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–+ servings
Remove browned stuffing from the oven, cover and keep warm until ready to serve.

Turkey Dressing

Italian bread, French bread, and Cornbread, turkey stock, fresh herbs, onion, and celery.
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Cook Time 45 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 16 people
Calories 148 kcal

Equipment

  • 2 casserole dishes 8" x 10"
  • large bowl
  • large spoon
  • large ladle
  • large skillet
  • cutting board
  • kitchen knife

Ingredients
 
 

  • 1 loaf Italian Bread - made in advance
  • 1 loaf French Bread - made in advance
  • 1 loaf Skillet Cornbread - made in advance
  • 6 cups Turkey stock - made in advance
  • ½ cup butter
  • 1 onion - 1 large or 2 medium, diced
  • 5 stalks celery - diced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ bunch Italian parsley - chopped
  • 1 tbsp fresh rosemary - finely minced
  • ½ tsp dried basil
  • ½ tsp ground thyme

Instructions
 

  • Bake the Italian bread (see recipe).
    1 loaf Italian Bread
    Italian Bread hot from the oven
  • Bake the French bread (see recipe).
    1 loaf French Bread
    Large French Baguette
  • Bake the Skillet Cornbread (see recipe).
    1 loaf Skillet Cornbread
    Skillet cornbread, hot from the oven!
  • Make the Turkey Stock (see recipe).
    6 cups Turkey stock
    Turkey Stock simmering in a large stock pot.
  • Slice the Italian bread into ¾ inch slices, then remove the crust. Cut the Italian bread, French bread, and Cornbread into ¾ inch cubes. Set into casserole dishes or sheet pans, cover with a towel, and leave out for 24 - 48 hours until they are dry and crisp.
    Cut the Italian bread, French bread, and Cornbread into ½ inch cubes. Leave out covered with a kitchen towel for a couple of days.
  • In a large skillet, melt the butter over medium heat.
    1/2 cup butter
    Melt ½ cup butter in a large cast-iron skillet.
  • Add the onions and celery, stir until well coated in melted butter.
    1 onion, 5 stalks celery
    Sauté onions and celery until soft.
  • Sauté for 3 - 4 minutes, or until onions and celery are soft.
    Sauté until celery and onions are soft.
  • Add the salt, pepper, parsley, rosemary, basil and thyme.
    1/2 bunch Italian parsley, 1 tbsp fresh rosemary, 1/2 tsp dried basil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground thyme
    Add herbs, salt and pepper.
  • Stir to incorporate, and sauté for a minute or until aromatic.
    Toss and sauté until aromatic.
  • Preheat the turkey stock then add to the hot skillet with the vegetables.
    Add pre-heated turkey stock to the skillet.
  • Stir to incorporate. Bring to a boil, then reduce to a simmer.
    Stir to incorporate.
  • Toss all of the bread cubes together in a large bowl. Slowly ladle in the broth mixture, tossing as you go until your desired moisture level is achieved. Taste and adjust seasonings if needed.
    Ladle the turkey stock, herbs, and vegetable mixture into the breadcrumbs.
  • I will typically use the entire batch of broth, because some moisture is lost during the upcoming baking step. Make sure the dressing is evenly moistened, and the herbs are evenly distributed.
    Add turkey stock herb mixture to bread and toss until evenly moistened.
  • Pour the contents of the bowl into one or two large casserole pans, and spread out evenly in the pan.
    Empty the herbed bread into a casserole dish.
  • Preheat the oven to 375℉. Bake the stuffing for 20 to 30 minutes until the top is golden brown and crispy.
    Bake for about 30 minutes, or until golden brown.
  • Serve hot, or keep covered with foil in the warm oven until ready to serve.
    Remove browned stuffing from the oven, cover and keep warm until ready to serve.

Nutrition

Calories: 148kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 449mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
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