I find turkey dressing tastes
better and more appetizing than turkey stuffing. I am not against stuffing a
chicken, it is delicious. But the stuffing inside a large turkey is barely
cooked through and always has an unappetizing brown color. It's the blood folks!
I can taste it. Those tasty brown bits in the bottom of the pan are blood too,
but by the time the bird is done they taste great.
Turkey Dressing
Prepare dressing the day before.
8 slices of deli style light rye,
cut into 1/2-inch cubes
[don't use soft, fluffy bread]
2 Tbsp butter, room temperature
2 celery stalks, thinly sliced
1/2 onions, finely chopped
1 garlic cloves, minced
coarse salt and ground pepper
1/4 cup dry wine
1/4 cup parsley leaves, chopped
1 large or 2 small eggs
about 1/4 cup reduced-sodium
chicken broth [exact amount will vary]
cooking spray
• Preheat oven to 400 degrees.
• Arrange bread in a single layer
on a rimmed baking sheet.
• Bake until crisp but not
browned.
• Transfer bread to a large bowl.
• In a large saucepan, melt
butter on medium heat.
• Sauté onions until translucent,
stirring them occasionally.
• Add the celery and continue to
sauté until celery is almost tender.
• Add the vegetables to the
bread.
• Add the minced garlic, parsley
and the egg[s].
• Season with salt and pepper
• Gently stir to combine
ingredients.
• Sprinkle dressing with the
wine, gently moving the bread to coat it evenly.
• This is crucial: bit by bit
sprinkle a little broth over the dressing. Total amount will depend on the type
of bread used. Stuffing should be lightly moistened, but NOT wet.
• Spray a baking dish with
cooking spray.
• Lightly butter the dish.
• Pour in the prepared dressing,
neatly arranging the top.
• Cover the dish with a lid or
with foil and set it aside.
• Keep the dressing at room
temperature all the while the turkey roasts.
• If dressing was refrigerated,
remove from the fridge as soon as the turkey goes in the oven.
• When the turkey is removed from
the oven to be tented and to rest, place the still covered dressing in the
oven.
• Bake dressing for 15 minutes at
400F until dressing is warmed through.
• Reduce heat to 375F, uncover
and bake for 15 minutes longer or until golden.
