Mom's Thanksgiving Dressing
Mom's Thanksgiving Dressing has layers of flavor and always smells as good as it tastes. Bread cubes, celery, onion, thyme, poultry seasoning and homemade turkey stock make this recipe so flavorful.
Ingredients
- 1 loaf white bread, cut into 1/2 inch cubes (about 20 slices of bread)
- 3 tablespoons poultry seasoning
- 2 tablespoons dried parsley
- 1 stick unsalted butter, plus 4 tablespoons
- 1 cup celery with leaves, chopped
- 1 cup onion, chopped
- 1 cup button mushrooms, chopped (optional)
- 1 tablespoon thyme leaves, fresh, removed from stems
- 32 ounce chicken stock , OR 4 cups turkey stock made with gizzards, heart, and neck bones from inside the turkey. (Add these, along with two stalks of celery and a chopped onion, salt and black pepper to a two-quart saucepan filled with water to make homemade turkey stock.)
Instructions
- Cut the bread into 1/2 inch cubes and place it on a large sheet pan in a single layer. Sprinkle it liberally with poultry seasoning and dried parsley. Allow it to sit on the counter overnight. This dries the bread slightly and allows it to absorb the delicious flavors you'll be adding to it.
- If you forget to do this step the night before, simple put the seasoned bread cubes in a 350 degree oven for 12-15 minutes to crisp them up. Stir once halfway through baking time. The bread cubes will get dry and a bit crusty. If the bread is not a bit stale or dry, the dressing won't keep its shape and can get soggy.
- Melt a stick of unsalted butter in a skillet and add the celery, onion, and mushrooms if desired. Saute the veggies for about 15 minutes. Add the fresh thyme and stir. I usually just let this simmer on the back of the stove while I'm preparing other dishes for the meal.
- Add the stock to the onion mixture and simmer for at least 15 more minutes. Add the stock mixture to the bread cubes and stir to coat. Add salt and pepper as needed.
- Mix the dressing on the sheet pan until bread is coated and moist. Transfer dressing to a 13x9-inch baking pan that has been sprayed with cooking spray. Cut 4 tablespoons of butter into small cubes and dot the top of the dressing with them.
- Bake at 350 degrees for 25-30 minutes. Check the dressing occasionally to make sure it is not overcooked. It will be buttery, savory and crispy on top. And your kitchen will smell amazing! The recipe makes 12 servings.
Equipment
- 1 large sheet pan
- 1 13x9-inch baking pan
- 1 large saucepan, if making turkey stock
Notes
For the broth, use a 32 ounce carton of chicken stock, or you can make your own turkey stock. After I clean and prep my turkey for roasting, I put the contents of the bag from inside the turkey (gizzards, heart, and neck bones) into a saucepan with water and a chopped onion. I allow this to simmer with salt and pepper to create turkey stock for the dressing. I also use this stock to make the gravy for the meal. Turkey broth is rich and flavorful and usually has bits of turkey that have fallen off the bones.
Nutrition
Calories: 259kcalCarbohydrates: 33gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 382mgPotassium: 212mgFiber: 2gSugar: 5gVitamin A: 299IUVitamin C: 3mgCalcium: 144mgIron: 3mg