How to make delicious, traditional herbed dressing, baked in a pan.
When I began making my turkey in the method that I do, it meant no longer stuffing it with one of my favorite Thanksgiving side dishes. I spend the next several years trying to figure out just how to replicate the flavor and getting the technique just right. I finally have it zeroed in and have mastered it.
First of all, I am calling this “dressing.” Growing up, I always called this same exact dish, “stuffing.”
What is the difference? Easy.
Dressing is when it is baked in a dish. Stuffing is when it is stuffed in the turkey or chicken… stuffed. Simple, right?
When making this dish, it generally uses chicken broth for the moisture. However, if you make your own turkey stock, like I do, I highly recommend using the turkey stock instead of chicken broth. It perfectly replicates that flavor of being stuffed and baked inside the turkey.
Click Here to See how to make your own Turkey Stock.
Check out this Dressing Patty Recipe from Aunt Bee’s Recipes.
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- 8 cups bread, cubed (I use a mix of sour dough, wheat, and rye)
- 1 onion, diced
- 3 stalks celery, diced
- 1/4 c (1/2 stick) unsalted butter
- 1 tsp dry thyme (or 1 Tb fresh thyme leaves, minced)
- 1 tsp dry sage (or 1 Tb fresh sage leaves, minced)
- 1 tsp dry parsley (or 1 Tb fresh parsley leaves, minced)
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 1/2 cups chicken broth or turkey stock, divided (quantity may vary, see instructions)
- 2/3 c raisins (optional)
- To begin, your bread will need to be fairly dry. The day before you will be making your dressing, cube the bread and spread it out on 2 baking sheets in a single layer. Cover it with thin tea towels and let it sit overnight to air dry.
- The next day, heat your oven to 400 degrees.
- Bake the cubed bread for about 10-12 minutes or until they are just beginning to get toasted and a touch golden on the edges.
This recipe was shared in Meal Plan Monday