This dressing is a classic in my family, and you can't mess with it on pain of death. We gather around the kitchen table on Thanksgiving morning to cut up the ingredients and make the stuffing, and we always make extra, since nobody can keep their fingers out of the bowl. It's really a traditional stuffing, so it's key to use good ingredients -- a firm white bread and fresh sage. We usually stuff the turkey with it, which adds additional moisture, but if you're not going to stuff it, add a cup of chicken stock and a jar of oysters in their brine before baking. —Savour
15 lb. turkey
large loaves white bread, 2-3 days old
minced fresh sage
chicken stock (optional)
In This Recipe
Cut bread into 1 inch cubes, set aside into a large bowl.
In a large and deep skillet, melt butter over low heat.
Add onion and celery, saute slowly until the vegetables are translucent.
Add salt and pepper and fresh sage and stir to combine.
Take a deep breath. Your kitchen smells like Thanksgiving!
Toss as many bread cubes as the pan will hold in the butter vegetable mixture.
Pour contents of the skillet over the remaning bread cubes. Use your hands to toss until all the bread has some sagey buttery goodness on it.
Taste for seasoning. Add more salt, sage or pepper to taste.
Use the stuffing to stuff a turkey, and roast according to the instructions. If you don't want to stuff the turkey, put stuffing in a casserole dish, pour about 1 c. good, flavorful chicken or turkey stock over the stuffing, and bake covered at 350 degrees for 30 minutes.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.