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.
Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts!
- 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
- 2/3 c raisins (optional)
- 3 1/2 cups chicken broth or turkey stock, divided (quantity may vary, see instructions)
- 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.
- Transfer the toasted bread to a large bowl.
- Combine the butter, diced onion and celery in a saucepan and simmer it together on low heat until the onions and celery are just tender, about 5 minutes.
- Pour the onion mixture all over the bread cubes.
- Sprinkle the seasonings all over the bread cubes.
- Add in the raisins.
- Gently stir or toss them all together.
- Add in about 2 1/2 cups of the broth, all over the dressing mixture. Gently fold the ingredients together to moisten the bread cubes. You want them to be moist, but not soggy. Only add the additional broth if it is needed. Do not over -stir the mixture.
- Spread the dressing in a greased 9x13 baking dish.
- Cover it tightly with foil and bake for 20 minutes.
- Remove the foil and bake another 15-20 minutes or until the dressing is golden brown and crispy around the edges.