Pams Positively Perfect Thanksgiving Dressing Recipes

HOW TO MAKE THANKSGIVING DRESSING

How to Make Thanksgiving Dressing image

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

Ingredients

1 loaf cornbread (see my skillet cornbread recipe)
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 c. (1 stick) butter
6 c. low-sodium chicken broth, more if needed for moisture
1/2 tsp. dried basil
1/2 tsp. ground thyme
1 tbsp. fresh rosemary, finely minced
Salt and pepper

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!

CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME

Classic Thanksgiving Dressing With Parsley, Sage and Thyme image

For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Yield 16

Number Of Ingredients 11

Ingredients

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Steps:

Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 16.1 g, Cholesterol 25.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 326.6 mg, Sugar 1.4 g

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