Herbed Poultry Dressing

OLYMPUS DIGITAL CAMERAI’ve been trying to get standard Thanksgiving dressing (or stuffing, if it’s in the bird) right for a long time. Unfortunately, it’s sort of a hard thing to test out in a two-person household. We had friends visiting a few weeks ago and did a fake Thanksgiving with them. The turkey was a spectacular bust (didn’t adequately defrost it), but the sides were enough to make the meal. And the dressing was a real winner! The original recipe is from Saveur, but I made several changes listed below.

3 T butter
1 T olive oil
3 ribs celery, finely diced
onion, finely diced
bay leaf
salt and pepper, to taste
1 T sage, finely chopped
2 t rosemary, finely chopped
1/4 c parsley, finely chopped
2 t thyme, finely chopped
1 t marjoram, dried
1/2 t poultry seasoning
pinch nutmeg
5-6 c cubed dried 1/2 in white bread
2 1/2 c chicken stock
1 egg, beaten

Preheat oven to 400° F/200° C. Grease a 9×9 pan with 1 T of the butter.

Heat 1 T butter and 1 T olive oil over medium heat. Add celery, onion and bay leaf and cook for 15-20 minutes or until golden brown. Add salt and pepper to taste.

Add sage, rosemary, parsley, thyme, marjoram, poultry seasoning and nutmeg to skillet and cook until fragrant, about 2-3 minutes. Discard bay leaf and transfer onion mixture to a large bowl. Add bread cubes, chicken stock and eggs to onion, mix well and season with salt and pepper.

Transfer to baking dish, press down and dot top with remaining 1 T butter. Cover with foil and bake 30 minutes. Remove foil and keep baking until deep golden brown, 20-30 minutes.

2 thoughts on “Herbed Poultry Dressing”

  1. shoreacres

    This looks very much like the old herb dressing recipe I lost. I’m going to give it a try soon, especially since a 9×9 pan is a reasonable size.

    The only differences I can find are the addition of rosemary and the absence of mushrooms, but I’ll try it as you have it here before I start mucking about with it. ;)

    Happy New Year!

    1. Sarah

      Happy New Year/Frohes Neues, shoreacres! If you click the link to the original, the rosemary isn’t in there. It was fresh marjoram, but I can’t find that, so I adapted. You should totally sub in the mushrooms and let me know how it goes!

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