Traditional Turkey Dressing
I get a lot of complements on this Turkey Dressing and have heard “it is the best Dressing they have ever eaten”, so give this basic recipe a try!
I am not a big fan of stuffing the Turkey. Most people complain about the Stuffing/Dressing when it is prepared inside the bird. They say it is too compact and mushy.
Plus, I think it is unhealthy to stuff the Turkey. Seriously, putting bread in a raw bird? Not willing to take the chance and give my family food poisoning. A lot of older people say they have been doing it all their life and refuse to change. The difference is, Turkeys are not raised the same. Many are factory farmed and they contain a lot of bacteria. I would only consider stuffing an organic, free range Turkey. Better to be safe. Food born illnesses are miserable to deal with can be life threatening for some people.
Do you say Stuffing or Dressing? I think if it is in the bird it is called Stuffing because you “stuffed” it in there. Otherwise it should be called Dressing. Whatever you call it, this recipe will be a perfect side dish!
So here is a basic traditional style Dressing that you make in a baking dish next to the Turkey. It doesn’t have a lot of “shi shi foo foo” ingredients, but it doesn’t need it. The Turkey should be the star of the dinner!
TRADITIONAL TURKEY DRESSING
- 14 oz. Premium Stuffing/Dressing- Cubes/Croutons, or you can make your own (just don’t get the crumb style bagged stuffing)
- 2 (4 oz.) Jars Diced Pimentos
- 2 Stalks Celery, finely diced
- 1 small Yellow Onion, finely diced
- 1 & 1/2 Cups Fresh Button Mushrooms, diced
- 1 Tablespoon Ground Sage (if you have rubbed Sage in your pantry that is ok to use as well)
- Freshly Cracked Black Pepper
- 1 Stick Butter
- 3 Cups Chicken Stock
1. Preheat oven to 325 degrees. Of course if your Turkey is already cooking, the oven should be at the proper temperature and ready for your Dressing!
2. In a large skillet over low heat, melt the Butter. Once the Butter is melted, add the Celery and Onion and sauté until slightly translucent and tender.
3. Next add in the Mushrooms. Basically just stir them in quickly, to coat with the Butter. They will continue to cook during the baking process so we don’t want to over cook them now.
4. Give the Pepper mill a few twists over the veggie mixture and remove from heat to cool slightly.
5. In a Large bowl, add in the Dressing Cubes/Croutons.
6. Next add the 2 jars of Pimentos with liquid into the bowl.
7. Now add the veggie mixture into the bowl. Sprinkle all with the Ground Sage.
8. Pour 2 Cups Chicken Broth over the Dressing and lightly fold together to incorporate all the ingredients. I put disposable kitchen gloves on and use my hands. That way everything is covered with the stock and the Cubes/Croutons don’t get all broken up. Remember we don’t want mushy Stuffing/Dressing!
8. Butter a 3 quart baking dish and add the Dressing to the dish. Drizzle the last 1 cup of Chicken Broth over the top of the Dressing.
9. Cover the baking dish with foil and bake for 30-45 minutes. Remove the foil the last 10-15 minutes to brown the top ever so slightly.
Recipe by: Hot Dish Homemaker