Some of my fondest childhood memories were created in the kitchen. Whether helping my mom by licking the frosting bowl clean or taste-testing chocolate chip cookies, I savored every task with gusto. I especially enjoyed helping her prepare our family’s holiday meals.
This herbed dressing is perfect served alongside your holiday turkey.
Photo Credit: Jodi Torpey
Why use powdered poultry seasoning when you can use fresh homegrown herbs? A blend of rosemary, thyme and sage (pictured left to right) are three easy-to-grow herbs that make a perfect poultry blend.
Photo Credit: Jodi Torpey
A loaf of stale bread makes a good base for a tasty dressing – and it’s frugal, too.
Photo Credit: Jodi Torpey
Every year I took on progressively more important duties as I grew older, graduating from table setting and napkin folding to peeling potatoes and chopping onions. I loved all of the preparations because even though they were routine, they became special during the holidays. It was wonderful fun to help transform all of the individual ingredients into a fabulous feast.
It’s been many years since my mom made her sage stuffing, but I can still see her sautéing the celery and onions, adding the spices and mixing in the dry bread cubes with her hands. She didn’t need to follow a recipe (and I’m sure she never wrote it down), but I’ve been able to successfully re-create it from memory each year.
Instead of using dried herbs, I take advantage of my homegrown fresh herbs to create an updated version of Mom’s old recipe. As the holidays approach each year, I can’t wait to get my hands in it.
Herbed bread dressing
Ingredients
- 1 loaf of sliced bread (day-old works fine)
- 4 tablespoons butter
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 teaspoon seasoning salt
- 4 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 tablespoons fresh thyme leaves
- 2 cups chicken, turkey or vegetable broth (or water)
- Salt and pepper to taste
Directions
- Dry the bread by letting it sit out of its package overnight, or toast slices in a 400 degree F oven for 10 minutes. Cut each slice into cubes and place in a bowl.
- Melt butter in a large skillet and add the onion and celery. Cook over medium-high heat, stirring occasionally, for about 10 minutes or until the onion and celery mixture is softened. Stir in the fresh herbs, seasoning salt, salt and pepper. Cook for an additional 5 minutes.
- Remove skillet from heat and add to the bread cubes, tossing gently to combine. Slowly add broth, a half a cup at a time to moisten mixture to the desired consistency. (The more broth added, the moister the dressing.)
This recipe could be used to stuff a turkey, but I prefer to bake it separately as dressing. To bake, grease an oven-safe casserole dish and fill with the dressing. Cover the casserole and bake at 350 degrees F for 30 minutes. Remove cover for the last 15-20 minutes, or until the dressing is lightly crisped on top. Serve and enjoy with all your holiday meals.
