Description

This Savory Herb-Roasted Turkey Dressing is a classic and comforting side dish perfect for holiday meals or any cozy dinner. It features day-old bread cubes toasted to perfection, combined with a fragrant mix of sautéed onions, celery, and garlic, infused with dried sage, thyme, and rosemary. Moistened with rich chicken or turkey broth and enriched with beaten eggs, this dressing is baked until golden and crispy on top. Optional nuts and dried cranberries add a delightful texture and burst of flavor, making it a savory, herbaceous complement to roasted turkey or chicken.

Ingredients

Scale

Bread and Base

1 loaf of day-old bread, cubed (approximately 8 cups)

Vegetables and Aromatics

1 large onion, finely chopped
2 stalks of celery, chopped
3 cloves garlic, minced

Fats and Seasonings

1/2 cup butter
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper

Liquids and Eggs

2 cups chicken or turkey broth
2 large eggs, beaten

Fresh Herbs and Optional Add-ins

1/4 cup fresh parsley, chopped
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/2 cup dried cranberries

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for toasting the bread and baking the dressing.
Toast the bread cubes: Spread the cubed day-old bread evenly on a baking sheet and bake for about 10 minutes until the bread is dry and slightly toasted, which will help the dressing hold its texture.
Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, celery, and minced garlic, sautéing for about 5-7 minutes until the vegetables are tender and fragrant.
Add herbs and seasoning: Stir in the dried sage, thyme, rosemary, salt, and black pepper with the sautéed vegetables, mixing thoroughly to combine the flavors.
Combine with bread: Transfer the toasted bread cubes into a large mixing bowl and add the aromatic vegetable and herb mixture, blending everything evenly.
Add broth: Pour in the chicken or turkey broth gradually, gently mixing so that all bread cubes become moistened without turning soggy.
Incorporate eggs: Let the mixture cool slightly to avoid cooking the eggs, then stir in the beaten eggs thoroughly to bind the dressing.
Add parsley and optional ingredients: Fold in the fresh chopped parsley, and if desired, add chopped walnuts or pecans and dried cranberries to enhance texture and flavor.
Prepare for baking: Grease a baking dish and transfer the dressing mixture evenly into it, smoothing the top with a spatula.
Bake covered: Cover the dish with foil and bake in the preheated oven for 25 minutes to allow the dressing to cook through and set.
Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and slightly crispy, creating a delightful crust.
Rest and serve: Remove the dressing from the oven and allow it to cool for a few minutes before serving alongside your turkey or main dish.

Notes

Using day-old bread is essential to achieve the right texture; fresh bread might result in a mushy dressing.
To make this dressing gluten-free, substitute the bread with gluten-free bread cubes.
Feel free to customize with your favorite nuts or dried fruits based on taste preferences.
If a vegetarian version is desired, use vegetable broth instead of chicken or turkey broth.
Ensure the mixture cools before adding eggs to prevent premature cooking or scrambling.