Mom’s Thanksgiving Dressing

I always looked forward to Thanksgiving when I was growing up and still do. All the smells and tastes of the season, like roasted turkey, mashed potatoes and Mom’s Thanksgiving Dressing were simply the best. Her dressing had layers of flavor and smelled as good as it tasted. She put great care into making it and eventually taught me her recipe. It has become a family tradition and is requested each year at Thanksgiving.

Let’s talk about the bread, since it is the base for the dressing. My mother always used white bread for her Thanksgiving dressing, but she also occasionally included scraps or leftover pieces of bread she had on hand. The difference in textures or flavors can add dimension to the dressing. So, don’t be afraid to mix it up by adding some wheat bread, brioche cubes, or even some crumbled cornbread.

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, chopped celery and a an onion. I allow this to simmer with salt and pepper to create turkey stock for the dressing. I also use it to make the gravy for the meal. This broth is rich and flavorful and usually has bits of turkey that have fallen off the bones.

If you are not preparing a turkey, or maybe serving your dressing with ham, simply use chicken stock from the grocery store.

While the flavors in Mom’s Thanksgiving Dressing are complex, her recipe is so simple. It is the perfect combination of rich, seasonal flavors. For us, it is the best part of the meal!

Mom’s Thanksgiving Dressing

Ingredients:

• 1 loaf white bread, cut into 1/2 inch cubes (about 20 slices of bread)
• 3 tablespoons of poultry seasoning
• 2 tablespoons dried parsley
• 1 stick of unsalted butter, plus 4 tablespoons
• 1 cup chopped celery with leaves
• 1 cup chopped onion
• 1 cup button mushrooms, chopped (optional)
• 1 tablespoon fresh thyme leaves, removed from stems
• 1 32-ounce carton of chicken stock OR gizzards, heart, and neck bones from inside the turkey (Add these, along with a chopped onion, salt and black pepper, to a two-quart saucepan filled with water to make turkey stock.)

How to make dressing?

• 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 13×9 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!

This recipe makes 12 servings. Serve Mom’s Thanksgiving Dressing with roasted turkey, gravy, mashed potatoes, and roasted brussels sprouts for an amazing meal that everyone will love.