As a young girl, I remember sitting at the dining room table with a loaf of bread and a roasting pan. My job was to tear the bread into pieces. We then let it air-dry for 2 days in the oven before we turned those bakery bits into yummy turkey dressing. Today, I still hand-tear my bread but toast it in the oven at 350 degrees Fahrenheit for 20 minutes. Turn the cubes after ten minutes. Keep a close eye on them and turn them often. White bread can burn easily.
- 8-cups of enriched white bread hand-torn into ½” cubes and dried (8-ounces by weight or 10 slices)
- 4-Tablespoons of butter, divided
- 1-cup of onion chopped into small dice
- ½ cup of celery chopped into small dice
- 1 ½ teaspoons coarse salt
- 1 ¼ teaspoons poultry seasoning
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon rubbed sage
- 2-cups turkey stock or chicken stock (reserve ½ cup)
- Add two tablespoons of butter to the 4 Quart Stock Pot. Place the pot over medium-low heat. When the butter has melted, stir in the onion and celery then cook for 4-6 minutes. The vegetables will become translucent.
- Sprinkle the salt, poultry seasoning, pepper, and sage over the vegetables. Stir and toast the spices for 3 minutes.
- Pour 1-½ cups of the stock into the stockpot along with the remaining 2 Tablespoons of butter. Bring the mixture to a boil.
- Add the 8-cups of torn bread cubes to the liquid. Immediately reduce the heat to low. Stir everything to combine and allow the bread to absorb the liquid. Add the reserved stock, a little at a time, to achieve the moisture level desired.
- the pot and allow everything to heat through for 5 minutes. The dressing should reach a temperature of 165 degrees Fahrenheit.
TIP: This dressing is a natural with your Thanksgiving Day turkey but pairs well with chicken and pork.