daddy's southern dressing
This is a recipe that my Daddy used to make every Thanksgiving when I was growing up; it has some "Southern", Down Home ingredients in it that make it absolutely delicious. This is one of my family's favorite Thanksgiving sides. I have made it my own by tweaking it over the years. My Daddy always made this as stuffing, but my hubby prefers dressing, so I now bake it in the oven while the turkey is resting. I'm going to try really hard next Thanksgiving to get a picture of it when it is ready to serve; by the time I remember it is all gone! Update: finally got a picture!
prep time
30 Min
cook time
40 Min
method
Bake
yield
10 to 12
Ingredients
- 1 cup giblets, see my giblet gravy recipe, see notes below
- 1 1/2 pounds white sandwich bread - see notes below
- 1 cup pecans, in pieces
- 1 stick butter
- 3 stalks celery, large
- 1 medium onion
- 2 cups chicken broth/giblet liquid
- 1 teaspoon thyme, dried
- 1 teaspoon marjoram, dried or basil
- 2 teaspoons sage, dried
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon paprika
- 1/4 cup italian parsley, fresh minced divided
- 3 tablespoons cranberries, dried, optional
- 2 large eggs
- - salt
- 1 teaspoon dried basil or sage
- dried or fresh parsley
- 1 teaspoon paprika
- 3 tablespoons butter, cold
How To Make daddy's southern dressing
-
Step 1Prepare Bread Cubes for Dressing by cutting into 1/2 inch cubes, two to three slices at a time. -
Step 2Heat oven to 250 degrees. Place one layer of bread cubes into two jelly roll pans.
-
Step 3Place pans on two separate oven racks. After ten minutes stir the bread cubes and rotate pans in the oven. Continue to bake until dry on the outside and slightly moist on the inside, about 40-45 minutes.
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Step 4Place in a bowl to cool, then cover and store at room temperature up to two days. You may have to redry them in the oven for a few minutes if they are no longer dried out
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Step 5Meanwhile, toast pecans over medium heat, stirring constantly until lightly brown and toasted. Be careful to not burn them. Remove from pan and allow to cool. Can be refrigerated until ready to make dressing.
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Step 6When ready to make your dressing, process whole celery, including tops and leaves, in food processor until chopped, then add onion and process until very fine.
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Step 7Heat oven temperature to 350 degrees.
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Step 8In a large pot, melt butter over medium heat until bubbly. Add celery/onion mixture, cook until softened, a few minutes. Season with salt.
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Step 9Stir dried bread cubes into vegetable mixture; add chicken broth/giblet simmering liquid 1/4 cup at a time until bread mixture has absorbed it and becomes "fluffy".
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Step 10Add toasted pecans, giblets, spices and 3 tablespoons parsley. Lightly stir until combined.
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Step 11Taste for seasoning and adjust as needed.
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Step 12Beat eggs until combined, lightly stir into dressing.
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Step 13Place in a shallow dish, sprinkle with paprika and reserved parsley, dot with butter (optional). Cover with foil, place in oven and bake until heated through for approximately thirty minutes.
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Step 14NOTES: I used Sara Lee Artisanal white sandwich bread, you can also use Arnold or Pepperidge Farm. Prepare the giblets and simmering liquid ahead of time and refrigerat up to two days until needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Keyword:
#stuffing
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#holiday
Keyword:
#dressing
Diet:
Soy Free
Method:
Bake
Culture:
Southern
Ingredient:
Bread
Tag:
#Heirloom
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