My Mom’s Classic Dressing/Stuffing is a simple recipe but full of flavor and so delicious. Do you know the difference between stuffing and dressing? These names for a certain cherished side dish are used interchangeably. What do you call it? I did recently find out that difference: stuffing is when you stuff it into the turkey to bake (makes perfect sense) and dressing is when it bakes as a separate side dish. I have always cooked it in a pan as a side dish and I like it a little crunchy on top, but my Mom always stuffs the turkey and she likes it moist! Now here is the really confusing part…my Mom always referred to it as dressing even though she stuffed. So, the moral of the story is who cares what you call it or how you cook it, because it is up to you and it tastes great no matter the name is! Either way my Mom’s Classic Dressing/ Stuffing is delicious!
Have you noticed that sometimes the most simple recipes really are the best ones? That is how I feel about my Mom’s Classic Dressing/Stuffing. It is a simple recipe with classic ingredients but I love it best!
Ingredients for Mom’s Classic Dressing/Stuffing
- Crusty French Bread (or sourdough bread)
- Celery
- Butter
- Onion
- Chicken bouillon
- Poultry Seasoning
- Pepper
- Sage
- Thyme
Other Thanksgiving Recipes
Perfect Roast Turkey
Brined Roast Turkey
The Best and Easiest Cranberry Sauce
Make Ahead Mashed Potatoes
Amazing Buttermilk Rolls
Raspberry Butter ( a must at our house!)
Pumpkin Cream Trifle
Similar dish to bake my dressing/ stuffing in
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Mom’s Classic Dressing/Stuffing
Description
My Mom’s classic dressing/stuffing recipe that is so flavorful and delicious. It is must for Thanksgiving!
Ingredients
½ c. butter (1 stick)
3 stocks celery, including leaves, chopped
1 large yellow onion, chopped
¼ tsp. thyme (3/4 tsp. fresh)
1 tsp. poultry seasoning
1/2 tsp. rubbed sage (1 Tablespoon fresh)
¼ tsp. black pepper (or more to taste)
10 C. dry French bread cubes (or sourdough bread)
2 cubes chicken bouillon in 1/3- 1 c. water (or 2 tsps of soup starter instead of cubes)
2–3 Tablespoons fresh parsley, chopped (optional for garnish)
Instructions
1. Over medium low heat, sauté the onions and celery in the butter until softened. Add the herbs and mix.
2. Add the bread cubes and mix well with the butter mixture to cover all the bread cubes.
3. Dissolve the bouillon (or soup starter paste) in the water and sprinkle over the bread and herb mixture. Toss to mix. If you plan to stuff the turkey, do not add additional water. The juices of the turkey will add a lot of moisture. If you are cooking the dressing in a casserole dish, add another 1/3 cup of additional water, as needed. The bread cubes should be moist but not soggy. ** Also if you use denser bread like whole grain or sourdough you will need to increase the water to closer to a cup. The bread should be lightly moist.
4. Refrigerate until ready to stuff the turkey or bake the dressing.
5. If you are baking the dressing in a casserole pan, bake at 325° covered for 20-25 minutes. Uncover and bake another 10 minutes to brown and crisp up the top.
6. Sprinkle with fresh chopped parsley and serve!
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