium. Melt in 1 tablespoon butter. Tumble in celery and onions; cook until soft, about 10 minutes. Scrape into bowl with sausage.
- Heat 1 tablespoon butter and 1 tablespoon oil (use the same skillet or a separate one). Add mushrooms; cook, stirring occasionally, until mushrooms turn a lovely deep brown, about 12 minutes. Stir in garlic, sage, thyme, salt and pepper; cook, 30 seconds. Deglaze with sherry. Scrape into bowl.
- Sprinkle parsley into the bowl. Tumble in cornbread. Toss well. Drizzle in broth, stopping when cornbread is moist, but not mushy.
SIMPLE THANKSGIVING DRESSING - GREAT ALL YEAR LONG ...
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5/5 (7)Total Time 1 hr 10 minsCategory Side DishCalories 305 per serving
- In a medium-sized saucepan, melt the butter. Add the onion and the celery. Sautee until slightly softened, 15 minutes.
- In a large mixing bowl, combine the bread cubes and sauteed onion celery mixture. Add the oregano and stir to combine.
- Slowly pour the stock over the bread cube mixture. Stir until the bread is saturated with the stock, the majority of the cubes have lost their shape but some are still visible. You want this mix to be thick and very moist. Add more stock if you need to. A lot of the moisture will bake out.
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Category Holiday RecipesCalories 236 per servingTotal Time 2 hrs 10 mins
- Place bacon in a large, deep skillet. Cook over medium high heat about 5 minutes until crisp, stirring to prevent burning.
- Pour the bacon fat from the skillet into a heat-proof small bowl or measuring cup. Wipe out the skillet with a paper towel.
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Author Katherine GillenPublished 2019-10-28Estimated Reading Time 5 mins
- Mushroom and Sausage Sourdough Stuffing. This is not the bagged stuff (heh), that’s for sure. Shallots and mushrooms replace the usual onions and celery to make this the classiest stuffing recipe ever.
- Julia Turshen’s Sheet Pan Stuffing with Sausage and Spinach. Hello, genius Thanksgiving hack. Cooking the dish on a baking sheet instead of in a casserole dish means the crispy-to-soft ratio is one to one.
- Eggs Baked with Stuffing. Surely you made enough stuffing for leftovers? Repurpose it the next morning in these cute Thanksgiving egg cups.
- Baked Cauliflower with Pomegranate Seeds and Thyme. Nope, it’s not your mother’s traditional stuffing. It’s better, because it’s gluten-free and made with one of our go-to veggies.
- Stuffing Muffins. Cooked in a turkey? Not this year, friends. We’re baking our stuffing in individually portioned muffin tins, because why not?
- Thanksgiving-in-Your-Mouth Paleo Stuffing. You’re trying out the Paleo diet? No problem. This recipe is gluten- and grain-free (and Whole30-approved, if that’s a concern).
- Herby Mushroom Croissant Stuffing. Imagine your guests’ faces when you bring this stunner to the table. It’s made of croissants.
- Creole Cornbread Stuffing. Cornbread is a popular base for Southern-style dressing. This one is packed with corn, poblanos, cayenne and all the smoky spices.
- Wild Rice and Vegan Stuffing with Roasted Sweet Potato and Apple. Whether or not they’re vegan, everyone at the table will swoon for this roasty, rice-based stuffing.
- Parmesan and Leek Sourdough Stuffing. We’ll take any chance we can to sneak Parmesan into a meal, even on Thanksgiving. With their subtle flavor, the leeks are a welcome swap for onions.
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From themom100.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 1 hr 55 mins
- Melt the butter in a medium skillet over medium heat. Add the onion and celery and cook, stirring occasionally for about 6 minutes until the vegetables are slightly golden and tender.
- Remove the onion and celery from the heat and turn into the bowl. Add the dried bread cubes (see Note!), sage, marjoram, parsley, salt and pepper and toss to combine well. In another small bowl, beat the eggs with 2 cups of the broth (use vegetable broth for a vegetarian stuffing). Drizzle over the chicken broth mixture and toss so that everything is moistened. You may need to add another ½ cup broth or so, if the mixture seems to be dry in a lot of spots. It should not feel soaked at all.
- Turn the mixture into a 2 ½ to 3-quart baking dish or a 13x9 inch baking dish. Cover the stuffing with foil and bake for 40 minutes. Uncover the stuffing and continue to bake for another 45 minutes or so until the top is slightly crusty and golden brown.
10 FOODS THAT SHOULD BE ON YOUR LIST FOR A TRUE ...
From fluentu.com
- Turkey. Thanksgiving wouldn’t be the same without the turkey. The turkey is usually prepared whole, filled with fruit, vegetables or other stuffing (more on stuffing in #2!).
- Stuffing/Dressing. “Stuff” is another way to say “things.” But the verb to stuff means that you fill something until it’s full. Thanksgiving stuffing (also called dressing) is the food that goes inside the roasted turkey.
- Mashed Potatoes. Mashed potatoes are potatoes that have been boiled and peeled, and then crushed (mashed) into a soft and creamy dish. Add butter, milk and some garlic, and you have a perfect dish!
- Gravy. While you’re cooking the turkey (or many other meats), it will create juices. These juices can be turned into gravy, a thick sauce. This sauce is usually poured onto the mashed potatoes to give them more flavor.
- Cranberry Sauce. There is something about the sweet but tangy (slightly sour) flavor of cranberry sauce that makes it the perfect side dish for turkey.
- Corn. Bread rolls are another staple (an important part) of the Thanksgiving meal. Many times, these rolls are cornbread, which is made with cornmeal, a powder from dried and ground corn.
- Green Bean Casserole. A casserole is a stew that’s cooked slowly in the oven. Green bean casserole has cream of mushroom soup, fried onions and— of course—green beans!
- Candied Yams. Sweet potatoes are yellow, creamy types of potatoes that are also called yams. The sweet flavor and soft texture of these potatoes make them a versatile (easy to use in many situations) side dish for the main course.
- Pumpkin Pie. The pumpkin spice flavor in America now means that autumn is here. Almost everything has a pumpkin spice version! There’s pumpkin spice coffee, pumpkin spice cookies… there are even pumpkin spice sausages and bagels!
- Pecan Pie. Complete the meal with a delectable (delicious) pecan pie, a pie that uses pecans (a type of nut) with spices and maple syrup. Pecan pie is irresistible (hard to say no to).
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- Buttery Herb Stuffing. This recipe from How Sweet Eats makes a pretty classic stuffing. All you need to prepare it is bread, onion, celery, eggs, vegetable stock, butter, and some seasonal aromatics.
- Stuffing With Homemade Broth. Many stuffing recipes call for broth, and buying vegetable, turkey, or chicken broth from the store can certainly help you make a delicious finished product.
- French Bread Stuffing. According to Averie Cooks, the key to the perfect classic bread stuffing is using French bread. This recipe calls for you to cut one pound of day-old white French bread into ½-inch cubes.
- Two-Bread Stuffing. Corn bread stuffing is a category all its own (more on that below!) , but in the meantime, consider this idea from Food & Wine: a recipe that incorporates both corn bread and day-old white sandwich bread loaves.
- Southern Corn Bread Stuffing. Corn bread stuffing is known as a very Southern dish, so if you want the authentic experience, it’s best to go with a recipe from the experts.
- Corn Bread Stuffing With Sausage and Apples. There’s a lot more sausage stuffing coming your way, but in the meantime, this recipe from Well Plated by Erin combines two beloved stuffing ingredients: corn bread and sausage.
- Corn Bread and Salami Dressing. This recipe from Bon Appétit mixes two unexpected items: corn bread and salami! In this case, the sum really is greater than its parts because the blending of these flavors is unlike anything you’ve ever sampled before.
- Corn Bread Stuffing With Bacon and Greens. While we’re mixing corn bread with other savory bites to make dressing, you might want to give this take on corn bread dressing from Food & Wine a go.
- Corn Bread Stuffing With Apples and Pecans. Families who love their stuffing on the sweeter side will flip for this recipe from Mom 4 Real. Apples and pecans add the perfect extra something to an already delicious autumn dish.
- Beef Stuffing With Apples and Cranberries. Cranberries are one of the best flavors of the holiday season. If you haven’t tried them in your stuffing yet, you should probably add this recipe to your “to make” list… especially because it’s also made with ground beef.
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