Basic Thanksgiving Dressing

Photo by Susan M.
Adapted from parade.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from parade.com

Ingredients

  • 1

    loaf or round of corn bread

  • 1

    loaf French or Italian bread

  • 1

    loaf ciabatta or other crusty artisan bread

  • 1/2

    cup (1 stick) butter

  • 1

    large onion, chopped

  • 5

    stalks celery, chopped

  • 6

    cups low-sodium chicken broth, plus more if necessary

  • 1/2

    bunch parsley, chopped

  • 1/2

    tsp dried basil

  • 1/2

    tsp dried thyme

  • 1

    Tbsp minced fresh rosemary

  • Kosher salt and freshly ground pepper

Directions

The day before Thanksgiving, cut corn bread, French or Italian bread, and ciabatta into 1-inch cubes. Lay all bread on baking sheets and leave on counter to completely dry out. When ready to make dressing, preheat oven to 375°F. Melt butter in a large skillet over medium-high heat. Throw in onion and celery, and stir 4 to 5 minutes, until soft. Pour in chicken broth, then add parsley, basil, thyme, and rosemary. Season with salt and pepper. Stir and let cook another couple minutes, then turn off heat. Combine all dried bread cubes in a huge bowl. Spoon broth mixture over top using a ladle. Keep adding broth mixture, tossing as you go, until it is all mixed in. Add more salt and pepper, toss it around, and taste to check seasoning. If you prefer moister dressing, splash in a little more broth until it reaches a consistency you like. Pile dressing into a large casserole dish. Bake, uncovered, until golden, 20 to 25 minutes. Serve hot. Cook's Note Variations: Add 3 peeled, finely diced carrots to skillet with onion and celery. Add ½ tsp ground sage with other herbs. Add ¼ tsp ground turmeric to add a slight golden color to dressing. Add chopped cooked bacon to bowl with bread chunks and herb mixture.

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