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November 17, 2019

Krista’s Classic Thanksgiving Dressing with Fresh Herbs

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I would like to ask the question, why do we only have dressing at Thanksgiving? I’ve come to realize the dressing and the gravy are my favorite parts. I love mashed potatoes and the turkey but, if I’m being honest I want the crunchy bread smothered in gravy!

Krista+Classic+Herb+Dressing+Stuffing

This is a classic recipe for dressing (or stuffing, whichever you all it), it’s the same recipe my mother and grandmother used. I did, however, change up the bread to use two different types both with a crunchy crust.

In my family, they like the classics so I don’t dare stray from the original but this recipe has plenty of flavor so I have no problems leaving it just as my grandmother Vivian originally made it. I hope you enjoy this recipe as much as my family!


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Krista+Classic+Herb+Dressing+Stuffing

Krista’s Classic Thanksgiving Dressing with Fresh Herbs

  • Author: Krista
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 6–8 servings 1x
  • Category: Side Dish
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Ingredients

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  • 1 + 1/2 sticks unsalted butter plus more for baking dish
  • 1 loaf fresh Ciabatta Bread – diced into 1-inch cubes
  • 1 loaf Fresh Sourdough – diced into 1-inch cubes
  • 1 large yellow onion – chopped
  • 4 stalks of celery – chopped
  • 1 tablespoon Sage – fresh or dried
  • ½ teaspoon Provence Epices Rabelais or Poultry Seasoning
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt (+/- use at your discretion)
  • 1 teaspoon freshly ground black pepper (+/- use at your discretion)
  • 2–3 cups chicken stock (note – make your own with the neck and giblets found inside your turkey)
  • 2 large eggs
 

Instructions

  1. Day prior to cooking – cut bread into cubes, season with salt and pepper. Leave out, uncovered to dry out. (I place the bread on a rimmed baking sheet) Flip occasionally to ensure all pieces are drying out. If you don’t have time to prep the day before you can bake the cubes in a 250°F oven on a baking sheet for about an hour, tossing occasionally. Let cool. The bread needs to be dry and hard…don’t skip this step. 🙂
  2. Preheat oven to 350°F. Butter a 13” x 9” baking dish and set aside.
  3. Pour chicken stock into a pot and heat until boiling. Turn down the heat and let simmer until ready to use. (see note below if you’d like to make your own stock)
  4. Place hard bread in a very large bowl.
  5. Melt ½ stick butter in a large rimmed skillet over medium-high heat; add onions and celery, season with a little salt and pepper. Stir often until soft and translucent, about 10 minutes. Add to bowl with bread; stir in herbs – sage, poultry seasoning, rosemary, and thyme.
  6. Drizzle in stock slowly and continue to mix gently.
    NOTE – you may not need all the stock. Your mixture should not be soupy. For reference, there should not be a puddle of stock in the bowl and bread should somewhat retain its square cube shape but soft from absorbing the stock.
  7. Whisk eggs and pour into bread mixture. Mix well but gently, try not to break up the bread too much.
  8. Transfer bread mixture to prepared dish, place small pads of butter over the top of the mixture. Cover with foil, and bake for about 40-45 minutes.  With 10-15 min remaining, remove foil and allow the top to brown up. The center should be firm and not giggly.

Keywords: Thanksgiving, dressing, bread, comfort food

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Filed Under: Dinner, Side Dish, Thanksgiving Tagged With: Sourdough Bread

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Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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