Turkey Dressing
My mom's classic dressing: sourdough or whole-grain bread, onion, celery and sage, with plenty of butter for richness. It's the one everyone expects at Thanksgiving. It isn't a light recipe, and that's okay. Some dishes are worth enjoying as they are, every once in a while.
Method
Toast the bread
- Spread all of the cubed bread (663 g fresh) on two baking sheets. Toast at 300°F (150°C) for about 25 minutes, stirring halfway, until dry and lightly golden. Cool completely.
- Already have bread that's dry and toasted? Skip this step and use the toasted amount. Once toasted, the 663 g will weigh about 580 g. That's an approximate figure, since it varies with the bread.
Toasting dries the bread so it soaks up stock without turning soggy.
Melt the fat
- Melt 6 tbsp unsalted butter with 3 tbsp olive oil in a large frying pan over medium heat.
Cook the vegetables
- Add 2 1/2 medium onions and 5–6 celery stalks, both diced. Cook for 12–15 minutes, until genuinely tender.
Add the aromatics
- Add 2 minced garlic cloves, 4 1/2 tsp dried sage and 4 tsp fresh thyme leaves (pulled off the stems). Cook for 1 minute, until fragrant.
Combine
- Scrape the cooked onion, celery, garlic and herbs from the pan into a large bowl. Add the bread, 3/4 tsp salt and 3/4 tsp black pepper, and toss well.
- Pour over 1 3/4 cups vegetable stock. Let it sit for 5–10 minutes, then add more a little at a time, up to 1–2 cups more if needed, until the bread is moist throughout, with no dry centres and no pooling. Taste a piece and add more salt if it needs it.
Into the dish
- Spoon loosely into a buttered 9x13 dish and cover with foil. To make ahead, refrigerate overnight.
Bake covered
- Bake covered at 350°F (175°C) for 25 minutes. Add 10 minutes if it's coming straight from the fridge, and more for a deep dish.
Crisp the top
- Uncover and bake for 15–20 more minutes, until golden on top and hot throughout. The centre should reach 165°F (74°C) on an instant-read thermometer.
Good to know
- This is my mom's recipe, kept as she makes it.
- It's written with vegetable stock, which keeps it vegetarian. My family makes it with chicken stock, so use that if everyone at your table eats it.
Storing and reheating
Make ahead: refrigerate overnight, then bake with extra covered time. Freezer: freeze unbaked, thaw in the fridge overnight, then bake.
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 serving (1 of 6) | 480 | 11.5 g | 19.8 g | 62 g |
Estimates based on typical Canadian label values. Yours will vary with the brands you use.
Notes from readers
Tips, questions and suggested edits. I read every one before it appears here.
No notes yet. Made it? I'd love to hear how it went.
Turkey Dressing
1 hr 30 min
Get everything out
Tick things off as you set them out. Every step will show the amounts it needs, at this size.
Bread
Vegetables and fat
Seasoning and liquid
Step 1 of 8
Toast the bread
Spread all of the cubed bread (663 g fresh) on two baking sheets. Toast at 300°F (150°C) for about 25 minutes, stirring halfway, until dry and lightly golden. Cool completely.
Already have bread that's dry and toasted? Skip this step and use the toasted amount. Once toasted, the 663 g will weigh about 580 g. That's an approximate figure, since it varies with the bread.
Toasting dries the bread so it soaks up stock without turning soggy.
Step 2 of 8
Melt the fat
Melt 6 tbsp unsalted butter with 3 tbsp olive oil in a large frying pan over medium heat.
Step 3 of 8
Cook the vegetables
Add 2 1/2 medium onions and 5–6 celery stalks, both diced. Cook for 12–15 minutes, until genuinely tender.
Step 4 of 8
Add the aromatics
Add 2 minced garlic cloves, 4 1/2 tsp dried sage and 4 tsp fresh thyme leaves (pulled off the stems). Cook for 1 minute, until fragrant.
Step 5 of 8
Combine
Scrape the cooked onion, celery, garlic and herbs from the pan into a large bowl. Add the bread, 3/4 tsp salt and 3/4 tsp black pepper, and toss well.
Pour over 1 3/4 cups vegetable stock. Let it sit for 5–10 minutes, then add more a little at a time, up to 1–2 cups more if needed, until the bread is moist throughout, with no dry centres and no pooling. Taste a piece and add more salt if it needs it.
Step 6 of 8
Into the dish
Spoon loosely into a buttered 9x13 dish and cover with foil. To make ahead, refrigerate overnight.
Step 7 of 8
Bake covered
Bake covered at 350°F (175°C) for 25 minutes. Add 10 minutes if it's coming straight from the fridge, and more for a deep dish.
Step 8 of 8
Crisp the top
Uncover and bake for 15–20 more minutes, until golden on top and hot throughout. The centre should reach 165°F (74°C) on an instant-read thermometer.
That's it. Enjoy!
Made it? I'd love to hear how it went. You can leave a note at the bottom of the recipe.
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