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daddy's southern dressing

(1 rating)
Julie_Madawi avatar
Recipe by
Julie Madawi
@Julie_Madawi
Clermont, FL

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!

(1 rating)
yield 10 to 12
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For daddy's southern dressing

  • 1 c
    giblets, see my giblet gravy recipe, see notes below
  • 1 1/2 lb
    white sandwich bread - see notes below
  • 1 c
    pecans, in pieces
  • 1 stick
    butter
  • 3 stalk
    celery, large
  • 1 md
    onion
  • 2 c
    chicken broth/giblet liquid
  • 1 tsp
    thyme, dried
  • 1 tsp
    marjoram, dried or basil
  • 2 tsp
    sage, dried
  • 1/8 tsp
    freshly grated nutmeg
  • 1/2 tsp
    paprika
  • 1/4 c
    italian parsley, fresh minced divided
  • 3 Tbsp
    cranberries, dried, optional
  • 2 lg
    eggs
  • salt
  • 1 tsp
    dried basil or sage
  • dried or fresh parsley
  • 1 tsp
    paprika
  • 3 Tbsp
    butter, cold

How To Make daddy's southern dressing

  • Cube bread.
    1
    Prepare Bread Cubes for Dressing by cutting into 1/2 inch cubes, two to three slices at a time.
  • Ready for the oven.
    2
    Heat oven to 250 degrees. Place one layer of bread cubes into two jelly roll pans.
  • Stir the bread cubes to aid in drying.
    3
    Place 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.
  • Cover and store toasted bread for up to two days.
    4
    Place 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
  • Toast nuts over medium heat.
    5
    Meanwhile, 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.
  • Celery and onions.
    6
    When 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.
  • 7
    Heat oven temperature to 350 degrees.
  • Butter melted in large pot.
    8
    In a large pot, melt butter over medium heat until bubbly. Add celery/onion mixture, cook until softened, a few minutes. Season with salt.
  • Add bread cubes to vegetable mixture.
    9
    Stir 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".
  • Add spices, giblets, and eggs to cubed, dried bread.
    10
    Add toasted pecans, giblets, spices and 3 tablespoons parsley. Lightly stir until combined.
  • 11
    Taste for seasoning and adjust as needed.
  • 12
    Beat eggs until combined, lightly stir into dressing.
  • Southern dressing
    13
    Place 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.
  • 14
    NOTES: 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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