Recipe by Gumboot Gourmet
I have tried lots of different dressings or stuffings, but this is the one that everyone wants. I do like to cook the dressing inside the bird, so I use a stuffing bag which makes removal incredibly easy.
Top Review by Gerry
Made this for our Canadian Thanksgiving earlier this month - we loved it. I am betting this is an old family recipe!! It is so like one I have been making for years and have never put to paper. The ingredients go together to make for a wonderful dressing. Suspecting there would be no left overs I did make a roll in foil and set it in the back of the fridge for turkey sandwiches the next day. It once again got raves. We do the dressing in the pan and then stuff too. Thank you - family will appreciate having a printed recipe.
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄4 cup butter
- 6 cups chopped 1/2 " x 1/2-inch stale bread
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 2 cups chicken stock
Directions See How It's Made
- Prepare onion, celery & bread.
- In a large skillet on medium heat, melt butter, add onion & celery & saute till tender about 5 minutes.
- Add bread & spices stirring & turning to get all ingredients combined evenly.
- Add chicken stock in small amounts being careful not to completely soak bread. You just want to moisten the bread.
- Either stuff in the cavity of the turkey or bake in a pan covered with foil.