Old Fashioned Turkey Dressing
No holiday dinner is complete without a side of dressing on your plate. My Old Fashioned Turkey Dressing is the perfect recipe to enjoy the rich flavors of the season while having a nostalgic element to evoke childhood memories.
Servings: 12
Calories: 39kcal
Equipment
- 9x13 casserole dish
- Extra Large Mixing Bowl
- Tin Foil
- Measuring Cups and Spoons
Ingredients
- 1 loaf bread cut into 1” pieces and left out to dry (about 16-ounces)
- 1 cup celery finely chopped (3 stalks)
- 1 large yellow onion finely chopped (1 ½ cups)
- 2 sticks butter unsalted
- 3 large eggs lightly beaten
- ½ cup whole milk
- 1 tablespoon sea salt
- 1 tablespoon ground paprika + 1 teaspoon, divided
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- 1 package turkey Stovetop
- 2 to 2 ½ cups chicken stock low sodium
Instructions
- Preheat the oven at 375F. Lightly grease a 9x13 casserole dish.
- In a large pot, melt the butter, cook onion and celery for 10 minutes on medium heat and set aside.
- In a small bowl, whisk together the milk and eggs.
- In an extra-large bowl add the bread with the Stovetop package, salt, 1 tablespoon paprika, parsley and ground pepper and mix.
- Add the onion and celery to the extra-large bowl and mix again.
- Add in the milk and eggs to combine.
- Transfer to the lightly greased 9x13 casserole dish.
- Pour in 2-2 ½ cups of the chicken stock and cover (until just saturated).
- Sprinkle with the remaining 1 teaspoon paprika.
- Cover tightly with tin foil and bake for 40 minutes, then uncovered for 10 to 15 minutes or until desired crispness.
Notes
- Cube your fresh bread the night before and let it sit out. You can also toast the cubes in a single layer on sheet pans in the oven on low heat. They'll be the perfect texture the next day. If you prefer a finer texture, pulse a portion into breadcrumbs for mixing in.
- Prep this recipe a day ahead by assembling all ingredients except chicken stock in a casserole dish. Cover and refrigerate until needed, add chicken stock, and bake.
- Avoid adding too much liquid to the point of soggy; add just enough that it is saturated, but the bread doesn’t fall apart.
- For a crispier top, broil until golden brown.
- Make a double batch if you’re serving a large crowd, it always disappears fast.
Nutrition
Calories: 39kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 627mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
