Thanksgiving Dressing

Name: Thanksgiving Dressing
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 5 tablespoons unsalted butter; 1 large Spanish onion, peeled and diced; 2 ribs celery, cleaned and diced; 2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced; 1 cup peeled chestnuts, roughly chopped; Kosher salt and black pepper to taste; 3 sprigs fresh thyme, stems removed and leaves chopped; 1 dozen fresh sage leaves, stems removed and leaves chopped; 2 teaspoons Worcestershire sauce; 1 dash hot-pepper sauce, or to taste; 1 loaf decent-quality bread, a day or two old, torn into small pieces; 2 eggs, beaten; 1/2 cup chopped parsley; 1 to 2 cups turkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety

By Sam Sifton

Total Time: About 1 hour
Rating: 4(2,177)
Comments: Read comments

This classic Thanksgiving dressing, made with bread, celery, onions, apples, chestnuts, thyme and sage, is relatively simple to execute. It would do well at almost any time of the year as an accompaniment to roast chicken or pork. The copious use of turkey broth, or a good chicken broth, is crucial to help meld the flavors together. Also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth.

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Ingredients

Yield:6 to 8 servings

5tablespoons unsalted butter
1large Spanish onion, peeled and diced
2ribs celery, cleaned and diced
2apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced
1cup peeled chestnuts, roughly chopped
Kosher salt and black pepper to taste
3sprigs fresh thyme, stems removed and leaves chopped
1dozen fresh sage leaves, stems removed and leaves chopped
2teaspoons Worcestershire sauce
1dash hot-pepper sauce, or to taste
1loaf decent-quality bread, a day or two old, torn into small pieces
2eggs, beaten
½cup chopped parsley
1 to 2cups turkey or chicken stock (see recipe); if using store-bought broth, use low-sodium variety

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
Step 2
Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.
Step 3
Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

Ratings

4 out of 5

2,177 user ratings

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Comments

Keith7 years ago

I notice the dressing recipes in NYT produce what is essentially a bowl of seasoned bread chunks accented with various additional elements.

In the upper south where I was raised everyone made a much moister style of dressing where enough turkey stock is added to cause the toasted bread pieces to bread down to the consistency of mashed potatoes. It's then placed around the turkey in the roasting pan and baked for the last hour to 45 minutes of its cooking time.

dave beemon7 years ago

I usually add a tablespoon or two of bourbon, in place of the Worcestershire. It really hits it off with the apples and the sage.

Lisa Semeraro-Castro7 years ago

I agree. I wouldn't add the Worcestershire or the apples personally. I add mild Italian Sausage and chestnuts to mine using cornbread as the base. The featured recipe is a great start, basic start. You can customize it as you like.

Paul Manning4 months ago

A handy option I use is to bake stuffing or dressing in a muffin tin and you can then serve individual muffins, with a nice crusty exterior.

Catherine6 months ago

I need to leave out the apples- Will it be too dry? Suggestions appreciated!

JayG7 months ago

I am hosting Thanksgiving and one of our guests has an egg allergy. Any ideas about substitutes for the eggs?

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