Best Homemade Dressing For Thanksgiving Recipes

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THANKSGIVING DRESSING



Thanksgiving Dressing image

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

5 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
2 ribs celery, cleaned and diced
2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced
1 cup peeled chestnuts, roughly chopped
Kosher salt and black pepper to taste
3 sprigs fresh thyme, stems removed and leaves chopped
1 dozen fresh sage leaves, stems removed and leaves chopped
2 teaspoons Worcestershire sauce
1 dash hot-pepper sauce, or to taste
1 loaf decent-quality bread, a day or two old, torn into small pieces
2 eggs, beaten
1/2 cup chopped parsley
1 to 2 cups turkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety

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

ABSOLUTELY THE BEST STUFFING... EVER!



Absolutely the Best Stuffing... Ever! image

I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy!

Provided by 2Bleu

Categories     European

Time 20m

Yield 1 10-12 lb Turkey, 8 serving(s)

Number Of Ingredients 6

1/2 cup butter (1 stick)
1 lb bacon, thick sliced cut into 1-inch cubes semi frozen and use scissors for easy cutting
1 large onion, chopped
2 -4 celery ribs, chopped
1 loaf white bread, more if needed (use fresh or stale but still soft cut into 1-inch cubes. Use a serrated knife so as not to squish it)
1/2 cup turkey gizzard, boiled and chopped fine (optional)

Steps:

  • In a large bowl place the bread cubes; set aside. In large skillet, melt butter. Add bacon and sauté until bacon is cooked but not crisp.
  • Add onion and celery, cook until the onions are almost translucent and bacon starts to crisp. Do not drain. Remove skillet from stove; allow 10 minutes or so to cool.
  • Pour over bread cubes (with optional gizzards) and toss. It should be cool enough now to mix with hands (squishing like making a meatloaf). Stuff and tie turkey or chickens.
  • Cook as directed for STUFFED turkey or chicken.

Nutrition Facts : Calories 537.2, Fat 39.2, SaturatedFat 16.2, Cholesterol 69.1, Sodium 988.6, Carbohydrate 34.2, Fiber 1.9, Sugar 3.7, Protein 11.7

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  • Easy Crock Pot Cornbread Dressing. This crockpot dressing is made with equal parts cornbread and toasted day-old cubes of bread. Condensed cream of chicken soup ensures that it doesn't dry out as it cooks.
  • Traditional Chestnut Stuffing. This classic holiday stuffing calls for fresh chestnuts, but canned ones work, too. They add a subtle nutty flavor and texture that pairs perfectly with the spices and aromatics used to season the bread.
  • Sausage and Apple Dressing With Cranberries. Chopped apples and cranberries add fantastic fall flavor to this sausage dressing. If you like, add pecans for extra crunch.
  • Andouille Sausage Cornbread Dressing. Spicy smoked andouille sausage adds a Cajun twist to this lively cornbread dressing. It's punched up with white and green onions, fresh bell peppers and celery for crunch and flavor.
  • Old-Fashioned Giblet Dressing. This traditional Southern dressing gets extra depth of flavor from a rich broth you make from giblets, the extra parts of the turkey usually found packaged inside the cavity of the bird.
  • Stuffing Muffins. If your family loves the crispy edges of a pan of stuffing, these stuffing muffins means there will be no more food fights at the table.
  • Wild Rice Stuffing. This wild rice stuffing has absolutely no bread or gluten. The fresh sage and parsley it a classic stuffing flavor, while the mushrooms keep it moist and the dried cranberries lend a chewy texture and a hint of tart sweetness.
  • Cauliflower Stuffing. Cauliflower is the go-to vegetable for transforming many recipes into low-carb delights. It replaces the bread in this cauliflower stuffing recipe, while everything else is similar to the classic dish.
  • Apple and Fennel Challah Stuffing. Challah isn't just wonderful for French toast—it makes a great base for dressing, too! Sweet-tart fall apples, fennel, and sage add a comforting fall flavor to the bread.
  • Moist Sausage Dressing. Sausage, onion, and celery make this seasoned bread dressing an irresistible Thanksgiving side. Use fresh or canned low-sodium chicken stock in this recipe, along with fresh herbs if you have them.


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