Thanksgiving Or Anytime Dressing Recipes

THANKSGIVING DRESSING

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.

"SIMPLE IS BEST" DRESSING

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 (OR ANYTIME) DRESSING

Steps:

• Lay out the bread on cookie sheets for several hours and allow it to become stale. I like to do the prep work of chopping the vegetables at this time.
• Preheat oven to 350 degrees
• Cut the slices of bread into 1 inch cubes and place in a large bowl.
• Melt butter in a large skillet over medium high heat and add the onions and celery.
• When the vegetables are softened. Pour over the bread cubes in the bowl. Add the sage, thyme, salt and pepper and toss well.
• Add about 1 cup of broth to the mix and stir will. The dressing should be very moist and all bread should be wet. Add more broth as needed.
• Spread dressing into a greased 9x13 baking dish.
• Bake in a 350 degree oven for 20-30 minutes until thoroughly heated through the center.
• If you like a very moist dressing, you may drizzle chicken broth over the dressing while cooking. I prefer the edges of mine to be a little cripsy.