Stuffing Recipe

How to Make Bread Dressing for Thanksgiving Turkey, Chicken or Duck

Nov 16, 2009 Jackie Milligan

Dressing is as much a part of any holiday meal as cake is to a birthday celebration. With this recipe, you will be able to make a dressing that goes well with any fowl.

Although no one seems to be certain when the first stuffing was used, recipes for stuffing of different varieties using breads, vegetables, berries and nuts can be found dating all the way back to ancient Rome.

It is thought that the reason for stuffing a bird or animal is to keep the meat cooking evenly without drying out. It is also a way to use bread that would have been very stale and unpalatable any other way.

These days, most people only think of stuffing when Thanksgiving comes around. Everyone runs to the store and grabs a box of bread crumbs with seasoning, dumps in a little water and calls it done.

Stuffing (or dressing) can be so much more. It adds color and depth to a meal, crunchy bits of walnut, tangy cranberries that pop when you bite into them, savory herbs that compliment the flavors of the meat.

The following is a basic recipe for stuffing but as always, be adventurous. Create and let your taste buds go. Add cranberries, pine nuts, walnuts, pecans. Even dried blueberries, sour cherries or orange rind. It doesn't have to be a holiday to enjoy the delicious, savory delight called stuffing.

Stuffing Recipe:

Ingredients:

• 3 tbsp butter
• 2 medium onions
• 2 celery stalks
• 10 cups bread cubes (day old bakery bread)
• 1/2 tsp celery salt
• 1/4 tsp savory
• 1 tsp sage
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 to 3/4 cup chicken broth

Method:

1. In a large skillet or dutch oven, melt butter over med heat
2. Add diced onion and diced celery, saute until onion becomes translucent
3. Pour in 1/2 cup of the chicken broth
4. Stir in bread cubes until all the bread is moistened. You may need to add extra broth a little at a time until there is enough broth to moisten all the bread
5. Sprinkle on all of the dried herbs and seasoning
6. Mix well
7. Reduce heat to low
8. Cover and cook for 20 min, stirring occasionally
9. Remove from heat

Stuffing is ready to eat at this point, it makes a wonderful side dish to go with poultry, venison, rabbit, or pork. If you are planning to stuff your turkey, use cooked stuffing as you would any other boxed variety.

Add ins should be mixed in just before you start the 20 min cooking period to allow all of the flavors to blend together.

Orange juice is a good substitute for 1/4 cup of the chicken broth if you plan on serving as a side for duck, goose or cornish hen. Toasted walnuts also add a nice flavor and texture when pairing with the darker meat of game birds.

The copyright of the article Stuffing Recipe in Seasonal Cooking is owned by Jackie Milligan. Permission to republish Stuffing Recipe in print or online must be granted by the author in writing.

turkey dressing

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