Thanksgiving Or Anytime Dressing Recipes

THANKSGIVING DRESSING

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

Thanksgiving Dressing image

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

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

THANKSGIVING (OR ANYTIME) DRESSING

Here is the recipe for my mom's dressing, which naturally, I think is the best dressing to have with turkey at Thanksgiving. It is not baked in the turkey but in a casserole dish. I have made this ahead, put it in a foil pan and frozen it before the big day to cut down on the work. Just thaw in the fridge. I also half the white bread with a "light" wheat bread sometimes. Add the sage and taste, add more to your liking

Provided by Jenny Frenny

Categories Thanksgiving

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Thanksgiving (Or Anytime) Dressing image

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.

Nutrition Facts : Calories 383.7, Fat 18.4, SaturatedFat 10.4, Cholesterol 40.7, Sodium 1593.7, Carbohydrate 47, Fiber 3, Sugar 5.6, Protein 7.9

Ingredients

1 loaf white bread
1/2 cup butter
2 whole chopped onions
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 teaspoons salt
1/2 teaspoon black pepper
1 -3 cup chicken broth

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