Thanksgiving Dressing
This classic Thanksgiving dressing, made with bread, celery, onions, apples, chestnuts, thyme and sage, is relatively simple to execute. It would do well at almost any time of the year as an accompaniment to roast chicken or pork. The copious use of turkey broth, or a good chicken broth, is crucial to help meld the flavors together. Also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth.
Ingredients
- 5 tablespoonsunsalted butter
- 1 largespanish onion, peeled and diced
- 2ribs celery, cleaned and diced
- 2apples, preferably tart, like granny smith or cortland, peeled, cored and diced
- 1 cuppeeled chestnuts, roughly chopped
- kosher salt and black pepper to taste
- 3 sprigsfresh thyme, stems removed and leaves chopped
- 1dozen fresh sage leaves, stems removed and leaves chopped
- 2 teaspoonsworcestershire sauce
- 1 dashhot-pepper sauce, or to taste
- 1loaf decent-quality bread, a day or two old, torn into small pieces
- 2eggs, beaten
- ½ cupchopped parsley
- 1 cupsturkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety
Directions
- 1
Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
- 2
Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
- 3
Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.