A Side Dish for Vegetarians and Vegans
All too often, people who don't eat meat or poultry are forgotten about at the holiday table. Dressing that has been cooked inside the turkey is not acceptable and bread-based dressings baked alone can be dry and lacking in flavor. This dressing works well as a side dish because the potato keeps it moist while the onions, sage, thyme and garlic season the mix. Not only is it delicious, it’s simple to prepare and is very budget-friendly. Even turkey lovers will enjoy this dish!
Regional Tastes in Dressing
An essential component of the Thanksgiving table, dressing often takes on the flavors of its geography. Even the terminology can vary by region – in some areas ‘stuffing’ is the preferred term, even if it is baked alongside the turkey.
Traditionally, dressing was made from ingredients that were chosen because they were easy to find and economical. Ingredients can vary greatly; in the Southern United States, for example, dressing recipes often use regional specialties such as cornbread. Italian-Americans sometimes use sausage as a base for stuffing while in other areas oysters are incorporated into the recipes. In regions where potatoes were traditionally a dietary staple, they were added to dressings as a way of economizing and using available resources.
The dressing can also be used to stuff the turkey. Make sure the mixture is completely cool and stuff the turkey just before roasting.
Potato-Sage Dressing
Makes about 6 cups
- 5 medium to large russet potatoes
- 6 thick slices of white bread, cut into 1-1/2” cubes (about 4 cups of cubes)
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 Tablespoons finely chopped fresh sage
- 1 Tablespoon finely chopped fresh thyme OR 2 teaspoons dried thyme
- Salt and pepper to taste
- 3 Tablespoons neutral oil, such as canola or safflower
- ½ cup vegetable stock
- Peel and halve potatoes. Bring a large pot of water to a boil and add potatoes. Cook until very tender. Remove from pot and let cool. Once potatoes have cooled, cut into a 1” dice.
- In a large bowl, add potato, cubed bread, onion, celery, garlic, sage, thyme and 2 Tablespoons of the oil.
- Using your hands, work the mixture through until thoroughly combined. Taste mixture and add salt and pepper to taste. Mixture can be made in advance and refrigerated until ready to bake.
- To bake: Heat oven to 350 degrees Fahrenheit. Grease a large casserole dish and spoon dressing into the dish.
- Smooth the top of the mixture and pour vegetable stock over the dressing. Drizzle with remaining 1 Tablespoon of oil.
- Bake for 50 minutes to 1 hour or until dressing is beginning to brown on top and along the edges. Serve with your favourite Thanksgiving dishes.
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