This recipe is for a delicious and comforting classic: homemade dressing. Made with a combination of flavorful ingredients like onions, celery, toasted bread crumbs, and cornbread crumbs, this dressing is seasoned with salt, pepper, sage, and poultry seasoning to create a savory blend of flavors. The dressing is moistened with turkey giblet broth and bound together with beaten eggs, resulting in a moist and flavorful texture. Baked to a golden brown, this dressing makes a perfect side dish for holiday feasts or any time you’re craving a taste of home. Follow these simple steps to create a mouthwatering dressing that will surely impress your family and friends.
Ingredients:
2 cups onions, chopped
2 cups celery, chopped
1/2 cup butter
4 cups toasted bread crumbs
4 cups cornbread crumbs
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
Turkey broth
4 large eggs, beaten
Instructions:
In a skillet, melt the butter over medium heat. Add the chopped onions and celery, sautéing them until tender.
In a large bowl, combine the toasted bread crumbs and cornbread crumbs.
Add the sautéed onions and celery to the bread mixture, along with their cooking liquid.
Sprinkle in the salt, black pepper, dried sage, and poultry seasoning. Mix all the ingredients thoroughly.
Using a bulb baster or spoon, gradually add turkey giblet broth to the mixture until it reaches a moist consistency. Stir in the beaten eggs and ensure they are well incorporated into the dressing.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a large baking pan or dish.
Transfer the dressing mixture into the greased pan, spreading it out evenly.
Bake the dressing in the preheated oven for approximately 30-40 minutes, or until it is nicely browned.
Once the dressing is cooked, remove it from the oven and let it cool slightly before serving.
Note: The recipe has been adjusted to use bread crumbs instead of finely crumbled bread, as well as to clarify the steps for better understanding.
