Thanksgiving Dressing Recipes

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

Ingredients

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

THANKSGIVING STUFFING

Thanksgiving Stuffing image

"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield about 12 cups.

Number Of Ingredients 11

Ingredients

3 large onions, chopped
6 celery ribs, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
4-1/2 cups chicken or vegetable broth
1/2 cup minced fresh parsley
1 tablespoon rubbed sage
1-1/2 teaspoons poultry seasoning
1-1/2 teaspoons salt
3/4 teaspoon pepper
1-1/2 pounds day-old French bread, cubed (27 cups)

Steps:

In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

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