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Classic Thanksgiving Dressing Recipe

This recipe is for a simple Thanksgiving dressing made with torn white bread, sautéed onions and celery, and fresh herbs like sage, rosemary, and thyme. The ingredients are mixed with chicken or vegetable broth and baked uncovered until the top is browned and crisp. With just bread, vegetables, herbs and broth, this dressing offers an easy, vegetarian-friendly option without extras like sausage or dried fruit.

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Genevieve Saldanha
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378 views3 pages

Classic Thanksgiving Dressing Recipe

This recipe is for a simple Thanksgiving dressing made with torn white bread, sautéed onions and celery, and fresh herbs like sage, rosemary, and thyme. The ingredients are mixed with chicken or vegetable broth and baked uncovered until the top is browned and crisp. With just bread, vegetables, herbs and broth, this dressing offers an easy, vegetarian-friendly option without extras like sausage or dried fruit.

Uploaded by

Genevieve Saldanha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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11/27/2020 "Simple Is Best" Dressing recipe | Epicurious.

com

"Simple Is Best" Dressing


BY VICTORIA GRANOF BON APPÉTIT NOVEMBER 2012

With all the other side dishes on your Thanksgiving table, does your stuffing recipe really need all
those extras? Leave the sausage, nuts, and dried fruit behind in favor of this easy, vegetarian-friendly
mix of torn country bread and classic Thanksgiving herbs. (To make it vegetarian, use vegetable
broth.) Baking the mix in a casserole dish on the side of your bird technically makes it dressing
instead of stuffing, but you can call it whatever you want.

YIELD: 8–10 servings

INGREDIENTS
¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

PREPARATION
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a
rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a
very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir
o en until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and
pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

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11/27/2020 "Simple Is Best" Dressing recipe | Epicurious.com

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold
gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an
instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.
(Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then
cover again and chill. The next day, proceed with the final bake as described below.)
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled,
add 10-15 minutes).

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11/27/2020 "Simple Is Best" Dressing recipe | Epicurious.com

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