Inside the bird or outside? Stuffing or dressing? No matter how it’s served or what it’s called, it’s a favorite dish on the Thanksgiving menu.
Nobody can resist this dressing ... or stuffing.
Start with this basic recipe, and then have fun dressing it up. Just be sure to make plenty of it, because it’s sure to go quick.
1 box (2 bags, 6 ounces each) Mrs. Cubbison’s Seasoned Dressing
1 cup (2 sticks) butter, melted
1 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups chicken broth
Heat oven to 350 degrees.
Combine dressing with butter, celery and onion. Gradually stir in broth and mix gently until combined.
Spoon into 2 1/2- or 3-quart casserole dish. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 5 to 10 minutes, or until top is crisp and lightly browned.
In skillet, sauté celery, onion and a little garlic in 1/2 cup butter until tender. Add 1 pound cooked and crumbled Italian sausage, mixing to combine.
Stir in dressing, 8 ounces fresh sliced fennel, 1 diced apple and 1/4 cup parsley. Slowly stir in broth and 1 beaten egg.
Spoon mixture into casserole dish. Cover with foil and bake for 30 to 40 minutes. Remove foil and bake for an additional 10 minutes, or until top is crisp.
Editor’s Note: Notice that this recipe only uses 1/2 cup butter instead of 1 cup. Also, if desired, 1 cup broth and 1/2 cup dry white wine can be used in place of 1 1/2 cups broth for a more savory flavor.
In skillet, sauté onion and celery in 1/2 cup butter and 1 cup chicken broth until tender. Stir in 3/4 cup apple juice, 2 cups peeled and chopped Granny Smith apples, 1 cup walnuts and dressing.
Spoon into casserole dish. Cover with foil and bake for 30 to 40 minutes. Remove foil and continue baking for an additional 10 minutes, or until top is crisp.
Editor’s Note: Notice that this recipe only uses 1/2 cup butter instead of 1 cup, and that only 1 cup broth is called for instead of 1 1/2 cups. For more variety, also try adding dates, dried cranberries, pistachios and sunflower seeds.
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