Description
Grandma’s Thanksgiving Dressing is the BEST dressing-stuffing recipe you’ll ever have. It’s super simple to make, and is the perfect addition to turkey and gravy!
Ingredients
- Turkey neck + giblets
- 8 cups of water
- 2 loaves Italian bread, torn into 1-inch pieces
- 1-2 tablespoons ‘Thanksgiving Seasoning” see note
- 2 stick butter
- 1 cup diced celery leaves + top stalks
- 1 cup diced onions (about 1 medium onion)
Instructions
- In a medium stockpot, add 8 cups of water and place the turkey neck and giblets in, along with a tablespoon of poultry seasoning. Bring to a simmer for 20+ minutes.
- Mix the bread pieces with 1-2 tablespoons of the Thanksgiving Seasoning, and toss to coat.
- In a medium skillet, melt two sticks of butter, and add celery and onions and cook until very soft.
- Pour butter, celery, and onion mixture over bread pieces, and toss to coat well.
- Ladle a cup of turkey stock at a time to the bread mixture, tossing each time to make sure it’s moist enough.
- Press into a buttered 9×13 baking dish, cover with foil, and bake at 350Ëš for 30-40 minutes. Just until the edges are browned and the middle is golden.
- Serve with gravy and all the Thanksgiving sides!
Notes
Thanksgiving Seasoning:
- 2 parts kosher salt
- 1 part black pepper
- 1 part poultry seasoning
If your dressing seems too wet, add more bread or bake it longer. If you think it’s too dry, add another hefty ladleful of stock.Â
A note about the Thanksgiving Seasoning: This is our family’s seasoning blend, made with 2 parts kosher salt, 1 part black pepper, and 1 part poultry seasoning.
A “part” is simply a unit of measurement. For example, you could mix 2 teaspoons of kosher salt with 1 teaspoon each of black pepper and poultry seasoning.
This makes more seasoning than you may need for one pan of dressing. Start with less, especially if you’re using salted stock, and adjust to taste.
If you’re using homemade turkey stock, remember that its saltiness will depend on how you’ve seasoned it.
