Pams Positively Perfect Thanksgiving Dressing Recipes

Steps:

• Unwrap and set bread out overnight to dry partially. If desired, leave in oven (with pilot on if gas) to help dry.
• Cut bread into 1/2' cubes and place in a large mixing bowl. Chop onion and celery. Gather broth, herbs, seasonings, craisins, and parmesan cheese.
• Toast pecans either in a hot dry skillet or on a baking sheet in the oven at 300° until fragrant but not browned. Stir constantly in the skillet or occasionally in the oven. Watch carefully. When toasted and fragrant, remove from skillet or hot baking sheet to cool and avoid overbrowning.
• In a large skillet, melt the butter over medium high heat. Add the onion and celery when melted and cook until translucent. Turn heat to medium or medium low. Add half of the broth to the skillet, then add all of the herbs and seasonings except craisins, cheese and nuts.
• Simmer vegetables in broth with seasonings for 5 to 10 minutes. Add the mixture in the skillet to the bread cubes in the large mixing bowl, distributing the broth over the bread. Mix lightly and taste to adjust seasonings if desired. Remember that you will be adding parmesan later which is salty.
• Add extra broth to moisten the dressing to where it is just slightly more moist than what you want the final dish to be. Add Craisins, nuts and parmesan and toss to combine well, trying not to compact the dressing. (I prefer dressing that is moist but not soggy, and not packed down in the dish.)
• Place the dressing in a large casserole and either cover with plastic wrap and refrigerate until baking, or cover with foil, punching a few holes in the foil to let some steam escape and place the casserole in a preheated oven at 350° until hot (about 35 to 45 minutes), removing the foil for the last 15 to 20 minutes to brown the top.

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.

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.