With less than two weeks until that big holiday dinner it’s important to talk about traditional stuffing or dressing! If you decide to make this from scratch you’ll need to start drying the bread 1 week in advance, so I wanted to be sure to get the recipe in your hands asap!
Turkey stuffing was one of the first recipes I learned to make for thanksgiving. My Grandma Sam used to have us help tear up the bread to begin drying and I loved that she used a variety of breads with different colors and textures. It was always so delicious!
One week prior to your dinner get 3-4 loaves of bread. I like Italian, whole wheat, and marble rye. Cut or tear each loaf into bite sized pieces. Place in a large mixing bowl or tray and lightly cover with aluminum foil over the course of the week stir the bread twice a day to get it nice and dry.
Now, here is what you’ll need to finish the dressing on the day of your meal.
6-8 c. Dried bread
2 med. chopped onions
2c chopped celery
2 tbsp dry rubbed sage
2 tbsp thyme
2-3c. Turkey or chicken broth
2 cans mandarin oranges
1/4 c fresh cranberries optional
In a large pot on medium heat melt butter and saute onions and celery until translucent and soft. Add sage thyme and broth simmer for 2-3 minutes until fragrant and at a low boil. Add dry bread crumbs coating thoroughly and slightly softening the crumbs. Remove from heat add oranges and cranberries. Mix well.
Spoon into the cavity of the turkey prior to roasting. Place any extra in a small baking dish and cover with tinfoil for oven roasting later.
Once the turkey is roasted and temps are measuring 165°F remove stuffing from the bird into a serving dish and set aside while you carve the turkey. Enjoy!