Homemade Holiday Dressing is a family tradition here at my house, and it is so easy I couldn’t NOT share the recipe with you.
Homemade Holiday Dressing
I’m so glad I’m able to share this with you just in time for Christmas! You don’t HAVE to have a turkey just to have dressing. Dressing is one of my FAVORITE side dishes for the holidays, and really? You can have it with almost any main dish.
Turkey, chicken, ham, rib roasts, whatever. Try using beef broth instead of chicken in the mix and you have a perfect accompaniment for your prime rib! YUM!
This homemade holiday dressing recipe couldn’t really get any easier. I used a big loaf of multigrain crusty bread, but if you prefer the white variety feel free to use that! This is endlessly customizable to your family, your tastes, and your meal.
Are you all ready for Christmas? We aren’t even done SHOPPING yet. My husband will be braving the crowds tomorrow to finish picking up the last few gifts, while I’ll be furiously cooking and preparing. Tonight? It is my present-wrap-a-thon. We get all the kids to bed, my husband puts the baby to sleep, and then I haul all of the presents out to the living room, pick out a movie, and wrap for HOURS upon HOURS. Every year I SWEAR I will wrap as I buy, and every year I don’t. By the time I’m done it is 3am, I’ve had one glass of wine too many, and I’m exhausted! Yay Christmas Eve Eve! I do enjoy it though.
Sorry to keep this short and sweet today, but do you know something? I’ve not made ONE cookie yet this Christmas. That is a problem that MUST be fixed…today. Happy Holidays! Merry Christmas! Next time you see me I shall be covered in flour and buried in a mountain of wrapping paper, or aka…in my happy place.
- 12 oz bread cubed
- 3 stalks celery chopped
- 1 medium onion ?diced
- 1/2 cup butter salted
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sage
- 1/8 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon parsley
- 1/8 teaspoon thyme
- 1.5 cups chicken broth
- ?Place your cubed bread onto a large baking ?sheet, and toast for 10-15 minutes at 325. Check halfway through and stir to ensure even toasting. You can use whatever is your favorite kind of bread. Multigrain adds great texture. Sourdough is wonderful as well. Even just a plain french loaf would be incredible. Bake your own if you are feeling especially ambitious, or buy from the bakery section, but stay away from the boxed and bagged stuffed mixes!
- While your bread is toasting, melt butter in a large non-stick skillet and saute celery and onion. Add seasonings and herbs, stir to mix and then set aside.
- Remove toasted bread from oven and place into a large bowl. Stir in butter/onion/celery/herb mixture and toss to evenly coat bread. Gently stir in broth, and place into a greased oven-safe baking dish. For stuffing, gently stuff into cleaned turkey or chicken cavity.
- Bake at 325 for 30-40 minutes for dressing. For in-the-bird stuffing, make sure the internal temperature of the stuffing reaches a minimum of 165 degrees.