Thanksgiving Dressing
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons unsalted butter
- 1large Spanish onion, peeled and diced
- 2ribs celery, cleaned and diced
- 2apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced
- 1cup peeled chestnuts, roughly chopped
- Kosher salt and black pepper to taste
- 3sprigs fresh thyme, stems removed and leaves chopped
- 1dozen fresh sage leaves, stems removed and leaves chopped
- 2teaspoons Worcestershire sauce
- 1dash hot-pepper sauce, or to taste
- 1loaf decent-quality bread, a day or two old, torn into small pieces
- 2eggs, beaten
- ½cup chopped parsley
- 1 to 2cups turkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety
Nutritional analysis per serving (8 servings)
290 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 8 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I notice the dressing recipes in NYT produce what is essentially a bowl of seasoned bread chunks accented with various additional elements.
In the upper south where I was raised everyone made a much moister style of dressing where enough turkey stock is added to cause the toasted bread pieces to bread down to the consistency of mashed potatoes. It's then placed around the turkey in the roasting pan and baked for the last hour to 45 minutes of its cooking time.
I usually add a tablespoon or two of bourbon, in place of the Worcestershire. It really hits it off with the apples and the sage.
I agree. I wouldn't add the Worcestershire or the apples personally. I add mild Italian Sausage and chestnuts to mine using cornbread as the base. The featured recipe is a great start, basic start. You can customize it as you like.
I love to add dried cranberries to the vegetable/apple mix. It gives it some nice flavor and color. Personally I don’t add the hot sauce or Worcestershire sauce. This is a wonderful, forgiving recipe and I’ve been making it for six years now.
Chestnuts are easily peeled if you cut an X in the flat side and microwave them, 6 at a time, for three minutes. Adjust the time so you can get all 6 peeled before they cool and the inner skin starts to stick. Keep the unpeeled ones warm with a dish towel as you peel and microwave. Fresh chestnuts should feel heavy and not show mold.
came out a bit soggy. will need to toast the brioche first next time. doubled fresh herbs. added fennel seeds, cinnamon, nutmeg, and cloves, as well as dried cranberries. good flavors.