It Isn't Thanksgiving Without Ree's Favorite Dressing (2024)

Table of Contents
Ingredients Directions FAQs

This dishis a wildly personal one. Some Thanksgiving dressing recipesare light and airy, and can almost be tossed around with a spoon. Other dressings bake up firm and solid, and can almost be cut into uniform squares. Some people stuff their roasted turkeywith dressing, in which case thedressing is called stuffing. Others are dead set against stuffing the bird and opt for baking their stuffing in a baking dish, which means it's called dressing. Some do a combination of both. Some dressing is basic: a combination of dried bread, aromatics, and dried herbs. Other loaded versions can contain oysters, mushrooms, and even dried fruit and nuts.

I grew up loving my mom's dressing. She never stuffed the bird, and her dressing fell into the slightly firm/very flavorful category. To serve it, we scooped out helpings with a spoon and for the most part, the stuffing stayed together in one hom*ogenized piece. I still love it today.

A few years ago, however, I tried my mother-in-law's dressing for the first time and everything became clear and beautiful. The larger chunks of dried bread break apart to some degree when mixing the dish together, but large chunks remain throughout—and that's what I love about this dressing. It isn't soggy at all; even after baking, it remains light and crumbly and beautifully textural. A real feast for the senses! This is just about my favorite Thanksgiving side and one that I make every single year! Put it on your Thanksgiving dinner menu. You'll thank yourself later!

Should you stuff your turkey with dressing or not?

I'm a big fan of baking Thanksgiving dressing separately in a casserole dish. It's less complicated, and produces a better textured dressing.When you stuff it inside the cavity of a turkey, the dressing tends to steam, which makes it more mushy.I love a crunchy topping on my dressing, and you just don't get it when it bakes inside the turkey!You also run the risk of the turkey and dressing not cooking at the same rate when you stuff the bird, which is an invitation for bacteria, and other bad things that you definitely don't want at your Thanksgiving dinner. So, I play it safe and cook the two separately.

What is Thanksgiving dressing made of?

This version keeps it basic with bread (three types...more on that below), onion, celery, fresh parsley, and some dried herbs. There's also butter and lots ofchicken stock to moisten the dressing and, in turn, help it hold together.

Should Thanksgiving dressing be soft or crispy?

It should be both! This dressing gets golden and crispy on topwhile the middle cooks up softeras the bread continues to absorb the broth. This version isn'tsoggy though—the big chunks of bread keep it from getting that way.

What kind of bread is best for Thanksgiving dressing?

The magic happens when you combine a few different types of bread. I like using cornbread because, to me, that's what dressing is all about. But Ialso add hunks of crusty Italian bread (like ciabatta) and French bread. It gives the dressing texture and dimension.The most important part is to dry the bread fordressing. Otherwise, the dressing will be too soupy and mushy. Iusually cube the bread and let it sit out a day or two to dry out.

Is Thanksgivingdressing better with or without eggs?

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. Idon't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

Advertisem*nt - Continue Reading Below

Yields:
18 serving(s)
Prep Time:
1 day
Cook Time:
45 mins
Total Time:
1 day 45 mins

Ingredients

Directions

    1. Step1Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry outuntil they're dry and crisp, 24 to48 hours.
    2. Step2In a large skillet, melt the butter. Add the onions and celery and cook for 3 to4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
    3. Step3Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.
    4. Step4Pour the dressing into a large casserole pan and/or stuff it intothe turkey cavity. Bake the casserole for 20 to 30 minutes at 375°F until golden and crisp on top. Serve piping hot with a turkey and gravy!

It Isn't Thanksgiving Without Ree's Favorite Dressing (2)

It Isn't Thanksgiving Without Ree's Favorite Dressing (4)

(Note: For the original/ancient 2007 version of this post, click here! The basic recipe is the same, save for a few minor alterations.)

A day or two before Thanksgiving, make the cornbread!

Here's the recipe I use. It's dee best: Skillet Cornbread.

It Isn't Thanksgiving Without Ree's Favorite Dressing (6)

Cut the cornbread into 1-inch cubes.

It Isn't Thanksgiving Without Ree's Favorite Dressing (8)

Do the same with some crusty/chewy Italian bread (this is Ciabatta)…

It Isn't Thanksgiving Without Ree's Favorite Dressing (10)

And do the same with some good ol’ Americanized “French” bread.

It Isn't Thanksgiving Without Ree's Favorite Dressing (12)

Now, just lay all the bread on trays and let them dry out over the next day or two. The bread needs to be dry, dry, dry…dry!

It Isn't Thanksgiving Without Ree's Favorite Dressing (14)

On Thanksgiving day, when you’re ready to make the dressing, chop up some onion…

Some celery…

It Isn't Thanksgiving Without Ree's Favorite Dressing (18)

(Leaves and all!).

It Isn't Thanksgiving Without Ree's Favorite Dressing (20)

You also need a good amount of chopped parsley…

It Isn't Thanksgiving Without Ree's Favorite Dressing (22)

And some minced rosemary.

It Isn't Thanksgiving Without Ree's Favorite Dressing (24)

Grab the largest skillet you have and melt a whole doggone stick of butter.

It Isn't Thanksgiving Without Ree's Favorite Dressing (26)

Add the onions and celery…

It Isn't Thanksgiving Without Ree's Favorite Dressing (28)

And cook them for about 4 to 5 minutes, stirring regularly.

It Isn't Thanksgiving Without Ree's Favorite Dressing (30)

When the veggies are starting to soften, pour in a whole bunch of chicken broth.

It Isn't Thanksgiving Without Ree's Favorite Dressing (32)

Let this bubble up…

It Isn't Thanksgiving Without Ree's Favorite Dressing (34)

Then add the rosemary…

It Isn't Thanksgiving Without Ree's Favorite Dressing (36)

Dried basil, ground thyme, salt, and pepper…

It Isn't Thanksgiving Without Ree's Favorite Dressing (38)

And parsley. Let this cook for another couple of minutes or so to make sure the flavors merge and melt and come together and get married and have babies and all that jazz.

It Isn't Thanksgiving Without Ree's Favorite Dressing (40)

Pile all the dried bread into a huge bowl…

It Isn't Thanksgiving Without Ree's Favorite Dressing (42)

Then, using a ladle…

It Isn't Thanksgiving Without Ree's Favorite Dressing (44)

Spoon the broth mixture over the top. Keep adding the broth mixture, tossing as you go, until it’s all mixed in. Now, how much broth mixture you add depends on how moist you like the dressing! If you like dressing to be a little drier, just add about 2/3 of the broth—if you like it really moist and wet/mushy, go ahead and add it all!

It Isn't Thanksgiving Without Ree's Favorite Dressing (46)

Once you’ve got the moisture right, give it a taste and add a little more salt, pepper, or whatever else you think it needs.

It Isn't Thanksgiving Without Ree's Favorite Dressing (48)

Pile it into a huge casserole pan, or you can put part of in a pan and part of it in the turkey, or you can put the whole dang batch in the turkey! Well, as much as will fit.

It Isn't Thanksgiving Without Ree's Favorite Dressing (50)

Then just bake it at 375 for about 20-30 minutes! It’ll be golden and slightly crisp on top, then nice and moist and lovely underneath.

Delicious!

Here are some variations:

* Add 3 peeled, finely diced carrots to the skillet with the onions and celery.
* Add 1/2 teaspoon ground sage with the other herbs.
* Add 1/4 teaspoon ground turmeric to add a slight golden color to the dressing.
* Add chopped cooked bacon to the bowl with the bread chunks and herb/broth mixture.

It Isn't Thanksgiving Without Ree's Favorite Dressing (2024)

FAQs

What does dressing mean Thanksgiving? ›

Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings. The dish can be made by stuffing it (hence the name) inside a turkey or other bird that will be roasted, or by baking or cooking it separately.

What's the difference between stuffing and dressing for Thanksgiving? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Where does Thanksgiving dressing come from? ›

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

Why is stuffing popular for Thanksgiving? ›

The close association between the American Thanksgiving holiday and roast turkey and stuffing is typically acknowledged as an early 19th century phenomenon,” said Paula J. The concept of stuffing and cooking an animal with other meats, breads or vegetables has been part of culinary history since at least Roman times.

What is the meaning of dressing in food? ›

1. a sauce for food, esp for salad. 2. US and Canadian. a mixture of chopped and seasoned ingredients with which poultry, meat, etc, is stuffed before cooking.

Why is it called dressing? ›

The term "dressing" didn't appear until the 1850s, when Victorian nobles took offense at the vulgar word "stuffing." So, it's easy to see why many dressing and stuffing recipes consist of the same ingredients.

Which dish was not eaten at the first Thanksgiving? ›

What Wasn't Served at the First Thanksgiving. It is also worth noting what was not present at the first Thanksgiving feast. There were no cloudlike heaps of mashed potatoes, since white potatoes had not yet crossed over from South America.

Who says dressing and who says stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What is dressing made of Thanksgiving? ›

Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.

What country invented stuffing? ›

History. It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

Who invented stuffing for Thanksgiving? ›

The late Ruth Siems, a 1953 home economics graduate, is credited with the invention of Stove Top stuffing. The product hit shelves in 1971 as a dish appropriate for Thanksgiving but also for everyday meals. The secret behind the dish is the dimensions of the bread crumbs, which General Foods patented in 1975.

Is turkey better with or without stuffing? ›

To protect you and your guests from foodborne illness, avoid stuffing the turkey. Instead, cook the stuffing and turkey separately, which offers myriad benefits beyond food safety.

Do southerners say dressing or stuffing? ›

If you're from the North, it's called stuffing. But to you Southerners, it's dressing.

What's the point of stuffing a turkey? ›

The primary advantages to in-bird stuffing are that it's unbelievably moist and looks super-Thanksgiving-y, but to be safe (with the raw eggs in the stuffing and the raw turkey touching it), you need to cook it to 165 degrees F, which means the bird's going to have to cook to an even higher temperature, which means a ...

Why does the South call it dressing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What does turkey with dressing mean? ›

In many homes, the words "stuffing" and "dressing" are used interchangeably to describe a savory mixture of bread, veggies and herbs served with roasted birds —Thanksgiving turkeys famously among them.

What does dressing mean meat? ›

Dressing percentage, or carcass yield as it is sometimes referred to, is the proportion of ending live weight yielded after animals have been stunned (desensitized), exsanguinated, skinned or scalded, and eviscerated.

Top Articles
Latest Posts
Article information

Author: Aron Pacocha

Last Updated:

Views: 6031

Rating: 4.8 / 5 (48 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Aron Pacocha

Birthday: 1999-08-12

Address: 3808 Moen Corner, Gorczanyport, FL 67364-2074

Phone: +393457723392

Job: Retail Consultant

Hobby: Jewelry making, Cooking, Gaming, Reading, Juggling, Cabaret, Origami

Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.