Thanksgiving style Dressing is moist, savory and captures the essence of the tradition with an easy to follow recipe. Everyone thinks they make the best Dressing but with this recipe you will be an instant contender during the Holiday family cooking completion. This Dressing is delicious and is my personal favorite. I have spent years tweaking and changing my method and ingredients and have selected my favorite to share with you. A great dressing will complete the menu of a Thanksgiving table and will have your family reaching for seconds.
This is the best Dressing recipe you will find with easy to follow and instructions and a helpful video to help you make your own at home. Share your time with the ones you cherish most, feed them soulful food that satisfies the heart and the appetite. Happy Thanksgiving to everyone and may your Holiday feast be ever more foodlicious.
Serve with some delicious turkey gravy.
French loaf, Italian loaf and cornbread.
Cut up the loafs and cornbread into 1″x1″ cubes. Let them dry out for 1 to 2 days.
Ingredients
Chopped celery
Chopped onions
Fresh sage, thyme and rosemary.
Finely minced herbs.
Saute celery and onions.
Add fresh herbs and garlic. Season with salt & pepper.
Add chicken broth.
Pour the broth mixture into the pot/pan.
Mix well.
Transfer the dressing into the 2 baking pans.
Bake (uncovered) for 40-45 minutes or until golden and crispy on top.
Don’t forget to serve with turkey gravy.
Holiday bread dressing.
Holiday Dressing
Equipment
- (2) Baking Pan 9" x 13"x2"
Ingredients
- 1 loaf cornbread
- 1 loaf french bread
- 1 loaf Italian bread
- 6-7 cups low-sodium chicken broth
- 1 onion chopped
- 8 celery chopped
- 1 stick butter unsalted
- 1 garlic cloves minced
- 4 fresh thyme sprig minced
- 2 fresh rosemary sprig minced
- 1 fresh sage sprig minced
Instructions
Drying the Breads
- Cut up the loafs and cornbread into 1"x1" cubes.
- Spread out the bread cubes on baking sheets (or flat clean surface). Let them dry out for 1 to 2 days until they are dry and hard (tip: I lay them out during the day and cover them at night).
Prepare
- Chop up all the celery (including leaves) and onions into small pieces. Set aside.
- Mince the garlic cloves. Set aside.
- Fresh herbs: remove the leaves from the stems. Chop the leaves into minced size. Set aside.
Cook/Bake
- Preheat the oven to 350°F (176°C).
- Heat the large skillet or pan to medium-high, add butter. Allow the butter to almost fully melt.
- Add celery and onion. Stir and cook for 2-3 minutes.
- Add garlic and fresh herbs; mix well. Season with salt and pepper. Cook for 3-5 minutes or until fragrant.
- Pour in 6 cups of broth. Bring it to a simmer.
- Place the dried bread in a large pot/bowl. Pour the broth mixture over the bread in the pot/pan. Mix well. If the dressing looks/feels dry add another cup of broth (adjust to you liking).
- Spray the two baking pans (9" x 13"x2") with cooking olive oil or butter.
- Transfer the dressing mixture to the 2 baking pans.
- Bake (uncovered) for 40-45 minutes or until golden and crispy on top.