Introduction
Thanksgiving is a time to gather with loved ones and express gratitude for the blessings in our lives. And what better way to celebrate than with a delicious meal? While turkey may be the star of the show, dressing is a Thanksgiving side dish that cannot be overlooked. Whether you prefer a classic family recipe or a more creative twist on tradition, there is no denying the importance of dressing in completing a Thanksgiving feast.
In this article, we will explore five easy dressing recipes, tips and tricks from professional chefs, unique ideas to try this Thanksgiving, vegan and gluten-free alternatives, and a step-by-step guide to making homemade dressing from scratch. Get ready to level up your Thanksgiving meal!
5 Easy Dressing Recipes to Level Up Your Thanksgiving Meal
Dressing may seem like a simple dish, but there are countless ways to make it unique and flavorful. Here are five easy dressing recipes to inspire your Thanksgiving menu:
Recipe 1: Traditional Sage Dressing
Ingredients:
– 1 loaf stale white bread, cut into cubes
– 1 cup butter
– 1 cup finely chopped onion
– 1 cup finely chopped celery
– 2 tablespoons chopped fresh sage
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
3. Add sage, thyme, salt, and pepper, and cook for another minute.
4. In a large mixing bowl, combine bread cubes with the onion mixture.
5. In a separate bowl, whisk the chicken broth and eggs together. Pour over the bread cubes and stir until well combined.
6. Transfer mixture to a greased 9×13 inch baking dish and bake for 45-55 minutes, or until golden brown.
Serving size: 8-10
Recipe 2: Cornbread Dressing with Sausage and Apples
Ingredients:
– 1 batch cornbread (prepared from scratch or from a mix)
– 1 pound breakfast sausage
– 2 cups diced apples
– 1 cup chopped onion
– 1 cup chopped celery
– 1/2 cup chopped parsley
– 2 tablespoons chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. Crumble the cornbread into a large mixing bowl.
3. In a large skillet, cook sausage over medium heat for 5-7 minutes, or until browned. Add apples, onion, and celery and cook until softened.
4. Add sausage mixture to the bowl with the cornbread.
5. Add parsley, thyme, salt, and pepper, and stir until well combined.
6. In a separate bowl, whisk the chicken broth and eggs together. Pour over the cornbread mixture and stir until well combined.
7. Transfer mixture to a greased 9×13 inch baking dish and bake for 40-50 minutes, or until golden brown.
Serving size: 8-10
Recipe 3: Ciabatta and Chestnut Dressing
Ingredients:
– 1 loaf ciabatta, cut into cubes
– 1 cup butter
– 2 cups diced onion
– 2 cups chopped celery
– 3 cloves garlic, minced
– 1/2 cup chopped parsley
– 2 tablespoons chopped fresh sage
– 2 tablespoons chopped fresh rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 cups chopped chestnuts
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
3. Add parsley, sage, rosemary, salt, and pepper, and cook for another minute.
4. In a large mixing bowl, combine ciabatta cubes with the onion mixture and chestnuts.
5. In a separate bowl, whisk the chicken broth and eggs together. Pour over the ciabatta mixture and stir until well combined.
6. Transfer mixture to a greased 9×13 inch baking dish and bake for 45-55 minutes, or until golden brown.
Serving size: 8-10
Recipe 4: Mushroom and Bread Dressing
Ingredients:
– 1 loaf sourdough bread, cut into cubes
– 1/2 cup butter
– 2 cups diced onion
– 2 cups chopped mushrooms
– 1/2 cup chopped parsley
– 2 tablespoons chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and mushrooms and cook until softened, about 5 minutes.
3. Add parsley, thyme, salt, and pepper, and cook for another minute.
4. In a large mixing bowl, combine bread cubes with the onion mixture.
5. In a separate bowl, whisk the chicken broth and eggs together. Pour over the bread cubes and stir until well combined.
6. Transfer mixture to a greased 9×13 inch baking dish and bake for 45-55 minutes, or until golden brown.
Serving size: 8-10
Recipe 5: Sweet Potato and Cranberry Dressing
Ingredients:
– 1 loaf stale white bread, cut into cubes
– 1/2 cup butter
– 1 cup finely chopped onion
– 1 cup chopped celery
– 2 cups cooked and mashed sweet potatoes
– 1 cup dried cranberries
– 2 tablespoons chopped fresh sage
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
3. In a large mixing bowl, combine bread cubes with the onion mixture, sweet potatoes, and cranberries.
4. Add sage, thyme, salt, and pepper, and stir until well combined.
5. In a separate bowl, whisk the chicken broth and eggs together. Pour over the bread cubes and stir until well combined.
6. Transfer mixture to a greased 9×13 inch baking dish and bake for 45-55 minutes, or until golden brown.
Serving size: 8-10
The Perfect Dressing: Tips and Tricks from Professional Chefs
As with any dish, the key to a delicious dressing lies in the details. Here are some tips and tricks from professional chefs to help you make the perfect dressing:
– Start with quality ingredients: Whether you are making traditional sage dressing or a more adventurous recipe, choosing fresh, high-quality ingredients is essential. Look for fresh herbs, high-quality bread, and flavorful spices to elevate the flavor of your dish.
– Use homemade broth: While store-bought chicken broth can be convenient, using homemade broth will give your dressing a richer, more complex flavor. Simply simmer chicken bones, onions, carrots, celery, and herbs in water for several hours to create a flavorful broth.
– Get the texture just right: The texture of your dressing can make or break the dish. Too dry and it will be bland and unappetizing, too moist and it will be mushy and unappetizing. Aim for a texture that is moist but not soggy, with a crispy top layer.
– Don’t forget the seasoning: While herbs and spices are an essential part of dressing, don’t forget to season with salt and pepper as well. Taste as you go and adjust the seasoning as needed.
– Add some crunch: Adding a layer of texture to your dressing can take it from ordinary to extraordinary. Consider incorporating nuts, such as pecans or walnuts, or crispy croutons for extra texture and flavor.
Unconventional, Yet Delicious: Unique Dressing Recipes to Try this Thanksgiving
If you are feeling adventurous this Thanksgiving, why not try a dressing recipe with a unique twist? Here are five unconventional, yet delicious, dressing recipes to try this year:
Recipe 1: Asian-Inspired Dressing with Bok Choy
Ingredients:
– 1 loaf French bread, cut into cubes
– 1/4 cup butter
– 4 cups chopped bok choy
– 2 cups chopped shiitake mushrooms
– 2 cups chopped fresh cilantro
– 2 tablespoons grated ginger
– 1 tablespoon grated garlic
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 2 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add bok choy and mushrooms and cook until softened, about 5 minutes.
3. Add cilantro, ginger, garlic, soy sauce, and sesame oil, and cook for another minute.
4. In a large mixing bowl, combine bread cubes with the bok choy mixture.
5. In a separate bowl, whisk the chicken broth and eggs together. Pour over the bread cubes and stir until well combined.
6. Transfer mixture to a greased 9×13 inch baking dish and bake for 45-55 minutes, or until golden brown.
Serving size: 8-10
Recipe 2: Southern-Style Collard Greens and Cornbread Dressing
Ingredients:
– 1 batch cornbread (prepared from scratch or from a mix)
– 6 cups cooked and chopped collard greens
– 3 cups diced onion
– 3 cups diced celery
– 1 cup chopped parsley
– 2 tablespoons chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. Crumble the cornbread into a large mixing bowl.
3. In a large skillet, cook onion and celery over medium heat for 5-7 minutes, or until softened. Add collard greens and cook for another 2-3 minutes.
4. Add parsley, thyme, salt, and pepper, and stir until well combined.
5. Add the collard green mixture to the bowl with the cornbread.
6. In a separate bowl, whisk the chicken broth and eggs together. Pour over the cornbread mixture and stir until well combined.
7. Transfer mixture to a greased 9×13 inch baking dish and bake for 40-50 minutes, or until golden brown.
Serving size: 8-10
Recipe 3: Wild Rice and Quinoa Dressing with Pomegranate
Ingredients:
– 1 cup wild rice
– 1 cup quinoa
– 1/2 cup butter
– 1 cup chopped onion
– 1 cup chopped celery
– 1/2 cup chopped parsley
– 2 tablespoons chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 eggs
– 1 cup pomegranate seeds
Directions:
1. Preheat oven to 375°F.
2. Cook wild rice and quinoa according to package instructions.
3. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
4. Add parsley, thyme, salt, and pepper, and cook for another minute.
5. In a large mixing bowl, combine rice, quinoa, and the onion mixture.
6. In a separate bowl, whisk the chicken broth and eggs together. Pour over the rice and quinoa mixture and stir until well combined.
7. Stir in pomegranate seeds.
8. Transfer mixture to a greased 9×13 inch baking dish and bake for 45-55 minutes, or until golden brown.
Serving size: 8-10
Recipe 4: Roasted Root Vegetable and Apple Dressing
Ingredients:
– 1 loaf sourdough bread, cut into cubes
– 1/2 cup butter
– 2 cups diced onion
– 2 cups chopped carrots
– 2 cups chopped parsnips
– 1 cup chopped celery
– 2 cups chopped apple
– 2 tablespoons chopped fresh sage
– 1 tablespoon chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups chicken broth
– 2 eggs
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion, carrots, parsnips, and celery and cook until softened, about 10 minutes.
3.
